EVALUATION AND COMPARISON OF LACTIC STRAINS ISOLATED FROM TRADITIONAL IRANIAN DAIRY PRODUCTS (RICHAL SHIRI) WITH ARMENIAN DAIRY PRODUCTS ON CONTROL OF FOOD SPOILAGE AGENTS

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.

KARIMPOUR F.; RAZAVI S.H.; NUBAR TKHRUNI F.

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

Journal Paper

Paper Information

Journal: Armaghane Danesh Year:2016 | Volume:21 | Issue:7 (114) Page(s): 655-668

Download Full-Text

Persian Verion

View:

594

Download:

Cites:

Information Journal Paper

Title

EVALUATION AND COMPARISON OF LACTIC STRAINS ISOLATED FROM TRADITIONAL IRANIAN DAIRY PRODUCTS (RICHAL SHIRI) WITH ARMENIAN DAIRY PRODUCTS ON CONTROL OF FOOD SPOILAGE AGENTS

Author(s)

KARIMPOUR F. | RAZAVI S.H. | NUBAR TKHRUNI F. | Issue Writer Certificate

Keywords

ANTIBACTERAL ACTIVITYQ2

RICHAL SHIRIQ1

LACTIC ACID BACTERIAQ1

ARMENIAN TRADITIONAL DAIRYQ1

Abstract

Background & aim: Some bacterial metabolites isolated from fermentative products have antibacterial properties against food spoilage bacteria. The aim of this study was to evaluate the antibacterial properties of the isolated strains of traditional Armenian dairy products including cheese and traditional yogurts (Matson) and RICHAL SHIRI as a traditional dairy products from Iran.Material and method: In the present experimental study, bacterial strains were isolated, and subsequently the antibacterial activity of supernatants of strains on several types of spoilages bacteria such as Salmonella was assessed. In addition, isolated strains from Rachel shiri showed a good antibacterial properties against Salmonella typhimurium.Results: The isolated strains were significantly reduced food contamination and increased the shelf -life. Furthermore, isolated strains from RICHAL SHIRI showed a good antibacterial properties against Salmonella typhimurium Conclusion: LAB strains isolated with appropriate inhibition, fermented power as a natural preservative and pragmatic as new products may be used in the dairy industry.

Cites

No record.

References

Cite

APA: Copy

KARIMPOUR, F., RAZAVI, S.H., & NUBAR TKHRUNI, F.. (2016). EVALUATION AND COMPARISON OF LACTIC STRAINS ISOLATED FROM TRADITIONAL IRANIAN DAIRY PRODUCTS (RICHAL SHIRI) WITH ARMENIAN DAIRY PRODUCTS ON CONTROL OF FOOD SPOILAGE AGENTS. ARMAGHAN DANESH, 21(7 (114)), 655-668. SID. https://sid.ir/paper/78117/en

Vancouver: Copy

KARIMPOUR F., RAZAVI S.H., NUBAR TKHRUNI F.. EVALUATION AND COMPARISON OF LACTIC STRAINS ISOLATED FROM TRADITIONAL IRANIAN DAIRY PRODUCTS (RICHAL SHIRI) WITH ARMENIAN DAIRY PRODUCTS ON CONTROL OF FOOD SPOILAGE AGENTS. ARMAGHAN DANESH[Internet]. 2016;21(7 (114)):655-668. Available from: https://sid.ir/paper/78117/en

IEEE: Copy

F. KARIMPOUR, S.H. RAZAVI, and F. NUBAR TKHRUNI, “EVALUATION AND COMPARISON OF LACTIC STRAINS ISOLATED FROM TRADITIONAL IRANIAN DAIRY PRODUCTS (RICHAL SHIRI) WITH ARMENIAN DAIRY PRODUCTS ON CONTROL OF FOOD SPOILAGE AGENTS,” ARMAGHAN DANESH, vol. 21, no. 7 (114), pp. 655–668, 2016, [Online]. Available: https://sid.ir/paper/78117/en

Related Journal Papers