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Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

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 characteri...

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Autores principales: Petrova, Penka, Ivanov, Ivan, Tsigoriyna, Lidia, Valcheva, Nadezhda, Vasileva, Evgenia, Parvanova-Mancheva, Tsvetomila, Arsov, Alexander, Petrov, Kaloyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996614/
https://www.ncbi.nlm.nih.gov/pubmed/33668910
http://dx.doi.org/10.3390/microorganisms9030480
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author Petrova, Penka
Ivanov, Ivan
Tsigoriyna, Lidia
Valcheva, Nadezhda
Vasileva, Evgenia
Parvanova-Mancheva, Tsvetomila
Arsov, Alexander
Petrov, Kaloyan
author_facet Petrova, Penka
Ivanov, Ivan
Tsigoriyna, Lidia
Valcheva, Nadezhda
Vasileva, Evgenia
Parvanova-Mancheva, Tsvetomila
Arsov, Alexander
Petrov, Kaloyan
author_sort Petrova, Penka
collection PubMed
description 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, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. 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.
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spelling pubmed-79966142021-03-27 Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits Petrova, Penka Ivanov, Ivan Tsigoriyna, Lidia Valcheva, Nadezhda Vasileva, Evgenia Parvanova-Mancheva, Tsvetomila Arsov, Alexander Petrov, Kaloyan Microorganisms Review 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, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. 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. MDPI 2021-02-25 /pmc/articles/PMC7996614/ /pubmed/33668910 http://dx.doi.org/10.3390/microorganisms9030480 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Review
Petrova, Penka
Ivanov, Ivan
Tsigoriyna, Lidia
Valcheva, Nadezhda
Vasileva, Evgenia
Parvanova-Mancheva, Tsvetomila
Arsov, Alexander
Petrov, Kaloyan
Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
title Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
title_full Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
title_fullStr Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
title_full_unstemmed Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
title_short Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
title_sort traditional bulgarian dairy products: ethnic foods with health benefits
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996614/
https://www.ncbi.nlm.nih.gov/pubmed/33668910
http://dx.doi.org/10.3390/microorganisms9030480
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