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Escherichia coli
O157:H7 on refrigerated raw chicken meat.
Food Prot.
,1998,
no. 6, pp. 166–170.
4. Rattanachaikunsopon P., Phumkhachorn P. 2010. Lactic
acid bacteria: their antimicrobial compounds and their uses in food
production.
Annals of Biological Research.
, 1 (4), pp. 218 –228.
5. Daeschel M.A. 1989. Antimicrobial substances from lac-
tic acid bacteria for use as food preservatives.
Food Technol.
,
43, pp. 164–166.
6. Netrusov A.I., Egorov M.A., Zakharchuk L.M., Koloti-
lova N.N. 2005. Workshop on microbiology: a textbook for stu-
dents of higher educational institutions. Moscow, Academy Publ.
7. Glushanova N.A, Verbitskaya N.B, Petrov L., Blinov A.
Shenderov B.A. 2005. Study auto-, iso- and gomoantagonizma
probiotic Lactobacilli strains.
Bulletin of the Centre of Medical
Ecology
, 6 (44), pp. 138–142.
8. Gдnzle M.G., Hцltzel A., Walter J., Jung G., Hammes W.P.
2000. Characterization of reutericyclin produced by
Lactoba-
cillus reuteri
LTH2584.
Appl. Environ. Microbiol.
, 66, pp.
4325–4333.
9. Allende A., Martinez B., Selma V., Gil M.I., Suarez J.E.,
Rodriguez A. Growth and bacteriocin production by lactic acid
bacteria in vegetable broth and their effectiveness at reducing
Listeria monocytogenes
in vitro and in fresh-cut lettuce.
Food
Microbiol.
, 2007, no. 24, pp. 759–766.
10. Buyong N., Kok J., Luchansky J. Use of a genetically
en-hanced, pediocin-producing starter culture,
Lactococcus
lactis subsp. lactis
MM217, to control Listeria monocytogenes in
ched-dar cheese. Applied and Environmental Microbiology,
1998, no. 65, pp. 4842–4845.
Влияние антимиTробноSо потенциала на создания био-
Tонсерванта
Ключевые слова
антимиTробная аTтивность, биоTонсервант, лаTтобаT-
терии, овощи, патоSенные миTроорSанизмы, фрVTты.
Реферат
ИзVчены антимиTробные свойства несTольTих штам-
мов лаTтобаTтерий в жидTой питательной среде, анти-
миTробная аTтивность лаTтобаTтерий на плотной пи-
тательной среде с применением метода перпендиTV-
лярных штрихов и метода блоTов. Установлено, что
штамм
Lactobacillus species
В-6531 проявляет анта-
SонистичесTVю аTтивность. Данный штамм подавляет
рост
E. coli
В-6954 на 69 % по отношению T начальной
Tонцентрации биомассы баTтерий SрVппы Tишечной па-
лочTи. При исследовании антаSонистичесTой аTтив-
ности
Lactobacillus species
В-6531 методом штрихов
Vстановлено, что данный штамм проявляет среднюю
антимиTробнVю аTтивность, что обVсловлено образова-
нием зоны инSибирования размером 5–6 мм. Дан-
ный штамм проявил среднюю антаSонистичесTVю аT-
тивность при исследовании методом блоTов, зона инSи-
бирования
E. coli
В-6954 составила 4–5 мм. ПолVчен-
ные резVльтаты свидетельствVют о том, что
Lactobacil-
lus sp.
В-6531 проявляет значительнVю антаSонисти-
чесTVю аTтивность по отношению
E. coli
В-6954.
Авторы
Зимина Мария ИSоревна, аспирант
Бабич ОльSа ОлеSовна, Tанд. техн. наVT
ПисTаева Анастасия ИSоревна, аспирант
КемеровсTий технолоSичесTий инститVт
пищевой промышленности
650056, S. Кемерово, б-р Строителей, 47
e-mail:
office@kemtipp.ruInfluence of Antimicrobial Potential to Create Bio-Preser-
vative
Keywords
antimicrobial activity, bio-preservative, lactobacilli, veg-
etables, pathogenic microorganisms, fruits.
Abstract
Were studied the properties of several antimicrobial Lac-
tobacillus strains in liquid medium, the antimicrobial acti-
vity of Lactobacillus on the solid medium using the me-
thod of the perpendicular grooves and the block method.
When studying the antimicrobial activity of four Lac-
tobacillus strains in the liquid medium is established that
the strain
Lactobacillus species
B-6531 exhibits antago-
nist activity. This inhibits the growth of a strain of
E. col
i
B-6954 on 69% relative to the initial biomass concentra-
tion of Escherichia coli. When studying the antagonistic
activity of
Lactobacillus species
B-6531 method strokes,
found that this strain exhibits high antimicrobial activity
due to the formation inhibition zone size of 5–6 mm. This
strain showed high antagonistic activity in the study of the
blocks method, zone of inhibition of
E. coli
in 6954, was
4–5 mm. These results indicate that
Lactobacillus sp.
B-6531 shows a significant antagonistic activity against
E. coli
B-6954.
Authors
Zimina Mariya Igorevna, Graduate Student
Babich Olga Olegovna, Candidate of Technical Science
Piskaeva Anastasiya Igorevna, Graduate Student
Kemerovo Technological Institute of Food Industry
47, Bulvar Stroiteley, Kemerovo, 650056
e-mail:
office@kemtipp.ruЭлектронная Научная СельскоХозяйственная Библиотека