Microbiological and biochemical aspects of Kishk fermentation : 1-whey Kishk
العناوين الأخرى
سمات ميكروبيولوجية و بيوكيميائية في تخمر الكشك : 1-كشك الشرش
المؤلفون المشاركون
Ulaywah, Nimat Ali Hasan
Salwa A. Ali
المصدر
Fayoum Journal of Agricultural Research and Development
العدد
المجلد 20، العدد 1 (31 يناير/كانون الثاني 2006)، ص ص. 210-218، 9ص.
الناشر
تاريخ النشر
2006-01-31
دولة النشر
مصر
عدد الصفحات
9
التخصصات الرئيسية
الموضوعات
الملخص EN
Nowadays, there is a great interest of functional foods; however, Kishk is one of the oldest forms of bio preservation.
It represented a native food in Egypt and Middle East.
It formulated mainly from fermented milk and burghul (cracked parboiled wheat).
In the present study an acceptable whey-based kishk was prepared by utilizing burghul with the addition of whey by pure or mixed culture of Streptococcus thermophilus and/or Lactobacillus delbrueckii subsp.
bulgaricus in substitution of fermented milk depending on its high biovalaibility, biological value and its role as buzz healthful product.
Water-based kishk play as control.
Six treatments of both of whey and water kishk were analyzed chemically for titratable acidity%, pH value, total solids%, ash content, fiber content, total carbohydrate, free amino nitrogen.
Microbiological examination including total and actidione resistant yeast, lactic acid bacteria, sporeforms, total plate count, staph.
aureus and coliforms.
Treatments were analyzed every 6 hrs during dehydration at 45?C (fermentation period), and during storage for 60 days at both of 22 and 37?C as ambient temperature in summer and winter seasons.
Results indicated that S.
thermophilus and L.
bulgaricus were dominant during dehydration in both of whey and water Kishk in around of 8 log cfu/ml.
Also, total acidic and actedione resistant yeast, spores, fungi were presented during fermentation.
However, storage at all temperature caused a decrease in S.
thermophilus and L.
delbrueckii subsp.
bulgaricus counts which was proportional to the storage period and the temperature of storage used.
Water kishk had little content of titratable acidity which affect on its acceptances whilst whey kishk was in visa versa.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ulaywah, Nimat Ali Hasan& Salwa A. Ali. 2006. Microbiological and biochemical aspects of Kishk fermentation : 1-whey Kishk. Fayoum Journal of Agricultural Research and Development،Vol. 20, no. 1, pp.210-218.
https://search.emarefa.net/detail/BIM-31200
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ulaywah, Nimat Ali Hasan& Salwa A. Ali. Microbiological and biochemical aspects of Kishk fermentation : 1-whey Kishk. Fayoum Journal of Agricultural Research and Development Vol. 20, no. 1 (Jan. 2006), pp.210-218.
https://search.emarefa.net/detail/BIM-31200
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ulaywah, Nimat Ali Hasan& Salwa A. Ali. Microbiological and biochemical aspects of Kishk fermentation : 1-whey Kishk. Fayoum Journal of Agricultural Research and Development. 2006. Vol. 20, no. 1, pp.210-218.
https://search.emarefa.net/detail/BIM-31200
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical References
رقم السجل
BIM-31200
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر