Nagyzbekkyzy Elvira, Sembayeva Dinara, Sarsenova Ainur, Mansurov Nurlan, Moldabayeva Altyn, Moldagulova Nazira
Institution International Academy of Ecology, Ryskulbekova, 16 VP, 010000, Nur-Sultan, Kazakhstan.
Limited Liability Partnership "Ecostandart.kz" (LLP "Ecological standard.kz"), Nur-Sultan, Kazakhstan.
Data Brief. 2020 Jul 3;31:105956. doi: 10.1016/j.dib.2020.105956. eCollection 2020 Aug.
Lactic acid bacteria (LAB) are the dominant and advantageous microorganisms of raw and fermented camel milk; these bacteria have the potential to develop functional camel-milk-derived products and can be used in dairy technology. This article presents data on the diversity of LAB, isolated from raw and fermented camel milk. In total, from two samples of raw camel milk and one sample of fermented camel milk, seventeen isolates of LAB were isolated. The data of genetic identification of strains, which was performed through analysis of the 16S rRNA gene sequence, is presented. According to this data, the prevailing number of LAB belong to the genus - 53%. Following species of Lactobacillus bacteria were determined - The next prevailing number of lactic acid bacteria belong to the genus - 23%, represented by species. Lactic acid bacteria of and genera comprised 12% each from total abundance. These results can be used for a further selection of potential starter cultures for functional camel-milk-derived products.
乳酸菌（LAB）是生驼奶和发酵驼奶中的主要优势微生物；这些细菌有潜力开发功能性驼奶衍生产品，并可用于乳制品技术。本文介绍了从生驼奶和发酵驼奶中分离出的乳酸菌的多样性数据。总共从两份生驼奶样品和一份发酵驼奶样品中分离出了17株乳酸菌。文中呈现了通过分析16S rRNA基因序列进行的菌株基因鉴定数据。根据这些数据，乳酸菌的主要数量属于该属——占53%。确定了以下乳酸杆菌属的种类——接下来乳酸菌的主要数量属于该属——占23%，由这些种类代表。和属的乳酸菌各占总丰度的12%。这些结果可用于进一步筛选功能性驼奶衍生产品的潜在发酵剂培养物。
