L.acidophilus K 1902 is a promising strain for use in biotechnology

For the development of probiotic preparations, as well as food and feed additives, the search for new strains-producers with high biological activity and technologically useful properties is very important. One of the sources may be the still preserved "wild" starters of traditional national products. A strain identified as Lactobacillus acidophilus. K 1902 was isolated from Yakut koumiss for the first time. By MALDI-TOF mass spectrometry the strain was determined as L. acidophilus with a high confidence level (Score 1.749), the results of identification were confirmed by PCR-analysis of 16SrRNA sequence. The strain is homofermentative, facultatively anaerobic. It ferments sterile skimmed milk in 10-12 h at (37 ± 1) °C, forming a thick clot with a pleasant sour milk taste. The strain is selectively sensitive and simultaneously resistant to a wide range of antibiotics. It has high antagonistic activity against pathogenic microorganisms. The strain is deposited in the State Collection of Microorganisms of Normal Microflora (SCNM) of the G.N. Gabrichevsky Research Institute of Microorganisms of the Russian Federal Consumer Rights Protection Service.