title: [Characterization of antagonistic and acid formation properties of Lactobacillus casei].
abstract: Cultural, morphologic, and biochemical characteristics of Lactobacillus casei were studied as well as their acid-forming and antagonistic activity and resistance to antibiotics. 60 cultures identified as L. caseiwere isolated from 250 samples of sour-milk products and clinical specimens. All isolated strains had respectively high antagonistic activity regardless of their source. Dependence between antagonistic activity and acid formation was not detected. Conclusion about promise for using these lactobacilli for manufacturing of probiotics has been done.
authors.forename: S A
authors.initials: SA
authors.lastname: Saduakhasova
authors.forename: A R
authors.initials: AR
authors.lastname: Kushugulova
authors.forename: S E
authors.initials: SE
authors.lastname: Rakhimova
authors.forename: S S
authors.initials: SS
authors.lastname: Oralbaeva
authors.forename: N M
authors.initials: NM
authors.lastname: Bisenova
authors.forename: K Kh
authors.initials: KKh
authors.lastname: Almagambetov
mesh_terms: D000143:Acids / Q000378:metabolism; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D000898:Antibiosis; D043302:Cultured Milk Products / Q000382:microbiology; D024881:Drug Resistance, Bacterial; D006801:Humans; D007780:Lacticaseibacillus casei / Q000187:drug effects / Q000502:physiology*; D019936:Probiotics
chemical_list: D000143:Acids; D000900:Anti-Bacterial Agents