Bifidobacterium animalis subsp. lactis BB-12 and Improved Functional Properties of Food

• The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.

  • 2026-04-06
  • Review
  • AIMS microbiology 12(1)
  • • Elena Nikitina
    • Dmitrii Khrundin

  • PubMed: 41938781
  • DOI: 10.3934/microbiol.2026001

  4 Insights on

  • Improved Functional Properties of Food

  • Low evidence

  Thus, we show that, when properly selected, these systems can improve microbial stability, modulate proteolysis and lipolysis, and enhance antioxidant and antimicrobial properties without compromising sensory quality.

  Effect

  Beneficial

  Effect size

  Small