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Aftabi, Abed | 2011

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 41989 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Yaghmaei, Soheyla; Maghsoudi, Vida
  7. Abstract:
  8. This practice investigates about the resistance & sustainability of a sample of available microorganisms in fruit juices vs. a natural anti microbe called vanillin. To be more precisely the anti bacterial characteristic of vanillin has been tested against famous pathogenic organism Escherichia Coli in apple juice. The practice has been experienced for different concentrations of Vanillin, controlling & reducing the microbe concentration in apple synthetic juice. The effect has been investigated by measuring sensitivity of results in two different temperatures one in 8 degree of centigrade & other in 15, in each temperature two PH have been tested (PH = 3.5 & 4.5) 0-40-80 m-molar as 3 different concentration of vanillin have been selected for this experiment, and in each step the present & available bacteria's have been measured. Time frame was splitted in 0-10 day periods. During this period the best practice of anti bacterial effect of vanillin shows a 55% reduction in bacteria concentration. When the amount of vanillin increases from 40 mM to 80 mM, the rate of effect & reduction speed increases but the final percentage & amount of Bactria doesn't change a lot.The results show that using vanillin can permit life of E-coli in apple juices. Low acidity of apple juice & natural origin of vanillin make this combination a good choice for anti bacterial purposes. This can be checked for other fruit juice again & similar results are supposed to be achieved because vanillin has been potentially recognized as an effective natural antibacterial
  9. Keywords:
  10. Apple Juice ; Microorganisms ; Antimicrobial Activity ; Escherichia Coli Bacteria

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