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This journal is published by the University Library System of the University of Pittsburgh as part  

of its D-Scribe Digital Publishing Program and is cosponsored by the University of Pittsburgh Press. 

 

 

 

 

 

 

 

 

 

The Probiotical Potential of 

Lactobacilli from Therapeutic 

Preventive Beverage Kurunga  

 

Lidia Stoyanova1, Samat 

Kozhakhmetov2, Almagul 

Kushugulova2, Talgat Nurgozhin2, 

Zhaxybay Zhumadilov2, Andrey 

Bryukhanov2, Maria Napalkova2, 

Alexander Netrusov2 

 
1Department of Microbiology, Lomonosov 
Moscow State University, Russia; 2Center 
for Life Sciences, Nazarbayev University, 
Astana, Kazakhstan 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vol. 3, Suppl. (2014)   |   ISSN 2166-7403 (online)    

DOI 10.5195/cajgh.2014.176   |   http://cajgh.pitt.edu 

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STOYANOVA 

 

 

This work is licensed under a Creative Commons Attribution 4.0 United States License. 

 

This journal is published by the University Library System of the University of Pittsburgh as part  

of its D-Scribe Digital Publishing Program and is cosponsored by the University of Pittsburgh Press. 

 

Central Asian Journal of Global Health 

Volume 3, Suppl. (2014)  |  ISSN 2166-7403 (online)  |  DOI 10.5195/cajgh.2014.176  |  http://cajgh.pitt.edu 

  

 

Abstract 

Introduction. Kurunga is a dairy drink made of a mix of lactic acid and alcoholic fermentation, characterized by high biological 

value based on protein composition, amino acid spectrum, fatty acid composition of lipids, vitamin and mineral substances, and 

physiological activity of microbiota containing lactobacilli, lactococci, bifidobacteria, and yeast. Among the probiotic correctors 

of normal microbiota isolated from national products, lactobacilli was of particular interest, with regards to a therapeutic – 

preventive effect. The aim of the study was to examine the probiotic properties of lactobacilli from kurunga.  

Methods. We isolated lactic acid bacteria strains from kurunga. The isolated cultures were identified using common 

microbiological methods and phylogenetic analysis. The antibiotic activities of these strains were determined by measuring the 

growth inhibition zone of test cultures. The probiotic properties were measured as levels of resistance to bile and hydrochloric 

acids, in addition to the presence of superoxide dismutase (SOD) activity using the xanthine oxidase-cytochrome method. 

Proteolitic activity was determined at the various levels of pH (3.0, 4.2, 5.3, and 7.0). 

Results. According to the morphological, cultural, physiological, biochemical properties and the genotypic analysis of the 

oligonucleotides sequence of  specific genes, the most effective strain was  identified as Lactobacillus diolivorans KL-2 (GenBank 

database KC438372). The isolated strain suppressed the growth of Gram-positive bacteria, such as Bacillus, Staphylococcus, and 

Listeria sp., as well as Gram-negative bacteria, such as E.coli, Proteus, Salmonella sp. They also possessed fungicidal action (based 

on Penicillum, Aspergillus sp, and Candida sp.).  The strain was resistant to the action of the bile acids at concentrations of 0.8% 

to 1.0% and hydrochloric acid. The strain KL-2 possessed a relatively high SOD activity (25.74 U/mg of protein), a low proteolytic 

activity at a pH 3.0 (4.74·10-3 PU/ml), and high proteolytic activity at pH 4.2 (294.74·10-3 PU/ml), pH 5.3 (330.52·10-3 PU/ml) 

and pH 7.0 (713.68·10-3 PU/ml). 

Conclusion. The unique properties of this strain, such as stability in the gastrointestinal tract, the wide spectrum of bactericidal 

and fungicidal action to the pathogenic species, the relatively high superoxide dismutase and proteolytic activities, and the absence 

of  toxicity, make it a prime candidate for probiotic culturing. 

Keywords: kurunga, bacterial strain identification, L.diolivorans, probiotic 

 

 

 

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