Applied Microbiology (Switzerland) · Published 2026-06-09 · DOI 10.3390/applmicrobiol6060068
Kuralay Issayeva, Zukhra Temirzhanova, Karina Omarova, Akmaral Mukhamejanova, Madina Sharapatova, Elmira Abdullina, Bakytzhan Bolkenov
Traditional fermented dairy products represent an important source of autochthonous microorganisms with potential applications in food biotechnology. This study aimed to isolate and characterize microorganisms from the traditional Kazakh fermented product kurt collected from different regions of the Abai area (Kazakhstan) and to evaluate their suitability for biotechnological applications in meat processing. Microbial isolation was performed using MRS medium under anaerobic conditions, followed by morphological and physiological characterization. Accurate identification was carried out using MALDI-TOF MS and 16S rRNA gene sequencing. The results showed that microbial counts ranged from 10<sup>6</sup> to 10<sup>8</sup> CFU/g, confirming high microbial diversity of kurt. MALDI-TOF MS analysis revealed the presence of <i>Pichia fermentans, Enterococcus faecalis, Leuconostoc mesenteroides</i>, and <i>Lactobacillus helveticus</i>, indicating that MRS medium supports the growth of both lactic acid bacteria and accompanying microbiota. Subsequent molecular analysis confirmed <i>Leuconostoc mesenteroides</i> and <i>Lactobacillus helveticus</i> as the most promising strains. These isolates demonstrated tolerance to salt, acidic conditions, and mesophilic temperatures, which are essential for meat fermentation processes. In contrast, <i>Enterococcus faecalis</i> was excluded from further application due to potential safety concerns. Overall, the study demonstrates that kurt is a valuable source of technologically important microorganisms and that the identified strains (<i>Leuconostoc mesenteroides</i> and <i>Lactobacillus helveticus</i>) are promising candidates for the development of starter cultures for fermented goat meat processing.
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Issayeva, K., Temirzhanova, Z., Omarova, K., et al. (2026). Isolation and Characterization of Autochthonous Microorganisms from the Traditional Fermented Milk Product Kurt. Applied Microbiology (Switzerland). https://doi.org/10.3390/applmicrobiol6060068