جداسازی و شناسایی گونه‌‌های انتروکوکوس‌ از پنیرهای تازه و پنیرهای کوز‌ه‌ای شهرستان خوی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه میکروبیولوژی، واحد مراغه، دانشگاه آزاد اسلامی، مراغه، ایران

2 کارشناسی‌ارشد ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، واحد مراغه، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﻲ، مراغه، ایران

3 استادیار گروه علوم و صنایع غذایی، واحد خوی، دانشگاه آزاد اسلامی، خوی، ایران

چکیده

فرآوری پنیرهای سنتی در ایران از تاریخچه طولانی برخوردار بوده و انواع متفاوتی از پنیر در نواحی مختلف ایران تولید می­گردند. در این میان پنیرهای سنتی تازه و کوزه­ای با توجه به ویژگی­های ارگانولپتیکی مطلوبی که دارند از بازارپسندی بیشتری برخوردارند. هدف از این تحقیق جداسازی و شناسایی گونه­های انتروکوکوساز پنیر سنتی تازه و کوزه­ای است. تعداد 22 نمونه پنیر کوزه­ای و 28 نمونه پنیر تازه به‌صورت تصادفی از روستاهای شهرستان خوی تهیه شد. پس از کشت و انجام آزمایشات بیوشیمیایی گونه­های انتروکوکوس جداسازی و شناسایی شدند و شاخص­های نمک و  pHپنیرها مورد بررسی قرار گرفتند. براساس نتایج، انتروکوکوس فاسیوم از 45/95% (22 نمونه) پنیر کوزه­ای و 29/89% (25 نمونه) از نمونه‌های پنیر سنتی تازه جداسازی شدند، در حالی‌که سایر گونه­های انتروکوکوس در نمونه‌های پنیر جداسازی نگردید. از نظر آماری ارتباط معنی­داری بین pH و نمک پنیر و میزان فراوانی انتروکوکوس‌ها دیده نشد. این نتایج بیانگر وضعیت نامطلوب پنیرهای سنتی تازه و کوزه‌ای شهرستان خوی از نظر آلودگی به انتروکوکوس ‌فاسیوم است.

کلیدواژه‌ها


عنوان مقاله [English]

Isolation and identification of Enterococcus species from fresh and pot cheeses in Khoy area

نویسندگان [English]

  • S. Mahdavi 1
  • S. Alilou 2
  • Y. Shafiei 3
1 Associates professor of Department of Microbiology, Maragheh Branch, Islamic Azad University, Maragheh, Iran
2 MSc Graduate of Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, Iran 3. Associates professor of Department Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran
3 Associates professor of Department Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran
چکیده [English]

Iran has a long history in the production of various types of traditional cheese in different areas. Amongst, fresh and pot cheeses are very popular due to their organoleptic properties. The objective of this study was to isolate and identify Enterococcus spp. in traditional fresh and pot cheese. For this reason, 22 pot cheese and 28 fresh cheese samples were obtained randomly from the rural areas of Khoy city. Enterococcus species were isolated and identified by biochemical assays. Moreover, salt content and pH value of the cheese samples were determined. The results showed that 95.45% (21/22) of pot cheese and 89.29% (25/28) of the fresh cheese samples were contaminated with E. faecium, meanwhile the other Enterococcus spp. were not isolated. There was no statistically significant relationship between pH, salt and the occurrence of Enterococcus. It could be concluded that the high occurrence rate of E. faecium indicated an unsatisfactory hygienic condition in traditional fresh and pot cheeses produced in Khoy.

کلیدواژه‌ها [English]

  • Enterococcus
  • Traditional cheese
  • Pot cheese
  • Khoy
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