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Problem statement: Screening for the effective bacteriocin-synthesizing strains of&#13; Lactococcus lactis as the perspective biopreservatives was performed. We used a raw milk and dairy&#13; products from different climatic regions as well as from powerful drinks of mixed lactic acid and&#13; alcoholic fermentation: kurunga, kumiss and Iranian Dough, that were widely used by local&#13; population to prevent diseases. Approach: The special interest was paid to isolates of lactococci with&#13; antagonistic activity. According to their morphological, cultural, physiological, biochemical properties&#13; and sequence of 16S rRNA gene they were identified as Lactococcus lactis ssp. lactis. Only nine from&#13; the selected 94 strains expressed a broad spectrum of activity against Gram-positive and Gramnegative&#13; bacteria including pathogens (Staphylococcus aureus, Escherichia coli, Pseudomonas&#13; aeruginosa, Proteus vulgaris, Salmonella gallinarum), moulds (Aspergillus, Fusarium, Penicillium&#13; genera), as well as yeasts (Rhodotorula, Candida). Results: It reveals the unique biological properties&#13; for isolated natural strains of Lactococcus lactis species. Most effective new bacteriocin-synthesizing&#13; strains 194 and K-205 were isolated from raw cow milk and kurunga from Buryatia. These strains had&#13; high antibiotic activity up to 3600 and 2700 IU mL-1 as compared to nisin and up to 2500-1700 IU&#13; mL-1 as compared to fungicidal antibiotic nistatin. In our experiments we used raw smoked sausages&#13; that were infected with fungi. The identification of this infection showed the presence of Eurotium&#13; repens de Bary on the sausages. Treatment of the raw smoked sausages with cultural broth of L.lactis&#13; ssp. lactis 194 and K-205 inhibited growth of these microorganisms. After treatment the sausages had&#13; longer shelf-life and was in accordance with basal production data (Russian State Standard&#13; Specification 16131-86). Conclusion: The results of this study indicated that the treatment with&#13; lactococci strains can prevent a contamination of raw smoked sausages by potential food-borne&#13; pathogens

american journal of agricultural and biological sciences

New Antifungal Bacteriocin-Synthesizing Strains of &lt;i&gt;Lactococcus lactis&lt;/i&gt; ssp. &lt;i&gt;lactis&lt;/i&gt; as the Perspective Biopreservatives for Protection of Raw Smoked Sausages