Microbial diversity and health-promoting properties of the traditional Bulgarian yogurt

References

• Rul F. Yogurt: microbiology, organoleptic properties, and probiotic potential. In: Ray RC, Montet D, editors. Fermented Foods, Part II: Technological Interventions. Boca Raton: (FL): CRC Press; 2017. p. 418–450. (Food Biology Series).
   Google Scholar
• Metchnikoff E. The prolongation of life: Optimistic studies. Mitchell PC, translator; London (UK): William Heinemann; 1907.
   Google Scholar
• Grigoroff S. Étude sur une lait fermentée comestible. Le “Kissélo mléko” de Bulgarie [Study on an edible fermented milk. The “Kisselo mléko” from Bulgaria]. Revue Médicale de la Suisse Romande. 1905;25:714–720.
   Google Scholar
• Miteva V, Stefanova T, Budakov I, et al. Characterization of bacteriocins produced by strains from traditional Bulgarian dairy products. Syst Appl Microbiol. 1998;21(1):151–161.
   PubMed Web of Science ®Google Scholar
• Morelli L. First global summit on the health benefits of yogurt: yogurt, living cultures, and gut health. Am J Clin Nutr. 2014;99(5):1248–1250.
   Web of Science ®Google Scholar
• Viega P, Pons N, Agrawal A, et al. Changes of the human gut microbiome induced by a fermented milk product. Sci Reports. 2014 [cited 2018 Apr 03];4:6328. DOI:10.1038/srep06328
   PubMed Web of Science ®Google Scholar
• Makino S, Sato A, Goto A, et al. Enhanced natural killer cell activation by polysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1. J Dairy Sci. 2016;99(2):915–923.
   PubMed Web of Science ®Google Scholar
• Stefanova T, Urshev Z, Dimitrov Z, et al. Species affiliation of dairy lactobacilli with angiotensin converting enzyme inhibitory activity. Biotechnol Biotechnol Equip. 2009;23(2):1250–1254.
   Web of Science ®Google Scholar
• Suzuki Y, Ikeda K, Sakuma K, et al. Association between yogurt consumption and intestinal microbiota in healthy young adults differs by host gender. Front Microbiol. 2017 [cited 2018 Apr 03];8:847. DOI:10.3389/fmicb.2017.00847
   PubMed Web of Science ®Google Scholar
• Boyanova L, Gergova G, Markovska R, et al. Bacteriocin like inhibitory activities of seven Lactobacillus delbrueckii subsp. bulgaricus strains against antibiotic susceptible and resistant Helicobacter pylori strains. Lett Appl Microbiol. 2017;65(6):469–474.
   PubMed Web of Science ®Google Scholar
• Toyoda Y, Erkut C, Pan-Montojo F, et al. Products of the Parkinson's disease-related glyoxalase DJ-1, D-lactate, and glycolate, support mitochondrial membrane potential and neuronal survival. Biol Open. 2014;3(8):777–784.
   PubMed Web of Science ®Google Scholar
• Chandan RC, Gandhi A, Shah NP. Yogurt: Historical background, health benefits, and global trade. In: Shah NP, editor. Yogurt in health and disease prevention. London (UK): Academic Press; 2017. p. 3–29.
   Google Scholar
• Venica CI, Bergamini CV, Rebechi SR, et al. Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage. LWT Food Sci Technol. 2015;63(1):198–205.
   Web of Science ®Google Scholar
• Dubois M, Gilles KA, Hamilton JK, et al. Colorimetric methods for determination of sugars and related substances. Anal Chem. 1956;28(3):350–356.
   Web of Science ®Google Scholar
• Petrova P, Petrov K. Antimicrobial activity of starch-degrading Lactobacillus strains isolated from Boza. Biotechnol Biotechnol Equip. 2011;25(4):114–116.
   Google Scholar
• Tserovska L, Stefanova S, Yordanova T. Identification of lactic acid bacteria isolated from katyk, goat's milk and cheese. J Cult Collect. 2002;3:48–52.
   Google Scholar
• Dimitrov Z, Michaylova M, Mincova S. Characterization of Lactobacillus helveticus strains isolated from Bulgarian yogurt, cheese, plants and human faecal samples by sodium dodecyl sulfate polyacrylamide gel electrophoresis of cell-wall proteins, ribotyping, and pulsed-field gel fingerprinting. Int Dairy J. 2005;15:998–1005.
