Effect of vegetable supplements on the antagonistic activity of lactic acid microorganisms of association KG.

T. V. Kuznetsova; M. G. Saubenova; А. Е. Khalymbetova; М. М. Shormanova; А. А. Aitzhanova; М. Е. Elubaeva; B. А. Kulnazarov

Authors

T. V. Kuznetsova РГП «Институт микробиологии и вирусологии» КН МОН РК, г. Алматы, Казахстан
M. G. Saubenova РГП «Институт микробиологии и вирусологии» КН МОН РК, г. Алматы,
А. Е. Khalymbetova РГП «Институт микробиологии и вирусологии» КН МОН РК, г. Алматы,
М. М. Shormanova РГП «Институт микробиологии и вирусологии» КН МОН РК, г. Алматы,
А. А. Aitzhanova РГП «Институт микробиологии и вирусологии» КН МОН РК, г. Алматы
М. Е. Elubaeva РГП «Институт микробиологии и вирусологии» КН МОН РК, г. Алматы
B. А. Kulnazarov РГП «Институт микробиологии и вирусологии» КН МОН РК, г. Алматы

Keywords:

antagonistic activity, vegetable supplements, lactic acid bacteria, yeast of lactose fermenting,

Abstract

It was observed the influence of vegetable supplements on the antagonistic activity of the association KG. It was shown that the antagonistic activity of the association KG against fungi the most strongly increased supplements seeds of such cultures as chickpeas, oats and lentils. Antagonism against yeast of the genus Candida increased with the addition of mung bean and chickpea. The antibacterial activity increased with the addition of beans and wheat.