پديد آورنده :
ميرلوحي، مريم
عنوان :
معرفي سويه بومي لاكتو باسيلوسپلانتاروم A7با قابليت پروبيوتيكي و كاربرد آن در تهيه ماست پروبيوتيكي به عنوان كشت همراه
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
شانزده،199ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به: فارسي و انگليسي
استاد راهنما :
صبيحه سليمانيان زاد ،شهرام دخاني
استاد مشاور :
محمود شيخ زين الدين، حسين فاضلي
توصيفگر ها :
مقاومت به صفرا , ميكروارگانيسم ها
تاريخ نمايه سازي :
88/12/2
استاد داور :
محمدرضا احساني، مرتضي خميري،آقا فخرميرلوحي
كد ايرانداك :
ID273 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Characterization of Lactobacillus plantarum A7 as a probiotic native strain and its application as an adjunct culture in probiotic yoghurt Maryam Mirlohi mirlohi@ag iut ac ir December 2009 Department of Food science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran1st Supervisor Sabihe Soleimanian Zad E mail soleiman@cc iut ac ir2nd Supervisor Shahram Dokhani E mail shrdokh@cc iut ac ir1st Advisor Mahmud Sheikh Zeinodin E mail zeinodin@cc iut ac ir2nd Advisor Hossein Fazeli E mail h fazeli@med mui ac irAbstractThis study aimed to characterize a native lactobacillus strain with probiotic properties andto its application in probiotic yoghurt Sixty two isolates of Lactobacilli from nativesources were examined for probiotic features gastric and intestinal transit tolerance antagonistic effects on pathogens and other lactobacillus strains evaluation on surfaceproperties and some safety aspects such as antibiotic resistance and hemolytic activity wereof concern After all a lactobacillus plantarum strain was selected as with the desiredcharacteristics It was then used as an adjunct culture in combination with traditionalyoghurt cultures Final results showed that addition of L A7 in the starter combinationscould change their acidification ability specifically in comparison to the control pair lactic acid was significantly increased by addition of L A7 in combination with slow acidstarters This adversely affected the cultures survival Yoghurt cultures with L A7 weremore proteolytic than the control samples However these changes were not seemed to beso effective in rheological properties of yoghurts Noticeable changes in the hardness andspontaneous syneresis could be related to the acidic characteristics of the samples whereas no relation was found between apparent viscosity and any of the variables in this study Keywords Probiotic Lactobacillus plantarum yoghurt Assistant Professor Department of Food Science and Technology Faculty of Agriculture IsfahanUniversity of Technology Professor Department of Food Science and Technology Faculty of Agriculture Isfahan University ofTechnology Assistant Professor Department of Food Science and Technology Faculty of Agriculture IsfahanUniversity of Technology Assistant Professor Department of Medical Microbiology Faculty of Medicine Isfahan University ofMedical Science
استاد راهنما :
صبيحه سليمانيان زاد ،شهرام دخاني
استاد مشاور :
محمود شيخ زين الدين، حسين فاضلي
استاد داور :
محمدرضا احساني، مرتضي خميري،آقا فخرميرلوحي
