Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation-Reference-Cited by-同舟云学术

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

Published:2023-09-12 Issue: Volume:17 Page:777-787
ISSN:1337-0960
Container-title:Potravinarstvo Slovak Journal of Food Sciences
language:
Short-container-title:Potr. S. J. F. Sci.

Author:

Sagymbek Fatima,Abdigaliyeva Tolkyn^ORCID,Serikbaeva Assiya,Kozhahmetova Zubaira,Suleimenova Zhuldyz

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.

Publisher

HACCP Consulting

Subject

Food Science

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