ارزیابی شاخص های بیماری زایی و خواص تکنولوژیکی جدایه های انتروکوکوس فاسیوم حاصل از پنیر های سنتی ایران

نویسندگان
تکتم فرخنده 1
مسعود یاورمنش 1
فریده طباطبایی یزدی 1
محمدرضا عدالتیان دوم 2
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
10.22034/FSCT.19.135.69
چکیده
اخیرا به انتروکوکوس ها برای استفاده به عنوان پروبیوتیک در فراورده های لبنی توجه خاصی شده است. تمامی این ویژگی های مطلوب محرکی برای تولید کنندگان فرآورده های لبنی جهت استفاده از انتروکوکوس های ذاتی ایزوله شده از فرآورده های لبنی نظیر پنیر لیقوان، می باشد. علی رغم داشتن تمامی این ویژگی ها انتروکوکوس ها به عنوان GRAS شناخته نمی شوند و حضور آن ها در فراورده های غذایی نشانه ای از آلودگی مدفوعی می باشد. هدف از این پژوهش بررسی انتروکوکوس های جدا شده از پنیر لیقوان و کوزه به لحاظ دارا بودن شاخص های بیماری زایی به منظور تایید بی خطر بودن برای مصرف کننده و در نهایت بررسی امکان به کارگیری آنها به عنوان آغازگر و یا کمک آغازگر در فرآورده های لبنی به ویژه پنیرها می باشد. بر این اساس، 57 جدایه انتروکوکوس فاسیوم از پنیر های سنتی ایران از نظر وجود ژن های بیماری زایی بررسی شدند که در نهایت 23 جدایه فاقد هرگونه ژن بیماری زایی بودند. سپس خواص تکنولوژیکی این جدایه ها از قبیل خاصیت اسیدیفیکاسیون، پروتئولیتیک، لیپولیتیک، اتولیتیک، مقاومت حرارتی و اسیدی و تولید اگزوپلی ساکارید مورد بررسی قرار گرفت. نتایج به دست آمده نشان داد که از بین 23 سویه مورد بررسی 19 جدایه دارای فعالیت ضد میکروبی در برابر باکتری های بیماری زای شاخص، 16 سویه قادر به تولید اگزوپلی ساکارید و 20 جدایه دارای خاصیت اسیدیفیکاسیون متوسط بودند. بیشترین فعالیت پروتئولیتیک و لیپولیتیک به ترتیب مربوط به سویه های c18 و c16 بود و سویه LR78 بیشترین مقاومت اسیدی و حرارتی را از خود نشان داد.

کلیدواژه‌ها
پنیر سنتی
انتروکوکوس فاسیوم
بیماری زایی
خواص تکنولوژیکی

موضوعات

عنوان مقاله English

Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses

نویسندگان English

Toktam Farkhondeh 1
masoud yavarmanesh 1
Farideh Tabatabaei Yazdi 1
Mohammad Reza Edalatiane 2
1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
چکیده English

Recently, special attention has been paid to enterococci for use as probiotics in dairy products. All these desirable features are a stimulus for the producers of dairy products to use enterococci isolated from dairy products such as Liqvan cheese. Despite having all these features, enterococci are not recognized as GRAS and their presence in food products is a sign of fecal contamination. The purpose of this research is to investigate enterococci isolated from Liqvan and Koze cheese in terms of having pathogenic indicators in order to confirm that they are safe for consumers and finally to investigate the possibility of using them as starters or starter aids in dairy products. Especially cheeses. Based on this, 57 isolates of Enterococcus faecium from traditional Iranian cheeses were examined for the presence of pathogenic genes, and finally 23 isolates did not have any pathogenic genes. Then the technological properties of these isolates such as acidification, proteolytic, lipolytic, autolytic, heat and acid resistance and exopolysaccharide production were investigated. The results showed that among the 23 investigated strains, 19 isolates had antimicrobial activity against pathogenic bacteria, 16 strains were able to produce exopolysaccharide and 20 isolates had moderate acidification properties. The highest proteolytic and lipolytic activity was related to strains c18 and c16, respectively, and strain LR78 showed the highest acid and heat resistance.


کلیدواژه‌ها English

Traditional cheese
Enterococcus faecium
Pathogenicity
technological properties
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