مطالعه مقایسه‌ای خاصیت ضدمیکروبی نایسین و ناتامایسین در سفیده تخم‌مرغ مایع پاستوریزه و افزایش زمان ماندگاری آن
محورهای موضوعی :
بهداشت مواد غذایی
الهام یغما
1
(
دانش‌آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه تبریز، تبریز، ایران.
)
محمد علی تربتی
2
(
داﻧﺸﯿﺎر گروه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬایی، داﻧﺸکده ﺗﻐﺬﯾﻪ و ﻋﻠﻮم ﻏﺬایی، داﻧﺸگاه ﻋﻠﻮم پزﺷکی و ﺧﺪﻣﺎت ﺑﻬﺪاﺷتی-درﻣﺎنی ﺗﺒﺮﯾﺰ، ﺗﺒﺮﯾﺰ، اﯾﺮان.
)
افشین جوادی
3
(
استاد گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، ، دانشگاه آزاد اسلامی، تبریز، ایران؛ مرکز تحقیقات ارتقاء سلامت، علوم پزشکی تبریز ، دانشگاه آزاد اسلامی، تبریز، ایران.
)
تاریخ دریافت : 1402/09/14
تاریخ پذیرش : 1402/10/27
تاریخ انتشار : 1402/07/01
کلید واژه:
زمان ماندگاری,
نایسین,
ضدمیکروبی,
ناتامایسین,
سفیده تخم‌مرغ مایع پاستوریزه,
چکیده مقاله :
هدف مطالعه حاضر مقایسه خاصیت ضدمیکروبی نایسین و ناتامایسین در سفیده تخم‌مرغ مایع پاستوریزه می باشد. برای این منظور ابتدا تخم‌مرغ‌ها پس از شکسته شدن و انجام عملیاتی همچون فیلتراسیون و هموژناسیون، مایع سفیده تخم‌مرغ به داخل مخازن جهت انجام پاستوریزاسیون در دمای 56 تا 57 درجه سلسیوس به مدت 10 دقیقه و با دبی m3/s1800 هدایت می‌شود و بعد از اتمام پاستوریزاسیون به داخل مخزن بسته‌بندی جهت مخلوط با محلول‌های 08/0 و 1/0 درصدی نایسین و ناتامایسین انتقال می‌یابد. سپس آزمون‌های میکروبی در زمان‌های نگهداری صفر، هفت، چهارده و سی روز بررسی شدند. بر اساس نتایج هر دو نگهدارنده طبیعی نایسین و ناتامایسین از نظر شمارش‌کلی، کلی‌فرم و کپک و مخمر در سطح احتمال 5 درصد اختلاف معنی‌داری با بقیه نمونه‌ها دارند. در شمارش کلی نمونه حاوی نایسین 1/0 % روز هفتم نگهداری با log CFU/g 71/1 کمترین شمارش‌کلی و نمونه شاهد روز سی‌ام با log CFU/g 49/4 بیشترین میزان شمارش را دارد. در مورد ناتامایسین نیز نمونه‌های 1/0 % روز هفتم و 08/0 % روز هفتم هر دو به ترتیب با log CFU/g 63/2 و log CFU/g 67/2 کمترین و نمونه کنترل روز سی‌ام نیز با log CFU/g 5/4 بیشترین میزان شمارش‌کلی را دارد. در آزمون‌های کلی‌فرم، کپک و مخمر، اشریشیاکولای، استافیلوکوکوس‌آرئوس و سالمونلا نیز در تمامی نمونه‌های حاوی نایسین و ناتامایسین رشد هیچ میکروارگانیسمی دیده نشد. میزان شدت کاهش شمارش‌کلی در نمونه‌های نایسین نسبت به ناتامایسین بیشتر است و با گذشت زمان، خاصیت ضدمیکروبی خود را بیشتر نشان داده است.
