جداسازی و شناسایی عوامل میکروبی ایجاد کننده لکه زرد در کالباس مرغ به روش های مبتنی بر کشت و مولکولی

نویسندگان
عاطفه سرادقی توپکانلو 1
فخری شهیدی 2
علی جوادمنش 3
سید علی مرتضوی 2
محمد جواد وریدی 2
سحر روشنک 4
1 . فارغ التحصیل کارشناسی ارشد، علوم وصنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران،
3 استادیار، گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
4 دانشجوی دکتری، علوم وصنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
10.52547/fsct.18.114.1
چکیده
در حال حاضر یکی از مشکلات مربوط به ماندگاری فراورده­های گوشتی، ایجاد لکه زرد ناشی از آلودگی میکروبی در کالباس است. هدف از این پژوهش جداسازی عوامل میکروبی ایجاد کننده لکه زرد از کالباس توسط روش های مبتنی برکشت و مولکولی بوده است. بدین منظور از از نواحی لکه زرد 15 نمونه کالباس مرغ نمونه­برداری و جداسازی انجام شد. در مجموع 44 پرگنه که روی محیط­های کشت ,[1] M17 MRS,[2] YGC [3] و PDB [4] رشد کرده بودند، به کالباس­های برش خورده قبل از بسته بندی تلقیح و پس از بسته بندی و پدیدار شدن لکه زرد در 9 نمونه، جدایه­های مورد نظر با روش­ مبتنی بر کشت و تعیین توالی دو طرفه ناحیه V3 ژن 16S rRNA و نیز ناحیه ITS4 ژن rRNA 18Sشناسایی شدند. نتایج حاصل از روش مبتنی بر کشت و مولکولی، نشان داد که عامل اصلی ایجاد کننده لکه زرد در کالباس مرغ بسته بندی شده تحت خلاء، Enterococcus faecium، Enterococcus faecalis ، Streptococcus faecium و Candida saitoanaبودند. علاوه بر آن یک گونه Enterococcus و یک گونهCandida نیز در حد جنس شناسایی شدند. همچنین بررسی نمونه­های دارای لکه زرد نشان داد که میکروارگانیسم­های عامل لکه زرد، باعث تغییر pH ، شاخص­های رنگی L* ، a* ، b* و سینرسیس در مقایسه با نمونه شاهد می­گردند، اما میزان تغییرات تنها در میزان سینرسیس و a* معنی دار بوده است.


[1] Broth acc to Terzaghi

[2] Yeast Extract Chloramphenicol Agar

[3] De Man Rogasa and Sharpe.

[4] Potato Dextrose Agar
کلیدواژه‌ها
جداسازی
شناسایی
لکه زرد
کالباس
تعیین توالی

موضوعات

عنوان مقاله English

Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods

نویسندگان English

Atefeh Soradeghi Toopkanloo 1
fakhri shahidi 2
Ali Javadmanesh 3
Seyed Ali Mortazavi 2
Mohammad javad Varidi 2
Sahar Roshanak 4
1 MSc, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
2 Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
3 Associate Professor, Department of Animal Sciences, Ferdowsi University of Mashhad, Mashhad, Iran
4 Ph.D. student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran,
چکیده English

One of the problems with the processed meat products shelf life is the formation of yellow spots in sausages. The aim of this study was to isolate and identify the microbial agents causing yellow stain from sausage by molecular- and culture-based methods. For this purpose, 15 samples from yellow spot and separation areas of chicken sausages were sampled. A total of 44 colonies grown on the MRS, M17, YGC, and PDB culture medium were inoculated into pre-packaged cutting sausages to induce the yellow spot. Yellow spots appearance9 samples and they were characterized by both culture-based methods and sequencing of a 350 bp fragment from 16S rRNA V3 region and a 800bp fragment from 18S rRNA ITS4 region. The results of the culture-based and molecular assay showed that the main causes of the yellow spots in the chicken sausage packaged under vacuum were Enterococcus faecium, Enterococcus faecalis, Streptococcus faecium and Candida saitoana. In addition, one species of Enterococcus and one species of Candida were also identified at the genus level. Examination of yellow spotted samples also showed that the microorganisms that cause yellow spotting cause changes in pH, color indices L*, a* and b*, and syneresis compared to the control sample but the rate of change is only in the syneresis quantity and a* was significant.

کلیدواژه‌ها English

Isolation
Identification
Yellow spots
Sausage
Sequencing
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