3775

3569

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان : دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1386

يازده، 100، [II]ص. :مصور، جدول

ص.ع.به فارسي و انگليسي

صيحه سليمانيان زاد، محمود شيخ زين الدين

بدرالدين ابراهيم سيد طباطبايي، احمد ارزاني

13/09/86

نفيسه نيلي، علي نصير پور

مهندسي كشاورزي

ID3569

به فارسي و انگليسي : قابل رؤيت در نسخه ديجيتال

AbstractStarter and non starter lactic acid bacteria NSLAB are responsible for enhancingunique flavour properties in traditional dairy products such as Lighvan cheese throughbiochemical mechanisms In addition to saving domestic genetic resources industrialproduction of semi traditional dairy products is one of the major objectives of nonstarter microflora identification in indigenous dairy products Previous studies based onthe conventional methods performed in this laboratory showed that lactobacilli were themain microbial group colonizing in this type of cheese after 4 months ripening In thisstudy eight batches of Lighvan cheese at 4 months ripening period were purchasedfrom the local shop in the Lighvan village Tabriz province At the microbial level thesorbitol agar was used to detect non starter facultatively heterofermentative lactobacilli The results of chemical evaluation of cheese including moisture and NaCl content andacidity and pH value showed that Lighvan is belonged to the group of semi hardcheeses At the microbial level the group of Lactobacillus plantarum was identified butit was impossible to distinguish the particular species of this group present in thecheese It was decided to sort the problem out using recA gene sequence Amplificationproducts obtained on agarose gel created three distinct band with 318 bp size forLactobacillus plantarum 218 bp size for Lactobacillus pentosus and 107 bp size forLactobacillus paraplantarum Results obtained using recA gene revealed that 86 ofLactobacilli isolates classified as Lb pentosus and 14 as Lb plantarum

صيحه سليمانيان زاد، محمود شيخ زين الدين

بدرالدين ابراهيم سيد طباطبايي، احمد ارزاني

نفيسه نيلي، علي نصير پور