Analysis of the composition and functional probiotic properties of microflora of camel milk and products based on it

Kudaibergenova Aliya Kamalovna, Akhmetsadykova Shynar Nurlanovna, Begdildaeva Nazerke Zhumanovna, Akhmetsadykov Nurlan Nuroldinovich

Camel milk is widely used as a food product in many countries of Asia and Africa for many centuries, both fermented and fresh, is a source of a number of macro- and microelements, has a unique fatty acid composition and a specific beneficial microflora. Shubat - fermented camel milk, an ancient drink of nomads, has historically been used in the same way for preventive, therapeutic purposes. Especially with gastritis, diseases of the gastrointestinal tract, coughing attacks, restoration of strength after diseases. Assessment of the activity of lactic acid bacteria against a number of pathogens is gaining relevance, along with the tendency to refuse to use antibiotic drugs in food production. With food, the transfer of resistant pathogenic strains into the human body is possible, which can lead to the appearance of uncontrolled and non-treatable diseases. In particular, an increase in antibiotic resistance was observed in such pathogenic test strains as: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi. The article carries out comparative work on the methods and results of the isolation and identification of the microflora of camel milk, the analysis of microflora, as well as the study of its functional probiotic properties. The study of probiotic bacteria in order to create probiotic preparations for veterinary medicine is reasonable and effective both for normalizing the microflora of young animals and birds, and for the prevention of diseases caused by pathogens.

Keywords:camel milk, microflora, lactic acid bacteria, probiotic properties, antagonistic activity.