مطالعه ویژگی‌های شیمیایی و میکروبی شیر خام شتر و شناسایی فلور غالب باکتری‌های لاکتیک‌اسید به‌روش PCR در شهر سمنان
محورهای موضوعی :
علوم و صنایع غذایی
مهنوش پارسایی مهر
1
,
حمید استاجی
2
,
اشکان جبلی جوان
3
,
فرشته عرب
4
,
آزاده سلیمی
5
,
آزیتا فرکی
6
,
منصوره کنعانی
7
1 - استادیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
2 - استادیار گروه پاتوبیولوژی، دانشکده دامپزشکی، دانشگاه سمنان
3 - دانشیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان
4 - مربی گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
5 - استادیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
6 - دانشآموخته کارشناسی گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
7 - دانشآموخته کارشناسی‌ارشد گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
تاریخ دریافت : 1398/02/30
تاریخ پذیرش : 1398/08/20
تاریخ انتشار : 1398/09/01
کلید واژه:
شیر شتر,
خصوصیات شیمیایی,
باکتری‌های لاکتیک‌اسید,
چکیده مقاله :
شیر شتر یکی از منابع مهم تغذیه‌ای از نظر پروتئین، ویتامین و مواد معدنی می‌باشد که برای سلامتی مفید و حائز اهمیت است. هدف از انجام این تحقیق بررسی کیفیت میکروبی، ویژگی‌های شیمیایی و بررسی حضور باکتری‌های اسید لاکتیک در شیر شتر می‌باشد. در این مطالعه تعداد 24 نمونه شیر شتر از دامداری‌های شهر سمنان در طول یک ماه به‌صورت تصادفی جمع‌آوری و در شرایط سترون در کنار یخ به آزمایشگاه بهداشت مواد غذایی منتقل شد سپس به‌منظور بررسی خصوصیات شیمیایی و میکروبی مورد آنالیز قرار گرفت. میزان pH درصد پروتئین و درصد چربی به‌ترتیب در دامنه 6 تا 6/6 ، 1 تا 3 درصد و 2 تا 5/3 درصد به‌دست آمد. میزان متوسط تعداد کلی باکتری‌های هوازی، انتروکوکوس، میکروکوکوس، باکتری های اسیدلاکتیک هوازی و بی هوازی و کپک و مخمر به‌ترتیب 0 شیر شتر یکی از منابع مهم تغذیه‌ای ازنظر پروتئین، ویتامین و مواد معدنی می‌باشد که برای سلامتی مفید و حائز اهمیت است. هدف از انجام این تحقیق بررسی کیفیت میکروبی، ویژگی‌های شیمیایی و بررسی حضور باکتری‌های اسیدلاکتیک در شیر شتر می‌باشد. در این مطالعه تعداد 24 نمونه شیر شتر از دامداری‌های شهر سمنان در طول یک ماه به‌صورت تصادفی جمع‌آوری و در شرایط سترون در کنار یخ به آزمایشگاه بهداشت مواد غذایی منتقل شد سپس به‌منظور بررسی خصوصیات شیمیایی و میکروبی مورد آنالیز قرار گرفت. میزان pH درصد پروتئین و درصد چربی به‌ترتیب در دامنه 6 تا 6/6، 1 تا 3 درصد و 2 تا 5/3 درصد به‌دست آمد. میزان متوسط تعداد کلی باکتری‌های هوازی، انتروکوکوس، میکروکوکوس، باکتری‌های اسیدلاکتیک هوازی و بی‌هوازی و کپک و مخمر به‌ترتیب 06/0±08/6، 72/0±66/3، 06/0±14/4، 42/0±24/5، 35/0±18/5، log cfu g-1 15/1±84/3 به‌دست آمدند. قابل‌ذکر است که کلیفرم و انتروباکتریاسه از هیچ‌یک از نمونه‌های شیر شتر جدا نشد. استافیلوکوکوس اورئوس با دامنه log cfu g-1 78/2 تا 49/4 جدا گردید. علاوه بر این، شناسایی جدایه‌های باکتری‌های اسیدلاکتیک از طریق تعیین توالی16s rDNA صورت گرفت. براین اساس، جدایه‌ها متعلق به لاکتوباسیلوس کازئی، لاکتوباسیلوس پاستوریانوس، انتروکوکوس فسیوم و انتروکوکوس فکالیس بودند. نتایج حاصل از این مطالعه تنوع میکروبی را در شیر شتر نشان داد. 6/0±08/6، 72/0±66/3، 06/14±0/4، 42/24±0/5، 35/18±0/5، log cfu g-1 15/84±1/3 به‌دست آمدند. قابل ذکر است که کلیفرم و انتروباکتریاسه از هیچ یک از نمونه‌های شیر شتر جدا نشد. استافیلوکوکوس اورئوس با دامنه log cfu g-1 78/2 تا 49/4 جدا گردید. علاوه بر این، شناسایی جدایه‌های باکتری‌های اسیدلاکتیک از طریق تعیین توالی16s rDNA صورت گرفت. براین اساس، جدایه ها متعلق به لاکتوباسیلوس کازئی، لاکتوباسیلوس پاستوریانوس، انتروکوکوس فسیوم و انتروکوکوس فکالیس بودند. نتایج حاصل از این مطالعه تنوع میکروبی را در شیر شتر نشان داد.
