Effect of Arctium Lappa Extract Inoculated with Lactobacillus Plantarum On Fermented Salted Cabbage
سال انتشار: 1398
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 242
فایل این مقاله در 8 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_JNFH-7-4_002
تاریخ نمایه سازی: 29 مرداد 1399
چکیده مقاله:
Introduction: The present study aimed to assess the effect of Arctium lappa extract inoculated with Lactobacillus plantarum probiotic bacteria on fermented salted cabbage. In addition, the microbial, chemical, and sensory properties and survival experiment of the bacteria were evaluated during storage. Methods: Lactobacillus plantarum was used as a probiotic species in fermented cabbage. The effects of various levels of salt (1% and 1.5%) and Burdock extract (2 and 4 mg/ml) were evaluated and compared with control samples (without the dandruff extract) with the inoculation of Lactobacillus plantarum probiotic bacteria as the starter. Results: Increased concentration of the Arctium lappa extract and minimum concentration of salts led to the significant reduction of yeasts and aerobic mesophyll (1.5% salt and 4 mg/ml of the herbal extract). On the other hand, decreased concentration of salt and increased concentration of the Arctium lappa extract led to the increased viability of Lactobacillus, and the maximum survival of Lactobacillus plantarum was observed in the treatment with 1% salt and 4 mg/ml of the extract on day 21. Conclusion: According to the results, using Lactobacillus plantarum as the starter, along with salt and the Arctium lappa extract, could improve the microbial control of the fermentation process, while increasing the production of lactic acid and improving the acidity of the saline of salty cabbage.
کلیدواژه ها:
نویسندگان
Soheila Gharedaghi
Department of Food Research, Standards Organization, Tehran, Iran
Anoosheh Sharifan
Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran
مراجع و منابع این مقاله:
لیست زیر مراجع و منابع استفاده شده در این مقاله را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود مقاله لینک شده اند :