چکیده انگلیسی:
This study aims to compare the antimicrobial properties of nisin and natamycin in pasteurized liquid egg whites. After breaking and processing the eggs and performing operations such as filtration and homogenization, the egg white liquid undergoes pasteurization at 56-57 °C for 10 minutes with a flow rate of 1800 m3/s. Following pasteurization, the liquid is mixed with 0.08% and 0.1% solutions of nisin and natamycin in packaging tanks. Microbial tests are conducted at 0, 7, 14, and 30 days of storage. Based on the results, the antimicrobial effect of both natural preservatives nisin and natamycin in the microbial tests of total count, coliform, mold, and yeast have a significant difference at the probability level of 5%. In the total count test, 0.1% nisin on the seventh day exhibits the lowest total count (1.71 log CFU/gr), while the control sample on the 30th day shows the highest (4/49 log CFU/gr). For natamycin, 0.1% on the seventh day and 0.08% on the seventh day have the lowest counts (2.63 log CFU/gr and 2.67 log CFU/gr) respectively, and the control sample on the 30th day has the highest (4.5 log CFU/gr). No microorganism growth is observed in samples containing nisin and natamycin for coliform, mold, yeast, Escherichia coli, Staphylococcus aureus, and salmonella tests. Nisin demonstrates a more intense reduction in total count compared to natamycin, indicating superior antimicrobial properties and increased shelf life over time.
منابع و مأخذ:
Arauza, L., Jozalaa, A., Mazzolab, P. and Penna, T. (2009). Nisin biotechnological production and application. Trends in Food Science and Technology, 20(2009): 146-154.
Ariyapitipun, , Mustapha, A. and Clarke, A.D. (2000). Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid and nisin. Journal of Food Protection, 63(1):131–136.
Avery, S.M. and Buncic, S. (1997). Antilisterial effects of a sorbate-nisin combination in vitro and on packaged beef at refrigeration temperature. Journal Food Protection, 60(9): 1075–1080.
Bodaszewska-Lubas, M., Brzychczy-Wloch, M., Gosiewski, T. and Heczko, P.B. (2012). Antibacterial Activity of Selected Standard Strains of Lactic Acid Bacteria Producing Bacteriocins – Pilot Study. Postepy Hig Med Dosw (online), 66: 787-794.
Buncic, S., Fitzgerald, C.M., Bell, R.G. and Hudson, J.A. (1995). Individual and combined listericidal effects of sodium lactate, potassium sorbate, nisin and curing salts at refrigeration temperature. Journal of Food Safety, 15(3): 247–264.
Cegielska-Radziejewska, R., Lesnierowski, G., and Kijowski, J. (2008). Properties and application of egg white lysozyme and its modified preparations- A review. Food Nutrition and Science, 58(10): 5-10.
Davies, E., Bevis, H. and Delves-Broughton, J. (1997). The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes. Letters in Applied Microbiology, 24(5): 343–346.
Duchateau, A.L.L and van Scheppingen, W.B. (2018). Stability study of a nisin/natamycin blend by LC-MS, Food Chemistry, 46(18): 1-15.
Geornaras, L., Belk, K.E., Scanga, J.A., Kendall, P.A., Smith, G.C. and Sofos, J.N. (2005). Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10°C. Journal of Food Protection, 68(5): 991–998.
Jafari, M. and Elhami Rad, A. (2000). The role of bacteriocins as natural preservatives in milk and its products, National conference of new achievements in the food industry and healthy nutrition. [In Persian]
Janes, M.E. (2012). Control of Listeria monocytogenes on the surface of refrigerated, ready-to-eat chicken coated with edible zein film coatings containing nisin and/or calcium propionate. Journal of Food Science, 67(7): 2754–2757.
Javan Yar, A. and Sohrabi, F. (2012). Niacin as a food preservative, National conference of new achievements in food industry and healthy nutrition. [In Persian]
Jung, D.S., Bodyfelt, F.W. and Daeschel, M.A. (1992). Influence of fat and emulsifiers on the efficacy of nisin in inhibiting Listeria monocytogenes in fluid milk. Journal of Dairy Science, 75(2): 387–393.