چکیده انگلیسی:
Camel milk is considered as the most important sources of nutrition in terms of protein, vitamins and minerals, which is important for health. The aim of this study was to evaluate the chemical properties, microbial profile and the presence of lactic acid bacteria in camel milk. In this study, 24 samples of camel milk from Semnan's livestock farms were collected randomly in a month and were taken to the Food Health Laboratory under aseptic condition and then analyzed for chemical and microbial characterization. The percentage of protein, pH and fat percentage are in the range of 1 to 3 percent, 6 to 6.6 and 2 to 3.5 percent respectively. The average logarithm number of aerobic bacteria, enterococcus, micrococcus, aerobic and anaerobic lactic acid bacteria and mold and yeast were 6.08± 0/06, 3/66± .072, 4.14± 0.06, 5/24± 0.42, 5.18± 0.35, 3/84± 1.15 log cfu g-1, respectively. It should be noted that coliform and Enterobacteriaceae were not isolated from any of the camel milk samples. Staphylococcus aureus was isolated from 2.78 to 4.49 cfu log g-1. In addition, identification of isolates of lactic acid bacteria was performed by sequencing of 16s rDNA. Accordingly, the isolates belong to Lactobacillus casei, Lactobacillus pasturianus, Enterococcus faecium and Enterococcus faecalis. The results of this study showed the microbial diversity in camel milk.
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· Abera, T., Legesse, Y., Mummed, B. and Urga. B. (2016). Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state. BMC Research Notes, 9:285. DOI 10.1186/s13104-016-2088-1
· Abdel-Hameid, A., Galal Sayed, R. and Sayed, M. (2014). Nutritional value and sanitary evaluation of raw Camel's milk.Emir. Journal of Food Agriculture, 26 (4): 317-326.
· Adugna, M. and Asresie, A. (2014). Physicochemical and microbiological quality of one humpedcamel (Camelus dromedarius) milk: A Review. Journal of Biology, Agriculture and Healthcare. 4(23): 119-124.
· Ahmed, T. and Kanwal, R. (2004). Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture. Pakistan Veterinary Journal, 24(2): 87-91.
· Ahamad, S. R., Raish, M., Ahmad, A. and Shakeel, F. (2016). Potential Health Benefits and Metabolomics of Camel Milk by GC-MS and ICP-MS. Biological Trace Element Research, 175(2): 322-330.
· Al-dhaheri, A. S., Al-hemeiri, R., Kizhakkayil, J., Al-nabulsi, A. and Abushelaibi, A. (2017). Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. Journal of Dairy Science, 100(10): 7771-7779.
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· Aljumaah, R. S., Almutairi, F. F., Ismail, E., Alshaikh, M. A., Sami, A. and Ayadi, M. (2012). Effects of production system, breed, parity and stage of lactation on milk composition of dromedary camels in Saudi Arabia. Journal of Animal and Veterinary Advances, 11(1): 141-147.
· AOAC. (1990). Official Methods of Analysis. 15th ed. AOAC, Arlington. VA.
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· Benkerroum, N. Boughdadi, A. Bennani, N. and Hidane, K. (2003). Microbiological quality assessment of Moroccan camel ’ s milk and identification of predominating lactic acid bacteria. Word Journal of Microbiology & Biotechnology, 19: 645–648.
· Bradley, R.L.J.E., Amold, J.r., Barbano, D.M., Semerad, R.G., Smith D.E. and
Viries, B.K. (1992). Chemical and Physical Methods. Inc: Standard Methods for
the Examination of Dairy Products. Marshall R.T. (Ed).
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· Edalatian, M. R., Najafi, M. B. H., Mortazavi, S. A., Alegría, A., Nassiri, M.R. and Bassami, M.R. (2012). Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy science & technology. 92(1): 75-90.
· Elhaj, E.A.M. and AlSobeai, S.M. (2018). The Study of Bacteriological Quality of Raw Camel Milk in Middle Region (Sajir). Kingdom of Saudi Arabia. East African Scholars Journal of Medical Science, 1 (3).
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· El-Ziney, M. G. and AL-Turki, A. L. (2007). Microbiological quality and safety assessment of camel milk (Camelus dromedaries) in Saud Arabia (Qassim region). Applied Biology and Environnemental Research, 5(2), 115-122.
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· Gizachew, A., Teha, J., Birhanu, T. and Nekemte, E. (2014). Review on medicinal and nutritional values of camel milk. Natural Sciences, 12 (12): 35-40.
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