A research on existence and special activities of Acinetobacter in different cheese
Journal Title: International journal of Advanced Biological and Biomedical Research - Year 2014, Vol 2, Issue 2
Abstract
The objective of this study was to identify Acinetobacter in a traditional cheese from west Azarbaijan, Iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. Acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. Lypolysis and proteolysis characteristic of this bacteria and thus its role in creating special odor and taste in traditional cheeses was proved in previous researches. A different province in Azarbaijan, Iran has its own traditional cheese, namely poosti, lighvan and koozeh cheese. Koozeh cheese is a traditional cheese of west Azarbaijan which spends about 3-6 months underground before consuming. In this research the bacteria was extracted and identified from Koozeh cheese from west Azarbaijan and was applied in specified amount and in three different formula as starter bacteria in manufacturing white brine cheese. Biochemical and Microbiologic methods (such as catalase, oxidase, KOH test, Protease and Lipase test, measuring TN, NPN and SN, Lypolysis) were applied. Based on significance of the results obtained from the research, it was revealed that this bacteria has suitable lipolytic and proteolytic activities and it can be used with other bacteria in cheese production in industry in order to achieve fermented cheese with suitable odor, texture and taste like the traditional products.
Authors and Affiliations
Mahnaz Valizade Koohi| M.Sc. Student of Food Science from Urmia University, Mahmood Rezazad Bari | Associate Professor of food Science in Urmia University, Faranak Mehrnoosh| M.Sc. Student of Food Science from Urmia University (University teacher of Shahid Bakeri Jahad Daneshgahi), Mohamad Alizade Khaled Abad| Professor and member of Faculty Committee in Urmia University
Keywords
Related Articles
- EP ID EP13034
- DOI -
- Views 333
- Downloads 17
Effects of various rates and concentrations of N-P-K on growth ‘Rio Grande ’tomato seedling
Tomato (L.ycopersicon esculentum Mill.) cv. Rio Grande seedlings were nutritionally conditioned with solutions complete fertilizer N(60% NO3+40% NH4)-P-K (20-20-20) , N(30%NO3+70% NH4)-P-K (15- 5-30) , the first two we...
Effect of Height of Sharp-Crested Weir on Discharge Coefficient
Weirs have widely been used for the flow measurement, flow diversion and its control in the open channels. Attempts have been made to study flow over different shapes of normal weirs, side weirs and oblique weirs. This p...
The Efficiency of Growth Factor Bacteria ,Humic Acid ,and Alga Extract in Drought Stress of Sugar Beet
To study the impact of growth factor bacteria , humic acid and alga extract in drought stress condition a test is established in form of completely random blocks and spilt plot in 4 replications in a field in Mahall...
solation and identification of Mycoplasma gallisepticum in chickensbn from industrial farms in Kerman province
Mycoplasma gallisepticum is the most important and infectious Mycoplasmosis. It is caused lots of economic losses for poultry's industry of Iran. The target of this study is comparison of culture and nested PCR techniq...
Evaluation and determination of the coefficients of infiltration models in Marvdasht region, Fars province
Infiltration process plays an important role in water cycle of the nature. Conducting field experiments is necessary to determine the coefficients of infiltration equations due to the dependence of these coefficients t...