   Web of Science ®Google Scholar
• Michaylova M, Minkova S, Kimura K, et al. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria. FEMS Microbiol Lett. 2007;269(1):160–169.
   PubMed Web of Science ®Google Scholar
• Petrova P, Emanuilova M, Petrov K. Amylolytic Lactobacillus strains from Bulgarian fermented beverage Boza. Z Naturforschung C. 2010;65(3-4):218–224.
   PubMed Web of Science ®Google Scholar
• Velikova P, Stoyanov A, Blagoeva G, et al. Starch utilization routes in lactic acid bacteria: New insight by gene expression assay. Starch/Starke. 2016;68(9–10):953–960.
   Web of Science ®Google Scholar
• Miteva VI, Abadjieva AN, Stefanova TT. M13 DNA fingerprinting, a new tool for classification and identification of Lactobacillus spp. J Appl Bacteriol. 1992;73(4):349–354.
   PubMedGoogle Scholar
• Zhang X, Kong J, Qu Y. Isolation and characterization of a Lactobacillus fermentum temperate bacteriophage from Chinese yogurt. J Appl Microbiol. 2006;101(4):857–863.
   PubMed Web of Science ®Google Scholar
• Lamothe GT, Jolly L, Mollet B, et al. Genetic and biochemical characterization of exopolysaccharide biosynthesis by Lactobacillus delbrueckii subsp. bulgaricus. Arch Microbiol. 2002;178(3):218–228.
   PubMed Web of Science ®Google Scholar
• Patel S, Majumder A, Goyal A. Potentials of exopolysaccharides from lactic acid bacteria. Indian J Microbiol. 2012;52(1):3–12.
   PubMed Web of Science ®Google Scholar
• Simova E, Beshkova D. Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria. Le Lait. 2007;87(6):555–573.
   Google Scholar
• Kabadjova-Hristova P, Bakalova S, Gocheva B, et al. Evidence for proteolytic activity of lactobacilli isolated from kefir grains. Biotechnol Biotechnol Equip. 2006;20(2):89–94.
   Google Scholar
• Chang OK, Perrin C, Galia W, et al. Release of the cell-envelope protease PrtS in the growth medium of Streptococcus thermophilus 4F44. Int Dairy J. 2012;23:91–98.
   Web of Science ®Google Scholar
• Cui Y, Xu T, Qu X, et al. New insights into various production characteristics of Streptococcus thermophilus strains. Int J Mol Sci. 2016 [cited 2018 Apr 03];17:1701. DOI: 10.3390/ijms17101701
   Web of Science ®Google Scholar
• Hafeez Z, Cakir-Kiefer C, Girardet J-M, et al. Hydrolysis of milk-derived bioactive peptides by cell-associated extracellular peptidases of Streptococcus thermophilus. Appl Microbiol Biotechnol. 2013;97(22):9787–9799.
   PubMed Web of Science ®Google Scholar
• Somkuti GA, Steinberg DH. Pediocin production in milk by Pediococcus acidilactici in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. J Ind Microbiol Biotechnol. 2010;37(1):65–69.
   PubMed Web of Science ®Google Scholar
• Markowiak P, Śliżewska K. Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients. 2017 [cited 2018 Apr 03];9(9):1021. DOI:10.3390/nu9091021.
   PubMed Web of Science ®Google Scholar
• Martinez-Villaluenga C, Cardelle-Cobas A, Corzo N, et al. Study of galactooligosaccharides composition in commercial fermented milks. J Food Compos Anal. 2008;21(7):540–544.
   Web of Science ®Google Scholar
• Nguyen TT, Nguyen HA, Arreola SL, et al. Homodimeric β-galactosidase from Lactobacillus delbrueckii subsp. bulgaricus DSM 20081: Expression in Lactobacillus plantarum and biochemical characterization. J Agric Food Chem. 2012;60(7):1713–1721.
   PubMed Web of Science ®Google Scholar
• Lu L, Xu S, Jin L, et al. Synthesis of galactosyl sucralose by β-galactosidase from Lactobacillus bulgaricus L3. Food Chem. 2012;134(1):269–275.
   Web of Science ®Google Scholar