From Traditional Bulgarian Dairy Products to Functional Foods

Abstract

Production of the traditional yoghurt, white-brined cheese, and yellow cheese, named “kashkaval”, in the Bulgarian region determines everyday consumption and health benefits for the local population. Аrtisanal dairy products and their autochthonous microbiota are a promising source for the research and creation of new minimally treated, but safe, functional and delicious food. The species from Lactobacillaceae are used in different fermentation technologies, improving the structure, taste, and aroma of the final products. These products possess a prolonged shelf life due to the biopreservative capabilities of the lactic acid bacteria (LAB) strains, their positive health impact, and many physiological functions in the body. This chapter examines the traditional and modern technologies for the production of typical Bulgarian dairy products. Based on the studies of artisanal products, different LAB species from non-starter microbiota are presented, which contribute to the organoleptic qualities of the products and their beneficial properties. The research focus is aimed at the evaluation of various functional characteristics of non-starter strains, such as metabolic activity and food biopreservation. The long-term goal is to study the tradition to create new functional formulas that are the desired and effective factors for health and longevity.

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

“…and Saccharomyces ssp. are frequent spoilers of fresh dairy products including fresh cheese and yoghurt [ 50 , 51 , 52 ]. Yeasts have the ability to metabolize milk components such as lactose, proteins, and fat.…”

From Traditional Dairy Product “Katak” to Beneficial Lactiplantibacillus plantarum Strains

“…As previously noted, this kind of "katak" is quite different from the homonymic product previously studied in another region of Bulgaria. It is also called "ahchak", prepared only with an NaCl addition to ewe's milk (no starters), and differs from the product produced in the Southern part of Bulgaria [1]. Therefore, obligate heterofermentative species reported by Tropcheva et al (2014) were not isolated [9].…”

“…Furthermore, the similar beneficial effects of postbiotics may be beneficial to healthy gut homeostasis in vivo. In the last decade, a large group of active LAB strains from Bulgarian fermented milk products were characterized [1]. The L. plantarum strain L2 showed greater activity than the used positive-control lactic acid (Merck)-3.3% against a clinical multi-resistant strain isolated from a patient with recurrent UTI infections (Figure 2B).…”

“…Yogurt and cheese have been a staple of the Bulgarian cuisine since prehistoric times. They attract scientific interest with their excellent organoleptic characteristics, combined with nutritional value and safety [1,2]. Recently, such an interest has grown as a function of the desire for bioprotective agents that can naturally preserve food without the need for artificial preservatives.…”

Postbiotics Production of Candidate-Probiotic Lactiplantibacillus plantarum AC131 with Renewable Bio Resources

“…With special attention to the LAB with a broad spectrum of activity, different strains with dairy and/or human origin were characterized [6,7]. The dominance of Lactiplantibacillus plantarum in autochthonous microbiota of traditional Bulgarian dairy products has been pointed out [8]. During fermentation, they produce a variety of metabolites, thus contributing to the preservation and safety of the food.…”