Свойства молочнокислых бактерий изолированих из традиционних карпатскых продуктов

The article presents the results of research on the properties of lactic acid bacteria extracted from traditional Carpathian cheese. Three samples of sheep cheese were analyzed, selected from different geographical regions of Chernivtsi region. Cheese A brine cheese, highlands; cheese B butz, highlands; cheese C butz, foothills area. A screening for morphological and cultural properties 109 cultures of bacteria with cheese A, 98 cultures with cheese B and 124 cultures with cheese C was made. Biochemical properties studies were performed on 28 cultures of bacteria with cheese A, 36 cultures with cheese B and 31 culture with cheese C. According to the research results it was determined that the main representatives of the bacteria cheese A there genus Enterococcus (Enterococcus faecalis and Enterococcus durans) 25 % cultures, the genus Lactococcus (Lastococcus lactis ssp.) 21 % cultures, genus Lactobacillus (Lactobacillus plantarum) 33 % cultures and genus Leuconostoc (Leuconostoc mesenteroides) 21 % cultures. Cultures of bacteria in the cheese are allocated in two genus of Enterococcus and Lactococcus. The genus Enterococcus (Enterococcus faecalis and Enterococcus durans) amounted to 22 % of cultures and genus Lactococcus (Lastococcus lactis ssp.) 78 % cultures. Cheese C presented two genus of lactic acid bacteria Lactococcus (Lastococcus lactis ssp.) 84 % cultures and genus Enterococcus (Enterococcus faecalis and Enterococcus durans.) 14 % cultures.