Home About Login Current Archives Announcements Editorial Board
Submit Now For Authors Call for Submissions Statistics Contact
Home > Archives > Volume 20, No 11 (2022) > Article

DOI: 10.14704/NQ.2022.20.11.NQ66299

Organic Acid and Active Compound in Fermented Milk : Areview

Raghad Saad Musa Al Musa, Najla H. Al Garory

Abstract

Fermented dairy products are one of the modern requirements for obtaining functional foods that provide energy and beneficially modify the metabolic functions in the body and reduce the risk of disease. It is also a rich source of nutrients for humans, including proteins, fats and carbohydrates, and a good means for the growth and reproduction of microorganisms.The fermentation process is the fastest method to produce many organic and functional foods, as the lactic acid bacteria used in fermentation prevent the growth of pathogens that cause spoilage of fermented foods or As antioxidants, because they contain biologically active compounds such as organic acids and active compounds that result from the decomposition of milk components by the action of lactic acid bacteria, including Lactobacillus and Lactococcus. This review included a study of the effect of organic acids and active compounds formed in milk after fermentation by lactic acid bacteria on the growth of microorganisms and as antioxidants.

Keywords

Organic Acid, Fermented Milk, diacetyl, acetone, estldehyde, antibacterial substances

Full Text

PDF

References

?>