Abstract
Lactobacillus rhamnosus R-2002 strain isolated from Armenian pickled cheese sample has a fungicide effect, which was carried out by the first-time designed method. The fungicide effect of LAB strain was expressed after 5days of co-cultivation with Mucor plumbeus and 6days of co-cultivation with Penicillium aurantioviolaceum. The growth as well as the antifungal activity of L. rhamnosus R-2002 was shown to directly depend on the nature of the medium's carbon source. The antifungal activity of this strain against both moulds was inhibited when the combination of 10gl-1 glucose and 10mll-1 ethanol in the medium was used as a carbon source. The results could be applied in food industry, medicine, and veterinary.
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