EFFECT OF NISIN PRODUCING BACTERIUM (STREPTOCOCCUS LACTIS) AS WELL AS STARTER TO INHIBIT OF GAS DEFECT IN IRANIAN WHITE FETA CHEESE

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GANJOUR M.S.; KARBASI AHMAD; MIRJALILI A.

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Journal: Year:2007 | Volume:20 | Issue:3 (76 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 144-149

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Information Journal Paper

Title

EFFECT OF NISIN PRODUCING BACTERIUM (STREPTOCOCCUS LACTIS) AS WELL AS STARTER TO INHIBIT OF GAS DEFECT IN IRANIAN WHITE FETA CHEESE

Author(s)

GANJOUR M.S. | KARBASI AHMAD | MIRJALILI A. | Issue Writer Certificate

Keywords

STREPTOCOCCUS LACTISQ3

NISINQ3

STARTERQ2

IRANIAN WHITE FETA CHEESEQ3

GAS DEFECTQ3

Abstract

Gas defect was a type of spoilage which happened in Iran white feta cheese, microorganism which there was in the cheese used nutritional compounds and released gas (carbon dioxide).Cheese package going to blowing when gas release by microorganisms. Spore former bacteria was responsible of cheese spoilage because they produce gas in the cheese, our examination confirmed it. Bacterial spores isolated from pasteurized milk. Pasteurization could not destroy them so spores remained in the pasteurized milk and caused cheese spoilage. It was needed a method except than pasteurization to controlling of spore former bacteria. Our trials confirmed that it is possible to use a bacterium strain (STREPTOCOCCUS LACTIS) as well as STARTER to inhibit gas production in cheese. We found that the STARTER was able to inhibit spore former bacteria by NISIN production and the STARTER could inhibit GAS DEFECT in the Iran white feta cheese. We did different trials and found that it was need to 2% STARTER at least to inhibit GAS DEFECT and spore growth in packed cheese. Spore content of cheese with out STARTER was more than cheese with the STARTER (p<0.001). Cheese which was containing 1%-2.5% STARTER has better taste than other cheese based on organoleptic examination. Cheese which have more than 3% STARTER have sour taste, On the other hand GAS DEFECT occurred in cheese which have less than 2% STARTER. I proposed that we ought to produce cheese which contained 2%-2.5% STARTER. I used SPSS software for statistical evaluation, and used Anova test for variance analysis.

Cites

A SURVEY OF MICROBIAL CONTAMINATION IN TRADITIONAL CHEESE DISTRIBUTED IN MARKAZI PROVINCE IN 2010

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APA: Copy

GANJOUR, M.S., KARBASI, AHMAD, & MIRJALILI, A.. (2007). EFFECT OF NISIN PRODUCING BACTERIUM (STREPTOCOCCUS LACTIS) AS WELL AS STARTER TO INHIBIT OF GAS DEFECT IN IRANIAN WHITE FETA CHEESE. PAJOUHESH-VA-SAZANDEGI, 20(3 (76 IN ANIMAL AND FISHERIES SCIENCES)), 144-149. SID. https://sid.ir/paper/19679/en

Vancouver: Copy

GANJOUR M.S., KARBASI AHMAD, MIRJALILI A.. EFFECT OF NISIN PRODUCING BACTERIUM (STREPTOCOCCUS LACTIS) AS WELL AS STARTER TO INHIBIT OF GAS DEFECT IN IRANIAN WHITE FETA CHEESE. PAJOUHESH-VA-SAZANDEGI[Internet]. 2007;20(3 (76 IN ANIMAL AND FISHERIES SCIENCES)):144-149. Available from: https://sid.ir/paper/19679/en

IEEE: Copy

M.S. GANJOUR, AHMAD KARBASI, and A. MIRJALILI, “EFFECT OF NISIN PRODUCING BACTERIUM (STREPTOCOCCUS LACTIS) AS WELL AS STARTER TO INHIBIT OF GAS DEFECT IN IRANIAN WHITE FETA CHEESE,” PAJOUHESH-VA-SAZANDEGI, vol. 20, no. 3 (76 IN ANIMAL AND FISHERIES SCIENCES), pp. 144–149, 2007, [Online]. Available: https://sid.ir/paper/19679/en

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