Microbe of the Year 2018: Lactobacillus makes food durable

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Jan 25, 2018 - Microbiology

Microbe of the Year 2018: Lactobacillus makes food durable

Lactic acid bacteria are a daily occurrence for many people – for example in yogurt or salami. These tiny organisms not only make food more durable and digestible but also support digestion and the immune system. The Association for General and Applied Microbiology (VAAM) named Lactobacillus the Microbe of the Year 2018 to highlight its significant role in health, nutrition, and economy.

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Source: Federal Center for Nutrition - www.bzfe.de