Isolation and characterization of lactic acid bacteria from fermented ayran using the traditional method in local families of the Zhetysu region.
Life in Zhetysu is directly related to agriculture. Local people have maintained a long tradition of using milk through traditional fermentation. Ayran is an old traditional drink of the Kazakh people. The microbial structure of ayran, traditionally fermented in local families of the Zhetysu region, has not yet been fully studied. Lactic acid bacteria are …
