Table 1.

Source and number of lactic acid bacteria (LAB) from traditional Bulgarian dairy products.

Fermented food	Raw material	LAB isolates
Katak	Sheep milk	Lactobacillus sp. S1 Lactobacillus rhamnosus S2 Lactobacillus plantarum S3 Lactobacillus fermentum S4
Yoghurt	Buffalo milk	Lactobacillus plantarum 1V, 2V, 3V, 7V, 8V Lactobacillus hamsteri 4V Lactobacillus sp. 5V, 6V Lactobacillus fermentum 9V
White-brined cheese	Sheep milk Buffalo and cow milk Goat milk Cow milk	Lactobacillus plantarum OC1, S6, S8, S9, S12 Lactobacillus lactis OC2 Lactobacillus plantarum S7 Lactobacillus plantarum BS32, BS41, S10 Lactobacillus salivarius КС2
Yellow cheese	Cow milk	Lactobacillus paracasei S11