Dextran Production From Locally Isolated Bacteria (Leuconostoc mesenteroides) And Its Utilization In Some Food Application | ||
| iraq journal of market research and consumer protection | ||
| Article 1, Volume 8, Issue 1, June 2016, Pages 367-377 | ||
| Authors | ||
| Asmaa S. Ahmaed; Akram Th. Alrawi; Tareq N. Musa | ||
| Abstract | ||
| Leuconostoc bacteria was isolated from local pickled cabbage (Brassica oleracea capitata) and identified as Leuconostoc mesenteroides by morphology,biochemical and physiological. The local isolated L. mesenteroides bacteria under the optimal conditions of dextran production showed that, the highly production of dextran was 7.7g achieved by using a modified natural media comprised of 100ml whey, 10g refined sugar, 0.5g heated yeast extract, 0.01g CaCl2, 0.001g MgSO4, 0.001g MnCl2 and 0.001g NaCl at pH 6 and 25̊C for 24 hr of fermentation and by using 1ᵡ106 cell/ml as initial inoculums volume. Some applications in food technology (Ice cream, Loaf, Ketchup and Beef preservation) have been performed with processed dextran. The results showed examined product as related to color, solubility and viscosity for both ice cream and ketchup in addition to softness, puffiness in loaf core and show high efficiency as cryoprotective agent in beef preservation at -18°C with out being freezed. Part of Ph. D. Thesis of the first author. | ||
| Keywords | ||
| Leuconostoc mesenteroides; Dextran; Fixed | ||
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