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| 001 | u213335 | ||
| 003 | SIRSI | ||
| 008 | 170313s2005 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART EJDS V33 No2 9 | ||
| 100 | 1 | _aEl-Kboly, W. I. | |
| 240 | 1 | 0 |
_aEgyptian journal of dairy science, 2005 v. 33 (2) _h[electronic resource]. |
| 245 | 1 | 0 |
_aImproving soft cheese quality using growth stimulator for Bifidobacterium bifidum _h[electronic resource]. |
| 246 | 1 | 5 | _aتحسين جودة الجبن الطرى باستخدام عامل محفز النمو Bifidobacterium bifidum. |
| 300 | _ap.229-245. | ||
| 500 | _aThe 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 | _aIncludes references. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aCheese _xQuality. |
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| 650 | 0 | _aBifidobacterium bifidum. | |
| 650 | 3 | _asoft cheeses. | |
| 700 | 1 | _aEffat, B. A. | |
| 700 | 1 | _aTawfik, N. F. | |
| 700 | 1 | _aSharaf, O. M. | |
| 773 | 0 |
_tEgyptian Journal of Dairy Science. _g2005.v.33(2) _x0378-2700 _7nnas _wu213313 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2005/EJDS/3305/2/229.pdf _zFull Text Article |
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