Antagonistic activity as the criterion to select lactobacteria in the technology of dairy fermented products

Authors

  • М. Shuhai Institute of Food Resources NAAS

Keywords:

antagonistic activity, biotechnology, harmful microorganisms, Lactobacillus, safety

Abstract

Importance of selection of lactic acid bacteria for starter and protective cultures for the production of fermented dairy products on the basis of antagonistic activity was shown in this article. Prospective cultures should be characterized by a high degree of antagonism to contaminating microorganisms and insignificant antagonism to other strains and species of lactic acid bacteria. It was concluded that genus Lactobacillus bacteria have significant biological potential as a natural mean to improve microbiological safety and quality of fermented dairy products. The experimental date obtained made it possible to determine the group of strains lactobacilli promising for use in biotechnology fermented dairy products.

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Published

2015-06-25

How to Cite

Shuhai М. (2015). Antagonistic activity as the criterion to select lactobacteria in the technology of dairy fermented products. FOOD RESOURCES, 3(04), 69–74. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/447

Issue

Vol. 3 No. 04 (2015): Food Resources

Section

Технічні науки

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