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Evaluation and Comparison of Lactic Strains Isolated from Traditional Iranian Dairy Products (Richal Shiri) with Armenian Dairy Products on Control of Food Spoilage Agents
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F Karimpour   1, 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 |
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Abstract: (5405 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.
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| Keywords: Antibacteral activity, Richal Shiri, Lactic Acid Bacteria, Armenian Traditional Dairy |
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Full-Text [PDF 254 kb]
(1600 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2016/07/10 | Accepted: 2016/09/29 | Published: 2016/10/11
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