Advanced Biotechnological Solutions for Lactic Acid Bacteria in Dairy Industry: From Strain Selection to Probiotic Products

Lactic fermentation is one of the oldest biotechnologies. The modern dairy industry requires new starter cultures to obtain products with target properties and qualities. This review systematizes scientific publications on advanced biotechnological solutions in the field of database formation and prediction of the properties of lactic acid microorganisms, as well as on the isolation and selection of cultures with optimal industrial qualities. The review included publications in Russian and English registered in Scopus, Google Scholar, and eLIBRARY.RU in 1999–2024. The industrial value of strains depends on their biochemical activity, fermentation rate, resistance to salts and acids, and the range of biologically active compounds they are able to synthesize. Novel lactic acid strains create active industrial consortia for functional products with probiotic properties. The modern principles of biocompatibility assessment for multicomponent microbial consortia include species authenticity, inter-consortium synergism, safety for human microflora, and combinability with prebiotics, microelements, vitamins, and antioxidants. Genetic engineering is another advanced option: it provides targeted modification of the metabolic pathways of the producer. It is more efficient than conventional methods and decreases the cost of the product. Domestic industrial production of probiotic starter cultures ensures food security and technological independence, as well as improves the national health.