Iran, the potential source of dairy starter microorganisms

Inhaltsverzeichnis (Table of Contents)

• Preface
• Foundation and Backgrounds
  • Introduction
  • History
  • Dairy starter cultures
  • The reaction between dairy yeasts and LAB
  • Ecology of dairy starter bacteria
    • Lactic Starter cultures
      • Mesophilic starter cultures
      • Thermophilic starter cultures
    • Non-lactic starter cultures
  • Classification of starter microorganism
    • Dairy starter bacteria
      • Lactobacillus genus
      • Streptococcus genus
      • Leuconostoc genus
      • Lactococcus genus
      • Enterococcus genus
      • Brevibacterium genus
      • Pediococcus genus
    • Dairy starter yeasts
      • Saccharomyces genus
      • Candida genus
      • Schizosaccharomyces genus
      • Kluyveromyces genus
    • Dairy starter molds
      • Penicillium genus
      • Geotrichum genus
  • Starter cultures function
  • Grow starter bacteria in milk
  • Treating starter cultures in dairy products
  • Bacteriophages in the dairy industries
    • Control the number of phages
  • Factors affecting the performance of starter cultures
    • Internal factors
    • External factors
    • Subsidiary factors
  • Materials and methods
  • Appliance
  • Mediums
  • Antibiotics
  • Chemical solutions and organic materials
  • Carbohydrates
  • Dairy samples
  • Collection and coding of samples
  • Preparation, enrichment and isolation of the strains
  • Carbohydrate fermentation and hydrolysis of L-arginine, starch, casein and nitrate reduction
  • Investigating antibiotic resistance
  • Assessment of proteolytic and lipolytic activity
  • Evaluation of acid production
  • Results and discussion
  • Isolation and identification of strains
  • Antibiotic susceptibility of strains
  • Investigating proteolytic and lipolytic activities
  • Investigating acidification activity

  Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)

  This thesis aims to isolate, identify, and characterize lactic acid bacteria (LAB) and yeast starter strains from traditional dairy products of Lorestan province, Iran. The study focuses on understanding the diversity and potential applications of these microorganisms in dairy fermentation.

  • Isolation and identification of LAB and yeast starter strains from traditional dairy products of Lorestan province, Iran
  • Characterization of the isolated strains based on their biochemical and physiological properties
  • Evaluation of the technological properties of the isolated strains, such as acidification activity, proteolytic activity, and lipolytic activity
  • Assessment of the antibiotic susceptibility of the isolated strains
  • Exploring the potential applications of the isolated strains in dairy fermentation

  Zusammenfassung der Kapitel (Chapter Summaries)

  The first chapter provides a comprehensive overview of the history, ecology, classification, and functions of dairy starter cultures. It introduces the reader to the different types of LAB and yeast starter strains used in dairy fermentation, their ecological niches, and their roles in the production of fermented dairy products. The chapter also discusses factors that can affect the performance of starter cultures.

  The second chapter details the materials and methods used in the study. This section outlines the collection and processing of dairy samples, the isolation and identification of strains, and the various techniques used to characterize the isolated strains.

  The third chapter presents the results of the study, including the isolation and identification of LAB and yeast starter strains, their antibiotic susceptibility, and their proteolytic and lipolytic activities. The chapter also discusses the acidification activity of the isolated strains.

  Schlüsselwörter (Keywords)

  The main keywords and focus topics of this thesis include dairy starter cultures, lactic acid bacteria (LAB), yeasts, traditional dairy products, Lorestan province, Iran, isolation, identification, characterization, technological properties, antibiotic susceptibility, and dairy fermentation.