Microflora Study of Koumiss

Abstract

—In Kazakhstan, a very wide variety of dairy products, including milk beverages from national mare and camel milk. This is due to the use of bacterial starter cultures, which structure is represented by different species of lactic acid bacteria. Specificity of taste, texture and other properties of a number of dairy products depend on the strains belonging to the bacterial culture. In this regard, in recent years, attention is directed to the domestic microbiologists isolation of pure cultures of microorganisms of the national dairy products. As a result of this work, isolated local strains of crops can be further used for the production of leaven in the preparation of a variety of dairy products from mare's milk. Therefore, we carried out research work on the isolation and identification of lactic acid bacteria from different natural substrates, the establishment of their species, the study of the biological characteristics and the most important production and valuable properties. The object of the study were selected mare from the southern regions of Kazakhstan. As a result of the selection of microorganisms with the use of special methods of selection, it is possible to obtain strains of bacteria that have a special biotechnological complex of properties that allows you to design and create new functional dairy products with directional composition of lactic microflora.