Viili as Fermented Food in Health and Disease Prevention: A Review Study

Cheng Luo  and Shanggui Deng

 

Full Length Research Paper I Published August,2016

 

Journal of Agricultural Science and Food Technology  Vol. 2 (7), pp.105-113

 

 

ABSTRACT

 

Viili is a unique fermented milk product from Nordic countries, particularly popular in Finland. Viili contains a symbiotic cluster of viable abundant probiotics, including lacto bacteria, fungus and yeasts, has a pleasant sharp taste and good diacetyl aroma linked to a stringy texture and can be consumed easily with spoon because of its semi-solid structure. The slime-forming Lactococcus lactis subsp. cremoris in viili produce phosphate-containing hetero polysaccharides, one of the main characteristics that distinguish viili from other fermented milk products. The symbiotic characteristics of viili and its Exopolysaccharides (EPS) provide various benefits from promoting intestinal probiotics interaction to anti oxidative, anti-inflammation, immunomodulation and antitumor activities. In addition, the tripeptides Isoleucine-Proline-Proline (IPP) and Valine-Proline-Proline (VPP) from the fermentation inhibit Angiotensin-Converting Enzyme, which reduces the blood pressure and the incidents of cardiovascular diseases. All studies show that multi microbes fermented viili not only provides probiotics, also a large number of other beneficial factors to Nordic population, and possibly to other regions of population as well.

Key Words: Viili, Fermentation, Exopolysaccharides, Probiotics, Lactococcus lactis, Fungus, Yeasts, Antioxidants, Immunomodulation and Anti-carcinogenic activity.
 

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