Allocation And Identification Of Lactic Acid Bacteria From The Traditional Fermented Drinks Of Kazakhstan | 17168
Journal of Biotechnology & Biomaterials
Like us on:
Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
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
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.
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals