Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
Penka Petrova, Iván Ivanov, Lidia Tsigoriyna, Nadezhda Valcheva, Evgenia Vasileva, Tsvetomila Parvanova-Mancheva +2 more
Microorganisms
Abstract
The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, <i>kashkaval</i>, <i>koumiss</i>, <i>kefir</i>, <i>katak</i>, and the Rhodope's <i>brano mliako</i>. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
LAB starters and autochthonous microflora improve nutritional and probiotic qualities of Bulgarian dairy products
“The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities.”
lactic acid bacterial (LAB) strains contribute to microbial biodiversity in Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and brano mliako
“The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic star...”
bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity) contribute to beneficial effects on human health in Bulgarian dairy products
“This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with pr...”