مطالعه ویژگی‌های شیمیایی و میکروبی شیر خام شتر و شناسایی فلور غالب باکتری‌های لاکتیک‌اسید به‌روش PCR در شهر سمنان
الموضوعات :
مهنوش پارسایی مهر
1
,
حمید استاجی
2
,
اشکان جبلی جوان
3
,
فرشته عرب
4
,
آزاده سلیمی
5
,
آزیتا فرکی
6
,
منصوره کنعانی
7
1 - استادیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
2 - استادیار گروه پاتوبیولوژی، دانشکده دامپزشکی، دانشگاه سمنان
3 - دانشیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان
4 - مربی گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
5 - استادیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
6 - دانشآموخته کارشناسی گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
7 - دانشآموخته کارشناسی‌ارشد گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
تاريخ الإرسال : 15 الإثنين , رمضان, 1440
تاريخ التأكيد : 14 الإثنين , ربيع الأول, 1441
تاريخ الإصدار : 25 الجمعة , ربيع الأول, 1441
الکلمات المفتاحية:
شیر شتر,
خصوصیات شیمیایی,
باکتری‌های لاکتیک‌اسید,
ملخص المقالة :
شیر شتر یکی از منابع مهم تغذیه‌ای از نظر پروتئین، ویتامین و مواد معدنی می‌باشد که برای سلامتی مفید و حائز اهمیت است. هدف از انجام این تحقیق بررسی کیفیت میکروبی، ویژگی‌های شیمیایی و بررسی حضور باکتری‌های اسید لاکتیک در شیر شتر می‌باشد. در این مطالعه تعداد 24 نمونه شیر شتر از دامداری‌های شهر سمنان در طول یک ماه به‌صورت تصادفی جمع‌آوری و در شرایط سترون در کنار یخ به آزمایشگاه بهداشت مواد غذایی منتقل شد سپس به‌منظور بررسی خصوصیات شیمیایی و میکروبی مورد آنالیز قرار گرفت. میزان pH درصد پروتئین و درصد چربی به‌ترتیب در دامنه 6 تا 6/6 ، 1 تا 3 درصد و 2 تا 5/3 درصد به‌دست آمد. میزان متوسط تعداد کلی باکتری‌های هوازی، انتروکوکوس، میکروکوکوس، باکتری های اسیدلاکتیک هوازی و بی هوازی و کپک و مخمر به‌ترتیب 0 شیر شتر یکی از منابع مهم تغذیه‌ای ازنظر پروتئین، ویتامین و مواد معدنی می‌باشد که برای سلامتی مفید و حائز اهمیت است. هدف از انجام این تحقیق بررسی کیفیت میکروبی، ویژگی‌های شیمیایی و بررسی حضور باکتری‌های اسیدلاکتیک در شیر شتر می‌باشد. در این مطالعه تعداد 24 نمونه شیر شتر از دامداری‌های شهر سمنان در طول یک ماه به‌صورت تصادفی جمع‌آوری و در شرایط سترون در کنار یخ به آزمایشگاه بهداشت مواد غذایی منتقل شد سپس به‌منظور بررسی خصوصیات شیمیایی و میکروبی مورد آنالیز قرار گرفت. میزان pH درصد پروتئین و درصد چربی به‌ترتیب در دامنه 6 تا 6/6، 1 تا 3 درصد و 2 تا 5/3 درصد به‌دست آمد. میزان متوسط تعداد کلی باکتری‌های هوازی، انتروکوکوس، میکروکوکوس، باکتری‌های اسیدلاکتیک هوازی و بی‌هوازی و کپک و مخمر به‌ترتیب 06/0±08/6، 72/0±66/3، 06/0±14/4، 42/0±24/5، 35/0±18/5، log cfu g-1 15/1±84/3 به‌دست آمدند. قابل‌ذکر است که کلیفرم و انتروباکتریاسه از هیچ‌یک از نمونه‌های شیر شتر جدا نشد. استافیلوکوکوس اورئوس با دامنه log cfu g-1 78/2 تا 49/4 جدا گردید. علاوه بر این، شناسایی جدایه‌های باکتری‌های اسیدلاکتیک از طریق تعیین توالی16s rDNA صورت گرفت. براین اساس، جدایه‌ها متعلق به لاکتوباسیلوس کازئی، لاکتوباسیلوس پاستوریانوس، انتروکوکوس فسیوم و انتروکوکوس فکالیس بودند. نتایج حاصل از این مطالعه تنوع میکروبی را در شیر شتر نشان داد. 6/0±08/6، 72/0±66/3، 06/14±0/4، 42/24±0/5، 35/18±0/5، log cfu g-1 15/84±1/3 به‌دست آمدند. قابل ذکر است که کلیفرم و انتروباکتریاسه از هیچ یک از نمونه‌های شیر شتر جدا نشد. استافیلوکوکوس اورئوس با دامنه log cfu g-1 78/2 تا 49/4 جدا گردید. علاوه بر این، شناسایی جدایه‌های باکتری‌های اسیدلاکتیک از طریق تعیین توالی16s rDNA صورت گرفت. براین اساس، جدایه ها متعلق به لاکتوباسیلوس کازئی، لاکتوباسیلوس پاستوریانوس، انتروکوکوس فسیوم و انتروکوکوس فکالیس بودند. نتایج حاصل از این مطالعه تنوع میکروبی را در شیر شتر نشان داد.
