Παραγωγή Φέτας Και Κεφαλοτυριού Από Γάλα
DESCRIPTION
Παραγωγή Φέτας και Κεφαλοτυριού από ΓάλαTRANSCRIPT
-
,2011
()
.:8827940801000122
.
.
..
-
.. . : 88279408-01-000122
1
:
()
.
1.
. .. 1978
.
.
.
,
,
.
.
().
.
.
,
, , , , .
,
,
-
.. . : 88279408-01-000122
2
,
. ,
,
.
,
,
.
,
,
.
.
, ,
.
(LAB)
.
,
. LAB
, .
.
,
,
,
-
.. . : 88279408-01-000122
3
.
.
1.1 .
.
.
,
.
. , ,
,
.
,
,
(Fox & McSweeney, 2004). 8.000
,
.
.
,
.
.
. ,
. ,
, ,
. .
, , ,
-
.. . : 88279408-01-000122
4
.
. ,
.
. ,
.
, (
).
, .
19 ,
,
.
,
. ,
1.2 .
,
. .
:
(, , , ),
(, .),
, ,
.
, .
. ,
.
-
.. . : 88279408-01-000122
5
1.3 .
:
.
:
.
( ,
),
( ,
3.000 - 4.000 rpm/min).
,
, .
(
), .
-:
i .
:
.
,
63-65C.
:
. (
) 30 min 63-65C,
( )
-
.. . : 88279408-01-000122
6
,
72-75C 15 sec.
:
-
.
:
,
.
48 7C
.
150-250 atm 60-70C, ,
1-2 m.
:
.
.
-
.. . : 88279408-01-000122
7
1.4 .
.
.
4C ,
.
4C.
,
:
, , ,
.
.
.
. 34C
.
.
,
. 25%
24 5C (Bylund,
1995). ,
.
.
-
.. . : 88279408-01-000122
8
65C ,
72-73C 15-20 (Bylund,
1995).
,
35C , ,
32-37C.
.
.
,
.
,
. 50%
. (90% , 20%
10% ) (Fox et. al., 2000).
,
10-12h.
p
.
, .
, ,
22-25C 5-8 .
,
.
, , .
,
. .
2-5C
75% 2
-
.. . : 88279408-01-000122
9
,
.
.
-
.. . : 88279408-01-000122
10
.
-
.. . : 88279408-01-000122
11
1.5 .
, , .
,
.
,
.
, , ,
.
,
. , :
() ,
,
( , ,
, , )
, / ().
( & ,2001).
.
,
, .
'
.
( .1952; A
E. 1981).
1.6 .
.
, , '
, , , , ,
, .
.
.
-
.. . : 88279408-01-000122
12
,
.
30 cm 10 cm .
7 , .
(Z . 1952).
.
.( . .,1983)
,
.
. (Prodromou et al., 2001).
Pecorino Romano(Davis 1976)
Ras,
. (Fox P. and McSweeney P.,2003).
, ,
32-38%. ,
, , , ,
, ( 2001)
: Cheddar, Cheshire, Derby,
Gloucester Leicester (), Cantal (), Friesian Leiden (),
Manchego, Idiazabal, Roncal, La Serena (), Sao Jorge ()
Ras () Pecorino.()(Fox P. and McSweeney P.,
2003).
1.
()
.
.
.
.
35%
38%
38%
32%
47%
40%
32%
20% (.)-32%
1: ( & , 2011)
-
.. . : 88279408-01-000122
13
:
( 3-5 ).
.
36%
36-38%
.
, ()
2073/2005, 1 2006,
( )
2
2: (() 2073/2005)
(1) n= /, c= > m m (2) m, , (3) 100 cfu/grgr (4) , % aw
1 2
n c m M
Listeria
monocytogenes 5 5 100cfu/gr 3
T, , , 4 Salmonella 5 0 25 gr
,
5 0
25 gr
E.coli 5 0 100cfu/gr 1000cfu/gr
T,
5 0 104cfu/gr 105cfu/gr
T
5 0 100cfu/gr 1000cfu/gr
-
.. . : 88279408-01-000122
14
1.7 .
.
, ,
. 1
, ,
T
...(, ..1997).
1. (, ..1997)
0:00 ' -
, 3% 35C,
pH 6.6.
0:10 1% .
0:20 40% -
100 ml .
. 40 min.
0:50 40 min, pH 6.45,
0,15 .
1:30 0.5 cm
.
1:35 45C .
1:50 , 5-10 min
6.2.
2:00 5 min . .
2:05 .
2:10 .
2:30 3 3-4 ,
.
5:30
14-16C .
24:00 18% 4,8 14-16C. p
4.8.
48:00 . -
, 14-16 0
85% 3 .
-
.. . : 88279408-01-000122
15
3 ,
.
2
3: ,
. (B ., 1983; Baltadjieva et al.,1978;
Veinoglou et al., 1981)
/ /
1. % 5,6 3,75 3,4 3,4 2. 68 0C/10min 75-76 0C/20-30min 70 0C/16sec 70 0C/16 sec 3. 0C 2 35 35 36 36 4. / Lact.bulgaricus% 0,5 0,2 0,6 0,6
Strep.thermophilus % 0,5 0,4 0,9 0,9
5. 1-20D 1-20D 1-20D 1-20D 6.X (g/100L) - 8 15 15 7.X(ml/10L) - - 15 15 8.(g/100L) - - 7 7 9. 35min 10. 350C 12.X (min) 8 13. X (min) 35 14.1
(min) 10 10 15 15
15. 1 /(min) 20 15 15 15 16. 0C 44 43 46-47 46-47 17.2
(min) 10 10 10 10
18. % - 67 - - 19. 12 0 Be - 10 - - 20. 2 /(min) - 47 - - 22. 3
(min) - 15-20 - 10
23. () min 5-10 5-10 5-10 5-10 24.To (min) 10 10 10 10 25.(h) 1,5 3 2 2 26. 14 0C (h)15 15 15 15 27. 14 0C & 20 e (h) 24 - 48 24(23 Be) 28. 3 2 3 2 29. 0C 14 14 24 14 30. % 85-90% 85-90% 85-90% 85-90%
31. 90 50 60 60
-
.. . : 88279408-01-000122
16
1.8 . ,
, .
. ,
, 5,6%,
3,7% 3,4%.
. ' 20% ,
.
.
, .
.
.
,
. '
, .
.
4C ' .(
..1983)
. ,
.
, ..,
.
-
.. . : 88279408-01-000122
17
, 3
,
.
