Аңдатпа
Abstract Fermented camel milk products represent a promising source of lactic acid bacteria (LAB) with potent probiotic potential. However, comprehensive data on the physiological, biochemical, and molecular characteristics of LAB isolated from traditional Kazakh shubat remain scarce. This study aimed to isolate, identify, and evaluate the in vitro probiotic properties of LAB strains derived from shubat collected across various regions of Western Kazakhstan. Fifty-six LAB isolates were successfully obtained from shubat samples. Based on preliminary morphological, cultural, and physiological evaluations, ten representative strains were selected for further characterization. The selected isolates were assessed for their tolerance to bile salts (20% and 40%), NaCl (2%, 4%, and 6%), alkaline pH (8.3), and 0.4% phenol. Furthermore, their acid production kinetics, cell surface hydrophobicity, carbohydrate fermentation profiles, antagonistic activity, and antibiotic susceptibility were determined. Molecular identification was performed using 16S rRNA gene sequencing. All selected strains exhibited robust growth at 37-40 °C, demonstrated high tolerance to the tested stress conditions, and displayed significant antagonistic activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and other indicator microorganisms, with growth inhibition zones ranging from 5 to 20 mm. The highest cell surface hydrophobicity was observed in strains Sh-23L, Sh-R-5L, Sh-21L, Sh-08L, Sh-02L, Sh-28L, and Sh-14L. Sequencing and phylogenetic analysis revealed that the majority of the isolates belonged to Lacticaseibacillus paracasei, along with related Lactobacillaceae species. These findings highlight traditional Kazakh shubat as a valuable reservoir of functional probiotic LAB strains with promising potential for food and biotechnology applications.