پديد آورنده :
عبدي، ريحانه
عنوان :
رديابي باكتري هاي لاكتيك در پنير ليقوان بر اساس خصوصيات مورفولوژيكي بيوشيميايي و مولكولي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
﴿علوم و صنايع غذايي﴾
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
دوازده، 88، [II]ص.: مصور، جدول، نمودار، شكل
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
صبيحه سليمانيان زاد ،محمود شيخ زين الدين
استاد مشاور :
بدرالدين ابراهيم سيد طباطبائي
توصيفگر ها :
خواص ارگانولپتيكي , كشت آغازگر , شرايط گرمخانه گذاري , آزمون كاتالاز , انجام PCR
استاد داور :
شهرام دخاني، امير مساح
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Abstract Many traditional products such as cheeseobtain their flavor intensity from non starter lactic acid bacteria NSLAB which are not part of the normal starter flora butdevelop in the product particularly during ripening therefore it was decided to identifythis group of bacteria from Iranian Lighvan cheese made from raw ewe s milk as it isby far the most popular Iranian cheese amongst consumers Ten grams of cheesesamples in triplicates were homogenized in a stomacherand using microbiologicalanalysis for the isolated bacteria it was noted that NSLAB formed a large part of thelactic flora at 4 months of ripening The colonies were randomly picked from plateswith 30 300 colonies for further studies Isolates were phenotypically characterizedbytheir ability to ferment different carbohydrates Accordingly they were classified into 3predominantgenera Lactobacillus Lactosphaeraand Enterococcus 48 39 and 13 respectively In case of Lactobacillus isolatesclose similarities to speciesL plantarumand L casei were observed Classification in species level did not perform onLactosphaeraisolates becausethere is a little information about this genus All isolatesof Enterococcuswere identified as E faecium Due to the importance of Enterococcusin developing unique taste and flavor of the Lighvan cheese molecular analysis wasonly performed on this species By using specific primers for the structural enterocin Agene the bacteriocin structural gene was found in 21 isolates out of 30 selectedisolates The presence of this gene in the wild E faecium indicates that they might be used asindustrial startercultures to guaranteethe safety of traditional characteristics of this kindofproducts t rIf l tlt l Ar I
استاد راهنما :
صبيحه سليمانيان زاد ،محمود شيخ زين الدين
استاد مشاور :
بدرالدين ابراهيم سيد طباطبائي
استاد داور :
شهرام دخاني، امير مساح
