effects of monolaurin and lactic acid bacteria starter culture on growth of vegetative cells of bacillus cereus in iranian white fresh cheese
نویسندگان
چکیده
the harmful effects of many chemical food preservatives are well established, so this has triggered interest in natural methods of preservation. monolaurin, a monoester of lauric acid, founds naturally in some foods and has various antiviral and antibacterial activities. evaluation of the effects of monolaurin separately and in combination with lactic acid bacteria (lab) starter culture on growth of vegetative cells of bacillus cereus atcc11778 in manufactured cheeses was the purpose of this research. in this study, the number of b. cereus in four groups of cheese (c1: without starter culture and monolaurin, t1: without starter culture; with monolaurin, c2: with starter culture; without monolaurin, t2: with starter culture and monolaurin) was counted on days 0, 1, 3, 5, and 7 of manufacture. in t1 group, monolaurinin concentrations of 800, 1200, 1600 and 2000 ppm decreased the number of b. cereus by 1.2, 2.1, 3 and 3.4 logs, respectively in comparison with c1 group. int2 group with the same concentrations of monolaurin, the number of b. cereus in comparison with c2 group was not significantly affected (p>0.05). in c2 group, starter culture decreased the number of b. cereus by 2.9 logs in comparison with c1 group. in contrary, the combination of starter culture with monolaurin in t2 group increased the number of b. cereus by 0.6 logs in comparison with c2 group. furthermore, in c2 and t2 groups by increasing the storage time, the number of b. cereus decreased. according to these results, it can be concluded that in cheese samples of t1 group, monolaurin separately showed the inhibitory effects on the growth of b. cereus cells while in cheese samples of t2 group, the combination of monolaurin with starter culture did not demonstrate the synergistic inhibitory effects on the growth of this bacterium. therefore, simultaneous use of monolaurin with starter culture is not recommended for improving the microbial shelf-life of iranian white fresh cheese.
منابع مشابه
the effects of planning on accuracy and complexity of iranian efl students’ written narrative task performance
this study compared the different effects of form-focused guided planning vs. meaning-focused guided planning on iranian pre-intermediate students’ task performance. the study lasted for three weeks and concentrated on eight english structures. forty five pre-intermediate iranian students were randomly assigned to three groups of guided planning focus-on-form group (gpfg), guided planning focus...
15 صفحه اولEffect of starter bacteria on phisico-chemical and sensory properties of iranian white cheese
متن کامل
: the effect of sericin levels (silk glue protein) on rate of in vitro maturation, fertilization and culture of sheep oocytes
هدف از آزمایش اول بررسی اثر سطوح مختلف سریسین [0 (control), 0.1, 0.5, 1.0, 2.5 %] افزوده شده به محیط , ivm بر cumulus cell expansion، بلوغ هسته و توسعه متوالی جنین، در گوسفندان نژاد سنجابی در فصل تولید مثلی می باشد. از سرگیری میوز به وسیله خارج شدن اولین پولار بادی اندازه گیری و هم چنین درصد رسیدن جنین های دو سلولی به مرحله کلیواژ و بلاستوسیت نیز به عنوان نشانه ای از میزان شایستگی توسعه اولیه ج...
Effects of Lactic Acid Bacteria and Organic Acids on Growth and Germination of Bacillus cereus.
Growth and germination of vegetative cells and endospores of Bacillus cereus were affected by Streptococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus bulgaricus in nonfat milk medium and by salts of organic acids in broth medium. Growth of the lactic acid bacteria was not affected by B. cereus. B. cereus increased rapidly to about 10 CFU/ml when cells were...
متن کاملEvaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
متن کاملthe effects of previewing and providing background knowledge on iranian university efl learners’ comprehension of literary and academic texts
abstract poor reading comprehension can result in failure in using references, benefiting from professional gatherings and resources, keeping up with the growing body of knowledge in the virtual world of the internet, and failing to achieve in efl programs. the purpose of the present quasi-experimental study was to explore the effects of background knowledge and previewing narrative and expos...
15 صفحه اولمنابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
iranian journal of veterinary science and technologyجلد ۴، شماره ۱، صفحات ۷۵-۰
میزبانی شده توسط پلتفرم ابری doprax.com
copyright © 2015-2023