68C 10 min. 3
76C 20-30 min,
, 1,5-2%
.
70C 16 sec .
(SLAB)- .
35-36C
,
,
,
.
Lactococcus, Lactobacillus, Streptococcus,
Leuconostoc .
,
:
(Fox & Wallace, 1997).
(Cogan et
al., 1997; Fox & Wallace, 1997).
(Maisnier-Patin et al.,
1992).
)
)
Str. thermophilus Lb. delbrueckii ssp. bulgaricus 1%
1:1(Caric,1993; B
,1983;Baltadjieva et al., 1978;Veinoglou et al., 1981) 1,5%
-
.. . : 88279408-01-000122
18
( .1995).
,
Str. thermophilus 0,5%+Lb.
delbrueckii subsp. bulgaricus 0,25%+Lb. casei 0,25% Lc. lactis sussp. lactis
1,0%+Lb. delbrueckii subsp. bulgaricus 0,25%+Lb.Casei 0,25% ( Anifantakis E. and
Kaminarides S.,1983 )
Str. thermophilus 0,4%, Lb. delbrueckii subsp.
bulgaricus 0,2%. 0,5% & 0,5%
, ,
, ,
.(alavrouzioti I. et al., 2005)
0,9% 0,6% .
, 1, Str.
thermophilus 0,8% +Lb. casei 0,2% Str. thermophilus 0,4%+Lc. lactis
subsp.diacetilactis 0,4%+Ent.durans 0,2% ( ., .,1983;
. 1997).
p
5,
( E. 1993)
Lc.lactis, Lc.lactis subsp diacetylactis, Str.thermophilus,
, Lb. casei
, (Litopoulou
Tzanetaki, 1990).
(NSLAB). ()
-
.. . : 88279408-01-000122
19
.
.
.
. NSLAB
,
(Cogan et al., 1997).
Lb. Casei, Lb. paracasei, Lb. plantarum,
Lb. rhamnosus Lb. curvatus (Jordan & Cogan, 1993; Coppola et al., 1997;
Fitzsimons, Cogan, Condon, & Beresford, 1999).
Pe. acidilactici Pe.pentosaceus.
, ,
( ). ,
.
(Williams Banks, 1997).
.
,
. ,
,
, ,
(.. ), .
-
.. . : 88279408-01-000122
20
,
(SLAB)
Leuconostoc, Str. thermophilus
. Ent. faecium
35,5%
4 . ,
Ent. durans Ent. faecalis . Lb. plantarum Lb. casei
subsp casei 18,4 15,8%
4
.
Lb. buchneri, Lb. brevis, Lb. casei subsp rhamnosus Lb. cellobiosus Lb.
casei subsp alactosus. (Litopoulou-Tzanetaki, 1990).
35 min
.( (B ,1983; Baltadjieva et al.,
1978; Veinoglou et al., 1981). (
)
.
,
40% ( 3) ,
, .
,
.
. ,
,
, .
.
,
-
.. . : 88279408-01-000122
21
,
( Anifantakis , 1976).
,
35 min.
,
.
,
.
8 min. H
. : )
)
, )
)
.
,
.
,
, .
- 105-106 -
--()
(). -
, ,
.
. , ,
. '
.
-
.. . : 88279408-01-000122
22
35 min
.
.
: )
)
, ,
, )
) .
.( 1952 ; .1983)
.
, 0.5 cm .
.
. ( 1952;
. 1997)
. 43-47C
15 20 min. H
.
.
44C 2-3C
.
, ,
.
,
.
,
,
,
.
-
.. . : 88279408-01-000122
23
10
.
, 10
,
, ,
. ,
, 50% ,
12% 12 B .
10 min.
, .
. (B
,1983; Baltadjieva et al., 1978; Veinoglou et al., 1981)
. ,
,
(). ,
, , 25-35 cm 7-9 cm.
,
.
,
.
.
.
.
. ( .1983)
. , ' ,
-
.. . : 88279408-01-000122
24
.
.
15 min
.
,
. ,
.
30 min.
.
.
18-20C 3 . p
.(Z .1997)
14-16 C
4.8 5,0,
.
.
.
4-5%
10-12%
.
,
.
.
-
.. . : 88279408-01-000122
25
,
, 18B
14-16C 4,8 .
.
.
5.2 ,
.
14-16C 85%
.
.
, .
10-15 . 10-15
. ( .1997)
, ,
. 3,
(20 B 24 h ) 2-3
2 (B ,1983;
Baltadjieva et al., 1978; Veinoglou et al., 1981).
:
14C 85-90%.
,
-
.. . : 88279408-01-000122
26
.
,
(SLAB)
(NSLAB)
,
.
.
.
, ,
.
.
.
. : .
, . (), .
.
(Fox, 1989).
, ,
.
s- -
. ,
NSLAB (Fox McSweeney,
1996). s-
,
-, .
- ,
. 1
,
-
.. . : 88279408-01-000122
27
Plovdiv
(Veinoglou et al., 1981).
0
5
10
15
20
25
30
35
40
5 10 20 30 60
1
2
3
4
1. (1) (2)
(3) (4). (Veinoglou et al., 1981).
.
, , ,
.
,
(Rank et al., 1985).
,
.
. ( )
.
,
, --
. p H
-
.. . : 88279408-01-000122
28
.
.(Z .1997).
,
.
. C6
.
, ,
,
, , , . (Choisy et
al., 1997).
.
.
, ,
, , , .
4,4
4,5
4,6
4,7
4,8
4,9
5
5,1
5,2
5,3
5 15 30 90
p H
2: p H (Anifantakis E.and. Kaminaridis S., 1987)
:Str. lactis + Lb.bulgaricus +L b. casei. : Str. thermophilus+ Lb. bulgaricus + Lb. casei, : Str. thermophilus + Lb. bulgaricus
.
' 3
( ., 1982).
. ,
-
.. . : 88279408-01-000122
29
, .
30 , ,
.
34
36
38
40
42
44
46
4 15 30
%
Y
3: ,
. ( ., 1982).
,
. 100
15-15,5 6-7 .(
.1995). 100 Kg 3,75%
9,8 Kg 41% (Baltadjieva et al., 1978).
40% 9,9%
( ., 1982).
NaCl. ,
'
.
, , ,
, ,
,
,
, . To
pH ()
4.
-
.. . : 88279408-01-000122
30
4
pH
6,6
6,45
6,2
1
4,8
2
5,1
15 5,3 5
30 5,6 8,5
3 5,5 11,5
6 5,5 12
4: pH
( .1997)
.
.
