[Factors, determining the activity of a new antimicrobial substance from fish oils from various species]

The induction of antimicrobial activity of a new preparation, an aqueous fraction of water-oil emulsion oxidized by air oxygen, was studied. The effect of various factors (the degree of unsaturation of the initial oil and the content of oil oxidation products in obtained preparation) on the antimicrobial activity was determined. The antimicrobial activity of the preparation was induced by oil oxidation. The preparation produced from sardine Sardinops melanostica oil (33.95% of polyunsaturated fatty acids) displayed the highest antimicrobial activity. The antimicrobial activity was shown in water-soluble oil oxidation products.