Probiotic Potential of Bacteria Isolated from Buryat Sour Milk Drink Khurenge

The probiotic potential of bacterial strains Acetobacter syzygii, A. oryzifermentans and Lentilactobacillus kefiri isolated from the traditional Buryat sour-milk drink khurenge was evaluated. The strain A. oryzifermentans BN-2 increased the median lifespan of the nematodes Caenorhabditis elegans by 61% compared to the control when exposed to oxidative stress induced by paraquat. This suggests the strain has potential probiotic properties. Genomic analysis carried out using the ProbioMinDB service showed the absence of pathogenic factors and revealed the genes associated with the functions beneficial to the host. Genes associated with antibiotic resistance and virulence factors were revealed using RGI tool and CARD database. The research shows the need for an integrated approach to assess probiotic properties and safety of the strains.