تاثیر تلقیح Lactobacillus casei، به عنوان یک نگهدارنده زیستی بر کیفیت میکروبی و شیمیایی فرآورده دودی ماهی سفید

چکیده
چکیده

هدف از این مطالعه بررسی نحوه استفاده از نگهدارنده های زیستی در فراورده ماهی سفید دودی بود. از اینرو از باکتری Lactobacillus casei ( که قبلا در بازدارندگی از رشد Listeria monocytogenes نتایج مثبتی را نشان داده بود) برای بررسی اثرات آن بر خصوصیات میکروبی و شیمیایی ماهی سفید دودی در طی نگهداری در درجه حرارت های 4 و 20 درجه سانتیگراد استفاده شد. بدین منظور پس از تهیه ماهیان دودی، قطعات گوشت با cfu/g 104 از سویه Lactobacillus casei تلقیح و به مدت 40 روز در درجه حرارت های 4 و 20 درجه سانتیگراد قرار داده شد (10 روز 4 درجه سانتیگراد، 30 روز 20 درجه سانتیگراد). آزمون های میکروبی (TVC، LAB، EBC، L. monocytogenes) و شیمیایی (TVN و pH) با فاصله زمانی 10 روز بر روی نمونه های تلقیح شده و نمونه های کنترل انجام شد. نتایج نشان داد که سویهAP 8 Lactobacillus casei کاندیدای مناسبی برای مطالعه در زمینه استفاده از نگه دارنده های زیستی در ماهی سفید دودی می باشد. این سویه قادر به رشد در فرآورده به شکل وسیعی می باشد و تلقیح آن تغییر معناداری در خصوصیات شیمیایی و میکروبی فرآورده ماهی سفید دودی در طول دوره نگهداری ایجاد نکرد.
کلیدواژه‌ها

عنوان مقاله English

The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roach

چکیده English

The aim of this study was to develop a biopreservation strategy for cold-smoked Caspian roach by the use of Lactobacillus casei previously selected for their capability to inhibit the growth of Listeria monocytogenes in this product. An application on commercial smoked Caspian roach was tested by spraying L. casei (104 CFU g-1) on slices smoked Caspian roach. Microbial and chemical characteristics were each ten days compared to a control during forty days of storage. No significant differences were showed in microbiological and chemical characteristics of inoculated slices with L. casei. The strain L. casei inoculated in SCR in a biopreservation goal exhibits some interesting properties: it is able to grow at high level without giving major quality changes in the product. In conclusion, biopreservation of SCR using lactic acid bacteria such as L. casei is a promising way to inhibit the growth of pathogenic bacteria such as L. monocytogenes with low effect on the quality of the product.

کلیدواژه‌ها English

Lactobacillus casei
Listeria monocytogenes
Smoked Caspian roach
Biopreservation
lactic acid bacteria
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