EFFECT OF SODIUM CHLORIDE ON THE KINETICS OF GROWTH AND ANTIMICROBIAL POTENTIAL OF LACTOBACILLI ISOLATED FROM IRANIAN TRADITIONAL SOURDOUGH

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ALIZADEH S.A.S.; JAMALIFAR H.; SAMADI NASRIN; EYDI AKRAM; FAZELI M.R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2010 | Volume:5 | Issue:3 (18) Page(s): 47-56

Download Full-Text

Persian Verion

View:

2,316

Download:

Cites:

Information Journal Paper

Title

EFFECT OF SODIUM CHLORIDE ON THE KINETICS OF GROWTH AND ANTIMICROBIAL POTENTIAL OF LACTOBACILLI ISOLATED FROM IRANIAN TRADITIONAL SOURDOUGH

Author(s)

Keywords

BACTERIAL GROWTHQ3

ANTIBACTERIAL EFFECTQ3

SALTQ3

SOURDOUGHQ2

LACTOBACILLUSQ2

Abstract

Background and Objectives: SOURDOUGH starter contains lactic acid bacteria which can improve quality and taste of bread. The lactic acid bacteria in SOURDOUGH have antifungal and antibacterial activities. As some lactobacilus-fermented traditional foods contain SALT as a preservative, this study was initiated to investigate the effect of different concentrations of sodium chloride on the kinetics of growth and antimicrobial potential of autochthonous isolates of lactobacilli isolated from Iranian traditional SOURDOUGH.Materials and Methods: MRS broth media containing sodium chloride concentrations up to 7% were inoculated with two SOURDOUGH isolates of lactobacilli, namely, LACTOBACILLUS casei and LACTOBACILLUS fermentum. The kinetics of growth of individual lactic acid bacteria at different concentrations of sodium chloride was investigated using the conventional plate-count method. Also the ANTIBACTERIAL EFFECTs of supernatants of the lacto bacterial strains grown in media with different SALT concentrations on several pathogenic bacteria were assessed. The pathogenic strains included methicillin-resistant Staphylococcus aureus, Kelebciella pneumonia, and Pseudomonas aeruginosa.Results: The highest growth of both lactobacilli isolates was 109 cfu/ml, which occurred at a SALT concentration of 2-4%; at a concentrtation of 5% SALT the total bacterial counts dropped to 7.5x108. There were further decreases in the lactic acid bacterial counts at a 7% SALT concentration to 3.7x106 and 2.5x105 for L. casei and L. fermentum, respectively.Conclusion: Both lactobacilli isolates tolerated SALT concentrations up to 5%, but L. casei was found to be more SALT-tolerant than L. fermentum. SALT concentrations did not affect the antimicrobial effects of supernatants of individual lactobacilli isolates. However, low bacterial biomass achieved at high SALT concentrations negatively affected antipathogenic effect of these isolates, presumably due to less metabolite production.

Cites

No record.

References

Cite

APA: Copy

ALIZADEH, S.A.S., JAMALIFAR, H., SAMADI, NASRIN, EYDI, AKRAM, & FAZELI, M.R.. (2010). EFFECT OF SODIUM CHLORIDE ON THE KINETICS OF GROWTH AND ANTIMICROBIAL POTENTIAL OF LACTOBACILLI ISOLATED FROM IRANIAN TRADITIONAL SOURDOUGH. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 5(3 (18)), 47-56. SID. https://sid.ir/paper/121159/en

Vancouver: Copy

ALIZADEH S.A.S., JAMALIFAR H., SAMADI NASRIN, EYDI AKRAM, FAZELI M.R.. EFFECT OF SODIUM CHLORIDE ON THE KINETICS OF GROWTH AND ANTIMICROBIAL POTENTIAL OF LACTOBACILLI ISOLATED FROM IRANIAN TRADITIONAL SOURDOUGH. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2010;5(3 (18)):47-56. Available from: https://sid.ir/paper/121159/en

IEEE: Copy

S.A.S. ALIZADEH, H. JAMALIFAR, NASRIN SAMADI, AKRAM EYDI, and M.R. FAZELI, “EFFECT OF SODIUM CHLORIDE ON THE KINETICS OF GROWTH AND ANTIMICROBIAL POTENTIAL OF LACTOBACILLI ISOLATED FROM IRANIAN TRADITIONAL SOURDOUGH,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 5, no. 3 (18), pp. 47–56, 2010, [Online]. Available: https://sid.ir/paper/121159/en

Related Journal Papers