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Effect of supplementation of sugar and salt on the antibacterial activity of Lactobacillus bulgaricus



Effect of supplementation of sugar and salt on the antibacterial activity of Lactobacillus bulgaricus



Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 489



Antibacterial activity of Lactobacillus bulgaricus RTS against Micrococcus flavus and Pseudomonas fragi in buffalo skim milk decreased from 8 to 20% when sucrose was incorporated into the medium at concn. increasing from 8 to 12%. Addition of 0.5 or 1% NaCl did not affect antibacterial activity, but higher concn. caused loss of antibacterial activity.

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