Journal of Food Processing & Technology

Torshizi MAK

Publications

• Research Article
  Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran
  Author(s): Mahdieh Iranmanesh, Hamid Ezzatpanah, Naheed Mojgani and Torshizi MAKMahdieh Iranmanesh, Hamid Ezzatpanah, Naheed Mojgani and Torshizi MAK
  
  Ethnic people of Iran consume variety of traditional fermented milk products including buttermilk made from ewe's milk. The purpose of this study was to isolate and characterize bacteriocin producing by Lactic acid bacteria from these products, and to exploit their potential as bio preservative. Ten strains of Lactic acid bacteria isolated from ewe's milk, traditional yoghurt and sour buttermilk from different areas in Azarbayjan-e-sharqi, Iran were screened for their ability to produce bacteriocin like inhibitory substances (BLIS). According to results, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis, Pediococcus acidilactici were shown to produce proteinaceous substances inhibitory against a number of Gram positive and negative bacteria including Staphylococcus aureus, Listeria monocytogenes and Salmonel.. View More»
  DOI: 10.4172/2157-7110.1000529

  Abstract PDF