Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
Open accessAbstract
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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A large amount of LAB that can be classified as probiotics are present in milk and fermented dairy products such as cheese, yogurt, and fermented milk.
“A large amount of LAB, which can be classified as probiotics, are also present in milk and fermented dairy products, such as cheese, yogurt, and fermented milk [217,218,219].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [219]
Section 3 (page unavailable) reports abundant LAB in Bulgarian white brined cheese, LAB cultures in yoghurt, and strains with probiotic properties isolated from cheese. The Introduction also describes LAB in fermented milk products. The copy does not establish that unfermented milk contains a large amount of probiotic LAB, so that part of the claim is unsupported. (LLM, conf=0.82)
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- Authors
- Petrova, P., Ivanov, I., Tsigoriyna, L., Valcheva, N., Vasileva, E., Parvanova-Mancheva, T., Arsov, A., & Petrov, K.
- Affiliations
- Bulgarian Academy of Sciences (BG)
- Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
- Corresponding author
- Petrova, Penka
- Petrov, Kaloyan
- ORCID
- Venue
- Microorganisms
- Publisher
- MDPI AG
- Published
- 2021-02-25
- Volume
- 9
- Issue
- 3
- Pages
- 480
- ISSN
- 2076-2607 (ISSN-L)
- PMC
- PMC7996614
- OpenAlex
- W3131525048
- Cited by
- 62
- References
- 97
- Citations by year
- 2026: 9 · 2025: 9 · 2024: 16 · 2023: 11 · 2022: 10 · 2021: 7
- FWCI
- 1.00
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Microorganisms (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Bulgarian Ministry of Education and Science with financial support by the “Healthy Foods for a Strong Bio-Economy and Quality of Life”, (National Research Programme approved by DCM # 577/17.08.2018)
- National Scientific Fund, Republic of Bulgaria (Contract KP-06-COST7 with national co-financing to COST Action 18101)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- fermented dairy foods, lactic acid bacteria, autochthonous microflora, koumiss, kefir, brined cheese, prebiotics, bioactive peptides, ACE2 inhibitors, bacteriocins, exopolysaccharides, indole-3-propionic acid, antioxidants, human microbiome, traditional food production
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