ISOLATION AND COMPREHENSIVE CHARACTERIZATION OF AUTOCHTHONOUS MICROFLORA FROM KUMIS AND SHUBAT FOR POTENTIAL USE IN STARTER CULTURES FOR DAIRY PRODUCT PRODUCTION

This study presents the results of isolation and comprehensive characterization of lactic acid bacteria and yeasts obtained from traditional Kazakh fermented beverages – kumis and shubat. Cultural, morphological, and biochemical properties of the isolates were examined, and their species identification and potential for carbohydrate fermentation were evaluated. Lactic acid bacteria were cultivated on MRS medium, and yeasts on Sabouraud agar supplemented. Identification was performed using Gram staining, colony morphology, microscopy, and biochemical tests. The ability of strains to ferment glucose, lactose, sucrose, maltose, and mannitol was assessed. The isolates were preliminarily identified as Lactobacillus plantarum, L. sakei, Candida kefir, and Kazachstania unispora. The most active strains showed the ability to ferment multiple carbohydrates with gas and sediment formation, indicating their potential for inclusion in starter cultures. The results confirm the biotechnological value of the native microflora and its promise for developing authentic starter cultures for dairy production.

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