ANTIBACTERIAL ACTIVITY OF THE PREPARATION FROM LACTOBACILLUS PLANTARUM CULTURE AGAINST YERSINIA ENTEROCOLITICA

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ANTIBACTERIAL ACTIVITY OF THE PREPARATION FROM LACTOBACILLUS PLANTARUM CULTURE AGAINST YERSINIA ENTEROCOLITICA

Łucja Łaniewska-Moroz

,

Iwona Warmińska-Radyko

Publication date: 1999-03-31

Pol. J. Food Nutr. Sci. 1999;49(1):31-36

KEYWORDS

antagonism of microorganisms

Lactobacillus plantarum

Yersinia enterocolitica

ABSTRACT

The greatest antibacterial activity showed the preparation obtained from Lactobacillus plantarum after 48 h of culturing in MRS medium with glucose. The antibacterial preparation limited growth of Yersinia enterocolitica by five orders of magnitude (to 10³ cfu/mL) after 24 h of incubation with the preparation, as compared to the control sample with the cell number of 10⁸ cfu/mL.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

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