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· Abera, T., Legesse, Y., Mummed, B. and Urga. B. (2016). Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state. BMC Research Notes, 9:285. DOI 10.1186/s13104-016-2088-1
· Abdel-Hameid, A., Galal Sayed, R. and Sayed, M. (2014). Nutritional value and sanitary evaluation of raw Camel's milk.Emir. Journal of Food Agriculture, 26 (4): 317-326.
· Adugna, M. and Asresie, A. (2014). Physicochemical and microbiological quality of one humpedcamel (Camelus dromedarius) milk: A Review. Journal of Biology, Agriculture and Healthcare. 4(23): 119-124.
· Ahmed, T. and Kanwal, R. (2004). Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture. Pakistan Veterinary Journal, 24(2): 87-91.
· Ahamad, S. R., Raish, M., Ahmad, A. and Shakeel, F. (2016). Potential Health Benefits and Metabolomics of Camel Milk by GC-MS and ICP-MS. Biological Trace Element Research, 175(2): 322-330.
· Al-dhaheri, A. S., Al-hemeiri, R., Kizhakkayil, J., Al-nabulsi, A. and Abushelaibi, A. (2017). Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. Journal of Dairy Science, 100(10): 7771-7779.
· Al haj, O. and Al Kanhal, H. (2010). Compositional, technological and nutritional aspects of dromedary camel milk. International Dairy Journal, 20 (12): 811-821.
· Aljumaah, R. S., Almutairi, F. F., Ismail, E., Alshaikh, M. A., Sami, A. and Ayadi, M. (2012). Effects of production system, breed, parity and stage of lactation on milk composition of dromedary camels in Saudi Arabia. Journal of Animal and Veterinary Advances, 11(1): 141-147.
· AOAC. (1990). Official Methods of Analysis. 15th ed. AOAC, Arlington. VA.
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the Examination of Dairy Products. Marshall R.T. (Ed).
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· Elhaj, E.A.M. and AlSobeai, S.M. (2018). The Study of Bacteriological Quality of Raw Camel Milk in Middle Region (Sajir). Kingdom of Saudi Arabia. East African Scholars Journal of Medical Science, 1 (3).
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· El-Ziney, M. G. and AL-Turki, A. L. (2007). Microbiological quality and safety assessment of camel milk (Camelus dromedaries) in Saud Arabia (Qassim region). Applied Biology and Environnemental Research, 5(2), 115-122.
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· Frazier, W.C. and Westhoff, D.C. (1995). Food Microbiology. 4th Ed. New Delhi: Tata McGraw-Hill publishing Company Limited. pp. 384-96.
· Gizachew, A., Teha, J., Birhanu, T. and Nekemte, E. (2014). Review on medicinal and nutritional values of camel milk. Natural Sciences, 12 (12): 35-40.
· Gomes, A. M. P. and Malcata, F. X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manufacture. Journal of Dairy Science, 81(6), 1492-1507.
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· Hassan Yassin, M., Mohamed Soliman, M., Abd-Elhafez Mostafa, S. and Ali, H. A. M. (2015). Antimicrobial Effects of Camel Milk against Some Bacterial Pathogens. Journal of Food and Nutrition Research, 3 (3), 162–168.
· Hamed, E. and Ellatar, A. (2013). Identification and Some Probiotic Potential of Lactic Acid Bacteria Isolated From Egyptian Camels Milk. Life Science Journal, 10(1):1952–61.
· Jans, C., Bugnard, J., Murigu, P., Njage, K., Lacroix, C. and Meile, L. (2012). Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora. LWT - Food Science and Technology, 47: 371-379.
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