[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 21, Issue 7 (10-2016) ::
__Armaghane Danesh__ 2016, 21(7): 655-668 Back to browse issues page
Evaluation and Comparison of Lactic Strains Isolated from Traditional Iranian Dairy Products (Richal Shiri) with Armenian Dairy Products on Control of Food Spoilage Agents
F Karimpour1, SH Razavi2, F Tkhruni3
1- Department of Nutrition , Yasuj University of Medical Sciences, Yasuj, Iran , Saverzida@yahoo.com
2- Department of Food Science and Technology, Tehran University, Tehran, Iran,
3- Department of Biotechnology,National Academy of Sciences of Armenia, Yerevan, Armenia
Abstract:   (4698 Views)

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.

Keywords: Antibacteral activity, Richal Shiri, Lactic Acid Bacteria, Armenian Traditional Dairy
Full-Text [PDF 254 kb]   (1373 Downloads)    
Type of Study: Research | Subject: Special
Received: 2016/07/10 | Accepted: 2016/09/29 | Published: 2016/10/11
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Karimpour F, Razavi S, 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. ارمغان دانش. 2016; 21 (7) :655-668
URL: http://armaghanj.yums.ac.ir/article-1-1408-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 21, Issue 7 (10-2016) Back to browse issues page
ارمغان دانش Armaghane Danesh
Persian site map - English site map - Created in 0.06 seconds with 30 queries by YEKTAWEB 4422