INVESTIGATION OF THE ACTIVITY OF ANTIBACTERIAL COMPOSITIONS AGAINST PROTEUS BACTERIA
https://doi.org/10.24411/2072-0920-2020-10305
Abstract
Providing the population with high-quality and safe food products is a priority task for the Russian Federation food industry. One of the methods for solving the problem is creation of alternative, harmless antibacterial compositions using natural components.
The aim of the research is to study the antibiotic action of the natural chitosan bacteriostat and its derivatives against Proteus bacteria. The objects of the research are high molecular weight chitosan, low molecular weight chitosan, chitosan succinate, Proteus vulgaris 222 pure culture.
The article presents the results of the research of using the solutions of high molecular weight, low molecular weight chitosan and chitosan succinate at a concentration of 1% as an antibacterial agent in relation to a pure laboratory strain of Proteus vulgaris in various concentrations of 1 cm3.
The maximum initial concentration of Proteus vulgaris cells in the product has been established, which is suppressed by 1% chitosan solutions. The growth of the inhibitory effect of the studied antibiotic substances with an increase in exposure has been shown.
The aim of the research is to study the antibiotic action of the natural chitosan bacteriostat and its derivatives against Proteus bacteria. The objects of the research are high molecular weight chitosan, low molecular weight chitosan, chitosan succinate, Proteus vulgaris 222 pure culture.
The article presents the results of the research of using the solutions of high molecular weight, low molecular weight chitosan and chitosan succinate at a concentration of 1% as an antibacterial agent in relation to a pure laboratory strain of Proteus vulgaris in various concentrations of 1 cm3.
The maximum initial concentration of Proteus vulgaris cells in the product has been established, which is suppressed by 1% chitosan solutions. The growth of the inhibitory effect of the studied antibiotic substances with an increase in exposure has been shown.
About the Author
L. V. Lyubimova
FSBEI of HE «Maykop State Technological University»
Russian Federation
Russian Federation
Ph.D., a senior researcher of the Department of Food Technology and Catering
Maykop
Tel.: 8(988) 475 64 04
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Review
For citations:
Lyubimova L.V. INVESTIGATION OF THE ACTIVITY OF ANTIBACTERIAL COMPOSITIONS AGAINST PROTEUS BACTERIA. New Technologies. 2020;(3):46-53. (In Russ.) https://doi.org/10.24411/2072-0920-2020-10305
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