Cryovac
2-4C, , .
Cryovac
.
.
106 cfu/ml
(Nunez et al., 1984). Enterobacteriaceae . coliforms
102-103cfu/ml
. Escherichia coli, Enterobacter cloacae, E.
Agglomerans, Hafnia alvei and Klebsiella oxytoca
Salmonellae (Gaya et al., 1987).O Staphylococci
104-105 cfu/ml
(Bautista et al., 1986). Staph. aureus, 42%
-
.. . : 88279408-01-000122
31
,
Staph.haemolyticus and Staph. epidermidis (Gutierrez et al., 1982; Bautista et al., 1986)
,
21,7%
15 . O Str.thermophilus
12,8%
Lc.lactis (5,1%) Lc.lactis spp diacetylactis (
3,8%). O Lc.lactis La Serrena (Fernandez
del Pozo et al., 1988)
NaCl,
, (. 15
5,01), .( -T . 1993).
H
NaCl (Bie & Sjostrom, 1975),
, ,
, .
(105/g). (Litopoulou-Tzanetaki and Vafopoulou-Mastrojiannaki, 1988; Litopoulou-
Tzanetaki.1990).
nt.faecium (10%) nt.Durans (2,6%) nt.faecalis(6,4%),
nt.faecium(35,6%) nt.Durans(9,2%)
(106/g)
15 ,
109cfu/gr 30 6
(108 cfu/g).
Lb. plantarum Lb.casei subsp.casei ,
11 10,5% , 120
15,8% 18,4%
(Litopoulou-Tzanetaki.1990)
-
.. . : 88279408-01-000122
32
Pecorino Romano
3-5
108-1010 60 (Deiana et al.1984) .
anchego
Lct.lactis
(Martinez-Moreno,1976a).
Lb.plantarum Lb.casei (Nunez.1976a). E
Ent.faecium, leuconostoc spp Leuc.mesenteroides
subsp. dextranicum Leuc. paramesenteroides
Ped.pentosaceus, 107 cfu/gr (Martinez-
Moreno.1976a;Nunez.1976.c).
Manchego , 30
( Lb.plantarum Lb.casei)
108 cfu/g, .
leuconostoc spp, (unez,1976d,Chavarri
et al.1983) Rongal
anchego (Ordonez et al.,1980)
, ,
, 109-1010 10
3 . 10
20% , 60%
14% Lb.curvatus. 3
60% L.lactis
susbp.lactis, 17,1% 12,2%
L.paracasei subsp. paracasei L.coryniformis subsp. torquens (Prodromou.K et
al.,2001)
pH ,
.
pH 0,12, 0,1.
,
-
.. . : 88279408-01-000122
33
GRAM ,
pH. (107 cfu/g)
S.aureus
Micrococcus subgroup 3. O
105/g (Litopoulou-Tzanetaki,E 1977;
-T . 1993). 4
.
(10-11) T.
coliforms, staphylococci and clostridia.E ,
(3 ) nterobacteriaceae 105 /g.
nchego (90 )
101-106 cfu/gr 24h
105-106cfu/g
104-105 cfu/g,
(Nunez& Marti'nez-Moreno, 1976; non.1980).
106 cfu/ml
(unez et al.,1988) H S.aureus Machengo
nterobacteriaceae. H
S.aureus(Gaya et al., 1988).
0
1
2
3
4
5
6
7
8
log
cfu
/gr
Gram
-
4:
( -T . 1993)
-
.. . : 88279408-01-000122
34
Br.meletensis 4-16
Pecorino 90
. Salmonella spp
.
anchego, T
(edina et al.,1982). Listeria monocytogenes
Manchengo 60 ,
, ,
(Dominguez et al. 1987).
. H (LF) (LTF),
80 kDa
( ).
, , ,
, ,
.
: , ,
, , ,
. (colostrum)
7 g/L , 1 g/L
, 30 mg/L. ( Montreuil et al., 1960).
.
, , ,
, , .
,
,
, .
,
(LPS)
, .
-
.. . : 88279408-01-000122
35
,
Gram - (
Farnaud S, Evans RW 2003, Ellison et al. 1988, 1990).
,
.
, .
Gram+ and Gram- E. coli
spp.,Haemophilus influenzae, Salmonella typhimurium, Shigella dysenteriae, Listeria
monocytogenes, Streptococcus spp., Vibrio cholerae, Legionella pneumophila,
Enterococcus spp., Staphylococcus spp., Bacillus stearothermophilus, Bacillus
subtilis (Valenti & Antonini, 2005;Payne et al., 1990,; Ellison and Giehl 1991;
Dionysius and Milne 1997).
Lactobacillus Bifidobacteria (Sherman et al.,2004).
rotavirus rota .
cytomegalovirus (CMV),
polyomavirus, herpes simplexvirus (HSV), HIV, hepatitis B and C (HBV and HCV)
viruses.
.
Candida spp.,
Candida albicans,
Entamoeba histolytica, Tritrichomonas foetus, Trypanosoma cruzi, T. brucei,
Plasmodium falciparum stiedai( Valenti & Antonini, 2005).
(Medina et al., 2002)
. FDA
,
E.coli 0157:H7 (Taylor et al., 2004).
.
,
, .
-
.. . : 88279408-01-000122
36
, , .To
, ,
.
,
.
- (~60%) (~20%).
2%
98%
.
10000
.
( ) .
()
.
- ,
,
.
- ,
, .
,
.
-
-
.. . : 88279408-01-000122
37
. (Garca-Ruiz A., Bartolom B., Martnez-Rodrguez A.J., Pueyo E., Martn-
lvarez P.J. and Moreno-Arribas M.V. 2008). ,
(
) ,
,
( ,
, ),
( 200-2000 ppm)
(Vivas, N., Lonvaud-Funel, A., & Glories, Y. 1997;
Reguant C., Bordons A., Arola L., Rozs N. 2000; Barthelmebs, L., Divie`s, C., &
Cavin, J. F. 2001; Alberto, M. R., Gomez-Cordoves, C., & Manca de Nadra, M. C.
2004). ,
(
),
(.. ,
, ) ( )
.
L.curvatus.
,
(Klaenhammer, 1993). 99%
.
.
Gram-
(Riley and
Wertz, 2002).
.
.
. ,
. H
-
.. . : 88279408-01-000122
38
,
(..
pH, ) (Parente and Ricciardi, 1999).
.
.
NSLAB (Fenelon et al.,
1999). NSLAB
.
.
(Ennahar et al., 1996; Rodriquez et al., 2000).
