Description
Controlled microbial fermentation enhances gut health by maintaining probiotic viability and stimulating beneficial microbes with prebiotics.
Technical
During dairy fermentation, Lactobacillus and Bifidobacterium convert lactose into lactic acid, lowering pH and creating an environment that favors probiotic survival. Prebiotic fibers such as inulin and FOS are fermented by gut microbiota to produce short‑chain fatty acids (acetate, propionate, butyrate), which further acidify the colon and modulate immune responses. The interplay of temperature, pH, oxygen, and salt levels governs the metabolic pathways and viability of these microorganisms.
Science
Primary Reaction
Fermentation of lactose and prebiotic fibers by probiotic bacteria producing lactic acid, short‑chain fatty acids, and other metabolites
Sensory Profile
Aroma ()