Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation

Fatima Sagymbek; Tolkyn Abdigaliyeva; Assiya Serikbaeva; Zubaira Kozhahmetova; Zhuldyz Suleimenova

doi:10.5219/1906

Authors

Fatima Sagymbek Almaty Technological University, Faculty of Department of Food Biotechnology, st. Tole bi 100, 050000, Almaty, Kazakhstan, Tel.: +7 701 6383835
Tolkyn Abdigaliyeva Almaty Technological University, Faculty of Department of Food Biotechnology, st. Tole bi 100, 050000, Almaty, Kazakhstan, Tel.: +7 702 498333 https://orcid.org/0000-0002-1404-8852
Assiya Serikbaeva Kazakh National Agrarian Research University, Department of Food Technology and Safety, 050010, Almaty, Kazakhstan, Tel.: +7 777 72565375
Zubaira Kozhahmetova Kazakh National Agrarian Research University, Department of Microbiology, Virology and Immunology, 050010, Almaty, Kazakhstan, Tel.: +7 777 70547016
Zhuldyz Suleimenova , Kazakh National Agrarian Research University, Department of Food Technology and Safety, 050010, Almaty, Kazakhstan, Tel.: +7 707 1555327

DOI:

https://doi.org/10.5219/1906

Keywords:

mare's milk, koumiss, LAB, probiotic properties

Abstract

The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare’s milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate.

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