Microbial shaping of fermented dairy product quality: formation mechanisms and regulatory strategies for texture, flavor, and functionality.

Fermented dairy products (yogurt, cheese, sour cream) derive their unique texture, flavor, and functional properties from microbial metabolic activities, making microorganisms key determinants of final product quality. This review elucidates how microbes regulate texture formation, drive flavor development, and synthesize functional metabolites. It details how acid production, exopolysaccharide synthesis, and enzymatic activity build distinct textures in yogurt, sour cream, and cheese, highlighting that the same mechanisms produce different outcomes across products. The review explains biochemical pathways converting lactose, citrate, proteins, and fats into characteristic sour, creamy, and complex flavors. It also outlines microbial synthesis of bioactive peptides, conjugated linoleic acid, vitamins, and GABA, and discusses their health relevance, including antihypertensive and immunomodulatory effects. Finally, the review discusses emerging strategies for rational design of microbial functions and precision fermentation management, including genome editing, synthetic biology, and AI-driven process control. By comparing mechanisms across products, this review provides a framework for transitioning from empirical practices to predictable, design-oriented manufacturing of fermented dairy products.