Identification of antimicrobial alpha-hydroxyacids in Lactobacillus plantarum-fermented animal protein

During the fermentation of animal protein by Lactobacillus plantarum, highly volatile and less volatile antimicrobial substances are formed. The antimicrobial effect of the latter fraction depends on the content of alpha-hydroxyacids in the fermentation product. These acids were isolated from the fermentation mixture and identified by chemical methods. The main components are racemic forms of lactic, alpha-hydroxyisovaleric and alpha-hydroxyisocaproic acids.