Mahmoudi Razzaqh, Tajik Hossein, Ehsani Ali, Zare Payman
Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran;
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran;
Vet Res Forum. 2012 Summer;3(3):193-7.
Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and survival) of Listeria monocytogenes and Lactobacillus acidophilus in various stages of production, ripening and storage of Iranian white cheese. Changes in pH values at different stages of cheese ripening, along with changes in organoleptic properties of cheese were also assessed. Compared to other treatments, in the treatment of cheese with probiotic agent without starter, the most significant decrease in Listeria monocytogenes count at the end of ripening stage was observed (3.16 Log per gram cheese compared with the control group) (p < 0.05). Survival of probiotic bacteria in control samples of cheese were significantly higher when compared to cheese sample contaminated with Listeria (p < 0.05). White probiotic cheese with starter had the highest of sensory acceptability (p < 0.05). Listeria Monocytogenes count decreased during ripening period of probiotic white cheese but the bacteria survived in probiotic white cheese. Lactobacillus acidophilus count decreased during ripening period of white cheese but it did not lower to less than 10(6) CFU per g at the end of ripening and storage periods.
食源性疾病发病率的上升及其社会和经济后果促使人们开展广泛研究，以生产更安全的食品并开发新型抗菌剂；其中，广泛使用益生菌和细菌素作为生物添加剂具有重要意义。本研究的目的是评估伊朗白奶酪在生产、成熟和储存的各个阶段，单核细胞增生李斯特菌和嗜酸乳杆菌之间的相互作用（生长行为和存活情况）。同时还评估了奶酪成熟不同阶段的pH值变化以及奶酪感官特性的变化。与其他处理相比，在不使用发酵剂而使用益生菌剂处理奶酪时，在成熟阶段结束时观察到单核细胞增生李斯特菌数量的下降最为显著（每克奶酪为3.16个对数，与对照组相比）（p < 0.05）。与受李斯特菌污染的奶酪样品相比，奶酪对照样品中益生菌的存活率显著更高（p < 0.05）。添加发酵剂的益生菌白奶酪具有最高的感官可接受性（p < 0.05）。在益生菌白奶酪的成熟期间，单核细胞增生李斯特菌数量减少，但该细菌在益生菌白奶酪中存活下来。嗜酸乳杆菌数量在白奶酪成熟期间减少，但在成熟和储存期结束时并未降至每克低于10⁶CFU。
