Plant polyphenols thanks to the generally known health promoting antioxidant and antibacterial properties are use in the food and cosmetic industries to increase the oxidative stability of the fat-rich products and as natural antiseptics. The aim of the work was to evaluate the impact of some polyphenolic compounds in concertation not exceeding 100 µg·cm^-3 on the growth of Lactobacillus plantarum. The impact of the naringin, quercetin, gallic and ferulic acids on the bacteria growth was determined by the turbidity measurements of bacterial suspentions in microtitre plate reader Power Wave HTmicroplate. The strongest effect of poliphenols addition was observed during first 7 hours of incubation. The stimulatory effect of glycoside derivative of naringenin was dose-dependent. The addition of quercetin in 100 µg·cm^-3 concentration caused a slowdown multiplication of bacteria both in the logarithmic growth phase and in the stationary phase. The addition of phenolic acids in the tested concentrations stimulated the bacteria growth.

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