اثر باکتری‌های پروبیوتیک لاکتوباسیلوس کازِیی ولاکتوباسیلوس اسیدوفیلوس بر بقای استافیلوکوکوس اورئوس و اشریشیا کولای در پنیر لاکتیکی و ویژگی‌های کیفی آن
محورهای موضوعی :
علوم و صنایع غذایی
راحله فرهی آشتیانی
1
(
دانش‌آموخته دکترای بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
)
سید شهرام شکرفروش
2
(
استاد 'گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
)
حمیدرضا مرحوم قیصری
3
(
دانشیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
)
سارا بصیری
4
(
استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
)
محمد هادی اسکندری
5
(
دانشیار گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران
)
تاریخ دریافت : 1398/08/12
تاریخ پذیرش : 1398/11/14
تاریخ انتشار : 1399/04/01
کلید واژه:
اشریشیا کولای,
استافیلوکوکوس اورئوس,
لاکتوباسیلوس اسیدوفیلوس,
لاکتوباسیلوس کازئی,
پنیر لاکتیکی,
چکیده مقاله :
برخی از پروبیوتیک ها علاوه بر تعادل فلور میکروبی روده میزبان، می توانند از رشد میکروارگانیسم‌های بیماری زا در غذا جلوگیری کنند. در این تحقیق ویژگی‌های کیفی و قابلیت زنده مانی دو میکروارگانیسم بیماری زای 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 زمان های 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 بیماری زا (عدم حضور، حضور استافیلوکوکوس اورئوس یا اشریشا کلی)} (180 نمونه) تهیه و زنده مانی میکروارگانیسم های بیماری زا در حضور پروبیوتیک در روزهای صفر، 7، 14، 28 و 35 مورد ارزیابی قرار گرفت. افزودن پروبیوتیک ها به پنیر لاکتیکی، اکسیداسیون اسیدهای چرب را به‌طور معنی داری 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 کم چرب، 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 پروبیوتیک ها نشان نداد. با توجه به اثرات مفید افزودن پروبیوتیک ها بر کاهش روند رشد باکتری های بیماری زا و عدم‌تغییر معنی‌دار در ویژگی های حسی پنیر لاکتیکی، استفاده از این پروبیوتیک ها در تولید پنیرلاکتیکی کم‌چرب، توصیه می شود.
چکیده انگلیسی:
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.
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_||_
· Akineden, O., Hassan, A.A., Schneider, E. and Usleber, E. (2008). Enterotoxigenic properties of Staphylococcus aureus isolated from goats' milk cheese. International Journal of Food Microbiology, 124(2): 211-216.
· Alam, Z. and Fareed, U. (2016). A simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive substances in Fried Fast Foods. Journal of Analytical Methods in Chemistry, 26: 1-5.
· Aljewicz, M., Cichosz. G., Nalepa, B. and Kowalska, M. (2014). Influence of the probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on proteolysis patterns of Edam cheese. Food Technology. 52 (4): 439-447.
· Association of Official Agricultural Chemists (AOAC), (2005). Official Method of Analysis, AOAC International. 18th Edition. AOAC international, Gaithersburg, USA.
· Aparna, G., Bimlesh, M., Rajesh, K. and Ram, B. S. (2009). Antioxidant activity of Cheddar cheeses at different stages of ripening. International Journal of Dairy T Eechnology, 62 (3): 339-347.
· Barbano, D.M., Lynch, J.M and Fleming, J.R. (1991). Direct and indirect determination of true protein content of milk by Kjeldahl analysis: collaborative study: collaborative study. Journal of Association of Official Analytical Chemists, 74: 281-288.
· Bergamin, C.V, Hynes, E.R, Quiberoni, A., Suarez, V.B. and Zalazar, C.A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International, 38: 597-604.
· Bergamini, C.V., Hynes, E.R. and Zalazar, C.A. (2006). Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. International Dairy Journal, 16: 856-866
· Buriti, F.C., da Rocha, J.S., Assis, E.G. and Saad, S.M. (2005). Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. LWT-Food Science and Technology, 38: 173-80.
· Charlier, C., Cretenet, M., Even, S. and Le Loir, Y. (2009). Interactions between Staphylococcus aureus and lactic acid bacteria: an old story with new perspectives. International Journal of Food Microbiology, 131(1): 30-39.
