بررسی تاثیر تلقیح Lactobacillus Casei، به عنوان نگهدارنده زیستی بر کیفیت میکروبی و شیمیایی ماهی شیر(Scomberomorus commerson)

نوع مقاله : مقاله کامل

نویسندگان

1 دانشکده مهندسی شیمی، دانشگاه ازاد واحد علوم و تحقیقات تهران، ایران

2 علوم پزشکی البرز دانشکده پزشکی البرز، ایران

چکیده

پروبیوتیک‌ها میکروارگانیسم‌های زنده‌ای هستند که به راحتی در بدن میزبان رشد کرده و سلامتی را به میزبان خود اعطاء می‌کنند. تعادل مطلوب میکروارگانیسم‌ها در دستگاه گوارش به خصوص روده بسیار مهم بوده و باکتری‌های خاصی، مانند لاکتوباسیلوس کازئی به حفظ چنین تعادل مطلوبی کمک می‌کنند. امروزه افزایش تقاضا در توسعه روش ایمن و جدید نگهداری مواد غذایی وجود دارد. هدف این مطالعه بررسی تاثیر تلقیح Lactobacillus Casei، به عنوان نگهدارنده زیستی بر کیفیت میکروبی و شیمیایی ماهی شیر بود. پس از تهیه ماهی از بازار و انتقال به آزمایشگاه، نمونه‌ها در دمای 4 درجه سانتی‌گراد (دمای یخچال) تا زمان انجام آزمایش نگهداری شد. در روز‌های اول، سوم و هفتم و پانزدهم و سی‌ام مورد بررسی آزمون‌های شیمیایی TVN و pH میکروبی شمارش توتال میکروبی انجام شد. استفاده از پروبیوتیک در ماهی شیر جهت ممانعت از تغییرات میکروبی و شیمیایی ماهی شیر بررسی شد. نتایج نشان داد که باکتری Lactobacillus Casei در بازدارندگی از فساد ماهی موثر است. نتایج نشان داد که سویه Lactobacillus Casei کاندیدای مناسبی جهت استفاده بعنوان نگهدارنده‌ ماهی شیر می‌باشد. سویه Lactobacillus Casei در مواد غذایی براحتی رشد می‌کند و تلقیح آن در حفظ خصوصیات شیمیایی و میکروبی فیله ماهی شیر در طول نگهداری بسیار موثراست.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of Lactobacillus casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus Commerson Fish

نویسندگان [English]

  • F. Gholami 1
  • S. Eslami 2
  • A. Alavi 1
1 Department of Chemical Engineering, Azad University, Research Branch.Tehran, Iran
2 Department of Medicin, Alborz, Iran
چکیده [English]

Probiotics are living microorganisms that grow easily in the host's body and provide health to their host. The optimal balance of microorganisms in the gastrointestinal tract, especially the intestine, is very important and certain bacteria such as Lactobacillus casei help maintain such balance. There is a growing demand today for the development of a safe and novel way of preserving food. The aim of this study was to investigate the effect of Lactobacillus Casei inoculation as a biological preservative on the microbial and chemical quality of Scomberomorus commerson. After preparing the fish from the market and transferring to the Median laboratory, the samples were kept at 4 ° C (refrigerator temperature) until the test. The first, third, seventh, fifteenth and thirty days of the study were followed by TVN and microbial pH tests. The use of probiotics in S.Commerson fish to prevent microbial and chemical changes in S.Commerson fish was investigated. Lactobacillus Casei showed positive results in inhibiting fish spoilage. In the first, third, seventh, fifteenth, and thirty days of the studied samples for chemical (pH and TVN) and microbial tests (total microbial count for Staphylococcus aureus, E-coli and Salmonella) and inoculation and control Was. The results showed that Lactobacillus Casei strain is a suitable candidate for use as a preservative of S.Commerson fish. The Lactobacillus Casei strain was able to grow in food and its inoculation significantly altered the chemical and microbial properties of S.Commerson fish fillet during storage.

کلیدواژه‌ها [English]

  • Lactobacillus Casei
  • Biology
  • Microbial and Chemical Quality
  • Scomberomorus Commerson Fish
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