THE EFFECTS OF POMEGRANATE AND INULIN ON THE SURVIVAL OF BIFIDOBACTERIUM BIFIDIUM AND THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC SOY SAUCE

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.

SEIFI MOHAMMADZADEH MAHSA; HASHEMIRAVAN MAHNAZ; Shahab Lavasani Alireza

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

Journal Paper

Paper Information

Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2017 | Volume:3 | Issue:1 Page(s): 67-80

Download Full-Text

Persian Verion

View:

17,017

Download:

Cites:

Information Journal Paper

Title

THE EFFECTS OF POMEGRANATE AND INULIN ON THE SURVIVAL OF BIFIDOBACTERIUM BIFIDIUM AND THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC SOY SAUCE

Author(s)

SEIFI MOHAMMADZADEH MAHSA | HASHEMIRAVAN MAHNAZ | Shahab Lavasani Alireza | Issue Writer Certificate

Keywords

INULINQ2

BIFIDOBACTERIUM BIFIDIUMQ1

SYNBIOTIC SOY SAUCEQ1

POMEGRANATE PEEL EXTRACTQ2

Abstract

The aim of this study was to use INULIN as a peri-biotic compound as well as POMEGRANATE PEEL EXTRACT as an antioxidant to increase the shelf-life of Bifid bacterium bifidium in soy sauce. For this purpose, 3, 5 and 7% pomegranate extract and INULIN were used at 5, 10, 15 and 20% then viscosity, pH and Bifid bacterium bifidium survival were evaluated. The treatments were evaluated on the days of zero, seventh, fourteenth and twenty one.13 treatments were evaluated in three replications in a randomized complete block design. Results showed that treatments higher than 3% of POMEGRANATE PEEL EXTRACT and 5% INULIN significantly reduced the probiotic bacteria survival. Finally, a decrease in the number of treatments points with increasing percentages INULIN and POMEGRANATE PEEL EXTRACT. The pH also significantly decreased with increasing storage time and the ratio of INULIN and POMEGRANATE PEEL EXTRACT significantly decreased. The highest Bifid bacterium bifidium survival (T1) with 5% INULIN and 3% of pomegranate peppermint extract was associated with a decrease in logarithmic equivalents and a population of 1×108 CFU/ml. The highest reduction in the population of Bifid bacterium bifidium belonged to the control treatment at 5 logarithmic cycles, and the lowest of T1 treatment was 2.33 and T2 treatment was 3.33 logarithmic cycles at the end of the 21st day of storage (p<0.05).

Cites

No record.

References

No record.

Cite

APA: Copy

SEIFI MOHAMMADZADEH, MAHSA, HASHEMIRAVAN, MAHNAZ, & Shahab Lavasani, Alireza. (2017). THE EFFECTS OF POMEGRANATE AND INULIN ON THE SURVIVAL OF BIFIDOBACTERIUM BIFIDIUM AND THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC SOY SAUCE. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 3(1), 67-80. SID. https://sid.ir/paper/254846/en

Vancouver: Copy

SEIFI MOHAMMADZADEH MAHSA, HASHEMIRAVAN MAHNAZ, Shahab Lavasani Alireza. THE EFFECTS OF POMEGRANATE AND INULIN ON THE SURVIVAL OF BIFIDOBACTERIUM BIFIDIUM AND THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC SOY SAUCE. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2017;3(1):67-80. Available from: https://sid.ir/paper/254846/en

IEEE: Copy

MAHSA SEIFI MOHAMMADZADEH, MAHNAZ HASHEMIRAVAN, and Alireza Shahab Lavasani, “THE EFFECTS OF POMEGRANATE AND INULIN ON THE SURVIVAL OF BIFIDOBACTERIUM BIFIDIUM AND THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC SOY SAUCE,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 3, no. 1, pp. 67–80, 2017, [Online]. Available: https://sid.ir/paper/254846/en

Related Journal Papers