In the context of growing global interest in sustainable nutrition and the preservation of cultural heritage, traditional fermented dairy products are gaining particular importance. Their unique properties are shaped by complex microbial consortia of starter cultures, which necessitates their precise identification. The development of next-generation sequencing and bioinformatics has opened new opportunities for the molecular genetic characterization of starter culture composition and facilitated the transition from phenotypic description to metagenomic analysis. The aim of this review was to analyze the main research directions and methods related to molecular genetic and bioinformatic approaches to the identification of starter cultures used in the production of national and traditional fermented dairy products. The literature search was conducted in open-access databases using keywords related to fermented dairy products, starter cultures, and omics technologies. The selection criteria included topical relevance, the use of molecular genetic methods, chronological period, and publication type. The selection methodology was consistent with the principles of PRISMA-ScR. The contemporary methodology for the passportization of dairy matrices and starter microorganisms is based on the combined use of various high-throughput sequencing platforms and molecular genetic methods for taxonomic profiling of strains. A promising area is the development of standardized metagenomic protocols and the creation of digital databases of starter cultures and traditional fermented dairy products, which aligns with global trends in digitalization and food security in food biotechnology.
The increase in the volume of cheese production waste and need for yeast biomass for the fodder production and the food industry determined the relevance of this study. Its purpose was to test the possibility of simultaneous removal of lactose from the cheese whey and production of biomass if Kluyveromyces yeasts are stimulated with manganese ions. We cultured the yeast strains Kluyveromyces lactis Y-2037 and Kluyveromyces marxianus Y-2042 for 72 hours in cheese whey without and with the addition of 10, 25 or 50 mg/l of manganese ions as sulfate salts. The final medium and biomass were separated. The analysis of the medium included the determination of lactose, ethanol, protein, and manganese content; the analysis of the biomass included protein and manganese measuring. Statistical processing of the obtained results was carried out. Fermentation of whey resulted in the processing of up to 90 % lactose to form up to 20 g/l of ethanol. This was accompanied by the synthesis and accumulation of protein in K. lactis Y-2037 biomass up to 27.5 % and in K. marxianus Y-2042 biomass up to 32.3 % in terms of dry matter. Manganese ions at concentrations of 10 and 25 mg/l had no effect on lactose processing, while manganese ions concentrations of 50 mg/l reduced it. The protein content in the biomass increased to 37.3–43.2 % when we added 10 mg/l of manganese ions, and further to 54.6–55.8 % when we added 50 mg/l. Strain Y-2042 was more sensitive to the effects of manganese ions. Yeast cells released about 10–15 % of the protein into the culture medium. Fermentation was accompanied by the manganese capture by cells and its accumulation in biomass from 12.1–13.1 μg/g if we added 10 mg/l, to 65.8–69.3 μg/g if we added 50 mg/l. The results of this research confirm the possibility and specify the technological conditions for the use of manganese ions to obtain biomass with a high protein and manganese content while maintaining the lactose processing due to fermentation of cheese whey by Kluyveromyces yeast.
The sustainable utilization of dairy by-products has become an important strategy for reducing environmental impacts while producing value-added functional foods. Whey, a major by-product of cheese manufacturing, contains valuable nutrients including lactose, proteins, minerals, and bioactive compounds. This study aimed to develop a functional whey-mango beverage through whey fermentation using different commercial probiotic starter cultures. Sweet whey, a nutrient-rich by-product of cheese production, was combined with mango pulp to produce a cost-effective and health-promoting drink. The mixture was fermented using four probiotic strains: Lactobacillus acidophilus La-5, Lactobacillus casei 01, Lactobacillus plantarum EMCC 1027, and Bifidobacterium animalis subsp. lactis Bb-12. The effects of fermentation on physicochemical properties, probiotic viability, antioxidant activity, in vitro anti-proliferative activity against HT-29 human colon cancer cells, and sensory attributes were evaluated during ten days of cold storage at 5 ± 1 °C. Results showed no significant changes in total solids, fat, or carbohydrate content during storage. Lactobacillus plantarum EMCC 1027 demonstrated the highest cell viability, while Bifidobacterium Bb-12 significantly enhanced antioxidant capacity and inhibition of HT-29 colon cancer cell proliferation. Sensory evaluation revealed that beverages fermented with Lactobacillus strains were more acceptable to panelists than those fermented with Bifidobacterium. The findings indicate that fermenting whey-mango juice with probiotic cultures enhances its functional qualities, offering a sustainable and nutritious beverage alternative. This approach also contributes to the valorization of dairy by-products, aligning with environmental and health goals.
The aim of this study was to identify the factors that determine the choice of the form and type of functional neurodietetic products intended to support the psycho-emotional state of adult consumers. An online survey of 514 respondents from various regions of Russia was conducted and included 37 questions on demographic characteristics, mental health, eating behavior, and attitudes toward innovative products. Multilevel linear and logistic modeling, as well as factor analysis, were applied to assess the contribution of individual and regional variables to the structure of preferences. The results showed that the key determinants of choice are gender, age, subjective assessment of mental state, belief in the relationship between diet and mental health, and attitudes toward experimental product formats, whereas regional differences are practically negligible. Consumers oriented toward psycho-emotional well-being and open to innovation more frequently choose functional beverages and snacks that provide convenient consumption and efficient delivery of bioactive components. At the same time, meat and other traditional formats remain in demand among respondents with more conservative dietary attitudes. The findings provide an empirical basis for designing a range of neurodietetic products tailored to the psycho-emotional and demographic characteristics of the target audience.
This study presents the results of the identification and in silico analysis of bioactive peptides (BAPs) obtained through the enzymatic hydrolysis of soy protein isolate. The use of five proteolytic enzyme preparations (papain, bromelain, Alcalase, Neutrase, and Flavourzyme) yielded diverse peptide profiles, which were comprehensively characterized using nano-LC–MS/MS. Based on chromatographic peak areas, major peptides accounting for more than 1 % of the total peptidome in each sample were selected. A literature review confirmed the presence of known BAPs in the hydrolysates exhibiting antioxidant, antihypertensive, DPP-IV inhibitory, and other biological activities. Bioinformatics tools were utilized to systematically screen all major peptides. As a result, novel BAPs with predicted oncostatic, antitubercular, antibacterial, antihypertensive, antifungal, and DPP-IV inhibitory activities were identified. Additionally, potentially toxic sequences were identified, necessitating further experimental validation; these include the peptides TTVPPHSVQVH, FPFPRPPHQ, IKNNNPFKF, ALPADLIKR, IKDVFRAIPSE, and KNSWGEDWGEDGYIW. Furthermore, peptides with antioxidant properties were detected in the hydrolysates, which are presumed to account for the high overall antioxidant activity of the studied samples. The obtained results demonstrate the high efficacy of this combined approach to BAP discovery and confirm the significant potential of soy hydrolysates as a source of functional ingredients for the food and pharmaceutical industries.
