IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT

The importance of fermented dairy products for human nutrition cannot be overestimated. Despite the existence of many scientific studies on fermentation processes in the production of dairy products from cow's milk, the number of works dealing with national fermented dairy products based on camel's milk is limited. Worldwide, most of these beverages are mixed fermentation products. The study of lactic acid and alcoholic fermentation has gained a fairly wide scientific popularity, but the peculiarities of this process depend largely on the species-specific characteristics of pure cultures of lactic acid bacteria and yeasts acting as its main causative agents. Despite the diversity of available cultures, there is a growing interest in identifying and studying new species of lactic acid bacteria and yeasts. To determine the species composition of lactic acid bacteria and yeasts characteristic of the native microflora of Shubat, a study was conducted to isolate pure cultures and identify them. The microflora of Shubat, produced by the method of spontaneous fermentation, mainly includes Lactobacillus plantarum, Lactococcus lactis, Streptococcus thermophilus, and the yeasts Brettanomyces anomalus, Naumovozyma castellii, Candida kefyr and Kazachstania unispora, which have marked antagonistic properties towards Escherichia coli. Further research in this area will help not only to understand the mechanism of interaction between different microorganisms.