Characterization and health effects of functional bioactives from West Sumatra’s fermented buffalo milk (dadih)

• Dadih fermentation produces unique bioactive compounds through indigenous lactic acid bacteria (LAB). • The high solids content of buffalo milk enhances LAB density and functional peptide formation. • Short-chain fatty acids (SCFAs), exopolysaccharides (EPS), and bacteriocins contribute to antioxidant and antimicrobial effects. • Regional bamboo types shape microbial diversity and influence bioactive compound profiles. • γ-Aminobutyric acid (GABA)–producing strains may support neuroactive and anti-inflammatory benefits. Dadih is a traditional fermented buffalo milk from West Sumatra, Indonesia, reflecting the cultural heritage of the Minangkabau ethnic group while serving as a functional dish with underappreciated scientific potential. Characterized by a thick texture and sour flavor, the fermentation occurs spontaneously through native microbial communities dominated by lactic acid bacteria (LAB), which coagulate the milk into dadih. In this review, the microbial composition, functional biomolecules, and nutritional properties of dadih are comprehensively elaborated based on existing data. The compiled studies demonstrate that LAB play a critical role in producing functional compounds, including short-chain fatty acids, exopolysaccharides, bacteriocins, and ACE-inhibitory peptides. These compounds contribute to the production of beneficial effects, including antioxidant, antimicrobial, antihypertensive, and antidiabetic activities. Alongside the buffalo milk base, the diverse findings of indigenous LAB are determined by regional specificity, driven by environmental factors such as bamboo type and fermentation conditions. Consequently, dadih consists of promising health functions comparable to commonly used mammal milk, unique for its microbial activity and natural fermentation. Future research is recommended to discover more about unvalidated compounds, improve fermentation standardization, and explore potential applications in probiotic and nutraceutical development.