SCIENTIFIC FOUNDATIONS FOR DEVELOPING FUNCTIONAL DAIRY PRODUCT STARTER CULTURES IN PAVLODAR REGION

The article examines the study of microorganisms isolated from traditional fermented dairy products with the aim of developing starter cultures for the production of functional dairy products specific to the Pavlodar region. The research focused on the physiological and biochemical properties, antibiotic resistance, antagonistic activity, and biocompatibility of lactic acid bacteria, including Lactobacillus gallinarum, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, and Lactobacillus fermentum. These strains were selected for further study due to their high metabolic activity, ability to efficiently produce lactic acid, antagonistic activity against pathogenic microflora, and resistance to unfavorable production conditions. The methodology involved the isolation of pure cultures using various nutrient media, biochemical analyses, and the evaluation of the technological potential of the isolated strains. The selected strains demonstrate potential for the creation of direct-inoculation starter cultures capable of improving the quality and safety of fermented products, as well as meeting the growing demand for functional food products. The article discusses the prospects of utilizing these starter cultures to produce probiotic-rich products, such as yogurt, kefir, and others, with high nutritional value. The results lay the groundwork for the industrial implementation of technologies aimed at producing high-quality fermented dairy products that support consumer health and contribute to the development of the regional dairy industry. Keywords: milk, fermentation of milk, microorganisms, lactobacilli, mesophilic lactic acid streptococci, thermophilic lactic acid streptococci, acidophilic lactic acid sticks.