اثر باکتری‌های پروبیوتیک لاکتوباسیلوس کازِیی ولاکتوباسیلوس اسیدوفیلوس بر بقای استافیلوکوکوس اورئوس و اشریشیا کولای در پنیر لاکتیکی و ویژگی‌های کیفی آن

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته دکترای بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران

2 استاد 'گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران

3 دانشیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران

4 استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران

5 دانشیار گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

10.30495/jfh.2020.671113

چکیده

برخی از پروبیوتیک­ها علاوه بر تعادل فلور میکروبی روده میزبان، می­توانند از رشد میکروارگانیسم‌های بیماری­زا در غذا جلوگیری کنند. در این تحقیق ویژگی‌های کیفی و قابلیت زنده­مانی دو میکروارگانیسم بیماری­زای استافیلوکوکوس اورئوس و اشریشیا کولای در پنیر لاکتیکی موردبررسی قرار گرفت. بدین منظور در مرحله اول چهار نوع پنیر لاکتیکی (60 نمونه) پروبیوتیک (حاوی لاکتوباسیلوس کازئی و لاکتوباسیلوس اسیدوفیلوس) و غیرپروبیوتیک تهیه‌شده با شیر حاوی 3 و 5/4 درصد چربی در سه تکرارتهیه و در زمان­های صفر، 14، 28، 42 و 56 مورد ارزیابی کیفی قرار گرفت. سپس‏، 12 نوع پنیر لاکتیکی {(پروبیوتیک/ غیرپروبیوتیک) درصد چربی (3 و 5/4 درصد) و میکروارگانیسم بیماری­زا (عدم حضور، حضور استافیلوکوکوس اورئوس یا اشریشا کلی)} (180 نمونه) تهیه و زنده­مانی میکروارگانیسم­های بیماری­زا در حضور پروبیوتیک در روزهای صفر، 7، 14، 28 و 35 مورد ارزیابی قرار گرفت. افزودن پروبیوتیک­ها به پنیر لاکتیکی، اکسیداسیون اسیدهای چرب را به‌طور معنی­داری کاهش داده و اسیدیته و درصد ترکیبات ازته فرار را افزایش داد (05/0> P). افزودن پروبیوتیک در پنیرهای با درصد چربی بالا، سبب افزایش ترکیبات ازته غیرپروتئینه شد ولی در پنیرهای کم­چرب، این شاخص کاهش یافت. افزودن پروبیوتیک به پنیرلاکتیکی رشد استافیلوکوکوس اورئوس و اشریشیا کولای را به‌طور معنی‌دار کاهش داد (05/0>P ). افزایش درصد چربی، تأثیر معنی‌دار در مهار رشد باکتری توسط پروبیوتیک­ها نشان نداد. با توجه به اثرات مفید افزودن پروبیوتیک­ها بر کاهش روند رشد باکتری­های بیماری­زا و عدم‌تغییر معنی‌دار در ویژگی­های حسی پنیر لاکتیکی، استفاده از این پروبیوتیک­ها در تولید پنیرلاکتیکی کم‌چرب، توصیه می­شود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative characteristics

نویسندگان [English]

  • R. farahi ashtiani 1
  • SH. ShekarForoush 2
  • H.R. Gheisari 3
  • S. Basiri 4
  • M.H. Eskandari 5
1 PhD Graduate of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
2 Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
3 Associate Proffesor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
4 Assistant Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
5 Associate Proffesor of Food Science and Technology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
چکیده [English]

Some probiotic microorganisms can prevent the growth of pathogenic microorganisms in addition to improve the intestinal microbial balance. In this study, the qualitative characteristics and viability of two foodborne pathogens (Staphylococcus aureus and Escherichia coli) lactic cheese were investigated. For this purpose, in the first stage, four types of lactic cheese (60 samples) were produced as probiotics (containing Lactobacillus casei and Lactobacillus acidophilus) and non-probiotic with 3 and 4.5% fat milk in three replicates, and the quality parameters were evaluated at days 0, 14, 28, 42 and 56. Then, 12 types of lactic cheeses [(probiotic/non-probiotic) fat percentage (3 and 4.5%) and pathogenic microorganisms (absence, presence of Staphylococcus aureus or Escherichia coli)] (180 samples) were prepared and the viability of pathogenic microorganisms in the presence of probiotic was evaluated on days 0, 7, 14, 28 and 35. The addition of probiotics to lactic cheese significantly reduced fatty acid oxidation and increased acidity and volatile nitrogen compounds (P < 0.05). The addition of probiotics to high-fat cheeses increased non-protein nitrogen compounds but decreased in low-fat cheeses. The addition of probiotic to lactic cheese significantly reduced the growth of S. aureus and E. coli (P < 0.05). Increasing fat percent did not show a significant effect on bacterial growth inhibition by probiotics (P < 0.05). Due to the effects of adding probiotics on decreasing the pathogenic bacterial growth and not significantly altering the sensory properties of lactic cheese, it is recommended to use these probiotics in the production of low-fat lactic cheese. 

کلیدواژه‌ها [English]

  • Lactic cheese
  • Lactobacillus acidophilus
  • Lactobacillus casei
  • Staphylococcus aureus
  • Escherichia coli

 

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