Ennahar et al. (1996), Lb. plantarum
AcH . ,
Lb. sake sakasin A P
Listeria monocytogenes Listeria innocua (Aymerich et al., 1996).
Lb. acidophilus (lactocin), Lb.
plantarum (plantaricin) Lb. helveticus (helveticin; Klaenhammer, 1988;
Malik et al., 1994).
Lb. curvatus ( NSLAB),
Lb. paracasei Lb. plantarum, Cheddar (Jordan
and Cogan, 1993; Fitzsimons et al., 1999). L. curvatus (QC23) ,
Lc. lactis,
. Lb. curvatus (QC2 and QC11)
(Sanchez I. et l.,2005. T
Lb. curvatus : ( curvacin A)
(Tichaczek et al., 1992), 13(curvaticin 13) (Sudirman et al., 1993),
FS47( curvaticin FS47) (Garver and Muriana, 1994)
-
.. . : 88279408-01-000122
39
Lb. Sakei Lb. curvatus (Hammes and Hertel, 1996).
Lb. curvatus LTH 1174
2027 C,
pH. (Vogel et al., 1993).
Lb. curvatus
,
(Lawrie, 1995).
-
.. . : 88279408-01-000122
40
2.
2.1.
. ..
, . (80 Kg)
35C ,
35 . ( 1).
:
,
Str.thermophilus Lb.Bulgaricus.(120gr/80kg)
CHOOZIT MA16 LYO 25DCU(DANISCO)
Lc.lactis subsp. lactis Lc.lactis subsp cremoris (0,4gr/80 Kg
1 DCU/100lt)
20 min.
,
(0.5x0.5 cm), 2-3 ( 2).
, 45C 15 min 5
. (1Kg/80 Kg).,
. , ,
, 23 cm( 3).
5 min
,
5min( 4).
15 C( 5). 24 h( ) 18 e
15 C 48 h 2
( 6 &7). ,
18 C, .
.
,
-
.. . : 88279408-01-000122
41
. 3
24.
.
cryovac, 4C
2,5 .
4 ,
1 :
A1:
Lb.curvatus ( ) 0,2 gr/80l
.
A2: (M)
2 :
1:
500 ppm (40 g/80l)
2:
4g/80l (50ppm)
. : ,7, 15
( 15C) 30, 45 ( 4C).
-
.. . : 88279408-01-000122
42
1:
2 : 0.5x0.5 cm
-
.. . : 88279408-01-000122
43
3: .
4: , .
-
.. . : 88279408-01-000122
44
5: ,
.
6:
-
.. . : 88279408-01-000122
45
7 : 15 C
2.2.
10
90 ml Maximum Recovery
Dilluent(MRD), Stomacher .
MRD
.
:
1. , Plate Count (PCA), 30oC, 72h
2. , Violet Red Bile Glucose (VRGBA), 37oC, 24h
3. , Violet Red Bile (VRBA), 30oC, 24h
4. schericia coli, TBX 440 C , 24 h
5. , Sabouraud Dextrose (PDA), 25oC, 5
6. , Baird Parker egg yolk tellurite Medium (BPM), 37oC, 48h
-
.. . : 88279408-01-000122
46
7. (LAB), MRS (
) 37oC, 3
8. Gram , , 17 , 30oC, 48h
9. , Bile Esculine Azide , 37oC, 2
10. . ryptose Sulfite Cycloserine Agar (TSC
agar, ) 37 0, 18-24 h
11. Salmonella spp (ISO/FDIS6579)
12. Listeria monocytogenes (ISO11290)
2.3 .
:
pH:
50 ml 45C
100 ml.
100 ml pH (Hanna
instruments, Padova, Italy) .
: ern
MLB50-3
(aw): M aw Lab Master
aw (novasima)
NaCl: 10 gr 50 ml ,
50-60 0 C. 4-5 min
250 .To
.
.
25 ml
2ml 2%. 0,1711 gNO3
10 sec . 1ml gNO3
1% .
-
.. . : 88279408-01-000122
47
( FOLIN CIOCALTEAU)
- FOLIN CIOCALTEAU REAGENT
- Na2CO3 ( 75 g/L )
- 0,2 ml ( )
- 10,8 ml
- 8 ml Na2CO3
- 1 ml FOLIN CIOCALTEAU
0,2 ml 0,2 ml (
11ml ).
( ) 60-120 .
750nm.
.
(
)
. 0-2 g/L .
2.4 .
16 .
1-7. : , ,
, , . O 5 ,
1,2,1,2 & C
, 2, .
-
.. . : 88279408-01-000122
48
3. A
&
1,2,1,2, ,
5,6,7,8, .
5: (log cfu/g) K 1 .
15C
15C 4C
N
1 7 15 30 45
8,60 8,30 9,20 8,76 8,99
8,25
5,35 4,82 6,46 4,90 4,30
4,51
5,30 4,83 5,47 5,10 3,06
4,45
.coli 3,68 4,75 4,30 3,90 2,57 2,64
4,79
4,30
6,09
6,68
5,70
5,08
S.aureus 2,60 3
(MRS agar)
6,60 7,90 9,46 8,74 8,95
8,78
GRAM + (M17 agar) 7,89 7,81 9,16 8,65 8,75
8,51
4,06
3,5
4,66
3,91
1,30
2
4,95
5,47
5,47
6,35 6,64 6,08
6,49
7,47
7,30
8,73
9,29
8,90
Salmonella spp.
Listeria monocytogenes
pH 6,67 5,58 5,33 5,39 5,38 5,45
aw 0,971 0,962 0,931 0,897 0,756
% 47,36 42,16 38,53 37,65
36,95 37,090 36,500 9,768
NaCl% 0,40 1,00 2,50 3,4 4,0
%
0,84 2,32 6,09 8,28 9,77
-
.. . : 88279408-01-000122
49
6: (log cfu/g) K 2 .
15C
15C 4C
1 7 15 30 45
8,60
8,36
8,34 8,86 8,87
8,41
5,35 5,16 4,34 3,63 5,81 4,85
5,30 5,19 4,22 3,90 5,17
3,70
.coli
3,67 4,32 4,12 3,05 4,11 2,34
4,79
6,44
6,53
6,38
7,13
5,3
S.aureus 2,60
(MRS agar)
6,60 7 9,30 8,99 8,77
8,85
GRAM + (M17 agar)
7,89 7,95 9,24 8,80 8,71 8,91
4,06
2,41
3,41
2
1,47
1
4,95
5,23 5,47
6,21
7,43
6,38
6,49
7,47 9,27
8,75
8,95
8,98
Salmonella spp.
