جداسازی و شناسایی گونه‌‌های انتروکوکوس از پنیرهای تازه و پنیرهای کوزهای شهرستان خوی
محورهای موضوعی : علوم و صنایع غذایی
سامان مهدوی
1
(استادیار گروه میکروبیولوژی، واحد مراغه، دانشگاه آزاد اسلامی، مراغه، ایران)
سعید علیلو
2
(کارشناسی‌ارشد ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، واحد مراغه، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﻲ، مراغه، ایران)
یحیی شفیعی
3
(استادیار گروه علوم و صنایع غذایی، واحد خوی، دانشگاه آزاد اسلامی، خوی، ایران)
کلید واژه: پنیر کوزهای, خوی, انتروکوکوس, پنیر سنتی,
چکیده مقاله :
فرآوری پنیرهای سنتی در ایران از تاریخچه طولانی برخوردار بوده و انواع متفاوتی از پنیر در نواحی مختلف ایران تولید می گردند. در این میان پنیرهای سنتی تازه و کوزه ای با توجه به ویژگی های ارگانولپتیکی مطلوبی که دارند از بازارپسندی بیشتری برخوردارند. هدف از این تحقیق جداسازی و شناسایی گونه های انتروکوکوساز پنیر سنتی تازه و کوزه ای است. تعداد 22 نمونه پنیر کوزه ای و 28 نمونه پنیر تازه به‌صورت تصادفی از روستاهای شهرستان خوی تهیه شد. پس از کشت و انجام آزمایشات بیوشیمیایی گونه های انتروکوکوس جداسازی و شناسایی شدند و شاخص های نمک و pHپنیرها مورد بررسی قرار گرفتند. براساس نتایج، انتروکوکوس فاسیوم از 45/95% (22 نمونه) پنیر کوزه ای و 29/89% (25 نمونه) از نمونه‌های پنیر سنتی تازه جداسازی شدند، در حالی‌که سایر گونه های انتروکوکوس در نمونه‌های پنیر جداسازی نگردید. از نظر آماری ارتباط معنی داری بین pH و نمک پنیر و میزان فراوانی انتروکوکوس‌ها دیده نشد. این نتایج بیانگر وضعیت نامطلوب پنیرهای سنتی تازه و کوزهای شهرستان خوی از نظر آلودگی به انتروکوکوس فاسیوم است.
Iran has a long history in the production of various types of traditional cheese in different areas. Amongst, fresh and pot cheeses are very popular due to their organoleptic properties. The objective of this study was to isolate and identify Enterococcus spp. in traditional fresh and pot cheese. For this reason, 22 pot cheese and 28 fresh cheese samples were obtained randomly from the rural areas of Khoy city. Enterococcus species were isolated and identified by biochemical assays. Moreover, salt content and pH value of the cheese samples were determined. The results showed that 95.45% (21/22) of pot cheese and 89.29% (25/28) of the fresh cheese samples were contaminated with E. faecium, meanwhile the other Enterococcus spp. were not isolated. There was no statistically significant relationship between pH, salt and the occurrence of Enterococcus. It could be concluded that the high occurrence rate of E. faecium indicated an unsatisfactory hygienic condition in traditional fresh and pot cheeses produced in Khoy.
• Bulajic, S. and Mijacevic, Z. (2004). Enterococci in cheese-phenotypization and antibiotic resistance. Acta Agriculturae Slovenica, 84(1): 25–30.
• Cowan, S.T., Steel, K.J., Barrow, G.I. and Feltham, R.K.A. (1993). Cowan and Steel's Manual for the Identification of Medical Bacteria. Cambridge University Press, London, U.K. p. 61.
• Dardir, H.A., Aba-Alkhail, N.A., Abeer, A.A. and Abdel, A. (2011). Safety evaluation of Enterococcal strains isolated from dairy products and clinical samples using RT-PCR. World Journal of Dairy and Food Sciences, 6(2): 234-240.
•Edalatian, M.R., Habibi Najafi, M.B., Mortazavi, S.A., Nasiri, M.R., Basami, M.R., Hashemi, S.M. (2012). Isolation and identification of the indigenous lactic acid bacteria from Lighvan cheese. Iranian Journal of Food Science and Technology, 9(37): 9-22.
• Gelsomino, R., Vancanneyt, M., Cogan, T.M., Condon, S. and Swings, J. (2002). Source of Enterococci in a farmhouse raw-milk cheese. Applied and Environmental Microbiology, 68(7): 3560–3565.
•Ghaderi, M., Azizi, A., Ezzatpanah, H., Hejazi, M.A., Hemmasi, A.H. (2013). Isolation and Identification of Lactic Acid Bacteria in Traditional Pot Cheese. Journal of Agricultural Engineering Research, 14(3): 83-96.
