Embedded Files
Bioactive Lactic Acid Bacteria for Functional Foods
Bioactive Lactic Acid Bacteria for Functional Foods
Our research focuses on the potential of lactic acid bacteria (LAB) in food fermentation to enhance the nutritional profile, safety, and sensory appeal of various food products. LAB play a critical role in transforming raw ingredients into functional foods by producing bioactive metabolites such as exopolysaccharides, antimicrobial peptides, and organic acids. These compounds not only improve the health-promoting qualities of foods but also extend their shelf life and reduce the need for synthetic preservatives. By focusing on locally sourced LAB strains, we aim to harness their unique fermentative properties to develop food products that align with regional dietary habits and address nutritional gaps.
To further our understanding of LAB’s functional attributes, we integrate advanced approaches like functional genomics and metabolomics into our research. These tools allow us to uncover the molecular mechanisms driving the probiotic and fermentation capabilities of LAB, offering valuable insights into their roles in promoting gut health, enhancing immunity, and mitigating chronic health conditions. In the context of Bangladesh, where traditional fermented foods like yogurt, laban, and panta bhat hold significant cultural value, our work emphasizes the importance of blending scientific innovation with traditional practices. This dual approach not only supports public health initiatives but also contributes to the sustainability of food systems by preserving local food heritage while introducing modern biotechnological advancements.
[+] Related publication(s)
Research Projects:
Research Projects:
Google Sites
Report abuse