مقاله " Assessment of the Growth and Survival of Escherichia coli O157:H7 During the Manufacture and Storage of Iranian White Cheese and Probiotic Cheese. "
Hiva karimi darehabi and Parang Nikmaram
Journal : Global Veterinaria, 2011
During the past two decades probiotic (health promoting) micro-organisms have been increasingly included in various types of food products, especially in fermented milks. E. coli O157:H7 outbreaks associated with consumption of ovine or cow cheese products have been reported in several countries. The aim of the present study was to determine the effect of pH and different probiotic bacteria on survival of E. coli O157:H7 during manufacture and storage of feta cheese and probiotic cheese. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculums level of 104 cfu/ml. Two batches of cheese were prepared, one of them was treated with starter while the other sample use mix starter and probiotic bacteria (Lactobacillus acidophilus 4962, Lactobacillus acidophilus La5). Cheese samples were analyzed for E. coli O157:H7 during manufacture and storage period. During cheese manufacture the umber of E. Coli O157:H7 increased by 107cfu/g, but during ripening and cheese storage the number of organism decreased significantly in the cheese samples made with probiotic bacteria than feta cheese (P<0.05).results presented in this study showed that the manufacturing procedure of feta cheese in brine and probiotic cheese do not eliminate E. coli O157:H7, although the population of the organism decrees in probiotic cheese than Iranian white cheese cheese.
Keywords: Probiotic cheese % Iranian white cheese % Escherichia coli O157:H7.
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