RESUMO
BackgroundLactic acid bacteria (LAB) are significant to human health due to the production of some antimicrobial and ability to inhibit pathogenic bacteria. Recently researchers in the food biotechnologies are centred on careful isolation and selection of new strains of LAB. In this study were isolated and identificated strains of LAB from koumiss in Mongolia.Materials and MethodsMongolian traditional koumiss collected from Arkhangai, Bulgan, Dundgobi, Uvurkhangai, Tuv province in 2010. Phenotypical characterization methods of LAB and identification of strains was carried out by using API systems.ResultIn this study were isolated 35 strains of LAB. All strains were gram positive, catalase negative and had a cocci (T-8), bacilli (A-4, BL-12, Du-8, O-9, B-13 and A-7 ) in pair or chains. Optimal growth temperature occurred between 280C to 420C into a pH range between 3 to 8 and up to 0,5% NaCl. Purified 9 strains showed antimicrobial and proteolytic activity. The present study carries out the identification of 7 strains using the API 50 CH tests from Biomerieux. ConclusionSix strains of Lactobacillus sp (L.brevis, L.paracasei, L.plantarum,), one strain of Lactococcus sp (L.Lactis) have been isolated from traditional koumiss. Preliminary study of koumiss starter was carried out.