Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh
نویسندگان
چکیده
منابع مشابه
Survival of Escherichia coli O157:H7 and Listeria monocytogenes in Doogh, A Traditional Iranian Dairy Beverage
Background: Unlike industrially production, Iranian traditional doogh are not pasteurized after production. Hence, possible contamination with different pathogenic bacteria may occur during production or post-production of traditional doogh. The aim of the present study was to monitor the behavior of Escherichia coli O157:H7 and Listeria monocytogenes in traditional Iranian doogh at different t...
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Background and purpose: Polycyclic aromatic hydrocarbons (PAHs) are one of the most common environmental pollutants that are proven to be carcinogenic and mutagenic. Doogh, is a widely consumed fermented yoghurt drink in Iran. The aim of this study was to determine the presence and concentration of PAHs in different brands of Doogh in Tehran, Iran. Materials and methods: In this study, we synt...
متن کاملOccurrence of Aflatoxin M1 in Pasteurized Doogh Commercialized in Tehran, Iran
Doogh is a popular dairy product in Iran owing to its beneficial influence on human health and nutritional value. The aim of this study was to evaluate aflatoxin M1 (AFM1) contamination in 225 commercial doogh samples composed of traditional (115 samples) and industrial pasteurized doogh (110 samples) obtained from popular markets of Tehran, Iran. The occurrence and concentration range of AFM1 ...
متن کاملSimultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption
BACKGROUND Regarding the public health concerns over the use of food preservatives in yoghurt drink "Doogh", the aim of this study was the determination of sodium benzoate, potassium sorbate and natamycin in Doogh. Based on Iranian national standard, none of these preservatives are permitted to be used in Doogh. METHODS A total of 39 Doogh samples were analyzed through RP-HPLC in order to qua...
متن کاملMicrobial Contamination of Commercial and Traditional Doogh Dairy Products in Lorestan Province of Iran
Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran. Methods: A total of 200 doogh samples consisted of 150 commercial samples, including five different brands and also 50 homemade samples were purchased randomly from mark...
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ژورنال
عنوان ژورنال: Current Microbiology
سال: 2017
ISSN: 0343-8651,1432-0991
DOI: 10.1007/s00284-017-1392-x