Abstract
As a result of the work, a collection of 259 lactic acid bacteria and yeast was created, having a viability index of more than 107 and possessing lactose-sensitizing activity. To determine the amount of lactose in milk, we used the cyanide method. In the cow's milk, which we are researching, lactose contains 3.3%. All cultures have the ability to ferment lactose. The active cultures of the yeast C164, C190, C196, C198, in which the complete utilization of lactose was carried out, gas evolution, organoleptic smell of alcohol and fresh koumiss was observed. When assessing the acid-forming activity, it was found that all cultures gave indicators of more than 40 oT. C164, C190, C196, C198 cultures as a result of screening for lactose-utilizing activity and cultures with high rates of acid production of C147, C158, C124, C133, C145, L111, L44, L90, L12 will be considered as will be considered as applicants for ferments for the production of fermented milk food.
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