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Allocation And Identification Of Lactic Acid Bacteria From The Traditional Fermented Drinks Of Kazakhstan | 17168
ISSN: 2155-952X

Journal of Biotechnology & Biomaterials
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Allocation and identification of lactic acid bacteria from the traditional fermented drinks of Kazakhstan

5th World Congress on Biotechnology

Anna Chizhayeva, Galina Dudikova and Masimzhan Velyamov

Posters: J Biotechnol Biomater

DOI: 10.4172/2155-952X.S1.028

AThe 3 samples of the traditional fermented drinks from mare?s milk (koumiss) and 7 samples from camel?s milk (shubat) were collected in various regions of Almaty and Southern Kazakhstan areas and were analyzed for lactic acid bacteria load. A total of 27 isolates of lactic acid bacteria on various nutrient mediums were obtained. The cultures were complex investigated with use of microbiological and molecular - genetic techniques. Lactic acid bacteria were identified on the basis of phenotypic characters as Lactobacillus fermentum, Lb. pontis, Lb. acidophilus, Lactococcuslactis spp. cremoris. Genetic researches showed that 1 strain which has been earlier carried to species of Lb. acidophilus (4Sh1) on the basis of morphological and biochemical characteristics, finds an identical range of the fermentative activity peculiar to cultures of Lb. helveticus that is confirmed by data of the analysis of sequences of a gene 16S rRNA. On results of the comparative analysis of a nucleotides sequences of a gene 16S rRNA is established that all studied strains find a homology of a proximal site of this gene with standard representatives of considered species at the level of 98-99%. Latococci and lactobacilli showed high acidifying, proteolytic, antagonistic activities and ability to a producing of exopolysaccharides. The most active and stable strains can be used as starter cultures for dairy fermentation process.
Anna Chizhayeva defended the doctoral dissertation 12 years ago at the al-Farabi Kazakh National University. She has published more than 30 papers. Areas of its scientific interests are biology of lactic acid bacteria, probiotics, bacteriocins and safety of food.