Butyric acid has recently been the subject of
intensive research due to its purported anti-colon
cancer effects. It has also been shown to inhibit the
growth of a range of cancer cells. Productions of
butyric acid by some probiotic bacteria have been
reported. Butyric acid producing probiotic bacteria
have been shown to affect the turnover of enterocytes
and neutralize the activity of dietary carcinogens, such
as nitrosamines, that are generated by the metabolic
activity of commensal bacteria in subjects consuming a
high-protein diet (5). Therefore, inclusion of probioticbacteria in fermented dairy products enhances their
value as better therapeutic functional foods (6).