Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar

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.

HAJIMOHAMMADI FARIMANI R.; BALVARDI M.

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

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2021 | Volume:18 | Issue:110 Page(s): 165-176

Download Full-Text

Persian Verion

View:

433

Download:

Cites:

Information Journal Paper

Title

Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar

Author(s)

HAJIMOHAMMADI FARIMANI R. | BALVARDI M. | Issue Writer Certificate

Keywords

DatesQ2

FermentationQ2

VinegarQ2

16S rDNAQ1

AcetobacterQ1

Abstract

Discovering new strains with useful industrial and pharmaceutical capabilities and avoiding the import of microbial strains from three economic perspectives, passive defense and conservation of the country's microbial genetic resources are of great importance. The presence and activity of appropriate microbes is an essential factor in the success of Fermentation processes. Fermented foods and beverages are among the most important and best natural sources for discovering useful strains. In this study, samples of traditional date Vinegar were obtained from Kerman market and their physicochemical (pH, acidity, total soluble solid, total phenolic compounds, and antioxidant activity) and rheological properties (consistency coefficient and flow behavior index) were investigated, also their microbial population were assessed by molecular methods (ARDRA and 16S rRNA gene sequencing) for the presence of acetic acid bacteria. The result of this study was to identify two species of acetic acid bacteria, namely Acetobacter pasteurianus and Komagataeibacter europaeus. In addition, Lactobacillus sp., Paenibacillus sp. and Staphylococcus epidermidis were detected in Vinegar samples. On the other hand, Vinegar sample were different in terms of microbial load and the type of available microbes. Date cultivar, production method and Vinegar age are the possible causes of this variations. Finally, the application of acetic acid bacteria identified in this study as starter culture for fruit Vinegar production is suggested. These bacteria were stored with FCC-10971 and FCC-10973 codes in the Food Culture Collection of Shahid Bahonar University of Kerman and can be ordered by other researchers.

Cites

No record.

References

No record.

Cite

APA: Copy

HAJIMOHAMMADI FARIMANI, R., & BALVARDI, M.. (2021). Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(110 ), 165-176. SID. https://sid.ir/paper/370961/en

Vancouver: Copy

HAJIMOHAMMADI FARIMANI R., BALVARDI M.. Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(110 ):165-176. Available from: https://sid.ir/paper/370961/en

IEEE: Copy

R. HAJIMOHAMMADI FARIMANI, and M. BALVARDI, “Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 110 , pp. 165–176, 2021, [Online]. Available: https://sid.ir/paper/370961/en

Related Journal Papers