technological characterisation of predominant lactobacilli isolated from traditional lighvan cheese
نویسندگان
چکیده
0
منابع مشابه
Isolation 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 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 کاملIsolation of Listeria monocytogenes from milks used for Iranian traditional cheese in Lighvan cheese factories.
Traditional Lighvan cheese is a semi-hard cheese which has a popular market in Iran and neighboring countries. The aim of this study was evaluating the contamination of milks used for Lighvan cheese making with Listeria monocytogenes. Raw milk samples were randomly collected from different cheese producing factories (sampling carried out from large milk tanks used cheese making in factories). I...
متن کاملBiodiversity and Microbial Resistance of Lactobacilli Isolated From the Traditional Greek Cheese Kopanisti
Kopanisti is a Greek artisan cheese produced from raw milk in the island of Mykonos, Greece. The milk is left to rest for 12-24 h and then the rennet is added. After its formation the curd is left to drain for 2-3 days and is ready either for consumption (as tyrovolia fresh cheese), or with the addition of extra salt, the curd is left to ripen through further fermentation and surface developmen...
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 کاملProbiotic Properties of Lactobacilli Isolated from Thai Traditional Food
Certain properties relevant to probiotic action, e.g. resistance to acid, bile tolerance, adhesive properties, antibacterial activity, and antibiotic susceptibility were investigated of lactobacilli isolated from four kinds of Thai traditional fermented foods. Media of pH = 2.0–7.0 and bile salt concentrations of 0.3–1.0% were used as stress conditions. The adhesive properties were assessed by ...
متن کاملمنابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۱، شماره ۴، صفحات ۵۳۹-۵۵۱
میزبانی شده توسط پلتفرم ابری doprax.com
copyright © 2015-2023