Knight, P., Bartlett, F.M., McKellar, R.C. and Harris, L.J. (1999). Nisin reduces the thermal resistance of Listeria monocytogenes Scott A in liquid whole egg. Journal of Food Protection, 62(9): 999–1003.
Lungu, B. and Johnson, M.G., (2005). Fate of Listeria monocytogenes inoculated onto the surface of model turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4°C. Journal of Food Protection, 68(4): 855–859.
Mirhosseini, M., Nahvi, E., Emtiazi, G. and Tavasolli, M. (2018). Investigating the diversity of bacteriocin-producing lactic acid cocci in some unpasteurized dairy samples. Iran biology magazine. No: 23, pp: 808-815. [In Persian]
Misaghi, A. and Basti, A.A. (2007). Effect of Zataria multiflora Boiss. Essential oil and nisin on Bacillus cereus ATCC 11778. Food control; 18 (9): 1043 - 9.
Pearson, L. J., and Marth, E. H. (1990). Behavior of Listeria monocytogenes in the presence of cocoa, carrageenan and sugar in a milk medium incubated with and without agitation. Food Protection, 53(1): 30–37.
Perez, R., Zendo, T. and Sonomoto, K. (2014). Novel bacteriocins from lactic acid bacteria (LAB) various structures and applications. Microbial Cell Factories,13(1): 3-16.
Pina-Pérez, M. C., Silva-Angulo, A. B., Rodrigo, D., and Martínez-López, A. (2009). Synergistic effect of pulsed electric fields and cocoa OX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk. International Food Microbiology, 130(3): 196–3204.
Qashunizadeh, H.A., Mehsti, P. and Shaabani, S. (2014). Investigating the antibacterial effects of nisin on Staphylococcus aureus bacteria in minced sheep meat stored in a refrigerator. Microbiology Foods, 4: 69-77. [In Persian]
Ruiz, A., Williams, S.K., Djeri, N., Hinton, A. and Rodrick, G.E. (2009). Nisin, rosemary, and ethylenediaminetetraacetic acid affect the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at 4°C for sixty-three days. Poultry Science, 88(8): 1765–1772.
Samelis, J., Bedie, G.K., Sofos, J.N., Belk, K.E., Scanga, J.A. and Smith, G.C. (2005). Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages. LWT - Food Science and Technology, 38(1): 21–28.
Saxelin, M., Corpela, R., and MaryaMakinen, A. (2003). Functional dairy product. Dairy Processing, 229–260.
Soomro, A.H., Masud, T. and Anwaar, K. (2012). Role of Lactic Acid Bacteria (LAB) in Food Preservation and Human Health. Pakistan Journal of Nutrition, 1(1): 20-24.
Shrestha, S., , Erdmann, J.J., Riemann, M., Kroeger, K., Juneja, V.K. and Brown, T. (2023). Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes, Journal of Food Protection, 86: 100081.
Shi, C., Zhang, X., Zhao, X., Meng, R., Liu, Z., Chen, X. and Guo, N. (2016). Synergistic interactions of nisin in combination with cinnamaldehyde against Staphylococcus aureus in pasteurized milk. Food Control, 71(2017): 10-16.
Stark, J. (2003). Natamycin: an effective fungicide for food and beverages, pp: 82-97
Tavakli, M. (2019). Bacteriocins are safe antimicrobial compounds. In: The first national seminar on food security, Sawad Koh 28-29 May. [In Persian]
Ture, H., Erog, E., Soyer, F. and Zen, B.O. (2008). Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii, International Journal of Food Science and Technology, 43: 2026–2032
Ukuku, D.O., Bari, M.L., Kawamoto, S. and Isshikim, K. (2005). Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces. International Journal of Food Microbiology, 104(2): 225–233.
