During the fermentation of animal protein by Lactobacillus plantamm, highly volatile and less volatile antimicrobial substances are formed. The antimicrobial effect of the latter fraction depends on the content of Α-hydroxyacids in the fermentation product. These acids were isolated from the fermentation mixture and identified by chemical methods. The main components are racemic forms of lactic, Α-hydroxyisovaleric and Α-hydroxyisocaproic acids.

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