• Giraffa, G. (2002). Enterococci from foods. Federation of European Microbiological Societies Microbiology Reviews, 26: 163-171.
• Jay, J.M. (2005). Modern Food Microbiology. Springer Science, New York, USA, pp. 481-485.
• Jurkovic, D., Krizková, L., Dusinský, R., Belicová, A., Sojka, M., Krajcovic, J. and Ebringer, L. (2006). Identification and characterization of enterococci from bryndza cheese. Letters in Applied Microbiology, 42: 553–559.
• Lues, J., Venter, P. and Van Der Westhuizen, H. (2003). Enumeration of potential microbiological hazards in milk from a marginal urban settlement in central South Africa. Food Microbiology, 20(3): 321-326.
•Majedi, M. (1997). Methods of chemical test in food. Nashre Danesh Institute, Tehran, Iran. Mansuri Najand, L. and Ghanbarpour, R. (2006). A study on enteropathogenic Escherichia coli isolated from domestic Iranian soft cheese. Veterinarski Arhiv, 76 (6): 531-536.
•Moradi-Khatoonabadi, Zh., Maghsoudlou, Y., Ezzatpanah, H., Khomeiri, M., Aminafshar, M. (2014). Occurrence of Bacillus cereus in raw milk receiving from UF-Feta Cheese Plants. Iranian Journal of Health and Environment, 6(4): 545-557.
• Morandi, S., Brasca, M., Andrighetto, C., Lombardi, A. and Lodi, R. (2006). Technological and molecular characterization of enterococci isolated from north-west Italian dairy products. International Dairy Journal, 16: 867-875.
• Moussaoui Pour, F., Borazjani, M. and Hessami Rad, R. (2009). The effect on the production and storage of dry matter, fat and fatty acids in pot cheese West Azarbaijan. Journal of Animal Science, 3: 55-49.
• Navid-Ghasemizad ,S., Hesari, J., Saris, P. and Nahaei, M.R. (2009). Isolation of lactic acid bacteria from Lighvan cheese, a semi-hard cheese made from raw sheep milk in Iran. International Journal of Dairy Technology, 62: 260-264.
• Nieto-Arribas, P., Seseña, S., Poveda, J.M., Chicón, R., Cabezas, L. and Palop, L. (2011). Enterococcus populations in artisanal manchego cheese: biodiversity, technological and safety aspects. Food Microbiology, 28: 891-899.
• Ogier, J.C. and Serror, P. (2007). The Enterococcus genus. International Journal of Food Microbiology, 2: 1-11.
• Pesavento, G., Calonico, C., Ducci, B., Magnanini, A. and Lo Nostro, A. (2014). Prevalence and antibiotic resistance of Enterococcusspp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat. Food Microbiology, 41: 1-7.
•Saderi Oskui, H., Tavakkolii, A. (2011). The ratio of fecal coliform to fecal streptococci traditional ice cream marketed in Tabriz. Journal of Food Hygiene, 1(1): 37-41.
• Sarantinopoulos, P., Leroy, F., Leontopoulou, E., Georgalaki, M.D., Kalantzopoulos, G., Tsakalidou, E. and De Vuyst, L., et al. (2002). Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making. International Journal of Food Microbiology, 72: 125-136.
• Serio, A., Paparella, A., Chaves-Lopez, C., Corsette, A. and Suzzi, G. (2007). Enterococcus populations in pecorino abruzzese cheese: biodiversity and safety aspects. Journal of Food Protection, 70(7): 1561-1568.
• Suzzi, G., Caruso, M., Gardini, F., Lombardi, A., Vannini, L., Guerzoni, M.E., Andrighetto, C. and Lanorte, M.T. (2000). Asurvey of the enterococci isolated from an artisanal Italian goat’s cheese (Semicottocaprino). Journal of Applied Microbiology, 89: 267-274
_||_• Bulajic, S. and Mijacevic, Z. (2004). Enterococci in cheese-phenotypization and antibiotic resistance. Acta Agriculturae Slovenica, 84(1): 25–30.
• Cowan, S.T., Steel, K.J., Barrow, G.I. and Feltham, R.K.A. (1993). Cowan and Steel's Manual for the Identification of Medical Bacteria. Cambridge University Press, London, U.K. p. 61.
• Dardir, H.A., Aba-Alkhail, N.A., Abeer, A.A. and Abdel, A. (2011). Safety evaluation of Enterococcal strains isolated from dairy products and clinical samples using RT-PCR. World Journal of Dairy and Food Sciences, 6(2): 234-240.
