STUDYING THE ANTIBACTERIAL PROPERTIES OF THE MICROORGANISM CONSORTIUM 

Sul'timova Tat'yana Dorzhievna, Candidate of biological sciences, associate professor, sub-department of biotechnology, East Siberia State University of Technology and Management (40v Klyuchevskaya street, Ulan-Ude, Russia), E-mail: tsultimova@mail.ru
Stoyanova Lidiya Grigor'evna, Doctor of biological sciences, professor, sub-department of microbiology, Lomonosov Moscow State University (1 Leninskie Gory, Moscow, Russia), E-mail: stoyanovamsu@mail.ru 

579.63: 579.66 

DOI

10.21685/2307-9150-2018-2-4 

Background. The properties of consortia of microorganisms including antibiotic properties on a number of bacteria are studied.
Materials and methods. The previously isolated strain K205 of Lactococcus lactis ssp. lactis was used in the work and a new isolated culture from fresh milk from the Republic of Buryatia. Classical microbiological methods of isolating and studying morphological, physiological-biochemical and antibiotic properties of microorganisms were used. Each experiment was performed in triplicate and statistically processed.
Results. Screening, isolation and identification of the culture of Lactococcus lactis 276 were carried out, morphological, physiological-biochemical and antibiotic properties were studied. It was revealed that the isolated culture has antibiotic activity in relation to Bacillus coagulans – 2800 ME/ml, Escherichia coli – 3000 ME/ml. The physiological-biochemical properties of the ratios of lactic acid bacteria (1:1, 1:2, 2:1) are investigated. For all the properties studied, the ratio of cultures 276 and K-205 1:1 showed the best results. This variant of the ratio showed an active antibiotic action against Gram-positive and Gram-negative bacteria: Bacillus coagulans –
3500 IU/ml, Escherichia coli – 3200 IU/ml.
Conclusions. As a result of the work, active culture of Lactococcus lactis 276 was isolated. Morphological, physiological and biochemical properties were studied and the antibacterial properties of the culture relationships with the known strain Lactococcus lactis subsp. lactis K-205. 

Key words

bacteriocin, antibacterial action, lactic acid bacteria, Lactococcus lactis, biotechnology, consortium of microorganisms 

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