S. Department of Agriculture, Food Safety and Inspection Service (2021). Safe and suitable ingredients used in the production of meat, poultry, and egg production. Retrieved from https://www.fsis.usda.gov/policy/fsis-directives/7120.1. Accessed October 24, 2022.
Zendo, T. (2013). Screening and characterization of novel bacteriocins from lactic acid bacteria. Bioscience, Biotechnology, and Biochemistry, 77(5): 893-899.
Zhang, S. and Mustapha, A. (1999). Reduction of listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuum-packaged fresh beef treated with nisin or nisin combined with EDTA. Journal of Food Protection, 62(10): 1123–1127.
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Arauza, L., Jozalaa, A., Mazzolab, P. and Penna, T. (2009). Nisin biotechnological production and application. Trends in Food Science and Technology, 20(2009): 146-154.
Ariyapitipun, , Mustapha, A. and Clarke, A.D. (2000). Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid and nisin. Journal of Food Protection, 63(1):131–136.
Avery, S.M. and Buncic, S. (1997). Antilisterial effects of a sorbate-nisin combination in vitro and on packaged beef at refrigeration temperature. Journal Food Protection, 60(9): 1075–1080.
Bodaszewska-Lubas, M., Brzychczy-Wloch, M., Gosiewski, T. and Heczko, P.B. (2012). Antibacterial Activity of Selected Standard Strains of Lactic Acid Bacteria Producing Bacteriocins – Pilot Study. Postepy Hig Med Dosw (online), 66: 787-794.
Buncic, S., Fitzgerald, C.M., Bell, R.G. and Hudson, J.A. (1995). Individual and combined listericidal effects of sodium lactate, potassium sorbate, nisin and curing salts at refrigeration temperature. Journal of Food Safety, 15(3): 247–264.
Cegielska-Radziejewska, R., Lesnierowski, G., and Kijowski, J. (2008). Properties and application of egg white lysozyme and its modified preparations- A review. Food Nutrition and Science, 58(10): 5-10.
Davies, E., Bevis, H. and Delves-Broughton, J. (1997). The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes. Letters in Applied Microbiology, 24(5): 343–346.
Duchateau, A.L.L and van Scheppingen, W.B. (2018). Stability study of a nisin/natamycin blend by LC-MS, Food Chemistry, 46(18): 1-15.
Geornaras, L., Belk, K.E., Scanga, J.A., Kendall, P.A., Smith, G.C. and Sofos, J.N. (2005). Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10°C. Journal of Food Protection, 68(5): 991–998.
Jafari, M. and Elhami Rad, A. (2000). The role of bacteriocins as natural preservatives in milk and its products, National conference of new achievements in the food industry and healthy nutrition. [In Persian]
Janes, M.E. (2012). Control of Listeria monocytogenes on the surface of refrigerated, ready-to-eat chicken coated with edible zein film coatings containing nisin and/or calcium propionate. Journal of Food Science, 67(7): 2754–2757.
Javan Yar, A. and Sohrabi, F. (2012). Niacin as a food preservative, National conference of new achievements in food industry and healthy nutrition. [In Persian]
Jung, D.S., Bodyfelt, F.W. and Daeschel, M.A. (1992). Influence of fat and emulsifiers on the efficacy of nisin in inhibiting Listeria monocytogenes in fluid milk. Journal of Dairy Science, 75(2): 387–393.
Knight, P., Bartlett, F.M., McKellar, R.C. and Harris, L.J. (1999). Nisin reduces the thermal resistance of Listeria monocytogenes Scott A in liquid whole egg. Journal of Food Protection, 62(9): 999–1003.
Lungu, B. and Johnson, M.G., (2005). Fate of Listeria monocytogenes inoculated onto the surface of model turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4°C. Journal of Food Protection, 68(4): 855–859.
