ISOLATION AND CHARACTERIZATION OF NATURAL COMBINATIONS OF LACTIC ACID MICROORGANISMS FROM MILK AND SPONTANEOUSLY FERMENTED DAIRY PRODUCTS

Nineteen samples of natural combinations of lactic acid bacteria were isolated from raw cow’s milk and spontaneously fermented dairy products. The obtained samples were identified using molecular genetic methods. The production-related properties and bacteriophage resistance of the natural combinations were investigated.

1. Ganina, V. I. Proizvodstvo zakvasok v Rossii [Starter culture production in Russia] / V. I. Ganina, S. A. Fil'chakova // Pererabotka moloka. – 2018. – № 3. – S. 38–41.

2. Orlova, T. N. Vydelenie molochnokislyh bakterij iz ob`ektov prirodnogo proishozhdenija i otbor sredi nih shtammov, naibolee perspektivnyh dlja sozdanija bakterial'nyh zakvasok i koncentratov [Isolation of lactic acid bacteria from natural sources and selection of the most promising strains for the creation of bacterial starters and concentrates] / T. N. Orlova, A. N. Irkitova // Biotekhnologiya i obshchestvo v XXI veke : sb. st. konf., g. Barnaul, 15-18 sent. 2015 g. / Izd-vo AltGU ; redkol.: A.A. Il'ichev (gl. red.) [i dr.] – Barnaul, 2015. – S. 232–235.

3. Parente, E. Starter Cultures: General Aspects / E. Parente, T.M. Cogan, I.B. Powell // Cheese / P. L.h. Mcsweeney, P. F. Fox, D. W. Everett [et. al.] ; editor Paul L.h. Mcsweeney. – London, 2017. – Chap. 8. – P. 201–226.

4. Smid, E. J. Microbe – microbe interactions in mixed culture food fermentations / E. J. Smid, C. Lacroix // Current Opinion in Biotechnology. – 2013. – Vol. 24, № 2. – P. 148–154.

5. Reshetnik, E. I. Vlijanie komponentnogo sostava na pishhevuju i biologicheskuju cennost' kombinirovannogo produkta [The influence of component composition on the nutritional and biological value of a combined product] / E. I. Reshetnik, E. A. Utochkina // Vestnik VSGUTU. – 2013. – T. 2, № 41. – S. 63–67.

6. Sidorenko, O. D. Ispol'zovanie nekotoryh priznakov prirodnyh shtammov laktobakterij dlja zakvasok [Using some features of natural lactobacillus strains for starter cultures] / O. D. Sidorenko, O. N. Pastuh // Dostizhenija nauki i tehniki APK. – 2016. – T. 30, № 8. – S. 94–98.

7. Orlova, T. N. Vydelenie i identifikacija molochnokislyh bakterij dlja fermentirovannyh molochnyh produktov [Isolation and identification of lactic acid bacteria for fermented dairy products] / T. N. Orlova, I. A. Funk, R. V. Dorofeev [i dr.] // Polzunovskij vestnik. – 2019. – № 2.– S.47–50.