[Features of dynamics of growth and formation of uncultivable forms in Lactococcus lactis].

Aim: Study strain differences in dynamics of viability and formation of uncultivable forms of Lactococcus lactis.

Materials And Methods: 3 strains of L. lactis--MSU, 729 and F116 were used in the study.

[Characteristics and identification of bacteriocins produced by Lactococcus lactis subsp. lactis 194-K].

The Lactococcus lactis subsp. lactis 194-K strain has been established to be able to produce two bacteriocins, one of which was identified as the known lantibiotic nisin A, and the other 194-D bacteriocin represents a polypeptide with a 2589-Da molecular mass and comprises 20 amino acid residues. Both bacteriocins were produced in varying proportions in all of the studied nutrient media, which support the growth of the producer.

[Antibacterial metabolites of lactic acid bacteria: their diversity and properties].

The review is devoted to literature data on antimicrobial metabolites produced by lactic acid bacteria (LAB), which have long been used for the preparation of cultured dairy products. This paper summarizes data on low-molecular-weight antimicrobial substances, which are primary products or by-products of lactic fermentation. Individual sections are devoted to a variety of antifungal agents and bacteriocins produced by LAB; their potential use as food preservatives has been discussed.