ANTIBIOTIC SENSITIVITY AND ANTIMICROBIAL PROPERTIES OF LACTIC ACID BACTERIA OF THE GENUS LACTOBACILLUS ISOLATED FROM DAIRY PRODUCTS

Гулнора АБДУЛАХАДОВА, Нигора ЗУХРИТДИНОВА, Комола АЗИМОВА

Ўзбекистон Миллий университети хабарлари · 2024-yil

Annotatsiya

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 .

Maqola ma’lumotlari
MualliflarГулнора АБДУЛАХАДОВА, Нигора ЗУХРИТДИНОВА, Комола АЗИМОВА
JurnalЎзбекистон Миллий университети хабарлари
Nashr sanasi2024-03-29
Jild3
Son3.1
Betlar6-10
TilRus
DOI10.69617/nuuz.v3i3.1.1689

Kalit so‘zlar

Lactic acid bacteria, antimicrobial activity, sensitivity to antibiotics., Молочнокислые бактерии, антимикробная активность, чувствительность к антибиотикам., Sut achituvchi bakteriyalar, mikroblarga qarshi faolligi, antibiotiklarga sezuvchanligi.

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