Lidia G. Stoyanova

Learn More
The Lactococcus lactis subsp. lactis 194-K strain has been established to be able to produce two bacteriocins, one of which was identified as the known lantibiotic nisin A, and the other 194-D bacteriocin represents a polypeptide with a 2589-Da molecular mass and comprises 20 amino acid residues. Both bacteriocins were produced in varying proportions in all(More)
The taxonomic status of new prospective bacteriocin-synthesizing strains of mesophilic lactococci isolated from raw milk and milk products from different regions of Russia and also of strain F-119, obtained by protoplast fusion of two related strains with low bacteriocin-synthesizing activity, was established by classical methods of identification. The(More)
The study was undertaken to elucidate how different methods of storage (immersing in mineral oil, lyophilization, and subculturing) of lactic acid bacteria belonging to the generaLactobacillus andLactococcus affect their viability, antibiotic activity, and ability to accumulate organic acids. Storage of the lactic acid bacteriumLactococcus lactis(More)
Data on the dependence of growth characteristics of Lactococcus lactis subsp. lactis 729 and TB2 extracted from milk and homemade curd on the content of casein peptone (CP) as the main source of nitrogen in the agar medium is presented. The number of colony-forming units (CFUs), cell division rate (CDR), and mean hourly doubling time (HDT) were compared(More)
A concentrate with the antimicrobial activity has been isolated from the culture broth of Streptomyces roseoflavus INA-Ac-5812. Its further fractionation by reversed-phase HPLC has resulted in six fractions. It has been established by MALDI-TOF and ESI-MSn precision mass-spectrometry methods that the main components of the complex antibiotic are several(More)
In this paper, we report on the comparative analysis of nucleotide sequences of the rpoB gene to assess its potential for use as a genetic marker for identification of Lactibacillus spp. recovered from acid milk products in different regions of Kazakhstan. The discriminatory power of the rpoB gene sequence was shown to be significantly higher for(More)
Biopreservation includes processes to increase shelf life of products, their nutritional and biological value as well as safety by adding a number of microorganisms and/or antimicrobial metabolites. Lactococcus lactis have been used by mankind for thousands of years to extend shelf-life of the foodstuffs, due to lactic acid and bacteriocins (nisin, food(More)
Bacteriocins formed by four strains of Lactococcus lactis subsp. lactis have been studied and compared: 729 (a natural strain isolated from milk), 1605 (a mutant of strain 729), F-116 (a recombinant obtained by fusing of protoplasts of the two related strain 729 and 1605), and a nisin-forming strain obtained by adaptive selection at Moscow State University.(More)
Sixty-eight cultures of lactic acid bacteria were isolated and identified from national fermented milk drinks (airan, koumiss, kurunga, shubat) home-made in different regions of the Republic of Kazakhstan and the Buryat Republic of Russia. The cultures of lactic acid bacteria of the genus Lactobacillus were identified as L. paracasei and L. rhamnosus(More)