Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
Lett Appl Microbiol. 2014 May;58(5):466-71. doi: 10.1111/lam.12215. Epub 2014 Feb 6.
Mycobacterium avium subsp. paratuberculosis (Map) is considered as a potential public health threat due to its possible association with Crohn's disease in humans. This study aimed to investigate the survival of Map in ultra-filtered white (UFW) cheese, with special reference to the effect of initial inoculum level, addition of starter culture and salt concentration. Behaviour of Map was monitored during the storage of UFW cheese using F57-quantitative real-time PCR and culture assay. According to the results, higher inoculum level prolongs Map persistence in UFW cheese. Furthermore, the addition of starter culture was found as the main restrictive parameter affecting the survival of Map in UFW cheese. Meanwhile, salt concentration did not accelerate Map inactivation. It was concluded that UFW cheese has potential to support the survival of Map.
This study was conducted to investigate the factors that influence the survival of Mycobacterium avium subsp. paratuberculosis (Map) during the storage period of ultra-filtered white (UFW) cheese which represents a step forward to meet a critical industry need. Results revealed that the addition of starter culture could restrict the persistence of Map, while Map survival was not affected by higher salt concentration. In addition, persistence of Map was found dose-dependent. It was concluded that in UFW cheese, Map could survive the 60 days of storage period.
由于分枝杆菌副结核亚种（Map）可能与人的克罗恩病有关，因此被认为是潜在的公共健康威胁。本研究旨在调查 Map 在超滤白（UFW）奶酪中的存活情况，特别参考初始接种物水平、添加起始培养物和盐浓度的影响。使用 F57-定量实时 PCR 和培养测定法在 UFW 奶酪的储存过程中监测 Map 的行为。结果表明，较高的接种物水平会延长 Map 在 UFW 奶酪中的持续时间。此外，发现起始培养物的添加是影响 Map 在 UFW 奶酪中存活的主要限制因素。同时，盐浓度不会加速 Map 的失活。结论是 UFW 奶酪有可能支持 Map 的存活。
本研究旨在调查影响分枝杆菌副结核亚种（Map）在超滤白（UFW）奶酪储存期间存活的因素，这是朝着满足关键行业需求迈出的一步。结果表明，添加起始培养物可以限制 Map 的持续存在，而较高的盐浓度不会影响 Map 的存活。此外，Map 的存活呈剂量依赖性。结论是在 UFW 奶酪中，Map 可以在 60 天的储存期内存活。
