Biological activity of consortia based on lactobacillus strains extracted from traditional lactic acid starter cultures

Abstract

Currently, one of the most promising and demanded areas of microbiology is search for new strains of lactic acid bacteria to create probiotics and functional foods. Therefore, this article considers the search, selection, study and comparison of biological properties of Lactobacillus spp. cultures of lactic ferments from starter cultures (ayran) fermented in the countryside of the Karaganda region