ISOLATION AND SCREENING OF ACTIVE CULTURES OF LACTIC ACID BACTERIA FOR INCLUSION IN THE COMPOSITION OF THE STARTER IN THE PREPARATION OF CHEESE FROM WHEY

The starter cultures used to develop fermented milk products play a critical role in ensuring the quality of final product terms organoleptic properties, nutritional value, and storage. depends on strain is due differences between strains presence activity metabolic pathways. selection competitive bacterial development starters are fundamental establishing maintaining industrial microorganism collections. process creating takes lot time includes main stages work: isolation microbes from various sources, their development, promising with industrially active subsequent pure as part consortium starters. Potential probiotics were isolated samples - cottage cheese, butter, etc. home-made Akmola region, then identified characterized. In this study, new probiotic bacteria selected high antibacterial against pathogenic microorganisms for humans sensitivity antibiotics. 4 studied isolates showed resistance antibiotics test strains. As result identification by MALDI-TOF MS-biotyping, it was found that domestic belong species Leuconostoc mesenteroides, Enterococcus faecium 2 pcs, Lactobacillus paracasei.