Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 16 (2025)
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Nassib, T., El-Amir, E. (2020). Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts. Journal of Food and Dairy Sciences, 11(2), 59-63. doi: 10.21608/jfds.2020.78885
T. A. Nassib; Esraa M. El-Amir. "Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts". Journal of Food and Dairy Sciences, 11, 2, 2020, 59-63. doi: 10.21608/jfds.2020.78885
Nassib, T., El-Amir, E. (2020). 'Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts', Journal of Food and Dairy Sciences, 11(2), pp. 59-63. doi: 10.21608/jfds.2020.78885
Nassib, T., El-Amir, E. Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts. Journal of Food and Dairy Sciences, 2020; 11(2): 59-63. doi: 10.21608/jfds.2020.78885

Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts

Article 3, Volume 11, Issue 2, February 2020, Page 59-63  XML PDF (982.35 K)
Document Type: Original Article
DOI: 10.21608/jfds.2020.78885
View on SCiNiTO View on SCiNiTO
Authors
T. A. Nassib; Esraa M. El-Amir email
Dairy Department, Faculty of Agriculture, Mansoura University
Abstract
The present studies are carried out to elucidate the following; Effect of heat on the activity of the Enterococcus spp. isolates and Escherichia coli Nissle 1917  in the presence of lactulose and apple and orange extracts. During the course of examination the activity of certain specie of bacteria, namely Enterococcus molodoratus, Enterococcus faecles, Enterococcus faecium and Eschericia coili nissilewere examined for their activity at 55, 60 and 65°C.durin the incubation for different times. Rsults revealed wide variation according to the tested organism, temperature and the exposure time. For the enumeration of the examined cultures, the Mac Konkey agar No.3 was used for the Escherichia  coli, and tryptone soy agar was used for the Entreococcus spp.  Survival of the examined strains were tested at 55, 60, 65°C.
Keywords
Oligosaccharides; probiotic; tryptone; soy; broth
Statistics
Article View: 251
PDF Download: 474