ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL POT CHEESE

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.

GHADERI M.; AZIZI A.; EZZATPANAH H.; HEJAZI M.A.; HEMMASI A.H.

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

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2013 | Volume:14 | Issue:3 Page(s): 83-96

Download Full-Text

Persian Verion

View:

983

Download:

Cites:

Information Journal Paper

Title

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL POT CHEESE

Author(s)

Keywords

CHEESEQ2

IDENTIFICATIONQ2

ISOLATIONQ2

LACTIC ACID BACTERIA (LAB)Q3

POT CHEESEQ3

Abstract

Pot CHEESE is a traditional CHEESE that is preferred for its characteristic aroma and flavor. This type of CHEESE is made without added starter cultures; the native lactic flora contribute to the ripening and development of the typical aroma and flavor of this CHEESE. It is essential to identify the type of lactic acid bacteria involved in the ripening process. In this study, pot CHEESE was made traditionally and then ripened in underground stroage for three months. Lactic acid bacteria were isolated and identified in the ripened CHEESE. IDENTIFICATION of isolates at the species level was performed using phenotypic and 16s rDNA methods. Overall, 51 strains were isolated; the dominant genera were Lactobacilli (37.3%) and Enterococci (25.5%). Other species belonged to Lactococci (19.6%), Leuconostoc (9.8%) and Pediococci (7.8%). At the end of the ripening period, Lactobacilli dominated and the changes were significant. Enterococci and Lactococci showed significant changes during ripening, but significant changes were not found for Pediococci and Leuconostoc. The dominant isolated species was Enterococcus faecium (8 isolates), Lactococcuslactis ssp. lactis (7 isolates), Lactobacilluscasei ssp. casei (4 isolates) and Pediococcusacidilactici (4 isolates). These species are recommended for use as starter cultures in the manufacture of pot CHEESE or a new type of CHEESE with similar flavor.

Cites

No record.

References

No record.

Cite

APA: Copy

GHADERI, M., AZIZI, A., EZZATPANAH, H., HEJAZI, M.A., & HEMMASI, A.H.. (2013). ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL POT CHEESE. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 14(3), 83-96. SID. https://sid.ir/paper/28242/en

Vancouver: Copy

GHADERI M., AZIZI A., EZZATPANAH H., HEJAZI M.A., HEMMASI A.H.. ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL POT CHEESE. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2013;14(3):83-96. Available from: https://sid.ir/paper/28242/en

IEEE: Copy

M. GHADERI, A. AZIZI, H. EZZATPANAH, M.A. HEJAZI, and A.H. HEMMASI, “ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL POT CHEESE,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 14, no. 3, pp. 83–96, 2013, [Online]. Available: https://sid.ir/paper/28242/en

Related Journal Papers