The study of antagonistic activity of lactobacilli

Abstract

There were presented the results of the study of different diffusion methods of antagonistic properties of new cultures of lactic acid microorganisms − Lactobacillus salivarius, Lactobacillus intermedius and Lactobacillus agilis, which were sorted out by modern methods of the analysis of microbioma and identified from gastrointestinal tract of a quail. The inhibitory activity of tested cultures of lactic bacteria was studied by such methods as: method of agarinic layers, holes, perpendicular streaks and drops in different modifications. The work was done on the base of Krasnodar scientific-research veterinary institute as well as in the laboratory of the chair of biotechnology, biochemistry and biophysics of Kuban State Agrarian University. Opportunistic strains which were sorted out in the poultry factories of the Krasnodar Territory as a test-culture. The results of the study of the antagonistic activity of lactic acid microorganisms showed that all three strains showed the inhibitory effect on the growth of the test culture, but to a different extent. There was stated that the zone of a test-culture delay under use of different diffusion methods in limits 2−14 mm. The use of perpendicular strain method showed the zone of inhibitory growth − 5−14 mm, method of hole – 2-3 mm, method of drops − 3−5 mm and method of agarinic layers – 2-5 mm. However there was stated that Lactobacillus intermedius manifested the present property more active than other lactic bacteria. So, for example, the zone of delay of growth of Escherichia coli by the method of perpendicular strains comprised 11 mm and а Staphylococcus aureus – 14 mm, while at the testing of Lactobacillus salivarius and Lactobacillus agilis, the zone of test-culture delay amounted 8 and 5 mm, and as well as 9 and 10 mm, respectively. In general, the studied strains of microorganisms to different degree exhibit the antagonistic activity against the opportunistic test culture, in connection with which, lactobacilli data are promising and can be included in the composition of microbial biological products for poultry.