The effect of culture media components on the change of the level of antagonistic activity of lactic acid bacteria strains

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dc.contributor.authorKovtun, I.
dc.contributor.authorVasylieva, Nataliia Yu.
dc.contributor.authorВасильєва, Наталія Юріївна
dc.date.accessioned2019-12-07T12:27:08Z
dc.date.available2019-12-07T12:27:08Z
dc.date.issued2019
dc.description.abstractIt is known that lactic acid bacteria have a pronounced antagonistic activity relative to pathogenic and opportunistic microorganisms, as well as to other species and strains of lactobacilli. The antagonism of lactic acid bacteria in relation to microorganisms is due to the formation of lactic acid and the production of other antimicrobial and antibiotic substances: lysozyme [2; 3], hydrogen peroxide [2; 4], bacteriocin [5; 6] or fatty acids [1]. The research aim was to study the effect of culture media components of various quantitative and qualitative composition on the change in the level of antagonistic activity of lactic acid bacteria.uk_UA
dc.identifier.citationModern problems of microbiology and biotechnology : intern. conf. of young scientists : materials, 18th - 21st June 2019, Odesauk_UA
dc.identifier.urihttps://dspace.onu.edu.ua/handle/123456789/26436
dc.language.isoenuk_UA
dc.subjectlactic acid bacteriauk_UA
dc.subjectpathogenic and opportunistic microorganismsuk_UA
dc.subjectLactobacillusuk_UA
dc.subjectBacillus subtilisuk_UA
dc.titleThe effect of culture media components on the change of the level of antagonistic activity of lactic acid bacteria strainsuk_UA
dc.typeArticleuk_UA
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