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Register a new userDetermination microbial activity of organisms in some concentrates of apple juice that produced in Syria during storage periods
قياس النشاط الميكروبي للكائنات الحية الدقيقة في بعض مركزات عصير التفاح خلال فترات التخزين
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أخذ 20 كغ من مركز عصير التفاح من معمل عصير الجبل الطبيعي في محافظة السويداء بتركيز 70 % و حضر منه التركيزان 15% , 35% باستخدام الماء المقطر و المعقم و خزنت العينات على درجات حرارة مختلفة ( 4-20-30-40) °م مدة ثلاثة أشهر أجريت الاختبارات الكيميائية و الميكروبية في بداية كل شهر و بمعدل 3 مكررات لكل تركيز و عند درجات الحرارة المختلفة و أخذ المتوسط الحسابي لهذه المكررات، أظهرت النتائج الكيميائية ازديادا ملحوظا في الحموضة خاصة عند درجة الحرارة 20 م الأكثر ملائمة لنمو الميكروبات.
Twenty kg of apple juice concentrate (70%) were tooked from company of Natural Aljabal Juice from AL-suidaa Governorate and prarerd two concentarate (15 and 35%) by using distilled –sterlization water . these samples stoered at (4-20-30-40)ºc for 3 months, chemical and microbial tests were assayed in the every month average triple to every concentrate and all different temperatures and recored the average, The chemical analysis results show: The acidity relaise in all samples that storage at 20 ºc beacause it is agreeable for oraganisms to grow.
References used
(AOAC International.,2005- AOAC International, AOAC Official Method 995.10 Patulin in apple juice. In: W. Horwitz, Editor, Official Methods of Analysis of AOAC International (18th ed.), AOAC International, Gaithersburg, MD, USA (2005
BUKOLA, C., and A, ABIODUN., 2008-Screening of lactic Acid bacteria strains isolated from some Nigerian. Fermented foods for eps production. World Applied Sciences Journal.4: 741-747
BURBIANKA , M.,PLISZKA, A., BURZYNSKA,H., 1983- Mikrobiologia Zywnosci, Panstwowy Zaklad Wydawictw Lekarskich ,Wydanie V, Warszawa, Poland
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In this research, the
antioxidant capacity(DPPH method), and total phenolic content (assayed
by Folin-Ciocalteu method), ,flavonoids, anthocyanins (pH differential
method) and ascorbic acids(2,6-dichlorophenol indophenol) in three fruit
tissues (
peel, pulp and whole fruit), of four apple cultivars commonly in
Syria(Red Delicious, Rome Beauty, Starking Delicious, Golden
Delicious), were studied.
This research was conducted at the Department of Food Science,
Faculty of Agriculture and National commission for posterity
energy. Twenty kg of apple juice concentrate (70%) were tooked
from company of Natural Aljabal Juice from AL-suidaa
Govern
orate and prarerd two concentarate (15% and 35%) by using
distilled –sterlization water according to pirson .
The aim of current research was to study some diagnostic characteristics
/morphological, physical, chemical/and the origin structureofforest soils in Syrian coastal
region. In addition to estimation of microbial activity of some microbial groups/ba
cteria,
fungi, actinomycete/ to establish a general view of these soils.
Two complete sections were prepared in the considered soils /Safita-Tartous/
andsamples were taken after the soils sections description for diagnostic characterization.
The results showed that the soil pH was between neutral and tiny basic and because
of the richnessof the studied soil by calcium carbonate. However, the highest percentage of
organic matter in all sections were concentrated in the surface horizon and was decreasing
with depth. Our results also showed that the microbial activity was positively correlated
with the content of the organic matter and negatively with the depth, so the total number of
bacteria and fungi was decreasing in the under surface horizon. A
muddymetamorphosedhorizon (Bm) was formed in the two sections.
The study investigated the survival ability of probiotic Lactobacillus
casei in apple juice to produce functional juice ,as well as,
optimizing the growth conditions of L.casei in apple juice including
concentration, temperature ,inoculum size usi
ng Response Surface
Methodology as statistical method.
This investigation was conducted to study the effect of cooling preservation
on some microbiological (total count of organism, yeast and fungi, Coliform
bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and
sensory eval
uation of Broccoli during refrigerated storage and to determine the
acceptability of the best treatment of the broccoli by customer during
refrigerated storage. Two hybrids of broccoli, F1 Kondi and F1 Kibbah grow at
Abi Jarash farms of Damascus University in 2011/2012 season were used.
Three treatments were applied on two hybrids of broccoli. Treatments 1
(broccoli was stored without any packaging), treatments 2 (broccoli was stored
after packaging without vacuum sealed) and treatments 3 (broccoli was stored
after packaging with vacuum sealed).
Results showed and based on microbiology, chemically and sensory
evaluation that the best treatment to save the broccoli reverberated was
treatment 3 for the both hybrids of broccoli F1 Kondi and F1 Kibbah (broccoli
was stored after packaging with vacuum sealed) where the broccoli F1 Kondi
was preserved without any changes in sensory parameters and accepted
qualities for 15 days and for 10 days for broccoli F1 Kibbah.
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