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ABSTRACT
More than 30 lactic acid bacteria strains were isolated from different sources (matsuns, cheeses) collected in various regions of Armenia. Four of them inhibit the growth of different test-organisms. Treatment of antibacterial agent with various enzymes established their nature of inhibition by protein bacteriocin or by hydrogen peroxide production. The isolated strains were evaluated according to their growth, acidity and antibacterial activities as well as according to their survival under simulated gastrointestinal conditions. All tested strains during both “stomach “phase and in gastro-intestinal tract phase kept large number of viable cells.
