ANTIBIOTIC SENSITIVITY AND ANTIMICROBIAL PROPERTIES OF LACTIC ACID BACTERIA OF THE GENUS LACTOBACILLUS ISOLATED FROM DAIRY PRODUCTS
Abstract
Lactic acid bacteria belonging to the species L. brevis 4G, L. fermentum 10 G and L. plantarum 5G, P. acidilactici 1G twere isolated from dairy products suzma, cheese, and milk. It was noted that strains L. brevis 4G and L. plantarum 3G showed high sensitivity to antibiotics of the Erythromycin and Rifampicin groups with a growth inhibition zone from 30 mm to 35 mm. The strains L.fermentum 10G, L.brevis 4G had an active inhibitory effect on St.аureus, E.coli, Pr.mirabilis, C.albicans, C.krusei, C.tropicalis; their zones of no growth varied from 28 to 40 mm .
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