LBTU Researchers Continue to Study Bioactive Compounds in Fermented Dairy Products
Fermented dairy products are not only a popular in daily diet – they also hold a leading position in the functional food market and play an important role in the prevention of both acute and chronic diseases. The Latvia University of Life Sciences and Technologies (LBTU) is continuing the project "Assessment of Bioactive Compounds in Fermented Dairy Products: A New Approach" (AF21), exploring the comprehensive role of these products – not only as probiotics, but also as a rich source of bioactive compounds with broad potential for human health.
Lactic acid bacteria, used as starter cultures in the production of fermented dairy products, are capable of producing a wide range of valuable compounds – lactic acid, amino acids, fatty acids, B-group vitamins, and even antibacterial substances. However, so far, comprehensive studies evaluating the content and overall potential of these compounds have been lacking.
The objective of the project is to conduct a qualitative and quantitative assessment of biologically active compounds generated through the fermentation of organic and conventional milk with diverse starter cultures. The study examines how the origin of milk influences the quality of fermented products. Particular attention is given to differences in the composition and concentration of bioactive compounds. This approach allows for a comprehensive evaluation of the influence of various factors on product sensory qualities, nutritional value, and prospective health benefits.
Currently, experiments with sour milk products are ongoing, including an assessment of their functional characteristics during storage. The research findings have already been presented at the international conference "Food Balt 2025" in a report "Comparison of Free Amino Acids in Organic and Conventional Fermented Milk."
The collected data have been summarized and published in two scientific articles: "Organic Milk as Medium for Lactic Acid Bacteria Growth: A Review" and "Analysis of Fatty Acids and Antibacterial Whey Proteins in Organic and Conventional Milk: Potential Influence on Lactic Acid Bacteria Growth."
Furthermore, during the international exhibition "Riga Food 2025", visitors had the opportunity to taste fermented milk products, while the broader public was introduced to detailed research results in the seminar "High Added-Value and Sustainable Circular Solutions for the Food Processing Industry."
The results of this research will assist food producers and scientists in gaining a deeper understanding of the nutritional value of fermented dairy products, facilitating the development of high value-added products with positive implications for public health.
The grant "Assessment of Bioactive Compounds in Fermented Dairy Products: A New Approach" is being implemented within the framework of the project "Strengthening LBTU’s Institutional Capacity for Excellence in Studies and Research".