PRODUCTION OF PROBIOTIC PICKLED CUCUMBER USING SELECTED NATIVE LACTOBACILLUS PLANTARUM

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RAJABLOO S.; SHARIFAN A.; AMINAFSHAR M.; JAMALIFAR H.; FAZELI M.R.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:2 (34) Page(s): 65-72

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Title

PRODUCTION OF PROBIOTIC PICKLED CUCUMBER USING SELECTED NATIVE LACTOBACILLUS PLANTARUM

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Keywords

LACTOBACILLUSQ3

PROBIOTICATED PICKLEQ3

SENSORY PROPERTYQ3

Abstract

Introduction: Probiotics are beneficial microorganisms that inhibit the growth of harmful bacteria of gastrointestinal tract. Pickled cucumber is widely used in Iranian fast foods. The objective of this study was to prepare the PROBIOTICATED PICKLE by autochthonous LACTOBACILLUS plantarum with desirable SENSORY PROPERTY.Materials and Methods: Pickled cucumber products were prepared in different pH and salt concentrations and with or without probiotic starter. Vinegar was used as an acidifying agent and the number of probiotic bacteria, sensory properties were assessed after 15 days incubation at room temperature. Sensory properties of the PROBIOTICATED PICKLEd cucumber products were assessed using the 5-point category scale.Results: The bacteria isolated from pickled cucumber was confirmed asLACTOBACILLUS plantarum by conventional biochemical tests. Bacterial growth favored salinity of 1-5% while in salt concentration of 10% bacterial viability was decreased. The cells stopped growing at pH=3 while at pH values of 5 and 7 cell densities reached 108 cfu/m. The flavor of both probioticated and conventional Iranian pickled cucumber were acceptable.Conclusion: pickled cucumber could be prepared using autochthonous lactobacilli with high viability of probiotic bacteria and acceptable sensory properties.

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APA: Copy

RAJABLOO, S., SHARIFAN, A., AMINAFSHAR, M., JAMALIFAR, H., & FAZELI, M.R.. (2012). PRODUCTION OF PROBIOTIC PICKLED CUCUMBER USING SELECTED NATIVE LACTOBACILLUS PLANTARUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(2 (34)), 65-72. SID. https://sid.ir/paper/143303/en

Vancouver: Copy

RAJABLOO S., SHARIFAN A., AMINAFSHAR M., JAMALIFAR H., FAZELI M.R.. PRODUCTION OF PROBIOTIC PICKLED CUCUMBER USING SELECTED NATIVE LACTOBACILLUS PLANTARUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(2 (34)):65-72. Available from: https://sid.ir/paper/143303/en

IEEE: Copy

S. RAJABLOO, A. SHARIFAN, M. AMINAFSHAR, H. JAMALIFAR, and M.R. FAZELI, “PRODUCTION OF PROBIOTIC PICKLED CUCUMBER USING SELECTED NATIVE LACTOBACILLUS PLANTARUM,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 2 (34), pp. 65–72, 2012, [Online]. Available: https://sid.ir/paper/143303/en

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