Good paper about antimicrobial action

Article [Antimicrobial mechanisms of action].

Hi,

I hope that these documents will be helpful. Good luck.

Article Action and resistance mechanisms of antibiotics: A guide for...

Article Mechanisms of Antibiotic Resistance

https://www.orthobullets.com/basic-science/9059/antibiotic-classification-and-mechanism

Mr.Badreddine mechri thankyou for the answer.

Hi, Srinivas,

yes, in curd making specially in farm condition, generally there always multiple strains are involved. Some strains are good at fermenting sugars to lactic acids. and some others are efficient producer of proteases to hydrolyze protein to amino acids & peptides. And some of these resulting peptides show antibacterial actions, are known as bacteriocin. Many types of bacteriocins are discovered and some are already in use for preserving foods, etc. So, it seems that types/activity/mode of hydrolysis etc. of proteases produced by a particular strain determine the type & potency of antibacterial agents it produces. Good luck

mostly bacteriocins and short range antibiotics are formed.

Thank you Tapan Kumar Mazumder and Sourav Maiti for your answers.

If the curd is fermented for, so called. long time, then the low pH or high acidity is it self the best antimicrobials.