Analysis of the microbial composition of koumiss in Central Kazakhstan

Abstract

Koumiss is a fermented milk product made from mare's milk. The Koumiss traditional drink is widely used in Central Asia. It contains vitamins, biologically active substances, and various microorganisms. Therefore it is considered beneficial for health. The main microorganisms responsible for the fermentation of kumis are lactic acid bacteria. Some LABs are used not only as probiotics but also as biological preservatives. In our studies, we isolated bacteria of the genus lactobacilli from koumiss. The authors carried out a microscopic examination of the studied strains according to Gram, the species was also determined by sequencing. Thus, the species of bacteria of the genus Lactobacillus brevis, Acetobacter tropicalis, Lactobacillus plantarum, Lactobacillus delbrueckii, Lactococcus lactis, Enterococcus faecalis, Leuconostoc fallax, Staphylococcus hominis were identified using 16S rRNA.