جستجوی مقالات مرتبط با کلیدواژه "پنیر کوزه" در نشریات گروه "پزشکی"

Safety control of traditional raw milk cheese such as Pot cheese is of special importance. Although enterococci can play beneficial probiotic or technological properties in cheese and their use in food is the subject of debate due to evidence of pathogenicity and antibiotic resistance.

In the present study, after isolation and morphological and biochemical identification of enterococci isolated from 50 samples of traditional Pot cheeses in West Azerbaijan province, the antibacterial properties of the isolates were determined by well diffusion method and the resistance pattern to 12 common clinical antibiotics was evaluated using disk diffusion method. The hemolytic properties of the isolates were also investigated.

The results showed the presence of enterococci in 74% of the Pot cheese samples. Among the identified species, Enterococcus faecalis and Enterococcus faecium had the highest frequency with 44.7% and 37.2%, respectively. The highest inhibitory effects of isolates were recorded for Listeria monocytogenes (83.7%). Studies showed that over 80% of isolates were sensitive to eight common clinical antibiotics, including vancomycin. Also, all enterococcus isolates lacked hemolysis activity.

This study showed that traditional jar cheese is a rich source of Enterococcus bacteria with antimicrobial activity and high sensetive to common antibiotics such as vancomycin. If more safety aspects are studied and other probiotic properties are evaluated, these isolates can be used as a source of native probiotic bacteria in other fermented products.

  Koozeh cheese is among the best known of all traditional Iranian cheeses. The Bifidobacteria family has been considered in functional food products due to its probiotic properties in recent years. Viability of probiotic bacteria during the maintenance and time of consuming in food has become a challenge in food hygiene and technology. The aim of this work was to investigate the viability of bifidobacterium bifidum and its effect on the microbial, chemical and sensorial characteristics of traditional Koozeh cheese Survival of Bifidobacterium bifidum (ATCC 29521) was investigated in the traditional Koozeh cheese prepared from pasteurized milk and non-pasteurized milk. B.bifidum was counted at 1, 15, 30, 45, 60, 75 and 90 days. The cheese samples were assessed for microbiological and chemical properties. Then they also were analyzed for sensory evaluation at the end of 90 days of ripening stage. The amount of Bifidobacterium bifidum in the cheeses produced by pasteurized milk and unpasteurized milk increased by as much as 2 and 1 log cycles, respectively. Moisture and pH were lower in the cheeses produced by pasteurized milk containing probiotic in compare to the the other samples. Salt content was significantly different in the samples produced by unpasteurized milk with probiotic at the end stage of cheese ripening. The sensory evaluation showed that the samples produced by pasteurized milk enriched with probiotic significantly had higher sensory scores. It was concluded that probiotic Bifidobacterium bifidum can be used successfully in Koozeh cheese without adversely affecting the cheese quality during ripening. The reduction of total viable and yeasts–molds counts was observed during the maturation of cheese samples. The Koozeh cheese matrix can be used as a proper carrier of probiotic microorganisms