[Admixtures of antibiotic substances in enzyme preparations of microbial origin intended for use as food additives].

A group of enzymtic preparations, mainly of the Soviet make were investigated for the presence of antibiotic substances admixtures. Altogether 25 preparations obtained from molds, actinomycetes, bacteria and yeast were studied. The results showed that 18 preparations contained antibiotic substances in an amount of 0.6-1300 U, equivalent to oxytetracycline units per 1 g. Most often antibiotics were present in preparations of the pectinase and protease group. In the group of glucoamylase the antibiotic activity was uncovered in a single preparation. Procedures employed in determining the antibiotic activity of enzymatic preparations is described and the possible role of antibiotics in the manifestations of their toxic properties discussed.