Effect of nacl, para-hydroxybenzoic acid and propyl-parabene on the antimicrobial activities of bacteriocins of lactic acid bacteria, isolated from azerbaijani cheeses
Abstract
The effect of NaCl, para-hydroxybenzoic
acid and propyl-parabene on the antimicrobial activities of
paracaseicinе 8w, enterocinе S5 and rhamnosicinе 16m
was studied. Lactobacillus bulgaricus 340, Listeria innocua
СIP80.11, Escherichia coli ATCC23355, Enterococcus
faecalis ATCC 1.144 were used as target organisms. It
was determined that all of studied factors were sinеrgiсtic
of the bacteriocins. These factors are compounds of a lot
of fermented products. Therefore the results obtained have
an applied potential.
acid and propyl-parabene on the antimicrobial activities of
paracaseicinе 8w, enterocinе S5 and rhamnosicinе 16m
was studied. Lactobacillus bulgaricus 340, Listeria innocua
СIP80.11, Escherichia coli ATCC23355, Enterococcus
faecalis ATCC 1.144 were used as target organisms. It
was determined that all of studied factors were sinеrgiсtic
of the bacteriocins. These factors are compounds of a lot
of fermented products. Therefore the results obtained have
an applied potential.
About the Authors
Сахиб Гюльахмедов
Бакинский государственный университет
Russian Federation
Russian Federation
Нигар Гусейнова
Бакинский государственный университет
Russian Federation
Russian Federation
Наилья Абдуллаева
Бакинский государственный университет
Russian Federation
Russian Federation
Акиф Кулиев
Бакинский государственный университет
Russian Federation
Russian Federation
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