Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview

Table 2

Beneficial and detrimental microbial compounds that can be released in fermented dairy products during fermentation and the main producer microorganisms.

Compounds	Main producer microorganisms in dairy products	Reference
Beneficial		[11, 12, 15, 77]
Conjugated linoleic acid (CLA)	BAL (Lactobacillus, Lactococcus, and Bifidobacterium)
Microbial exopolysaccharides (EPS)	BAL (Lactobacillus, Lactococcus, Pediococcus, Streptococcus thermophilus, and Bifidobacterium)
Oligosaccharides	BAL (Bifidobacterium and Lactobacillus) and Kluyveromyces lactis
Vitamins (B12, biotin, and folic acid)	BAL (Lb. plantarum, Bifidobacterium, S. thermophilus, Lb. delbrueckii, and Propionibacterium)
Gamma-aminobutyric acid (GABA)	BAL (Lactococcus, Enterococcus, Lactobacillus, Pediococcus, Streptococcus, and Leuconostoc)
Bioactive peptides:
Immune modulatory	Lactobacillus GG
Antihypertensive	Lactobacillus GG, Lb. helveticus, and S. thermophilus,
Antimicrobial	Lb. helveticus and Lb. acidophilus
Antioxidative	Bifidobacterium longum and Lb. delbrueckii
Bacteriocins	BAL (Lactococcus, Enterococcus, Lactobacillus, Pediococcus, Streptococcus, Bifidobacterium, and Leuconostoc)	[101]
Detrimental
Mycotoxins:		[28]
Aflatoxins, ochratoxin, and patulin	Aspergillus and Penicillium
Trichothecenes, fumonisins, and  zearalenone	Fusarium
Biogenic Amines:		[31, 38]
Tyramine	BAL (Enterococcus, Lb. curvatus, and Lb. brevis)
Putrescine	BAL (Enterococcus, Lb. curvatus, Lb. brevis, and La. lactis) and Enterobacteriaceae
Cadaverine	Enterobacteriaceae
Histamine	BAL (Lb. buchner and, S. thermophilus)