Title : ( Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot )
Authors: MohammadEbrahim Goharjoo , Mohammad Reza Edalatian Dovom , Fakhri Shahidi , Farideh Tabatabaei yazdi , Mohammad Javad Varidi ,
دانلود فایل برای اعضای دانشگاهAccess to full-text not allowed by authors
Abstract
The aim of this study was to investigate the effect of different levels of ginger (0%, 4%, and 8%) and yogurt serum (0% and 3%) on the growth and biodiversity of lactic flora in fermented carrot during storage time. Forty‐nine Gram‐positive and catalase‐negative isolates were selected for physiological and biochemical analyses. Results indicated that 4% of ginger had a positive and significant effect on the growth of lactic acid bacteria (p < .01). Ultimately, 27 out of 49 isolates were identified after 16S rRNA gene sequencing which revealed that these isolates belonged to three known genera and six species. The species included Lactobacillus plantarum (33.34%), Leuconostoc mesenteroides (14.85%), Lb. brevis (29.63%), Lb. casei (3.7%), Lb. pantheris (3.7%), and Lb. paracasei (3.7%), while three isolates were identified at genus level including Lactobacillus sp. Rep‐PCR revealed high genetic diversity among lactobacillus sp. and Lb. brevis isolates from fermented carrot.
Keywords
, Ginger, yogurt serum, Lactic acid bacteria, Fermented carrot
@article{paperid:1082467,
author = {Goharjoo, MohammadEbrahim and Edalatian Dovom, Mohammad Reza and Shahidi, Fakhri and Tabatabaei Yazdi, Farideh and Varidi, Mohammad Javad},
title = {Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot},
journal = {Journal of Food Processing and Preservation},
year = {2020},
volume = {45},
number = {2},
month = {December},
issn = {0145-8892},
keywords = {Ginger; yogurt serum; Lactic acid bacteria; Fermented carrot},
}
%0 Journal Article
%T Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot
%A Goharjoo, MohammadEbrahim
%A Edalatian Dovom, Mohammad Reza
%A Shahidi, Fakhri
%A Tabatabaei Yazdi, Farideh
%A Varidi, Mohammad Javad
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2020
