List of Articles traditional Dairy products

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  1 - Contamination rate, antibiotic susceptibility profile, biofilm formation and presence of TSST-1 gene in Staphylococcus aureus isolates
  K. Ebrahimzadeh S. Hanifian
  This study aimed to investigate the prevalence of Staphylococcus aureus in raw milk and traditional dairy products of West-Azerbaijan Province and also to evaluate the presence of TSST-1 virulence gene, antibiotic resistance and biofilm formation of the isolates. Using More

  This study aimed to investigate the prevalence of Staphylococcus aureus in raw milk and traditional dairy products of West-Azerbaijan Province and also to evaluate the presence of TSST-1 virulence gene, antibiotic resistance and biofilm formation of the isolates. Using stratified random method, a total of 80 raw milk and traditional dairy products (including traditional cheese, cream and curd) together with 20 nasal swab samples of the dairy products’ manufacturers were collected. S. aureus strains were isolated and identified by conventional culture methods. Afterwards, the isolates were subjected to PCR analysis to detect the presence of TSST-1 gene. According to the findings, 35% of the samples were contaminated by S. aureus. Moreover TSST-1 gene was recognized in 1 cheese and 2 swab samples. Antibiotic resistance profile revealed that most of S. aureus isolates were resistant towards vancomycin, penicillin, and methicillin and sensitive towards co-trimoxazole, gentamicin, rifampin, oxacillin, and cephalothin. Moreover, 2.85%, 17.15%, and 80% of the isolates were capable to form high, moderate and low amounts of biofilm. High occurrence of S. aureus in milk and dairy products which harbor TSST-1 virulence gene, and the strains that demonstrated resistant to several antibiotics and capable of biofilm formation, could be considered a health threat to the consumers of these products.   Manuscript profile
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  2 - Evalution of probiotic potential of enterococci isolated from traditionadairy product
  بهبود Jafari A.R Monadi علی Rezaei سیامک Alizadeh CH Ahmadizadeh ابوالفضل Barzegari مهرداد Pashazadeh حامد Jafarzadeh
  Enterococci have important role in the dairy industry. Also some of enterococcies with dairy origin have been reported as probiotics. The aim of this study is isolate and identify enterococcies from traditional dairy products of Meshkinshahr and Moghan(Ardabil) regions More

  Enterococci have important role in the dairy industry. Also some of enterococcies with dairy origin have been reported as probiotics. The aim of this study is isolate and identify enterococcies from traditional dairy products of Meshkinshahr and Moghan(Ardabil) regions and evaluate the potential probiotic of them. In the presence of phosphate saline buffer (PH equal to 5/2) 26 acid resistant isolates and in the presence of  bile salts, 10 resistant isolates, 7 isolates with high tolerance, 6 isolates with poor tolerance and 3 susceptible isolates were identified. Biochemical identification showed isolates belonging to species of E.avium, E.faecium, E.durans and E.faecalis. Also antagonistic activity was investigated with well diffusion method showed that isolates with inhibitory ability against Escherichia coli are Yersinia enterocolitica and Listeria innocua. Susceptibility study to various antibiotics showed that all strains were susceptible to vancomycin and chloramphenicol. Also all of them were resistant to solfamethacsazol. The results indicate that traditional dairy products of these regions are important source for organisms with probiotic properties. Manuscript profile
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  3 - Isolation and Screening of Exopolysaccharide Producing bacteria from traditional dairy products in Kerman province and Molecular identification of them
  Zahra Khodae Jalalabadi Shahla Soltani Nezhad
  Exopolysaccharides produced by lactic acid bacteria play an important role in the improvement of sensory and textural properties of fermented dairy products. The aim of this study was to isolate and molecular identify of exopolysaccharide-producing bacteria from traditi More

  Exopolysaccharides produced by lactic acid bacteria play an important role in the improvement of sensory and textural properties of fermented dairy products. The aim of this study was to isolate and molecular identify of exopolysaccharide-producing bacteria from traditional dairy products in Kerman province. The traditional dairy product samples were collected aseptically and then cultured directly in MRS agar media. After purification, examining microscopic and macroscopic properties and performing biochemical tests, 20 strains were selected and production of EPS was measured with phenol/sulfuric acid method. The results were compared with the glucose standard curve and the amounts of production were determined. The EPS production pattern were compared with the growth pattern of the bacteria and the effects of the temperature and pH on the production of EPS were investigated. Finally, M-2 and M-26 were chosen as the top strains and identified by molecular method. Then the produced EPS was extracted and antimicrobial activity was investigated with Agar diffusion method. the results showed that the 20 isolates produced two kinds of EPS. Two isolates including M-2 and M-26 had the maximum amount of production belonged to Leuconostoc mesenteroides and Enterococcus faecium respectively. The production of the EPS in the PH 6.5-8 under the temperature 25-42˚C were investigated and the results showed that the maximum amount of production was at the 37˚C and pH=7.5 in the end of logarithmic growth. The results of this study indicate EPS production is possible by traditional dairy products of Kerman province. Manuscript profile