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BioMed Research International
2014; Pages: 1 - 3

Role of Microorganisms Present in Dairy Fermented Products in Health and Disease.

Clara G. de los Reyes-Gavilan, María Fernández, John Andrew Hudson and Riitta Korpela

Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain.


Thousands of years ago humanity started agricultural practice and the domestication of cattle. Milk from farmed animals represented a good source of nutrients and liquid for hydration. The fermentation of milk provided a simple way to increase its shelf-life while improving its safety. From the initial accidental phenomenon of fermentation, humans learned to control these processes. Incorporating the controlled fermentation of milk in domestic practices of these primitive societies gave rise to a progressive diversification of dairy products, as influenced by habits of different ethnicities, geographical environments, and type of dairy farming. European-derived populations show lactase activity into adulthood, exhibiting selection for a lactase persistence haplotype [1]. The strong positive selective pressure exerted by animal husbandry practices resulted in the best studied phenomenon of gene-culture coevolution in the mutual human and animal symbiosis promoted by the advent of agriculture [2]...

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