Mirhosseini, M., Nahvi, E., Emtiazi, G. and Tavasolli, M. (2018). Investigating the diversity of bacteriocin-producing lactic acid cocci in some unpasteurized dairy samples. Iran biology magazine. No: 23, pp: 808-815. [In Persian]
Misaghi, A. and Basti, A.A. (2007). Effect of Zataria multiflora Boiss. Essential oil and nisin on Bacillus cereus ATCC 11778. Food control; 18 (9): 1043 - 9.
Pearson, L. J., and Marth, E. H. (1990). Behavior of Listeria monocytogenes in the presence of cocoa, carrageenan and sugar in a milk medium incubated with and without agitation. Food Protection, 53(1): 30–37.
Perez, R., Zendo, T. and Sonomoto, K. (2014). Novel bacteriocins from lactic acid bacteria (LAB) various structures and applications. Microbial Cell Factories,13(1): 3-16.
Pina-Pérez, M. C., Silva-Angulo, A. B., Rodrigo, D., and Martínez-López, A. (2009). Synergistic effect of pulsed electric fields and cocoa OX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk. International Food Microbiology, 130(3): 196–3204.
Qashunizadeh, H.A., Mehsti, P. and Shaabani, S. (2014). Investigating the antibacterial effects of nisin on Staphylococcus aureus bacteria in minced sheep meat stored in a refrigerator. Microbiology Foods, 4: 69-77. [In Persian]
Ruiz, A., Williams, S.K., Djeri, N., Hinton, A. and Rodrick, G.E. (2009). Nisin, rosemary, and ethylenediaminetetraacetic acid affect the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at 4°C for sixty-three days. Poultry Science, 88(8): 1765–1772.
Samelis, J., Bedie, G.K., Sofos, J.N., Belk, K.E., Scanga, J.A. and Smith, G.C. (2005). Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages. LWT - Food Science and Technology, 38(1): 21–28.
Saxelin, M., Corpela, R., and MaryaMakinen, A. (2003). Functional dairy product. Dairy Processing, 229–260.
Soomro, A.H., Masud, T. and Anwaar, K. (2012). Role of Lactic Acid Bacteria (LAB) in Food Preservation and Human Health. Pakistan Journal of Nutrition, 1(1): 20-24.
Shrestha, S., , Erdmann, J.J., Riemann, M., Kroeger, K., Juneja, V.K. and Brown, T. (2023). Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes, Journal of Food Protection, 86: 100081.
Shi, C., Zhang, X., Zhao, X., Meng, R., Liu, Z., Chen, X. and Guo, N. (2016). Synergistic interactions of nisin in combination with cinnamaldehyde against Staphylococcus aureus in pasteurized milk. Food Control, 71(2017): 10-16.
Stark, J. (2003). Natamycin: an effective fungicide for food and beverages, pp: 82-97
Tavakli, M. (2019). Bacteriocins are safe antimicrobial compounds. In: The first national seminar on food security, Sawad Koh 28-29 May. [In Persian]
Ture, H., Erog, E., Soyer, F. and Zen, B.O. (2008). Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii, International Journal of Food Science and Technology, 43: 2026–2032
Ukuku, D.O., Bari, M.L., Kawamoto, S. and Isshikim, K. (2005). Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces. International Journal of Food Microbiology, 104(2): 225–233.
S. Department of Agriculture, Food Safety and Inspection Service (2021). Safe and suitable ingredients used in the production of meat, poultry, and egg production. Retrieved from https://www.fsis.usda.gov/policy/fsis-directives/7120.1. Accessed October 24, 2022.
Zendo, T. (2013). Screening and characterization of novel bacteriocins from lactic acid bacteria. Bioscience, Biotechnology, and Biochemistry, 77(5): 893-899.
Zhang, S. and Mustapha, A. (1999). Reduction of listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuum-packaged fresh beef treated with nisin or nisin combined with EDTA. Journal of Food Protection, 62(10): 1123–1127.
