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Paper Information

Journal:   ARMAGHAN DANESH   SEPTEMBER 2016 , Volume 21 , Number 6 (113); Page(s) 552 To 562.
 
Paper: 

INVESTIGATION OF ANTIBACTERIAL PROPERTIES OF YEAST STRAINS ISOLATED FROM IRANIAN RICHAL AND TRADITIONAL DAIRY PRODUCTS IN ARMENIA

 
 
Author(s):  KARIMPOUR F.*, RAZAVI S.H., NUBAR TAKHRUNI F.
 
* DEPARTMENT OF FOOD AND DRUG ADMINISTRATION, YASUJ UNIVERSITY OF MEDICAL SCIENCES, YASUJ
 
Abstract: 

Background & aim: The use of bio preservative or strains as sources are interesting for food bioprocessing technologist, and is one of the latest methods to increase the shelf life of food by the health authorities. The present study aimed to investigate the antibacterial activity of supernatants of yeasts isolated from Richal as a traditional dairy product and fermented dairy products in Armenia.
Methods: In the present experimental study, the purified supernatant of 77 strains of Armenian yeast products and 12 strains from Iranian Richal were isolated. The purified supernatant were tested against three strains as food spoilages bacteria includes: B. subtilis 17-89, B. Thuringensis17-89, S.typhimuium G-38, on 3 media in 2 condition as aerobic and anaerobic. The inhibition zone of the supernatant were measured and reported as antibacterial activity. Data were analyzed using statistical tests.
Result: A total of 89 strains of yeasts, that three species of Richal and Armenian products (13.5 percent) 9 strains had demonstrated antibacterial activity. T86 strain of Armenian yeasts and FA1 (25) of Richal had shown more ZOI and antibacterial activity on three media at both aerobic and anaerobic conditions. Comparing the mean of ZOI upon three corruption factors, Richal strains were significantly different (p<0.05). The highest and lowest effect was observed on Bacillus subtilis effect and Salmonella typhimurium respectively.
Conclusion: The results indicated that the yeast strains isolated in anaerobic and aerobic conditions on spoilage bacteria had antibacterial activity effect. Thus, it could be concluded that adding the yeast or its supernatant to food as a bio preservative, may introduce a operative product to the food industry.

 
Keyword(s): SUPERNATANT, PRESERVATIVE, RICHAL, ANTIBACTERIAL, ARMENIA
 
References: 
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