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Applied Biochemistry and Microbiology

, Volume 36, Issue 4, pp 425–428 | Cite as

Activity of a new antimicrobial preparation from fish oils from various sources: Effects of different factors

  • V. G. Rybin
  • L. V. Shul’gina
  • D. V. Kuklev
  • T. M. Byval’tseva
  • Yu. G. Blinov
  • T. A. Davletshina
  • V. N. Akulin
Article

Abstract

The induction of antimicrobial activity of a new preparation, an aqueous fraction of water-oil emulsion oxidized by atmospheric oxygen, was studied. The effect of varions factors (the degree of unsaturation of the initial oil and the content of oil oxidation products in the preparation) on antimicrobial activity was determined. The antimicrobial activity of the preparation was induced by oil oxidation. The preparation produced from sardineSardinops melanostica oil (33.95% polyunsaturated fatty acids) displayed the highest antimicrobial activity. Antimicrobial activity was shown in water-soluble oil oxidation products.

Keywords

Antimicrobial Activity Apply Biochemistry Fatty Acid Ester Sorbic Acid Clostridium Botulinum 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Rybin, Shul’gina, Kuklev, Byval’tseva, Blinov, Davletshina, Akulin 2000

Authors and Affiliations

  • V. G. Rybin
    • 1
  • L. V. Shul’gina
    • 1
  • D. V. Kuklev
    • 1
  • T. M. Byval’tseva
    • 1
  • Yu. G. Blinov
    • 1
  • T. A. Davletshina
    • 1
  • V. N. Akulin
    • 1
  1. 1.Pacific Fisheries Research CenterVladivostokRussia

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