EVALUATION OF ANTIMOULD EFFECT OF LACTOBACILLUS PLANTARUM FROM DIFFERENT PRODUCTION STAGES OF LIGHVAN CHEESE ON PENICILLIUM EXPANSUM AS AN INDICATOR IN FRUIT JUICE SPOILAGE

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.

NAYERI N.; EDALATIAN M.R.; HABIBI NAJAFI M.B.; BAHREINI M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:53 Page(s): 57-69

Download Full-Text

Persian Verion

View:

613

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF ANTIMOULD EFFECT OF LACTOBACILLUS PLANTARUM FROM DIFFERENT PRODUCTION STAGES OF LIGHVAN CHEESE ON PENICILLIUM EXPANSUM AS AN INDICATOR IN FRUIT JUICE SPOILAGE

Author(s)

NAYERI N. | EDALATIAN M.R. | HABIBI NAJAFI M.B. | BAHREINI M. | Issue Writer Certificate

Keywords

LACTOBACILLUS PLANTARUMQ2

ANTIMOULDQ2

PENICILLIUM EXPANSUMQ2

FRUIT JUICEQ2

Abstract

The objective of this experiment was to investigate the ANTIMOULD effect of 19 LACTOBACILLUS PLANTARUM strains isolated from different production stages of Lighvan cheese (3, 8 and 8 strains from raw milk, curd and fresh cheese stages, respectively) a traditional raw milk cheese, on PENICILLIUM EXPANSUM (PTCC 89046) as an indicator in FRUIT JUICE spoilage. This ANTIMOULD spectrum was determined by agar spot and well diffusion method, followed by determination the influence of different technological or physico-chemical factors including temperature (80oC for 1 h, 100oC for 10 min, 100°C for 30 min and 121oC for 15 min) and pH (2 to 7) and different dilution (Titre test). Serial twofold dilutions were conducted to the CFE in order to assess of CFE Titre against mould indicator. Findings revealed that LACTOBACILLUS PLANTARUM strain C28 has the highest ANTIMOULD properties in both antimicrobial methods (Agar Spot and Well Diffussion Assay) and ANTIMOULD effect showed decreasing trend with pH increasing. In 121o C for 15 min, no ANTIMOULD effect was observed. The LACTOBACILLUS PLANTARUM strain C28 showed the highest titre factor of 160 (AU / ml). Finally, we can assume that these strains which isolated from different production stages of Lighvan cheese or their Cell Free Extract (CFE) can be used as biopreservative in food systems.

Cites

No record.

References

No record.

Cite

APA: Copy

NAYERI, N., EDALATIAN, M.R., HABIBI NAJAFI, M.B., & BAHREINI, M.. (2016). EVALUATION OF ANTIMOULD EFFECT OF LACTOBACILLUS PLANTARUM FROM DIFFERENT PRODUCTION STAGES OF LIGHVAN CHEESE ON PENICILLIUM EXPANSUM AS AN INDICATOR IN FRUIT JUICE SPOILAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(53), 57-69. SID. https://sid.ir/paper/72600/en

Vancouver: Copy

NAYERI N., EDALATIAN M.R., HABIBI NAJAFI M.B., BAHREINI M.. EVALUATION OF ANTIMOULD EFFECT OF LACTOBACILLUS PLANTARUM FROM DIFFERENT PRODUCTION STAGES OF LIGHVAN CHEESE ON PENICILLIUM EXPANSUM AS AN INDICATOR IN FRUIT JUICE SPOILAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(53):57-69. Available from: https://sid.ir/paper/72600/en

IEEE: Copy

N. NAYERI, M.R. EDALATIAN, M.B. HABIBI NAJAFI, and M. BAHREINI, “EVALUATION OF ANTIMOULD EFFECT OF LACTOBACILLUS PLANTARUM FROM DIFFERENT PRODUCTION STAGES OF LIGHVAN CHEESE ON PENICILLIUM EXPANSUM AS AN INDICATOR IN FRUIT JUICE SPOILAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 53, pp. 57–69, 2016, [Online]. Available: https://sid.ir/paper/72600/en

Related Journal Papers