Search for new biotechnologically valuable Lactobacilli strains
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Дата
2019
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Анотація
The aim of this work was to study the antibacterial potential and salt tolerance of lactobacilli strains isolated from different sources. Methods. The antagonistic activity of lactobacilli was determined by the diffusion method in the agar. The stability to NaCl was carried out by determining the optical density of the microorganisms suspension in the MRS liquid medium with an appropriate concentration of sodium chloride. Results. Lactobacilli strains were observed the highest degree of antagonistic activity to E. coli and P. aeruginosa test cultures.
C. albicans was the weakest sensitive culture. The most active were strains isolated from self-fermenting eggplants (Odesa regionj. The vast majority of lactobacilli was tolerant at 2.5-5.0 % NaCl. The increasing NaCl concentration to 7.5 % has resulted in a decrease of the viable cells number and its growth intensity. The primary source of strain isolation does not affect the final resistance to NaCl and antagonistic activity. The resistance to NaCl is not related to the antagonistic activity of most lactobacilli strains. Conclusion. Increased content of sodium chloride in nutrient medium don’t inhibit the growth of the investigated lactobacilli strains and, moreover, don’t affect on their antagonistic ability, which is very important and essential for the creation and production of probiotic products with functional purpose.
Опис
Ключові слова
lactobacilli, probiotic properties, antagonistic activity, salt tolerance, clustering
Бібліографічний опис
Modern problems of microbiology and biotechnology : intern. conf. of young scientists : materials, 18th - 21st June 2019, Odesa