Improving soft cheese quality using growth stimulator for Bifidobacterium bifidum (Record no. 61935)

MARC details
000 -LEADER
fixed length control field 02593cab a2200313Ia 45 0
001 - CONTROL NUMBER
control field u213335
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170313s2005 ua ss b eng d
040 ## - CATALOGING SOURCE
Original cataloging agency EAL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
Language code of summary or abstract ara
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) ART EJDS V33 No2 9
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name El-Kboly, W. I.
240 10 - UNIFORM TITLE
Uniform title Egyptian journal of dairy science, 2005 v. 33 (2)
Medium [electronic resource].
245 10 - TITLE STATEMENT
Title Improving soft cheese quality using growth stimulator for Bifidobacterium bifidum
Medium [electronic resource].
246 15 - VARYING FORM OF TITLE
Title proper/short title تحسين جودة الجبن الطرى باستخدام عامل محفز النمو Bifidobacterium bifidum.
300 ## - PHYSICAL DESCRIPTION
Extent p.229-245.
500 ## - GENERAL NOTE
General note The effectiveness of supplementation the bifidobacterial growth medium with different concentrations of sterilized metabolites of Propionibacterium thoenii P-127 was assessed. Supplementation of the growth medium of Bifidobacterium bifidum with sterilized metabolites of P thoenii P-127 produced better antimicrobial activity than treatment involving either metabolites or B. bifidum separately. Supplementation the B. bifidum growth medium with 1% (vol/vol) sterilized P. thoenii P-127 metabolites was found to be the most active against tested bacteria and yeasts and molds. The efficacy of the combination between B. bifidum and P thoenii P-127 or its metabolites as biopreservative as well as their influence on B. bifidum growth were evaluated in Domiati cheese during storage (8 weeks) at 7°C Addition of P. thoenii P-127 or 1% (vol/vol) of its metabolites stimulated the growth of B. bifidum and lactic starter and simu- ltaneously produced antimicrobial metabolites against coliform, psychrotrophic bacteria and yeasts and molds. Cheese made with lactic starter, P. thoenii P-127 and B. bifidum had the highest organoleptic scores when fresh and throughout storage followed by that made with lactic starter. B. bifidum and 1% P. thoenii P- 127 metabolites. Results suggest that the use of the combination of P. thoenii P- 127 or its metabolites together with cheese starter and B. bifidum are useful to improve the keeping quality and contribute to the taste to the obtained cheese.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes references.
546 ## - LANGUAGE NOTE
Language note Summary in Arabic.
596 ## -
-- 1
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheese
General subdivision Quality.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Bifidobacterium bifidum.
650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element soft cheeses.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Effat, B. A.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Tawfik, N. F.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sharaf, O. M.
773 0# - HOST ITEM ENTRY
Title Egyptian Journal of Dairy Science.
Related parts 2005.v.33(2)
International Standard Serial Number 0378-2700
Control subfield nnas
Record control number u213313
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://nile.enal.sci.eg/EALE/2005/EJDS/3305/2/229.pdf">http://nile.enal.sci.eg/EALE/2005/EJDS/3305/2/229.pdf</a>
Public note Full Text Article
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Articles
Source of classification or shelving scheme Library of Congress Classification

No items available.


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