اثر باکتری‌های پروبیوتیک لاکتوباسیلوس کازِیی ولاکتوباسیلوس اسیدوفیلوس بر بقای استافیلوکوکوس اورئوس و اشریشیا کولای در پنیر لاکتیکی و ویژگی‌های کیفی آن
الموضوعات :راحله فرهی آشتیانی 1 , سید شهرام شکرفروش 2 , حمیدرضا مرحوم قیصری 3 , سارا بصیری 4 , محمد هادی اسکندری 5
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
الکلمات المفتاحية: اشریشیا کولای, استافیلوکوکوس اورئوس, لاکتوباسیلوس اسیدوفیلوس, لاکتوباسیلوس کازئی, پنیر لاکتیکی,
ملخص المقالة :
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.
المصادر:
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· 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.
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· Kialasapthy, K. and Masondolel, L. (2005). Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese. Australian Journal of Dairy Technology, 60: 252-258.
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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.
· Kialasapthy, K. and Masondolel, L. (2005). Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese. Australian Journal of Dairy Technology, 60: 252-258.
· Lankaputhra, W.E.V. and Shah, N.P. (1998). Antimutagenic properties of probiotic bacteria and of organic acids, Mutation Research, 397: 169–182.
· Mehvesh, M. Adil, G., Masoodi, FA. and Mudasir, A. (2016). Himalayan cheese (Kalari / Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. Food Science and Technology, 67: 74-81.
· Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory Evaluation Techniques, (4th edn) CRC Press, Taylor and Francis Group.
· Millet, L., Saubusse, M., Didienne, R., Tessier, L. and Montel, M.C. (2007). Control of Listeria monocytogenes in raw-milk cheeses. International Journal Food Microbiology, 108: 105-114.
· Murat, Y., Barbaros, H.O. and Ferit, A. (2004). Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese. International journal of food sciences and nutrition, 55(1): 53-60.
· Noraini, M.K. and Elmer, H.M. (1990). Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei. Journal of Dairy Science, 73(11): 3068-3076.
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