Listeria monocytogenes
pH 6,67 5,58 5,3 5,4 5,39 5,45
aw 0,971 0,962 0,930 0,895 0,768
% 47,32 41,38 38,21 36,95 36,83
NaCl% 0,40 1,50 2,00 2,7 4,1
%
0,84 3,50 4,97 6,81 10,02
-
.. . : 88279408-01-000122
50
7: (log cfu/g) K 1 .
15C
15C 4C
1
7 15 30 45
9,43 7,69 8,54 8,30 7,77
7,75
6,46 5,46 5,06 4,72 3,84
3,60
5,95 5,90 3,16 4,90 3,82
2,85
.coli
3,55 5,16 4,31 3,78 2,59 2,18
S.aureus
3,54
5,30
5,75 6,25 6,60 5,82 5,08
(MRS agar)
7,04 7,45 8,34 8,17 7,97
7,78
GRAM + (M17 agar) 7,30 8,16 8,25 7,83 7,97
7,67
4,31
2,62 3,38 3,32 1 1
3,40
5,32 5,48 7,40 7,13 5,30
8,48
7,48 8,62 8,17 8,41 8,30
Salmonella spp.
Listeria monocytogenes
pH 6,67 5,6 5,5 5,45 5,45 5,53
aw 0,962 0,960 0,932 0,905 0,750
% 44,36 40,90 37,49 37,36 37,09
NaCl% 0,40 1,00 2,00 3,4 4,2
%
0,89 2,39 5,06 8,14 10,17
1.2 g/L
-
.. . : 88279408-01-000122
51
8: (log cfu/g) K 2 .
15C
15C 4C
1 7 15 30 45
9,44 8,08 8,60 8,49 8,77
9,04
6,46 5 6,23 5,93 5,76
5,11
5,95 4,93 2,97 5,83 5,58
5,00
.coli
3,56 4,42 3,56 3,379 2,46 3,55
S.aureus
3,54
5,31
5,50 5,95 6,68 5,78
4,60
(MRS agar)
7,04 6,78 8,37 8,82 8,30
8,02
GRAM + (M17 agar) 7,30 7,73 8,61 8,44 8,45
8,01
4,31
2,47 2,30 1,30 1 1
3,34
4,85 5,48 6,43 6,82 5,9
8,48
7,48 8,45 8,45 9,09 8,31
Salmonella spp.
Listeria monocytogenes
pH 6,67 5,59 5,5 5,52 5,49 5,55
aw 0,973 0,970 0,930 0,907 0,763
% 44,03 40,73 37,51 36,8 36,5
NaCl% 0,50 1,10 2,80 3 4,1
%
1,12 2,63 6,95 7,54 10,10
-
. .. . : 88279408-01-000122
52
3.2
. , ,
& 45 ,
,
45 . ( 5)
7 9.46, 9.3 , 8.34
8.37 log10 cfug-1
1,2,1,2.
( 0.3-0.6 ) 45 . 1 1 & 7
LAB RS agar,
L.curnvatus. 45
LAB A2 ().
LAB 1 45
1 . 2 (1.24
) 45 , 1 ,
.
(6 ) (10 8 cfu/gr) (-
T . 1993).
17 ,
.
7
45 . 1
1 45
, , 0.5
. 45 M17 agar
2 ( 5). ,
,
,
6 (-T . 1993).
-
. .. . : 88279408-01-000122
53
6
6,5
7
7,5
8
8,5
9
9,5
10
0() 1 7 15 30 45
log
cfu
/g
r
HME
LAB A1
LAB A2
LAB B1
LAB B2
GRAM + cocci A1
GRAM + cocci A2
GRAM + cocci B1
GRAM + cocci B2
5: M LAB, +Gram , (A1,A2,A3,A4)
-
. .. . : 88279408-01-000122
54
. ,
pH,
(-T . 1993).
30 0.5-1.8
, 1 2. 1, (
2),
, 45
1 . 2
45 , 1 ( 6)
0
1
2
3
4
5
6
7
8
0() 1 7 15 30 45
log
cf/
gr
Enterococcus A1
Enterococcus A2
Enterococcus B1
Enterococcus B2
6: M , (A1,A2,A3,A4)
-
. .. . : 88279408-01-000122
55
nterobacteriaceae, T.coliforms, E.coli.
24h,
..
, 45 1 1.86
3.05 . (). , 30
Enterobacteriacae Coliforms 1.
1.5 2
45 , . ( 7). T 2, 1
45
3 (104 cfu/gr),
(-T . 1993). 2
, E.coli,
( , E. coli
1). E.coli 1, 1
2 (2.98, 2.11 1.97 ). ( 8)
2
2,5
3
3,5
4
4,5
5
5,5
6
6,5
7
0() 1 7 15 30 45
log
cfu
/g
r
Enterobacteriaceae A1
Enterobacteriaceae A2
Enterobacteriaceae B1
Enterobacteriaceae B2
T.coliforms A1
T.coliforms A2
T.coliforms B1
T.coliforms B2
7: M Enterobacteriaceae T.coliforms
(A1,A2,A3,A4)
-
. .. . : 88279408-01-000122
56
8: M E.coli
(A1,A2,A3,A4)
.
45 8.9, 9.0, 8.30 & 8,31 log cfu/gr,
1,2,1,2 ( 9).
4 .
102 105 cfu/gr
. (-T . 1993). 1
, 7 . 15 -
108 .
. 24h
1 ( 2-log) 2 ( 1,5 log),
.
45 ~8,5 log 1 2. ,
1 30 45
(~7,7 log),
24h,
. A 2,
-
. .. . : 88279408-01-000122
57
1,
1 , (9 log) 45 ,
( 9).
6
6,5
7
7,5
8
8,5
9
9,5
10
0() 1 7 15 30 45
log
cfu
/gr
1
2
1
2
- 1
- 2
- 1
- 2
9: M .. -
(A1,A2,A3,A4)
-. 2
30 1.14 .
2.
107cfu/gr
,
10 5 cfu/gr (-T . 1993)
S. aureus 45 , 1
7 103 cfu/gr.( 5 ).
102 cfu/ml ( 10).,
-
L. curvatus ( 1
-
. .. . : 88279408-01-000122
58
24h) ( 2 45 ,
5 log).
. ,
(~4 log)
2 log 30 .
