Nemska V.Lazarova N.Georgieva N.Danova S.2024-07-162024-07-162024-07-162024-07-162016-01-011314-79781314-7471SCOPUS_ID:84994358497https://rlib.uctm.edu/handle/123456789/1155Over the last few years the traditional dairy products have been gaining much more popularity among scientists and consumers. They are a part of the nutritional diet of people since ancient times and are a proven source of lactic acid bacteria (LAB) with confirmed and beneficial effects on human health. LAB are the main cause of lactic acid fermentation and determine the specific properties of the resulting products. Home-made fermented dairy products are a part of the daily diet and tradition is saved in several rural regions of Bulgaria. However, the beneficial microbiota of some of them is poorly characterized. Therefore, any research aimed at the isolation and identification of LAB from traditional foods helps to define the autochthonous microbiota, which is typical for the area/product. With these aims 26 artisanal samples of 4 types Bulgarian dairy products: yoghurt, white-brined cheese, yellow cheese and curd, were collected. Their lactic microflora was studied and 74 pure cultures were isolated. They were identified as Lactobacillus spp. using classical approaches for identification. For this reason further characterization of the created collection of lactobacilli is considered perspective.enArticle