جداسازی و شناسایی باکتری‌های لاکتیکی موجود در پنیر سنتی کوزه

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناس ارشد مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران

2 دانشیار مهندسی علوم و صنایع غذایی، مرکز تحقیقات فنی و مهندسی کشاورز

3 دانشیار گروه تخصصی مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران؛

4 دکتری مهندسی علوم و صنایع غذایی، پژوهشکده بیوتکنولوژی کشاورزی شمال‌غرب و غرب کشور

5 دانشیار گروه تخصصی مهندسی علوم و صنایع چوب، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران

چکیده

پنیر کوزه یکی از پنیرهای سنتی ایران است که به دلیل داشتن عطر و طعم قوی بازارپسندی بالایی دارد.  در تهیۀ این نوع پنیر از مایۀ آغازگر استفاده نمی­شود.  یکی از مهم­ترین عوامل دخیل در رسیدن پنیر و توسعۀ عطر و طعم آن، فلور لاکتیکی آن است و از این رو شناسایی باکتری­های لاکتیکی مؤثر در رسیدن این نوع پنیر ضروری به نظر می­رسد.  در این پژوهش، پنیر کوزه به روش سنتی رایج در مناطق جنوبی استان آذربایجان غربی تولید شد و دورۀ رسیدن را، به مدت سه ماه، در زیر خاک طی کرد.  باکتری­های لاکتیکی با استفاده از محیط­های کشت اختصاصیدر حد گونه با روش­های فنوتیپی و 16s rDNA شناسایی شدند.  از 51 جدایۀ باکتری­های لاکتیکی شناسایی شده، معلوم شد که گونه­های غالب متعلق به جنس لاکتوباسیلوس (3/37 درصد) و انتروکوکوس (5/25 درصد) هستند و گونه­های دیگر به جنس لاکتوکوکوس (6/19 درصد)، لوکونوستوک (8/9 درصد) و پدیوکوکوس (8/7 درصد) تعلق دارند.  مهم­ترین گونه­های غالب جداسازی شده شامل انتروکوکوس فاسیوم (8 جدایه)، لاکتوکوکوس لاکتیس زیرگونۀ لاکتیس (7 جدایه)، لاکتوباسیلوس کازئی زیرگونۀ کازئی (4 جدایه) و پدیوکوکوس اسیدی­لاکتیکی (4 جدایه) بودند.

کلیدواژه‌ها


عنوان مقاله [English]

Isolation and Identification of Lactic Acid Bacteria in Traditional Pot Cheese

چکیده [English]

Pot cheese is a traditional cheese that is preferred for its characteristic aroma and flavor. This type of cheese is made without added starter cultures; the native lactic flora contribute to the ripening and development of the typical aroma and flavor of this cheese. It is essential to identify the type of lactic acid bacteria involved in the ripening process. In this study, pot cheese was made traditionally and then ripened in underground stroage for three months. Lactic acid bacteria were isolated and identified in the ripened cheese. Identification of isolates at the species level was performed using phenotypic and 16s rDNA methods. Overall, 51 strains were isolated; the dominant genera were Lactobacilli (37.3%) and Enterococci (25.5%). Other species belonged to Lactococci (19.6%), Leuconostoc (9.8%) and Pediococci (7.8%). At the end of the ripening period, Lactobacilli dominated and the changes were significant. Enterococci and Lactococci showed significant changes during ripening, but significant changes were not found for Pediococci and Leuconostoc. The dominant isolated species was Enterococcus faecium (8 isolates), Lactococcuslactis ssp. lactis (7 isolates), Lactobacilluscasei ssp. casei (4 isolates) and Pediococcusacidilactici (4 isolates). These species are recommended for use as starter cultures in the manufacture of pot cheese or a new type of cheese with similar flavor.

کلیدواژه‌ها [English]

  • Cheese
  • identification
  • Isolation
  • Lactic acid bacteria (LAB)
  • Pot cheese
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