CONTROLLED BIOFERMENTATION APPLICATION TO IMPROVE QUALITY AND SAFETY OF FESSIEKH

Abstract

Nowadays, probiotic supplemented foods are emerging as a crucial food category all over the world. Probiotics are live microorganisms which when administrated in certain amounts provide health benefits to the consumer so; the probiotic supplemented foods can be classified as functional foods. Probiotics can alter the balance of natural microflora, enhance the digestion, increase the functions of immune system, decrease the cholesterol level in the blood, reduce the incidence of cancer and assist in lactose intolerance. From technological point of view, probiotics can inhibit the growth of harmful microorganisms, retard lipid oxidation, enhance the flavor, improve the nutritive value of the product and reduce the accumulation of biogenic amines leading to production of food with high safety and quality. Lactic acid bacteria (LAB) are the main probiotics used in food processing area particularly in fermented foods as dairy products, fermented sausage, cereals, vegetables, beverages