Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria

The aim of this research was to determine the microbiota commercial kefir, koumiss and homemade kefir samples using metagenomic analysis compare some probiotic properties lactic acid bacteria isolated from these beverages Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available with different brands, 1 were as samples. Microbial diversity determined by analysis, targeting V1-V2 region 16S rRNA gene. Streptococcus thermophilus Lactococcus lactis detected dominant direct DNA isolation beverages. Lc. Leuconostoc mesenteroides MRS agars, M17 agars. In produced grains, Lb. kefiranofaciens bacteria. kefiri Enterococcus durans found agars respectively. kefiranofaciens, kefiri, Str. bacterias Microorganisms exhibit basic properties, similar yakult. This presented bacterial microflora consumed Turkey.