جداسازی و شناسایی کپک های مولد فساد در دوغ ایرانی بر پایه روش های مورفولوژیکی و مولکولی

نویسندگان
مژگان یزدی 1
محبوبه سرابی جماب 2
ابوالفضل پهلوانلو 3
1 دانشجوی دکتری، گروه زیست فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
2 دانشیار گروه زیست فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
3 استادیار گروه زیست فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
10.52547/fsct.18.117.133
چکیده
فساد در محصولات لبنی می­تواند توسط انواع مختلف میکروارگانیسم­ها از جمله باکتری­ها، مخمرها و کپک­ها صورت گیرد. با توجه به تولید مایکوتوکسین­ها توسط برخی از کپک­ها در محصولات لبنی، شناسایی نوع فساد کپکی به منظور اتخاذ روش مناسبی جهت جلوگیری از بروز چنین فسادی بسیار حائز اهمیت است؛ لذا در مطالعه حاضر، 30 نمونه دوغ آلوده با علائم فساد مانند تورم، بوی بد و طعم تلخ از یک کارخانه لبنی در طی یک سال جمع آوری شد. براساس نتایج بدست آمده بر پایه روش­های مبتنی بر کشت، تنها در دو نمونه، آلودگی به کپک مشاهده گردید. در مجموع 4 جدایه کپکی، پس از خالص­سازی، براساس مشاهدات ماکروسکوپی، مشخصات میکروسکوپی و نیز روش مولکولی PCR شناسایی شدند. 3 جدایه آسپرژیلوس فلاووس، و یک جدایه به عنوان پنی‌سیلیوم کریزوژنوم تشخیص داده شدند. با توجه به قابلیت توکسین­زایی گونه­های شناسایی شده، پایش نقاط بحرانی خط تولید دوغ به منظور کنترل فرایند تولید و جلوگیری از آلودگی­های ثانویه به منظور دستیابی به محصولی سالم بسیار حائز اهمیت خواهد بود.
کلیدواژه‌ها
دوغ
روش ماکروسکوپی
روش میکروسکوپی
کپک
واکنش زنجیره‌ای پلیمراز

موضوعات

عنوان مقاله English

Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods

نویسندگان English

Mozhgan Yazdi 1
Mahboobe Sarabi-Jamab 2
Abolfazl Pahlevanloo 3
1 Research Institute of Food Science and Technology (RIFST)
2 Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST)
3 Research Institute of Food Science and Technology (RIFST)
چکیده English

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.

کلیدواژه‌ها English

Doogh
Macroscopic observations
Microscopic characteristics
mold
PCR
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