12 research outputs found
Isolation of Lactic Acid Bacteria with High Biological Activity from Local Fermented Dairy Products
The thirty-two strains of lactic acid bacteria were isolated from the Mongolian traditional fermented
dairy products, among them 25 strains show antimicrobial activity against test microorganisms including
Escherichia coli
,
Staphylococcus aureus
,
Enterococcus faecalis
,
Pseudom
о
nas
aeruginosa
. Protease
sensitivity assay demonstrated that the antimicrobial substances produced by isolates
А
23,
Т
2 are
bacteriocins as their antibacterial activities were eliminated completely after treatment with protease.
Identi
fi
cation of bacteria is being carried out. Among the isolates 22 strains show protease enzyme
producing activity. The selected strains isolated from mare’s fermented milk (airag or kumis) and
yoghurt (tarag) show the speci
fi
c protease activity from 7.9
μ
g/ml to 11.9
μ
g/ml. The strain T2, isolated
from yoghurt exhibited the highest proteolytic activity