Isolation of anticlostridially active lactobacilli from semi-hard cheese
نویسندگان
چکیده
منابع مشابه
MULTI-OBJECTIVE SEMI-ACTIVE BASE ISOLATION SYSTEM
Semi-active base isolation system has been proposed mainly to mitigate the base drift of isolated structures while in most cases, its application causes the maximum acceleration of superstructure to be increased. In this paper, designing optimal semi-active base isolation system composed of linear base isolation system with low damping and magneto-rheological (MR) damper has been studied for co...
متن کاملIsolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese
Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
متن کاملInvestigation of antibacterial, acid and bile tolerance properties of lactobacilli isolated from Koozeh cheese
Lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. The aim of this study was to find out the ability of bile and acid tolerance and antibacterial properties of the twenty eight isolates of three group lactobacilli namely Lactobacillus plantarum, Lactobacillus casei and Lactobacillus d...
متن کاملmulti-objective semi-active base isolation system
semi-active base isolation system has been proposed mainly to mitigate the base drift of isolated structures while in most cases, its application causes the maximum acceleration of superstructure to be increased. in this paper, designing optimal semi-active base isolation system composed of linear base isolation system with low damping and magneto-rheological (mr) damper has been studied for co...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2008
ISSN: 1212-1800,1805-9317
DOI: 10.17221/115/2008-cjfs