Technological prospects for the use of autochthonous starter cultures in traditional Kazakh fermented meat products

Abstract The revival and scientific reinterpretation of traditional meat fermentation technologies represent a promising strategy for addressing current challenges in the global food industry, including the growing demand for clean-label products, natural preservation, and sustainable processing. This review examines the potential of autochthonous lactic acid bacteria (LAB), including cultures derived from traditional fermented dairy products, as functional and bioprotective agents in fermented meat systems. Particular emphasis is placed on their technological performance, antimicrobial activity, probiotic potential, and their role in enhancing sensory quality, microbiological safety, and shelf life without the use of synthetic chemical preservatives. Using traditional Kazakh fermented meat and dairy products as a model system, this review demonstrates how ethnically rooted fermentation practices can be translated into scientifically grounded biotechnological solutions with relevance beyond regional contexts. Special attention is given to the role of indigenous microbial resources as a sustainable alternative to conventional preservation strategies commonly applied in industrial meat processing. In addition, recent genomic and metagenomic insights into LAB functionality are discussed as tools for improving safety assessment, standardization, and scalability. Overall, this review provides a conceptual and practical framework for integrating traditional fermentation knowledge into contemporary meat processing and for developing functional, safe, and environmentally responsible meat products.