چکیده مقاله
The aim of this study was to investigate the probiotic characteristics of the isolated lactic acid bacteria LAB in coagulated of cow's milk including fermentation profile, acidification and coagulation, and hemolytic properties were examined It is shown all isolated LABs were positive for hemolytic activity LABs A and C showed beta hemolysis LAB E showed the highest resistance to acidic environment Also, in bile condition the number of LAB B and D colony significantly reduced from about 107 to 102 after 1 hour and to less than 100 after 2 and 4 hours As well none of the strains showed any sensitivity towards fungal and microbes except for Escherichia coli which all strain was sensitive to all LAB isolates exhibited the ability of acidification and coagulation at 37 °C In contrast, none of LAB isolates presented coagulation potential at 30 °C Based on this study results, LAB E and C isolated from coagulated of cow's milk could be considered as probiotic microorganism considering the observed properties They could be isolated in order to be used in the production of probiotic dairies
کلیدواژهها
نویسندگان
Sanaz Kousha
PhD Student of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Hamed Ahari
Associate Professor, Department of food Science and Technology, Science and Research Branch, Islamic Azad University
Gity Karim
Professor, Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Tehran University
Seyed Amir Ali Anvar d
Assistant Professor, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
شیوه ارجاع
Kousha, Sanaz and Ahari, Hamed and Karim, Gity and Ali Anvar d, Seyed Amir,1400,Evaluation of probiotic properties of lactobacilli in coagulated of cow's milk,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران