Аңдатпа
This study evaluated the probiotic potential of lactic acid bacteria (LAB) strains isolated from traditional fermented camel milk products, koumiss and shubat, collected in Kazakhstan.A total of nine LAB isolates were assessed for key probiotic properties, including acid tolerance (pH 2.0-3.0),bile salt resistance (0.3%), phenol and pepsin tolerance, NaCl stress (6.5% and 10%), thermal adaptability (4°C, 37°C, 55°C), and adhesion to intestinal epithelial cells.All isolates demonstrated robust growth at 6.5% NaCl and optimal temperature of 37°C, while growth was significantly inhibited at 10% NaCl and extreme temperatures.Most strains showed moderate to high survival under acidic conditions, with viability decreasing over time.Pepsin and phenol tolerance varied among strains, with a general trend of reduced viability as exposure time or concentration increased.Antibiotic susceptibility testing revealed sensitivity to clinically relevant antibiotics such as gentamicin, erythromycin, and ampicillin, while intrinsic resistance to penicillin was noted.Adhesion to HT-29 intestinal epithelial cells confirmed their colonization potential.Overall, the LAB strains