Influence of Lactobacillus strains used in the production of dairy products on the agents of food poisoning

• A.V. Cherkashin
• G.G. Kuznetsova
• Svetlana A. Sheveleva

AbstractStudy of antagonistic activity of 33 strains of Lactobacillus isolated from the industrial preparation of fermented milk products, starter cultures and biologically active additives and products of natural fermentation. Antagonistic activity was studied by agar diffusion method with holes. Strains isolated from products of natural fermentation showed high degree of antagonistic action together with industrial strains.

Keywords:lactobacillus, sour milk products

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