Influence of lecithin and casein on the antimicrobial activities of bacteriocins of lactic-acid bacteria, isolated from azerbaijani cheeses
Abstract
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.References
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