2,
7 (
). ( 10)
0
1
2
3
4
5
6
7
8
0() 1 7 15 30 45
log
cfu
/g
r
Micrococcus-Staphylococcus A1
Micrococcus-Staphylococcus A2
Micrococcus-Staphylococcus B1
Micrococcus-Staphylococcus B2
Clostridium sul.red A1
Clostridium sul.red A2
Clostridium sul.red B1
Clostridium sul.red B2
10: M ,
(A1,A2,A3,A4)
-
. .. . : 88279408-01-000122
59
3.2 -
pH. pH 1,2,1,2, 5
pH
( 11). pH
5,
(Choisy et al., 1984).
.
1 2 pH 7 45
1 2, .
11: M pH
(A1,A2,A3,A4)
-
. .. . : 88279408-01-000122
60
, aw, . aw
( 12, 13 & 14).
, .
0,000
5,000
10,000
15,000
20,000
25,000
30,000
35,000
40,000
45,000
50,000
24h 7d 15 d 30 d 45 d
%
A1
A2
B1
B2
12 : M
(A1,A2,A3,A4)
0,000
2,000
4,000
6,000
8,000
10,000
12,000
24h 7d 15 d 30 d 45 d
1
2
1
2
13: M
(A1,A2,A3,A4)
-
. .. . : 88279408-01-000122
61
0,000
0,200
0,400
0,600
0,800
1,000
1,200
24h 7d 15 d 30 d 45 d
aw
A1
A2
B1
B2
14 : M (aw) (A1,A2,A3,A4)
3.3 .
14
1-6. :
A1
2
1
2
C,D
9
10
. 8,9
1 C 1, 2
1,2 . D
2 .
-
. .. . : 88279408-01-000122
62
9.
1 1 C D B1 B2 A2
2 B1 D C A2 A1 B2
3 B1 C A1 D A2 B2
4 B1 A1 B2 A2 C D
5 B2 A2 B1 C D A1
6 A1 B2 B1 A2 C D
7 D C A1 B1 B2 A2
8 D C A1 A2 B2 B1
9 B1 C B2 D A1 A2
10 B2 A1 D A2 C B1
11 C B2 D A2 A1 B1
12 A1 B2 B1 A2 C D
13 A1 A2 B1 B2 C D
14 A1 A2 B2 C D B1
10.
1 2 1 2 C D
6 1 3 2 5 4
2 3 6 1 4 5
4 2 6 1 5 3
5 3 6 4 2 1
1 5 4 6 3 2
6 3 4 5 2 1
4 1 3 2 5 6
4 3 1 2 5 6
2 1 6 4 5 3
5 3 1 6 2 4
2 3 1 5 6 4
6 3 4 5 2 1
6 5 4 3 2 1
6 5 1 4 3 2
59 41 50 50 51 43
-
. .. . : 88279408-01-000122
63
4.
;
1. Enterobacteriaceae,
.coliforms, E.coli , 45
,
1 . ,
.
(LAB) o
( 45 1 )
.
,
. (.. )
,
,
.
.
2.
,
, 45 ,
, 30 45 .
, Enterobacteriaceae, .coliforms,
E.coli
.
.
3. Lb.curavtus LAB 1 & 7
.
E.coli 45 ,
-
. .. . : 88279408-01-000122
64
30 (2,25 log ).
.
2,
-.
,
(
),
, , (
).
-
. .. . : 88279408-01-000122
65
1. Anon. 1980 International Dairy Federation Bulletin No. 122 4-16
2. Anifantakis , . (1976). Influence d'une prsure d' agneau sur la qualit du fromage
Kefalotyri, Le Lait, 551-552, 76-83
3. Anifantakis E. and Kaminaridis S. (1983). Effect of various bacteria cultures on the
chemical composition, microflora and quality of Kefalotyri cheese., Journal of the
society of Dairy Technology
4. Alberto Mara R., Faras Marta E., and Manca de Nadra Mara C. (2001). Effect of
Gallic Acid and Catechin on Lactobacillus hilgardii 5w Growth and Metabolism of
Organic Compounds. J. Agric. Food Chem., 49 (9), 43594363.
5. Alberto, M. R., Gomez-Cordoves, C., & Manca de Nadra, M. C. (2004).Metabolism
of gallic acid and catequin by Lactobacillus hilgardii from wine. Journal of
Agriculture and Food Chemistry, 52, 64656469.
6. Aymerich, T., Holo, H., Havarstein, L.S., Hugas, M., Garriga, M., Nes, I.F. (1996)
Biochemical and genetic characterization of enterocin A from Enterococcus faecium,
a new antilisterial bacteriocin in the pediocin family of bacteriocins. Applied and
Environmental Microbiology 62: 1676-1682
7. Barthelmebs, L., Divie`s, C., & Cavin, J. F. (2001). Molecular characterizationof the
phenolic acid metabolism in the lactic acid bacteria Lactobacillus plantarum. Applied
and Environmental Microbiology, 66, 33683375.
8. Baltadjieva, M., Stamenova, V., Veinoglou, B. and Anifantakis, E. (1978).
Technology for production of hard cheese from goat's milk Patent n 40880 Institute
for Inventions and Innovations, Sofia, Bulgaria.
9. Bautista, L., Bermejo, M. P. & Nunez, M. 1986 Journal of Dairy Research 53 1-5
10. Bie R. & Sjostrom G. (1975). Autolytic properties of some lactic acid bacteria used in
cheese production. Part II: Experiments with fluid substrates and cheese.
Milchwissenschaft, 30, 739747.
11. Caric, M. (1993). Ripened cheese varieties native to the Balkan countries. In P. F.
Fox (Ed.), Cheese: Chemistry, Physics and Microbiology (vol. 1, pp. 263279, 2nd
ed.). London: Chapman &Hall.
12. Chavarri, F. J., Nunez, J. A. & Nunez, M. 1983 Journal of Dairy Research 50 357-
363
13. Choisy, C., Desmazeud, M., Gripon, J.C., Lamberet, G., Lenoir, J. (1997) La
biochimie de laffinage. In: A. Eck, J.-C. Gillis, eds, LE FROMAGE: De la science
lassurance-qualit. Paris : Lavoisier, pp.86-161.
-
. .. . : 88279408-01-000122
66
14. Choisy, C., Desmazeaud, M., Gripon, J. C., Lamberet, G., Lenoir, J. and Tourneur, C.
(1984) Les phenomenes microbiologiques et la biochimie de l'anage. In Le
fromage (Ed. A. Eck) pp. 62^100. Lavoisier, Paris.
