Regionally Produced Probiotic Dairy Foods in Kazakhstan and Their Health Beneficial

Abstract

Traditional fermented dairy products constitute an important component of the food heritage of Kazakhstan and represent a valuable reservoir of potentially beneficial microorganisms. The present study focuses on the identification of regionally produced cheese varieties and traditional probiotic foods and beverages in Kazakhstan, along with the characterization of their bacterial composition. Samples of artisanal cheeses and fermented dairy and cereal-based drinks were obtained from different geographic regions to capture variability associated with local production practices. The microbial communities of the products were found to be dominated by lactic acid bacteria, primarily belonging to the genera Lactobacillus (including recently reclassified taxa), Lactococcus, Streptococcus, Leuconostoc, and Enterococcus. In several fermented beverages, the presence of yeasts indicated mixed lactic and alcoholic fermentation. Observed differences in bacterial profiles among regions suggest the influence of raw materials, traditional processing methods, and environmental microbiota. These findings demonstrate that traditional Kazakhstani fermented foods are a diverse source of lactic acid bacteria with potential functional and technological value. The study contributes to the scientific documentation of regional fermented products and provides a microbiological basis for their future application in functional food development and starter culture selection.