Inhibitory Effect of an Antimicrobial Preparation from Lipids of Marine Fishes on Tissue and Microbial Enzymes

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A new food preservative from marine fish lipids, was obtained possessing pronounced activity in relation to bacteria and microscopic fungi. The effects of this preparation on enzymes of microorganisms and muscle tissue of marine hydrobionts were studied. In vitro, the preparation irreversibly inhibited acid and alkaline proteases and proteolytic and lipolytic enzymes of microorganisms and reduced enzyme activity in fish muscle tissue. The inhibitory effect of this preparation on enzymes contributes to stabilization of hydrolytic processes in meat of hydrobionts and suppresses microorganism growth during storage.

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