Isolation and Characterization of Autochthonous Microorganisms from the Traditional Fermented Milk Product Kurt

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 106 to 108 CFU/g, confirming high microbial diversity of kurt. MALDI-TOF MS analysis revealed the presence of Pichia fermentans, Enterococcus faecalis, Leuconostoc mesenteroides, and Lactobacillus helveticus, indicating that MRS medium supports the growth of both lactic acid bacteria and accompanying microbiota. Subsequent molecular analysis confirmed Leuconostoc mesenteroides and Lactobacillus helveticus 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, Enterococcus faecalis 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 (Leuconostoc mesenteroides and Lactobacillus helveticus) are promising candidates for the development of starter cultures for fermented goat meat processing.