year 4, Issue 3 (Fall 2010)                   Iran J Med Microbiol 2010, 4(3): 64-70 | Back to browse issues page

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Mahmoudi R, Ehsani َ. Evaluation of the survival Listeria monocytogenes during the manufacture, ripening, and storage process of probiotic Iranian white cheese. Iran J Med Microbiol 2010; 4 (3) :64-70
URL: http://ijmm.ir/article-1-41-en.html
1- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Urmia, Urmia, Iran
Abstract:   (15996 Views)
Background and Objectives: The increasing incidence of food borne diseases, coupled with the resultant social and economic implications means there is a constant striving both to produce safer food and to develop new antimicrobial agents. In this regard, the use of bacteriocins or bacteriocin-producing lactic acid bacteria as biological additives has been extensively studied. This study was conducted to evaluation the growth of Listeria monocytogenes and survivability of lactobacillus casei in Probiotic Iranian white cheese.
Material and Methods: The growth of L. monocytogenes and survivability of lactobacillus casei were determined by evaluation of the microorganism growth on the selective media (PALCAM Listeria agar, MRS agar) in laboratory in different interval of production and preservation of Probiotic Iranian white cheese.
Results: Results indicated that the cheese with only probiotic bacteria in comparison with other samples had the highest inhibitory effect on the growth of L. monocytogenes. The rate of bacteria decreasing at the end of conservation period was 2.96 log more than that of the control group. Besides, the survival of probiotic bacteria in the control cheese was higher than that of cheese with L. monocytogenes.
Conclusion: During the ripening of Probiotic Iranian white cheeses the numbers of L. monocytogenes decreased but it did not disappear completely. The population of lactobacillus casei also decreased gradually during processing and storage of this cheese but not lower than 106 cfu/g, which is in concordance with the concentration recommended by food sanitation agencies.
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Type of Study: Original Research Article | Subject: Microbial Biotechnology
Received: 2013/10/28 | Accepted: 2013/11/10 | ePublished: 2013/11/10

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