[Antimicrobial activity of lactic acid bacteria from sour milk products "Narine", "Karine", and "Matsun"].
We studied antimicrobial properties of lactic acid bacteria from sour milk products Narine, Karine, and Matsun. The whey of sour milk products included two major fractions of sugars and L-lactic acid and its sodium and calcium salts. Antimicrobial activity of Narine, Karine, and Matsun was related to the presence of L-lactic acid and its sodium and calcium salts.
Martirosian
A O
AO
A.L. Mndzhoyan Institute of Fine Organic Chemistry, Armenian Academy of Sciences, Erevan, 375014 Armenia.
Mndzhoian
Sh L
ShL
Charian
L M
LM
Akopian
L G
LG
Nikishchenko
M N
MN
D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D043302:Cultured Milk Products / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D019344:Lactic Acid / Q000032:analysis; D007778:Lactobacillus / Q000378:metabolism*; D008826:Microbial Sensitivity Tests; D008894:Milk Proteins / Q000737:chemistry* / Q000302:isolation & purification; D000067816:Whey Proteins
D000900:Anti-Bacterial Agents; D008894:Milk Proteins; D000067816:Whey Proteins; D019344:Lactic Acid