15. Cogan, T.M., Barbosa, M., Beuvier, E., Bianchi-Salvadori, B., Cocconcelli, P.S.,
Fernades, I., Gomez, J., Gomez, R., Kalantzopoulos, G., Ledda, A., Medina, M., Rea,
M., Rodriquez, E. (1997) Characterization of the lactic acid bacteria in artisanal dairy
products. Journal of Dairy Research 64: 409-421.
16. Coppola, R., Nanni, M., Iorizzo, M., Sorrentino, A., Sorrentino, E., & Grazia, L.
(1997). Survey of lactic acid bacteria isolated during the advanced stages of the
ripening of Parmigiano Reggiano cheese. Journal of Dairy Research, 64, 305310.
17. Davis,j.g(1976)Cheese ,vol 3 861,890 .
18. Deiana, P., FatichentiI, F., Farris, G. A., Mocquot, G., Lodi, R., Todesco, R. &
Cecchi, L. 1984 Lait 64 380-394
19. Fernandez del Pozo, B., Gaya, P., Medina, M.,Rodriguez-Marin, A. and Nunez, M.
(1988)Changes in the microora of La Serena ewe's milkcheese during ripening. J.
Dairy Res. 55, 449^455
20. Dionysius, D.A. and Milne, J.M. (1997) Antibacterial peptides of bovine lactoferrin:
purification and characterization. J Dairy Sci 80, 667674.
21. Dminouez, L., Garayzabal, J. F. F., Vazquez, J. A., Blanco, J. L. & Suarez, G. 1987
Letters in Applied Microbiology 4 125-127
22. Ellison RT III, LaForse FM, Giehl TJ, Boose DS,Dunn BE: Lactoferrin and
transferrin damage ofthe gram negative outer membare is modulated by Ca2+ and
Mg2+. J. Gen. Microbiol. 1990, 136,1437-1446
23. Ennahar, S., Aoude-Werner, D., Sorokine, O., Van Dorsselaer, A., Bringel, F.,
Hubert, J.C., Hasselmann, C. (1996) Production of pediocin AcH by Lactobacillus
plantarum WHE 92 isolated from cheese. Applied and Environmental Microbiology
62: 4381-4387
24. Farnaud S, Evans RW (2003). "Lactoferrin--a multifunctional protein with
antimicrobial properties". Mol. Immunol. 40 (7): 395405.
25. Fenelon, M.A., Ryan, M.P., Rea, M.C., Guinee,T.P., Ross, R.P., Hill, C., Harrington,
D. (1999) Elevated temperature ripening of reduced fat Cheddar cheese made with or
without lacticin 3147-producing starter culture. Journal of Dairy Science 82: 10-22.
26. Fitzsimons, N. A., Cogan, T. M., Condon, S., & Beresford, T. (1999). Phenotypic and
genotypic characterisation of non-starter lactic acid bacteria in mature Cheddar
cheese. Applied and Environmental Microbiology, 65, 34183426.
-
. .. . : 88279408-01-000122
67
27. Fitzsimons, N. A., Cogan, T. M., Condon,Sharps, M.E. 1979. Identification of the
lactic acid bacteria. In Identification Methods for Microbiologists, 2nd ed. Skinner,
B.A. and Lovelock,, 233. Academic Press, London.
28. Fox, P. F., & Wallace, J. M. (1997). Formation of flavor compounds in cheese.
Advances in Food Microbiology, 45, 1785.
29. Fox F. and McSweeney P,2003,Manufacture of Hard and Semi-hard Varieties of
Cheese, University College,Cork, Ireland
30. Fox, P.F. (1989) Proteolysis during cheese manufacture and ripening. Journal of
Dairy Science 72: 1379-1400.
31. Fox, P.F., McSweeney, P.L.H. (1996) Proteolysis in cheese during ripening. Food
Reviews International 12: 457-509
32. Garca-Ruiz A., Bartolom B., Martnez-Rodrguez A.J., Pueyo E., Martn-lvarez
P.J. and Moreno-Arribas M.V. (2008). Potential of phenolic compounds for
controlling lactic acid bacteria growth in wine. Food Control, 19 (9), 835-841.
33. Gaya, P., Medina, M. & Nunez, M. 1987 Journal of Applied Bacteriology 62 321-320
34. Gaya, P., Medina, M., Bautista, L. & Nunez, M. 1988 International Journal of Food
Microbiology 6 249-257
35. Gutierrez, L. M., Menes, I., Garcia, M. L., Moreno, B. & Bergdoll, M. S. 1982
Journal of Food Protection 53: 663.
36. Garver, K.I., Muriana, P.M., 1994. Purification and partial aminoacid-sequence of
curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47.
Appl. Environ. Microbiol. 60, 2191 2195.
37. Hammes, W.P., Hertel, C., 1996. Selection and improvement oflactic acid bacteria
used in meat and sausage fermentation. Lait76, 159 168.
38. Jordan, K. N., & Cogan, T. M. (1993). Identification and growth of non-starter lactic
acid bacteria in Irish Cheddar cheese. Irish Journal of Agriculture and Food
Research, 32, 4755.
39. Kalavrouzioti , Hatzikamari , Litopoulou-Tzanetaki E.and TzanetakisN.
Production of hard cheese from caprine milk by the use of two types of probiotic
cultures as adjuncts, Vol 58 No 1 February 2005 International Journal of Dairy
Technology
40. Klaenhammer, T.R. (1993) Genetics of bacteriocins produced by lactic acid bacteria.
FEMS Microbiology Reviews 12: 39-85.
41. Lawrie, R., 1995. The structure, composition and preservation of meat. In: Campbell-
Plat, G., Cook, P.E. (Eds.), FermentedMeats. Blackie Academic & Professional,
London, United Kingdom, pp. 1 38.
-
. .. . : 88279408-01-000122
68
42. Litopoulou-Tzanetaki E (1990) Changes in numbers and kinds of lactic acid bacteria
during ripening of Kefalotyri cheese. Journal of Food Science 55 111113
43. Litopoulou-Tzanetaki, E. and Vafopoulou-Mastrojiannaki, A. 1988. Diacetyfand and
acetaldehyde concentrations during ripening of Kefalotyri cheese. J. Food Sci. 53:
663
44. Litopoulou-Tzanetaki, E. 1977 Milchwissenschaft 32 211214
45. Malik, R.K., Kumar, N., Nageswara Rao, K., mathur, D.K. (1994) Bacteriocins
antibacterial proteins of lactic acid bacteria: a review. Microbiologie-Aliments-
Nutrition 12: 117-132.
