بررسي پتانسيل استفاده ترکيبي از اسانس گياهي و فرآورده بيوتکنولوژيک باکتري Lactobacillus lactis جهت مهار پاتوژن لیستریا مونوسیتوژنز در گوشت چرخ شده ماهی
محورهای موضوعی : علوم و صنایع غذایی
1 - گروه شیلات، واحد قاِئمشهر، دانشگاه آزاد اسلامی، قاِئمشهر، ایران
2 - گروه شیلات، واحد قاِئمشهر، دانشگاه آزاد اسلامی، قاِئمشهر، ایران
کلید واژه: لیستریا مونوسیتوژنز, گوشت چرخ شده ماهی, اسانس گیاهی, نگهداری بیولوژیکی,
چکیده مقاله :
هدف اصلی این تحقیق بررسی پتانسیل استفاده ترکیبی از اسانس گیاه رازیانه و فرآورده‌های بیوتکنولوژیک باکتری لاکتوباسیلوس لاکتیس به منظور مهار پاتوژن لیستریا مونوسایتوژنز در گوشت چرخ شده ماهی است. در این تحقیق، نمونه‌های گوشت چرخ شده ماهی با باکتری لیستریا مونوسیتوژنز به میزان CFU/g 104×1 تلقیح شدند سپس نمونه‌های گوشت چرخ شده تلقیح شده به چهار گروه تقسیم شدند: 1) تیمار شاهد، 2) تیمار حاوی لاکتوباسيلوس لاکتيس (CFU/g 104×1)، 3) تیمار حاوی اسانس رازیانه (9/0%)، 4) تیمار ترکیبی اسانس و باکتری پروبیوتیک. سپس تیمارهای بسته بندی شده مورد ارزیابی میکروبی (شمارش کلی، باکتری سرما دوست) و شمارش باکتری لیستریا مونوسایتوژنز در روزهای ۰، ٤، ۸، 12 و 16 قرار گرفتند. نتایج نشان داد که تیمارهای حاوی اسانس و لاکتوباسیلوس قادر به کنترل افزایش پارامترهای میکروبی بودند (05/0>P) و استفاده از ترکیب اسانس رازیانه و لاکتوباسیلوس منجر به کاهش رشد موثرتر باکتری‌های کلی، سرما‌دوست و لیستریا مونوسایتوژنز نسبت به سایر تیمارها شد. بنابراین، نتایج این تحقیق نشان می‌دهد که استفاده از ترکیب اسانس رازیانه و باکتری لاکتوباسیلوس لاکتیس می‌تواند به عنوان یک روش مؤثر برای مهار پاتوژن لیستریا مونوسایتوژنز در گوشت ماهی چرخ شده و بهبود کیفیت میکروبی آن، مورد استفاده قرار گیرد و همچنین می تواند روشی مناسب جهت تولید ماهی فراسودمند پروبیوتیک نیز باشد.
The main objective of this research was to investigate the potential of using a combination of fennel essential oil and biotechnological products from Lactobacillus lactis bacteria to control the pathogen Listeria monocytogenes in minced fish meat. In this study, samples of minced fish meat were inoculated with Listeria monocytogenes at a level of 1 ×104 CFU/g. The inoculated minced meat samples were then divided into four groups: 1: Control group, 2: group containing Lactobacillus lactis (1 ×104 CFU/g), 3: group containing fennel essential oil (0.9%), 4: group containing a combination of the fennel essential oil and probiotic bacteria. The packaged treatment groups were subjected to microbial evaluation (total count, psychrotrophic bacteria) and enumeration of Listeria monocytogenes on days 0, 4, 8, 12, and 16. The results showed that the treatment groups containing the essential oil and Lactobacillus were able to control the increase in microbial parameters (p<0.05), and the use of a combination of fennel essential oil and Lactobacillus resulted in a more effective reduction in the growth of total bacteria, psychrotrophic bacteria, and Listeria monocytogenes compared to the other treatments. Therefore, the results of this study indicate that the use of a combination of fennel essential oil and Lactobacillus lactis can be an effective method for controlling the pathogen Listeria monocytogenes in minced fish and improving its microbial quality. It can also be a suitable approach for the production of beneficial probiotic fish.
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