Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food‐microbe combinations, there are thousands of different types of fermented milk products — yoghurts, yogurt‐like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt “kiselo mlyako”, whose anti‐aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.
In recent years there has been increasing interest in lactic acid bacteria isolated from non-dairy products, due to their diverse metabolic profile, unique flavorforming activities, and potential for use as starters or starter adjuncts for the dairy industry. Screening of 400 microbial isolates obtained from the herbs Geranium sanguineum L., Hypericum perforatum L., and Panax ginseng C.A. Meyer was performed, and 64 isolates were selected based on milk coagulation and gas formation ability and non-specific odour. Using tests involving multiple transfer and growth in selective and differential media, 258 single colonies were isolated, of which 98 were affiliated with the lactic acid bacteria group. These bacteria are homofermentative cocci and rods with a wide pH (5.0-9.6) and temperature range (15-45°C), high salt tolerance (3.0-10.0 % NaCl), and high acid-producing activity (3.50-12.00 g/L). With the use of genotypebased methods, the plant isolates were identified at the species level as Enterococcus faecium, Streptococcus thermophilus and Lactobacillus rhamnosus.
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