Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

被引:24
|
作者
Petrova, Penka [1 ]
Ivanov, Ivan [1 ]
Tsigoriyna, Lidia [2 ]
Valcheva, Nadezhda [2 ]
Vasileva, Evgenia [2 ]
Parvanova-Mancheva, Tsvetomila [2 ]
Arsov, Alexander [1 ]
Petrov, Kaloyan [2 ]
机构
[1] Bulgarian Acad Sci, Inst Microbiol, Sofia 1113, Bulgaria
[2] Bulgarian Acad Sci, Inst Chem Engn, Sofia 1113, Bulgaria
关键词
yoghurt; white brined cheese; kashkaval; katak; kefir; koumiss; LAB; probiotics; bioactive peptides; LACTIC-ACID BACTERIA; KEFIR GRAINS; ANTIOXIDANT ACTIVITIES; GUT MICROBIOTA; MILK; YOGURT; EXOPOLYSACCHARIDES; CHEESE; STRAINS; KOUMISS;
D O I
10.3390/microorganisms9030480
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
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.
引用
收藏
页码:1 / 21
页数:20
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