Phytochemical Probiotic Synergies as Novel Functional Food Ingredients

Phytochemical Probiotic Synergies as Novel Functional Food Ingredients 

INTRODUCTION LACTIC ACID BACTERIA AND PHENOLIC PHYTOCHEMICALS—BIOLOGICAL ROLE 

Lactobacillus bulgaricus and Streptococcus thermophilus are not natural inhabitants of the human gut intestinal flora, but their presence in the fermentation is essential due to the fact that they give to the substrate the appropriate acidification levels through lactic acid production (Radke-Mitchell and Sandine 1986). Probiotics are generally lactic acid 

Apostolidis Chemistry and Food Science Department, Framingham State University, Framingham, MA, 01701, USA. 

Kwon Department of Food and Nutrition, College of Life Science and Nano Technology, Hannam University, Daejeon, Korea. 

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