46. Maisnier-Patin, S., Deschamps, N., Tatini, S.R., Richard, J. (1992) Inhibition of
Listeria monocytogenes in Camembert cheese made with a nisin-producing starter.
Lait 72: 249-263
47. Martinez Moreno , J. L 1976a Anales del Institute National de Investigaciones
Agrarias, Serie General No. 441-56
48. Medina , M., Gaya, P. & Nunez, M. 1982 Journal of Food Protection 45 1091-109
49. Medina, I., Tombo, I., Satue-Gracia, M. T., German, J. B., &Frankel, E. N. (2002).
Effects ofnatural phenolic compounds on the antioxidant activity of lactoferrin in
liposomes and oil-in-water emulsions. Journal of Agricultural and Food Chemistry,
50, 23922399.
50. Montreuil, J., Tonnelat, J., & Mullet, S. (1960). Preparation and properties of
lactosiderophilin(lactotransferrin) of human milk. [in French] Biochimica et
Biophysica Acta, 45, 413421.
51. Nunez, M., Hautista, L., Medina, M. & Gaya, P. 1988 Journal of Applied
Bacteriology 65 29-34
52. Nunez, J. A.. Chavakki, F. J. & Nunez, M. 1984 Journal of Applied Bacteriology 57
23-29
53. Nunez , M. 1970a Anales del Instituto Nacional de Investigadones Agrarias, Serie
General No. 4 57-05
54. Nunez, M. 1976c Anales del Instituto Nacional de Investigadones Agrarias, Serie
General No. 4 75-81
55. Nunez , M. 1976d Anales del Instituto Nacional de Investigadones Agrarias, Serie
General No. 4 113-121
56. Nunez, M. & Martinez-Moreno, J. L. 1976 Anales del Instituto Nacional de
Investigadones Agrarias, SerieGeneral No. 4 11-31
57. Ordonez, J. A., Masso, J. A., Marmoi, M. P. & Ramos, M. 1980 Lait 60 283-294
58. Payne, K.D., Davidson, P.M., Oliver, S.P. and Christen, G.L.(1990) Influence of
bovine lactoferrin on the growth of Listeria monocytogenes. J Food Prot 53, 468472
-
. .. . : 88279408-01-000122
69
59. Parente, E., Ricciardi, A. (1999) Production, recovery and purification of bacteriocins
from lactic acid bacteria. Applied Microbiology and Biotechnology 52: 628-638.
60. Prodromou, K., Thasitou, P., Haritonidou, E., Tzanetakis, N., Litopoulou-Tzanetaki,
E. (2001) Microbiology of Orinotyri, a ewes milk cheese from the Greek mountains.
Food Microbiology 18: 319-328
61. Rank., T.C., Grappin, R., Olson, N.F. (1985) Secondary proteolysis of cheese
ripening: a review. Journal of Dairy Science 68: 801-805.
62. Reguant C., Bordons A., Arola L., Rozs N. (2000). Influence of phenolic compounds
on the physiology of enococcus oeni from wine. Journal of Applied
Microbiology.88 (6), 10651071.
63. Riley, M.A., Wertz, J.E. (2002) Bacteriocins: evolution, ecology, and application.
Annual Review of Microbiology 56: 117-137.
64. Rodriquez, E., Gonzalez, B., Gaya, P., Nunez, M., Medina, M. (2000). Diversity of
bacteriocins produced by lactic acid bacteria isolated from raw milk. International
Dairy Journal 10: 7-15.
65. Sanchez I, Sesena S, M. Poveda , Cabezas L, Palop L Phenotypic and genotypic
characterization of lactobacilli isolated from Spanish goat cheeses International
Journal of Food Microbiology 102 (2005) 355 362
66. Sherman, M. P., Bennett, S. H., Hwang, F. F., & Yu, C. (2004). Neonatal small bowel
epithelia: Enhancing anti-bacterial defense with lactoferrin and Lactobacillus GG.
Biometals, 17, 285289
67. Sudirman, I., Mathieu, F., Michel, M., Lefebvre, G., 1993. Detection and properties of
curvaticin-13, a bacteriocin-like substance produced by Lactobacillus curvatus SB13.
Curr. Microbiol. 27, 35 40.
68. en Brink, B., Minekus Semi-hard Varieties of Cheese, University College,Cork,
Ireland.
69. Taylor, S., Brock, J., Kruger, C., Berner, T., & Murphy, M. (2004). Safety
determination forthe use of bovine milk-derived lactoferrin as a component of an
antimicrobial beef carcass spray. Regulatory Toxicology and Pharmacology, 39, 12
24
70. Valenti, P., & Antonini, G. (2005). Lactoferrin: An important host defence against
microbialand viral attack. Cellular and Molecular Life Sciences, 62, 25762587
71. Tichaczek, P.S., Nissen-meyer, J., Nes, I.F., Vogel, R.F., Hammes,W.P., 1992.
Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH
1174 and sakacin P from L. sake LTH 673. Syst. Appl. Microbiol. 15, 460 468.
72. Veinoglou, ., Baltadjieva, M., Anifantakis, E., and Edgaryan, (1981). Comparative
-
. .. . : 88279408-01-000122
70
studies on two methods of making kefalotyri cheese from cow's milk used in Greece
and Boulgaria. Dairy Industries International Vol. 46, 6-13.
73. Vivas, N., Lonvaud-Funel, A., & Glories, Y. (1997). Effect of phenolic acids and
anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium.
Food Microbiology, 14, 291300.
74. Vogel, R.F., Pohle, B.S., Tichaczek, P.S., Hammes, W.P., 1993. The competitive
advantage of Lactobacillus curvatus LTH 1174 in sausage fermentations is caused by
formation of curvacin A. Syst. Appl. Microbiol. 16, 457 462. Syst. Appl. Microbiol.
16, 457 462.
75. Williams, A.G., Banks, J.M. (1997) Proteolytic and other hydrolytic enzyme activities
in non-starter lactic acid bacteria isolated from Cheddar cheese manufactured in the
United Kingdom. International Dairy Journal 7: 763-774.d
76. . .1981. . ..
77. . - .(1983) .
, , ... , 218-224
78. B ., Baltadjieva ., , Edgaryan, . (1983).
, University studio
.9-14
79. , .. (1997) . . .
, : ..., . 155-165.
80. Z . 2
81. (1983) . .
. ... , 232-249
82. .(1995) . . .
109-113.
83. () . 2073/2005 15 2005
84. 83, , 2 , 2011.
85. -T . (1993). /.,. 280-286.
abramouli01.pdfSlide Number 1
abramouli02