DETERMINATION OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA FROM KAZAKH DAIRY PRODUCTS

The research was carried out in the laboratory of the Research and Production Center of Virology and Microbiology of the Republic of Kazakhstan and at the Institute of Microbiology of the Academy of Sciences of the Republic of Uzbekistan, laboratory of Microbiology and biotechnology of probiotics. The object of the study were newly isolated strains of lactobacilli. During the selection work, generally accepted and standard methods of microbiological analysis were used. The morphological-cultural, physiological-biochemical and technologically valuable properties of 12 strains of lactic acid bacteria isolated from objects of natural origin were studied. The objects for isolating lactic acid bacteria were natural cow's, goat's, mare's, and raw camel's milk. Identification of the isolated strains of lactic acid bacteria was carried out according to the key properties specified in the ninth edition of the Bergey Guide. Based on the results of the studies, the newly isolated strains of lactic acid bacteria were classified as Lactococcus lactis ssp. Passports have been compiled for the isolated strains of lactococci. The newly isolated strains of lactic acid bacteria were included in the Republican State Enterprise “Republican Collection of Microorganisms” of the Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan (RKM) as promising strains for inclusion in the composition of bacterial starters in the production of fermented dairy products.