vestibИзвестия Национальной академии наук Беларуси. Серия биологических наукProceedings of the National Academy of Sciences of Belarus, Biological Series1029-89402524-230XThe Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/1029-8940-2019-64-3-268-276vestib-444Research ArticleСтатьиФизиолого-биохимические свойства штаммов бактерий Lactococcus lactis, выделенных из природных источниковPhysiological and biochemical characteristics of the Lactococcus lactis strains isolated from natural sourcesСафоноваМ. Е.SafonovaM. E.

Сафонова Марина Евгеньевна – научный сотрудник 

ул. Акад. Купревича, 2, 220141, г. Минск

Marina E. Safonova – Researcher

2, Kuprevich Str., 220141, Minsk, Republic of Belarus

m-safonova14@mail.ruНайденкоИ. А.NaidenkoI. A.

Найденко Инна Александровна – кандидат биологических наук, ведущий научный сотрудник 

ул. Акад. Купревича, 2, 220141, г. Минск

Inna A. Naidenko – Ph. D. (Biol.), Leading researcher

2, Kuprevich Str., 220141, Minsk, Republic of Belarus

БукоА. И.BukoA. I.

Буко Андрей Иосифович – младший научный сотрудник 

ул. Акад. Купревича, 2, 220141, г. Минск

Andrey I. Buko – Junior researcher 

2, Kuprevich Str., 220141, Minsk, Republic of Belarus

Институт микробиологии НАН БеларусиInstitute of Microbiology of the National Academy of Sciences of Belarus201916082019643268276Copyright © Сафонова М.Е., Найденко И.А., Буко А.И., 20192019Сафонова М.Е., Найденко И.А., Буко А.И.Safonova M.E., Naidenko I.A., Buko A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestibio.belnauka.by/jour/article/view/444

Изучены физиолого-биохимические свойства (активность роста и кислотообразования, протеолитическая активность, устойчивость к NaCl, антагонистическая активность) выделенных из природных источников Беларуси штаммов молочнокислых бактерий вида Lactococcus lactis, перспективных для использования в качестве заквасочных культур для ферментированных кисломолочных продуктов и сыров.

The data have been presented on physiological and biochemical properties (growth, acidogenic, proteolytic and antagonistic аctivity, resistance to NaCl) of lactic acid bacterial strains of Lactococcus lactis isolated from Belarus natural sources. These strains are promising for use as starter cultures for fermented dairy products, cheese.

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The authors declare that there are no conflicts of interest present.