AN EVALUATION OF THE EFFECT OF ANTIFERMENTATION ACTIVITY OF LACTOBACILLUS. BREVIS AND ENTEROCOCCUS FAECIUM ISOLATED FROM

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KHOMEIRI MORTEZA; ESAZADEH RAZLIQ SAMIRA; NASRALLAHZADEH AHMAD

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Journal: Iranian Journal of Biosystems Engineering Year:2017 | Volume:47 | Issue:4 Page(s): 643-649

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Title

AN EVALUATION OF THE EFFECT OF ANTIFERMENTATION ACTIVITY OF LACTOBACILLUS. BREVIS AND ENTEROCOCCUS FAECIUM ISOLATED FROM "CHAL (CAMEL'S FERMENTATIVE MILK) AGAINST DESTRUCTIVE FERMENTATION AGENTS PRESENT" IN IRANIAN YOGHURT DRINK (DOOGH)

Author(s)

KHOMEIRI MORTEZA | ESAZADEH RAZLIQ SAMIRA | NASRALLAHZADEH AHMAD | Issue Writer Certificate

Keywords

ANTIYEAST EFFECTQ1

OVERLAY METHODQ1

SPOILAGE YEASTSQ1

L. BREVISQ1

E. FAECIUMQ1

Abstract

Anti-microbial effects of the lactic acid bacteria have been studied and verified in various investigations. Through this investigation it was aimed to study the anti-yeast effect of two isolated lactic acid bacteria species from “chal” (a product from yogurt) as biological preservatives in doogh. To do so, anti-yeast activity of L. BREVIS and E. FAECIUM against Saccharomyces cerevisiae, Kluyveromyces. marxianus and Rhodotorula glutinis was evaluated making use of the OVERLAY METHOD. Besides, anti-yeast activity of the bacteria was assessed in yogurt samples containing the yeast. According to the obtained results, L. BREVIS and E. FAECIUM exhibited strong prohibiting trend against R. glutinis; however, they rendered no anti-yeast effect against S. cerevisiae and K. marxianus. Statistical analysis revealed that, in contrast to the other two studied yeasts, content of the yeast R. glutinis decreased over 15 days of a logarithm cycle as compared with the control. Therefore, based on the attained results, lactic acid bacteria could be recommended as biological preservative along with the common chemical preservatives.

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APA: Copy

KHOMEIRI, MORTEZA, ESAZADEH RAZLIQ, SAMIRA, & NASRALLAHZADEH, AHMAD. (2017). AN EVALUATION OF THE EFFECT OF ANTIFERMENTATION ACTIVITY OF LACTOBACILLUS. BREVIS AND ENTEROCOCCUS FAECIUM ISOLATED FROM "CHAL (CAMEL'S FERMENTATIVE MILK) AGAINST DESTRUCTIVE FERMENTATION AGENTS PRESENT" IN IRANIAN YOGHURT DRINK (DOOGH). IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(4), 643-649. SID. https://sid.ir/paper/144376/en

Vancouver: Copy

KHOMEIRI MORTEZA, ESAZADEH RAZLIQ SAMIRA, NASRALLAHZADEH AHMAD. AN EVALUATION OF THE EFFECT OF ANTIFERMENTATION ACTIVITY OF LACTOBACILLUS. BREVIS AND ENTEROCOCCUS FAECIUM ISOLATED FROM "CHAL (CAMEL'S FERMENTATIVE MILK) AGAINST DESTRUCTIVE FERMENTATION AGENTS PRESENT" IN IRANIAN YOGHURT DRINK (DOOGH). IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2017;47(4):643-649. Available from: https://sid.ir/paper/144376/en

IEEE: Copy

MORTEZA KHOMEIRI, SAMIRA ESAZADEH RAZLIQ, and AHMAD NASRALLAHZADEH, “AN EVALUATION OF THE EFFECT OF ANTIFERMENTATION ACTIVITY OF LACTOBACILLUS. BREVIS AND ENTEROCOCCUS FAECIUM ISOLATED FROM "CHAL (CAMEL'S FERMENTATIVE MILK) AGAINST DESTRUCTIVE FERMENTATION AGENTS PRESENT" IN IRANIAN YOGHURT DRINK (DOOGH),” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 4, pp. 643–649, 2017, [Online]. Available: https://sid.ir/paper/144376/en

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