· Cirra Kiiyukia. 2003. Food microbioloy for Ethiopian health and nutrition research institute, Academia press, pp. 37-63.
· Corbo, M., Albenzio, M., De Angelis, M., Sevi, A. and Gobbetti, M. (2001). Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. Journal of Dairy Science, 84: 551-61
· Daigle, A., Roy, D., Belanger, G. and Vuillemard, J. (1999). Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis. Journal of Dairy Science, 82: 1081-91.
· Dinakar, P. and Mistry, V. (1994). Growth and viability of Bifidobacterium bifidum in cheddar cheese. Journal of Dairy Science, 77: 2854-64.
· Even, S., Charlier, C., Nouaille, S., Ben Zakour, N.L., Cretenet, M., Cousin, F.J., et al. (2009) Staphylococcus aureus virulence expression is impaired by Lactococcus lactis in mixed cultures. Applied Environmental Microbiology, 75(13):4459-72.
· Georgieva, R., Yocheva, L., Tserovska, L., Zhelezova, G. and Stefanova, N. (2015). Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. Intended for use as starter and probiotic cultures. Biotechnology & Biotechnological Equipment, 29(1): 84-91.
· Ghaemi, H., Hesari, J. and Pourahmad, R. (2012). Production of synbiotic UF Iranian white cheese using Lactobacillus acidophilus and inulin.Electronic Journal of Food Processing & Preservation, 2(4): 19-32.
· Ghodussi, H.B. and Robinson, R.K. (1996). The test of time. Dairy Industries International, 61: 25-8.
· Gobbetti, M, Corsetti A, Smacchi E, Zocchetti A, de Angelis M. 1997. Production of Crescenza cheese by incorporation of bifidobacteria. Journal of Dairy Science, 81: 37–47.
· Gomes, A.M. and Malcata, F.X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation. Journal of Dairy Science, 81: 1492-1507.
· Goncu, A. and Alpkent, Z. (2005). Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter. International Dairy Journal, 15: 771-776.
· Hayes, M., Coakley, M., O`Sullivan, L., Stanton, C., Hill, C., Fitzgerald, G.F., et al. (2006). Cheese as a delivery vehicle for Probiotic and biogenic substances. Australian Journal of Dairy Technology, 61 (2): 132-141.
· Hekmat, S. and Mcmahon, D.J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science, 75: 1415-22.
· Heller, K.J., Bockelmann, W., Schrezenmeir, J. and deVrese, M. (2003). Cheese and its potential as a Probiotic food. In E. R. Farnwort (Ed), Handbook of fermented functional foods. Boca Raton: CRC Press, pp. 203-225.
· Institute of Standards and Industrial Research of Iran (ISIRI), (1995). Milk and milk products-Determination of titrable acidity and value pH –Test method. 1st revision, ISIRI No. 2852. [In Persian].
· Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (Staphylococcus aureus and other species ) – Test method Part 1 : Technique using baird – parker agar medium. 1st revision, ISIRI No. 6806-1. [In Persian].
· Jurkiewicz, C.H. (1999). Avaliac¸˜ao das caracter´ısticas microbiol ´ogicas, f´ısico-qu´ımicas e sensoriais de queijo minas frescal elaborado com culturas probi`oticas de Lactobacillus acidophilus. In: Departamento de Alimentos e Nutric¸˜ao Experimental, Faculdade de Ciˆencias Farmacˆe uticas. Universidade de S˜ao Paulo, P. 134.
· Karimi, R., Mortazavian, A.M. and Cruz, A.G. (2011). Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science and Technology, 91: 283–308.
· Karimi, R., Sohrabvandi, S., &Mortazavian, A. M. (2012). Sensory characteristics of proboticcheese. Review in Food Science & Food Safety, 11: 437-451.
· Kasımoglu, A., Goncuoglu, M. and Akgun, S. (2004). Probiotic white cheese with Lactobacillus acidophilus. International Dairy Journal, 14: 1067-73.
· Kazemi Darsanaki, R., Laleh Rokhi, M., Azizollahi, M. and Issazadeh, K. (2012). Antimicrobial activities of lactobacillus strains isolated from fresh vegetables. Middle-East of Science Research, 11(9): 1216-1219.
· Khosrowshahi, A., Madadlou. A. and Ebrahim zadeh Mousavi, M. (2006). Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter. Journal of Dairy Science, 89: 3318-3325.
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