1.
Prikl Biokhim Mikrobiol
; 40(2): 210-3, 2004.
Artigo
em Russo
| MEDLINE
| ID: mdl-15125199
RESUMO
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.