Lactic acid bacteria have several properties that are useful for the food industry. They contribute technologically, primarily as creators of acid in the production of foods. That is to say, they act as start cultures in cured sausages, yoghurt, cheese and sourdough. Lactic acid bacteria can also act as protective cultures. They kill or inhibit the growth of bacteria that may be harmful to health or damaging to food quality and also have a positive effect on health, by improving intestinal function, for example, or by having a positive influence on the immune system and regulating blood cholesterol. Nofima Mat has comprehensive competence in the effects of probiotic bacteria on health - alone and together with prebiotics - as well as their effect on the intestine, intestinal flora and the immune system.
We also research into food products that contain both probiotics and prebiotics, so-called symbiotic products.