•Edalatian, M.R., Habibi Najafi, M.B., Mortazavi, S.A., Nasiri, M.R., Basami, M.R., Hashemi, S.M. (2012). Isolation and identification of the indigenous lactic acid bacteria from Lighvan cheese. Iranian Journal of Food Science and Technology, 9(37): 9-22.
• Gelsomino, R., Vancanneyt, M., Cogan, T.M., Condon, S. and Swings, J. (2002). Source of Enterococci in a farmhouse raw-milk cheese. Applied and Environmental Microbiology, 68(7): 3560–3565.
•Ghaderi, M., Azizi, A., Ezzatpanah, H., Hejazi, M.A., Hemmasi, A.H. (2013). Isolation and Identification of Lactic Acid Bacteria in Traditional Pot Cheese. Journal of Agricultural Engineering Research, 14(3): 83-96.
• Giraffa, G. (2002). Enterococci from foods. Federation of European Microbiological Societies Microbiology Reviews, 26: 163-171.
• Jay, J.M. (2005). Modern Food Microbiology. Springer Science, New York, USA, pp. 481-485.
• Jurkovic, D., Krizková, L., Dusinský, R., Belicová, A., Sojka, M., Krajcovic, J. and Ebringer, L. (2006). Identification and characterization of enterococci from bryndza cheese. Letters in Applied Microbiology, 42: 553–559.
• Lues, J., Venter, P. and Van Der Westhuizen, H. (2003). Enumeration of potential microbiological hazards in milk from a marginal urban settlement in central South Africa. Food Microbiology, 20(3): 321-326.
•Majedi, M. (1997). Methods of chemical test in food. Nashre Danesh Institute, Tehran, Iran. Mansuri Najand, L. and Ghanbarpour, R. (2006). A study on enteropathogenic Escherichia coli isolated from domestic Iranian soft cheese. Veterinarski Arhiv, 76 (6): 531-536.
•Moradi-Khatoonabadi, Zh., Maghsoudlou, Y., Ezzatpanah, H., Khomeiri, M., Aminafshar, M. (2014). Occurrence of Bacillus cereus in raw milk receiving from UF-Feta Cheese Plants. Iranian Journal of Health and Environment, 6(4): 545-557.
• Morandi, S., Brasca, M., Andrighetto, C., Lombardi, A. and Lodi, R. (2006). Technological and molecular characterization of enterococci isolated from north-west Italian dairy products. International Dairy Journal, 16: 867-875.
• Moussaoui Pour, F., Borazjani, M. and Hessami Rad, R. (2009). The effect on the production and storage of dry matter, fat and fatty acids in pot cheese West Azarbaijan. Journal of Animal Science, 3: 55-49.
• Navid-Ghasemizad ,S., Hesari, J., Saris, P. and Nahaei, M.R. (2009). Isolation of lactic acid bacteria from Lighvan cheese, a semi-hard cheese made from raw sheep milk in Iran. International Journal of Dairy Technology, 62: 260-264.
• Nieto-Arribas, P., Seseña, S., Poveda, J.M., Chicón, R., Cabezas, L. and Palop, L. (2011). Enterococcus populations in artisanal manchego cheese: biodiversity, technological and safety aspects. Food Microbiology, 28: 891-899.
• Ogier, J.C. and Serror, P. (2007). The Enterococcus genus. International Journal of Food Microbiology, 2: 1-11.
• Pesavento, G., Calonico, C., Ducci, B., Magnanini, A. and Lo Nostro, A. (2014). Prevalence and antibiotic resistance of Enterococcusspp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat. Food Microbiology, 41: 1-7.
•Saderi Oskui, H., Tavakkolii, A. (2011). The ratio of fecal coliform to fecal streptococci traditional ice cream marketed in Tabriz. Journal of Food Hygiene, 1(1): 37-41.
• Sarantinopoulos, P., Leroy, F., Leontopoulou, E., Georgalaki, M.D., Kalantzopoulos, G., Tsakalidou, E. and De Vuyst, L., et al. (2002). Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making. International Journal of Food Microbiology, 72: 125-136.
• Serio, A., Paparella, A., Chaves-Lopez, C., Corsette, A. and Suzzi, G. (2007). Enterococcus populations in pecorino abruzzese cheese: biodiversity and safety aspects. Journal of Food Protection, 70(7): 1561-1568.
• Suzzi, G., Caruso, M., Gardini, F., Lombardi, A., Vannini, L., Guerzoni, M.E., Andrighetto, C. and Lanorte, M.T. (2000). Asurvey of the enterococci isolated from an artisanal Italian goat’s cheese (Semicottocaprino). Journal of Applied Microbiology, 89: 267-274
