Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages

Lactic acid bacteria (LAB) and probiotics have been used for a long time as starter cultures and functional adjuncts for the production of fermented functional foods and beverages. In fact, throughout the fermentation process, they can increase the food product safety and shelf-life improving, at the same time, also food nutritional, organoleptic, technological and functional properties. The proper use of microbial cultures can enhance the added value of specific fermented foods increasing the bioavailability of bioactive compounds (antioxidant compounds, functional peptides, unsaturated long chain fatty acids etc.) having a positive biological role on human health. On the other hand, the selection of tailor made starter and functional cultures can increase the gamma of specific foods for specific consumer’s category. Thus, in this scenario, this book chapter is aimed to give an overview on the applicative potentialities of LAB and probiotics in increasing food product functionality.