EFFECTS OF GROWTH OF LACTOBACILLUS CASEI AND LACTOCOCCUS LACTIS ON THE LAB OF BEEF AND ITS SENSORY CHARACTERS

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.

DARVISHI SH.

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

Journal Paper

Paper Information

Journal: JOURNAL OF LARGE ANIMAL CLINICAL SCIENCE RESEARCH (JOURNAL OF VETERINARY MEDICINE) Year:2007 | Volume:1 | Issue:1 Page(s): 27-33

Download Full-Text

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

Persian Verion

View:

857

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF GROWTH OF LACTOBACILLUS CASEI AND LACTOCOCCUS LACTIS ON THE LAB OF BEEF AND ITS SENSORY CHARACTERS

Author(s)

DARVISHI SH. | Issue Writer Certificate

Keywords

LACTOBACILLUS CASEIQ2

BEEFQ2

LACTOCOCCUS LACTISQ3

LABQ2

Abstract

The effects of growth of LACTOBACILLUS CASEI and LACTOCOCCUS LACTIS on the lactic acid bacteria of BEEF after packaging in air permeable packs were studied. The strains isolated from Iranian dairy products were added to the slices of BEEF at a density of 106 CFU/Cm2 after identification and antibiosis test against indicator bacteria (Escherichia coli, and Staphylococcus aureus). The two strains were LACTOBACILLUS CASEI subsp. casei 102, and LACTOCOCCUS LACTIS subsp. lactis var. diacetylactis 202. Inoculated and control samples were stored for up to five days under aerobic conditions in cold storage facilities with temperature variation between of -1 to 5o C.Enumeration of the lactic acid bacteria and pH were carried out during storage period. The number of lactic acid bacteria in samples inoculated with LACTOBACILLUS CASEI subsp. casei 102 (treatment no.1) increased during storage period.As a result, LACTOBACILLUS CASEI subsp. casei 102 can be used as a suitable antagonist of spoilage in BEEF under aerobic conditions in cold storage facilities with a temperature variation between -1 to 5o C.

Cites

No record.

References

No record.

Cite

APA: Copy

DARVISHI, SH.. (2007). EFFECTS OF GROWTH OF LACTOBACILLUS CASEI AND LACTOCOCCUS LACTIS ON THE LAB OF BEEF AND ITS SENSORY CHARACTERS. JOURNAL OF LARGE ANIMAL CLINICAL SCIENCE RESEARCH (JOURNAL OF VETERINARY MEDICINE), 1(1), 27-33. SID. https://sid.ir/paper/175629/en

Vancouver: Copy

DARVISHI SH.. EFFECTS OF GROWTH OF LACTOBACILLUS CASEI AND LACTOCOCCUS LACTIS ON THE LAB OF BEEF AND ITS SENSORY CHARACTERS. JOURNAL OF LARGE ANIMAL CLINICAL SCIENCE RESEARCH (JOURNAL OF VETERINARY MEDICINE)[Internet]. 2007;1(1):27-33. Available from: https://sid.ir/paper/175629/en

IEEE: Copy

SH. DARVISHI, “EFFECTS OF GROWTH OF LACTOBACILLUS CASEI AND LACTOCOCCUS LACTIS ON THE LAB OF BEEF AND ITS SENSORY CHARACTERS,” JOURNAL OF LARGE ANIMAL CLINICAL SCIENCE RESEARCH (JOURNAL OF VETERINARY MEDICINE), vol. 1, no. 1, pp. 27–33, 2007, [Online]. Available: https://sid.ir/paper/175629/en

Related Journal Papers