[Antimicrobial activity of lactic acid bacteria from sour milk products "Narine", "Karine", and "Matsun"].

We studied antimicrobial properties of lactic acid bacteria from sour milk products Narine, Karine, and Matsun. The whey of sour milk products included two major fractions of sugars and L-lactic acid and its sodium and calcium salts. Antimicrobial activity of Narine, Karine, and Matsun was related to the presence of L-lactic acid and its sodium and calcium salts.

[Antibiotic properties of Lactobacillus acidophilus, "Narine" strain, and the ways for their improvement].

L. acidophilus strain 317/402 "Nariné" shows high antimicrobial activity with respect to pathogenic microorganisms. The degree of the activity of lactobacilli depends on cultivation conditions and the composition of the culture medium and its acidity, age of the culture, conditions of technological process, etc.

[The effect of the acidic milk mixture "Nariné" on intestinal microflora in patients with functional and inflammatory bowel diseases].

A cultured milk mixture "Narine" (strain 317/402 lactobacilli and relevant metabolic products) given to 58 patients with various functional disorders and inflammation of the colon associated with dysbacteriosis resulted in a pronounced positive effect as related to intestinal microflora in 96.6% of the patients. In 75.