Аңдатпа
Dairy products make up the bulk of functional fermented foods with a wide range of health benefits. One of the beneficial effects of fermented products is the ability of bacteria used as starter cultures to suppress pathogens and food spoilage microorganisms. Milk of various animal species is noted in the scientific literature as a valuable source for the isolation of new types of microorganisms. We selected 28 isolates of biotechnologically valuable lactic acid bacteria from raw mare, camel and goat milk. The antagonistic activity of isolates from raw milk of various animal species and fermented mare's milk (koumiss) in relation to a number of bacterial test cultures was studied. A wide spectrum of antibacterial activity of isolates from koumiss against Escherichia coli, Sarcina flava, S. flava T, Salmonella dublin, Mycobacterium citreum, M. rubrum, I Tsenkovsky vaccine was shown. Molecular genetic identification of 12 selected microorganisms was carried out. Antagonistically active lactic acid bacteria of koumiss are defined as L. paracasei, L. fermentum, L. rhamnosus and L. diolivorans. Selected microorganisms will be used to create starter cultures for table and preventive beveragess and products with directed action. Key words: koumiss, lactic acid bacteria, antagonism, antibacterial activity, molecular genetic identification.