Enrichment breads, using of potential probiotic bacillus(Bacillus coagolans)

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.

Ganjoori Mahshid; MEHRABIAN SEDIGHEH; AKHAVAN SEPAHI ABBAS

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

Journal Paper

Paper Information

Journal: JOURNAL OF BIOTECHNOLOGY Year:2012 | Volume:3 | Issue:1 Page(s): 37-46

Download Full-Text

Persian Verion

View:

1,662

Download:

Cites:

Information Journal Paper

Title

Enrichment breads, using of potential probiotic bacillus(Bacillus coagolans)

Author(s)

Ganjoori Mahshid | MEHRABIAN SEDIGHEH | AKHAVAN SEPAHI ABBAS | Issue Writer Certificate

Keywords

ProbioticsQ2

Bacillus coagulansQ2

BreadQ2

Abstract

Probiotics are live microbial feed supplements, which beneficially affect the host by improving its intestinal microbial balance[8]. Recently, researches have shown that lactic Acid Bacteria(LAB), especially Bacillus (because of having endospore) remain stable at cooking temperature and retain their probiotic benefits in baked goods [3]. The purposeof this study, was using of Bacillus coagolans, as a resistant probiotic, for enrichment of Bread. First, these probiotic bacteria were determined by the tests of salt tolerance, heat resistance, bile tolerance, tolerance of acid and pepcin, resistance of antibiotics, and preventing the growth of pathogenic starins[18]. Then a certain number cells of BC were entered in Bread dough, before& after baking the number of live bacteria were calculated by colony count in 1g of dough and Bread. The number of BC decreased from 108 to 106 units per gram, after baking. Also, the amount of starch decreasd and changed into simple sugers. The pH was estimated about 4. 5-5 and TTA (Total Titritable Acidity) was between 6-8. Finally, the enrichment of Bread was evaluated by experts and its quality and taste were compared with a control sample. The Results showed this bacterium survives in baked Bread and makes good chemical changes on it.

Cites

No record.

References

No record.

Cite

APA: Copy

Ganjoori, Mahshid, MEHRABIAN, SEDIGHEH, & AKHAVAN SEPAHI, ABBAS. (2012). Enrichment breads, using of potential probiotic bacillus(Bacillus coagolans). JOURNAL OF BIOTECHNOLOGY, 3(1 ), 37-46. SID. https://sid.ir/paper/231171/en

Vancouver: Copy

Ganjoori Mahshid, MEHRABIAN SEDIGHEH, AKHAVAN SEPAHI ABBAS. Enrichment breads, using of potential probiotic bacillus(Bacillus coagolans). JOURNAL OF BIOTECHNOLOGY[Internet]. 2012;3(1 ):37-46. Available from: https://sid.ir/paper/231171/en

IEEE: Copy

Mahshid Ganjoori, SEDIGHEH MEHRABIAN, and ABBAS AKHAVAN SEPAHI, “Enrichment breads, using of potential probiotic bacillus(Bacillus coagolans),” JOURNAL OF BIOTECHNOLOGY, vol. 3, no. 1 , pp. 37–46, 2012, [Online]. Available: https://sid.ir/paper/231171/en

Related Journal Papers