Isolation of the biologically active strains of a sour-milk product of the Caucasus nations

Authors

  • Ts. Korol Institute of Food Resources NAAS
  • О. Naumenko Institute of Food Resources NAAS

Keywords:

microorganisms, lactic acid bacteria, matsoni, selection, Lactobacillus, Streptococcus, selective medium

Abstract

Georgian matsoni or Armenian matsun – is a traditional fermented milk product, which is referred to a popular the Caucasus drink for longevity, thanks to a unique combination of microorganisms with high biochemical activity. Matsun is produced for a long time, the quality and stability depends on uncontrolled spontaneous fermentation, which can lead to changes in species composition of the product. Therefore, an important issue is to preserve the authenticity of the product by studying the microflora of the "mother" of the leaven and selection of biologically active strains to standardize and improve its quality, without changing the specificity of fermentation. The microflora of the non-commercial fermented milk product matsun have been Investigated. It was found that the dominant lactic acid bacteria groups were genera Lactobacillus, Streptococcus and yeast. General microbiological methods were applied to obtain pure cultures of microorganisms. Allocated 50 isolates with investigational product. Complex morphological and biochemical properties allowed to identificate the following species of lactic acid bacteria: S. thermophilus, L. delbrueckii ssp. bulgaricus, L. delbrueckii ssp. lactis, L. helveticus and E. durans.

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Published

2015-06-25

How to Cite

Korol, T., & Naumenko О. (2015). Isolation of the biologically active strains of a sour-milk product of the Caucasus nations. FOOD RESOURCES, 3(04), 46–52. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/443

Issue

Vol. 3 No. 04 (2015): Food Resources

Section

Технічні науки

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