کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560771 | 1330521 | 2006 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Isolating lactic starter cultures with antimicrobial activity for sourdough processes
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
The main purpose of this study was to obtain antimicrobial starter cultures for sourdough processes. For this purpose, 60 sourdough samples were collected from different bakery plants in Uşak. The chemical and microbiological properties of these samples were analyzed. Lactic acid bacteria strains having antimicrobial activity were isolated and identified. The metabolic properties (total amount of acids, organic acids and diacetyl produced and the properties of proteolytic and amylolytic enzymes activity) of the selected strains were determined. The strains with best potential as sourdough starters were L. brevis ssp. lindneri 2103, L. viridenscens 241, 242, Pediococcus sp. E5 and L. delbrueckii F5.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 17, Issue 4, April 2006, Pages 263–270
Journal: Food Control - Volume 17, Issue 4, April 2006, Pages 263–270
نویسندگان
Ömer Şimşek, Ahmet Hilmi Çon, Şener Tulumogˇlu,