The study of influence of media components on antibiotic properties of Lactococcus Lactis K205

Sultimova Tatiana Dorzhievna

Consumer demand for minimally processed food or "fresh food" without chemical preservatives stimulated researchers to search for natural antimicrobial agents. Therefore, the search for bacteriocins with improved physical and chemical properties and a broad antimicrobial spectrum is of great interest for the food industry. One of the main aspects of this interest is the increased demand of consumers for the quality of food and their safety for health. The most studied and approved for use as a biological preservative (code E 234) is bacteriocin nisin, the only antibiotic having a "GRAS" status (recognized by the European Parliament as safe), the producer of which is produced by different strains of the same species Lactococcus lactis subsp. lactis. The studied properties of strain K205 Lactococcus lactis subsp. lactis and the selection of the components of the medium for its cultivation are described in this article.

Keywords:bacteriocin, Lactococcus lactis subsp. lactis, nutrient medium, antibiotic activity