Transformação de produtos lácteos: Estratégias para melhorar a microbiota intestinal utilizando bacteriocinas

Our society has an urgent need for new products that improve health and contribute to a more sustainable world. Given this need, the introduction of new foods could be the key to transforming our food system. Innovation in this area, especially in the dairy industry is accelerating and new food ingredients/new products are entering the market. Transforming dairy products is therefore crucial to remain relevant in a dynamic food industry, meet consumer demand for health-conscious and sustainable options and ensure food safety. This project aims to develop innovative dairy products containing bacteriocin-producing LAB, purified bacteriocins or fermentates containing bacteriocins. By utilising the natural antimicrobial properties of bacteriocins, the project aims to create functional dairy products that not only protect against harmful pathogens but also contribute to the balance of the gut microbiota. There are several studies that focus on the modulation of purified bacteriocins in the gut microbiota. However, one of the drawbacks is the maintenance of their efficacy as they are susceptible to proteolytic degradation. The inclusion of bacteriocins in dairy products therefore improves their stability and bioavailability, as the food matrix can protect the bacteriocins from degradation. The addition of bacteriocins to a variety of dairy products, yoghurt, cheese or milk also increases consumer acceptance and meets various consumer preferences. On the other hand, the addition of bacteriocin-producing LABs to dairy products offers a combination of benefits, namely the antimicrobial effect of bacteriocins and the probiotic properties of live bacteria. With this in mind, this project aims to develop dairy products that meet consumer demands for healthier, sustainable and innovative products and remain competitive in a global market by offering products with added value. The specific objectives of this project are: - Analyze consumer preferences for dairy products; - Formulation of dairy products with bacteriocin-producing LAB, purified bacteriocins or fermentates containing bacteriocins; - Optimization of the conditions for bacteriocin delivery in dairy matrices; - Evaluation of the impact of bacteriocins in the final product; - Evaluation of the effects on gut microbiota and health; - Ensuring product quality and consumer acceptance; - Promoting sustainability in dairy production; - Improving food safety; - Promoting innovation in functional foods; - Knowledge dissemination and communication.