EVALUATING THE EFFECT OF SALT PERCENTAGE, PH AND STORAGE TEMPERATURE ON SURVIVAL OF LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS PROBIOTIC BACTERIA AND QUALITATIVE PROPERTIES OF FERMENTED OLIVE BY RESPONSE SURFACE METHODOLOGY

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.

ABEDFAR ABBAS; EBRAHIMI MARYAM; SADEGHI ALI REZA; GHOLAMHOSSEINPOUR ALIAKBAR

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

Journal Paper

Paper Information

Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2016 | Volume:2 | Issue:4 Page(s): 1-17

Download Full-Text

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

Persian Verion

View:

1,169

Download:

Cites:

Information Journal Paper

Title

EVALUATING THE EFFECT OF SALT PERCENTAGE, PH AND STORAGE TEMPERATURE ON SURVIVAL OF LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS PROBIOTIC BACTERIA AND QUALITATIVE PROPERTIES OF FERMENTED OLIVE BY RESPONSE SURFACE METHODOLOGY

Author(s)

ABEDFAR ABBAS | EBRAHIMI MARYAM | SADEGHI ALI REZA | GHOLAMHOSSEINPOUR ALIAKBAR | Issue Writer Certificate

Keywords

FERMENTED OLIVEQ2

PROBIOTIC BACTERIAQ1

RESPONSE SURFACE METHODOLOGYQ1

Abstract

The aim of this study was to evaluate the survival of Lactobacillus plantarum and Lactobacillus brevis PROBIOTIC BACTERIA and also investigating the qualitative characteristics of FERMENTED OLIVE, under influence of salt percentage (2-10), pH (3-4.5) and preservation temperature (4-37 °C), by RESPONSE SURFACE METHODOLOGY for determination the optimum level of mentioned treatments in processing of probiotic FERMENTED OLIVE with high acceptability. After implementation of these treatments, signillcant effect (P<0.05) of salt percentage on survival of L. plantarum by increasing of preservation temperature and pH was clarified. Interaction of preservation temperature increasing by salt percentage decreasing on survival of L. brevis was also significant (P<0.05) in second order model. Interaction of salt percentage increasing by preservation temperature decreasing on color properties of FERMENTED OLIVE was significant (P<0.05) in second order model, too. By considering the results of this study, correlation between survival ofprobiotic bacteria and processing variables was observed. Furthermore, qualitative properties of FERMENTED OLIVE was correlated with survival of inoculated PROBIOTIC BACTERIA under influence of processing parameters and so on, for production high quality probiotic FERMENTED OLIVE, control of interaction of these variables during of processing is necessary.

Cites

No record.

References

No record.

Cite

APA: Copy

ABEDFAR, ABBAS, EBRAHIMI, MARYAM, SADEGHI, ALI REZA, & GHOLAMHOSSEINPOUR, ALIAKBAR. (2016). EVALUATING THE EFFECT OF SALT PERCENTAGE, PH AND STORAGE TEMPERATURE ON SURVIVAL OF LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS PROBIOTIC BACTERIA AND QUALITATIVE PROPERTIES OF FERMENTED OLIVE BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 2(4), 1-17. SID. https://sid.ir/paper/254880/en

Vancouver: Copy

ABEDFAR ABBAS, EBRAHIMI MARYAM, SADEGHI ALI REZA, GHOLAMHOSSEINPOUR ALIAKBAR. EVALUATING THE EFFECT OF SALT PERCENTAGE, PH AND STORAGE TEMPERATURE ON SURVIVAL OF LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS PROBIOTIC BACTERIA AND QUALITATIVE PROPERTIES OF FERMENTED OLIVE BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2016;2(4):1-17. Available from: https://sid.ir/paper/254880/en

IEEE: Copy

ABBAS ABEDFAR, MARYAM EBRAHIMI, ALI REZA SADEGHI, and ALIAKBAR GHOLAMHOSSEINPOUR, “EVALUATING THE EFFECT OF SALT PERCENTAGE, PH AND STORAGE TEMPERATURE ON SURVIVAL OF LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS PROBIOTIC BACTERIA AND QUALITATIVE PROPERTIES OF FERMENTED OLIVE BY RESPONSE SURFACE METHODOLOGY,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 2, no. 4, pp. 1–17, 2016, [Online]. Available: https://sid.ir/paper/254880/en

Related Journal Papers