Combining selected immunomodulatory <i>Propionibacterium freudenreichii</i> and <i>Lactobacillus delbrueckii</i> strains: Reverse engineering development of an anti‐inflammatory cheese

Abstract

This work reveals the probiotic potential of this bacterial mixture, in the context of fermented dairy products. It opens new perspectives for the reverse engineering development of anti-inflammatory fermented foods designed for target populations with IBD, and has provided evidences leading to an ongoing pilot clinical study in ulcerative colitis patients.