Mojtaba Jafari
Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Islamic Azad University, Qazvin Branch, Qazvin, Iran
[ 1 ] - Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage
Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common ...
[ 2 ] - Influence of Heat Shock Temperatures and Fast Freezing on Viability of Probiotic Sporeformers and the Issue of Spore Plate Count Versus True Numbers
Background and Objectives: The purpose of the present study was to investigate effects of various heat shock conditions and fast freezing and subsequent thawing on the viability and recovery of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers, and also to compare spore plate and microscopic counts. Materials and Methods: After preparing the final suspensions of B. coagulans...
نویسندگان همکار