Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 133-143 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Yazdi M, Sarabi-Jamab M, Pahlevanloo A. Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods. FSCT 2021; 18 (117) :133-143
URL: http://fsct.modares.ac.ir/article-7-51983-en.html
1- Research Institute of Food Science and Technology (RIFST)
2- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST) , m.sarabi@rifst.ac.ir
Abstract:   (1849 Views)
Spoilage of dairy products can be caused by a variety of microorganisms, including bacteria, yeasts and molds. due to production of mycotoxins by some molds in dairy products, it is important to identification of exact causes  mold in order to adopt an appropriate method to prevent such contamination; Therefore, in the present study, 30 samples of contaminated Doogh with signs of spoilage such as swelling, bad smell and bitter taste were collected from a dairy factory during one year. According to the results, molds were observed in only two samples. After purification, 4 isolates were identified based on macroscopic observations, microscopic characteristics and PCR technique. Three isolates were Aspergillus flavus, and one isolate was identified as Penicillium chrysogenum. Due to the ability of the identified species to produce toxins, monitoring the critical points of the Doogh production line in order to process control and prevent secondary contamination in order to achieve a healthy product will be very important.
Full-Text [PDF 635 kb]   (1426 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2021/04/25 | Accepted: 2021/06/7 | Published: 2021/11/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.