title: [Physiological and biochemical properties of the Lactobacillus plantarum, isolated from traditional fermented products of Ukraine].
abstract: Physiological and biochemical properties of the 109 lactobacillus strains, isolated from traditional fermented products of Ukraine, has been investigated. Was showed that the 109 strains isolated from fermented vegetables grew at 10 degrees C, and 23% strains in the medium with 8% NaCl in contrast to the strains of L. plantarum isolated from dairy products. Formation of milk-clot, using strains of the dairy products, occurs within 20 +/- 4 hours, when using strains of the fermented vegetables considerably longer to 48 hours. 22% of strains of L. plantarum did not synthesize biogenic amines. Most of the strains did not produce acetoin, and were sensitive to broad-spectrum antibiotics. Antibiotic resistance of the tested strains did not depend of the source of L. plantarum strains isolation.
authors.forename: O M
authors.initials: OM
authors.lastname: Vasyliuk
authors.forename: N K
authors.initials: NK
authors.lastname: Kovalenko
authors.forename: I L
authors.initials: IL
authors.lastname: Harmasheva
mesh_terms: D043302:Cultured Milk Products / Q000382:microbiology*; D005516:Food Microbiology / Q000592:standards; D005519:Food Preservation / Q000379:methods / Q000592:standards; D048191:Lactiplantibacillus plantarum / Q000737:chemistry / Q000302:isolation & purification / Q000502:physiology; D014455:Ukraine; D014675:Vegetables / Q000382:microbiology*