[Bacteriocin properties of lactobacilli of the subgenus Streptobacterium]

Morphology of the growth inhibition zones of Lactobacilli indicator strains, as well as cellophane diffusion, thermostability, sensitivity to bacterial proteases, trypsin, chemotrypsin, pepsin, papain, nucleases and lysosyme of 3 bacteriocins produced by L. casei and 2 bacteriocins produced by L. plantarum was studied. By differences in their properties the bacteriocins were divided into 5 types, including 3 types of bacteriocins from L. casei and 2 types of bacteriocins from L. plantarum.