Open AccessВлияние лецитина и казеина на спектр антимикробной активности бактериоцинов молочнокислых бактерий, изолированных из азербайджанских сыров
Author(s) -
Saib G. Gulahmedov,
N. F. Huseynova,
N. A. Abdullaeva,
A. A. Kuliev
Publication year - 2011
Publication title -
vìsnik dnìpropetrovs'kogo unìversitetu. bìologìâ, medicina/vìsnik dnìpropetrovsʹkogo unìversitetu. serìâ bìologìâ, medicina
Language(s) - English
Resource type - Journals
eISSN - 2312-7295
pISSN - 2310-4155
DOI - 10.15421/021105
Subject(s) - lactobacillus paracasei , lactobacillus rhamnosus , bacteriocin , enterococcus faecalis , microbiology and biotechnology , food science , antimicrobial , fermentation , chemistry , listeria , enterococcus , escherichia coli , lactobacillus , biology , bacteria , listeria monocytogenes , biochemistry , antibiotics , genetics , gene
The influence of lecithin and casein on the antimicrobial activities of bacteriocins isolated from Lactobacillus paracasei spp. paracasei BN ATS 8w, Enterococcus faecium А5 andLactobacillus rhamnosus FAZ 16mstrains was studied. Lactobacillus bulgaricus 340, Listeria innocua СIP 80.11, Escherichia coli ATCC 23355, Enterococcus faecalis ATCC 1.144 were used as target organisms. Used concentrations of lecithin and casein – 0.1 % and 1–5 g/L respectively – were antagonistic to the bacteriocins. These substances are constituents of most fermented products.