سال 13، شماره 5 - ( آذر - دی 1398 )
جلد 13 شماره 5 صفحات 405-392 |
برگشت به فهرست نسخه ها
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Nasrollahzadeh A, Khomeiri M, Mahmoudi M, Sadeghi A, Ebrahimi M. Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. Iran J Med Microbiol 2019; 13 (5) :392-405
URL: http://ijmm.ir/article-1-953-fa.html
URL: http://ijmm.ir/article-1-953-fa.html
نصرالله زاده احمد، خمیری مرتضی، محمودی ماندانا، صادقی علیرضا، ابراهیمی مریم. شناسایی و بررسی قابلیت ضد میکروبی سویه‌های حاصل از لبنیات تخمیری سنتی ایران به‌عنوان نگهدارندۀ بیولوژیکی بر باکتری‌های بیماری‌زا لیستریا مونوسیتوژنز، استافیلوکوکوس اورئوس، سالمونلا انتریکا و اشریشیا کلای. مجله میکروب شناسی پزشکی ایران. 1398; 13 (5) :392-405
احمد نصرالله زاده1 
، مرتضی خمیری 2، ماندانا محمودی1 ، علیرضا صادقی1 ، مریم ابراهیمی1
، مرتضی خمیری 2، ماندانا محمودی1 ، علیرضا صادقی1 ، مریم ابراهیمی1
1- گروه میکروبیولوژی مواد غذایی، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران
2- گروه میکروبیولوژی مواد غذایی، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران ، khomeiri@gau.ac.ir
2- گروه میکروبیولوژی مواد غذایی، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران ، khomeiri@gau.ac.ir
متن کامل [PDF 1058 kb]
(1682 دریافت)
| چکیده (HTML) (5480 مشاهده)
متن کامل: (1829 مشاهده)
To see the content (HTML version), refer to the English page of the website
برای دیدن مطالب (نسخه HTML) به بخش زبان انگلیسی وب سایت مراجعه نمایید
نوع مطالعه: مقاله پژوهشی |
موضوع مقاله:
میکروب شناسی مواد غذایی
دریافت: 1398/5/17 | پذیرش: 1398/9/9 | انتشار الکترونیک: 1398/10/20
دریافت: 1398/5/17 | پذیرش: 1398/9/9 | انتشار الکترونیک: 1398/10/20
فهرست منابع
1. Scallan E, Griffin PM, Angulo FJ, Tauxe RV, Hoekstra RM. Foodborne illness acquired in the United States-unspecified agents. Emerging Infect. Dis. 2011; 17:16. [DOI:10.3201/eid1701.P21101] [PMID] [PMCID]
2. Dewey-Mattia D, Manikonda K, Hall AJ, Wise ME, Crowe SJ. Surveillance for foodborne disease outbreaks-United States, 2009-2015. MMWR Surveillance Summaries. 2018 Jul 27;67(10):1.. [DOI:10.15585/mmwr.ss6710a1] [PMID] [PMCID]
3. Upadhayay UPPDD, Evum PCVVV. Food-home Pathogens of Animal Origin-Diagnosis, Prevention, Control and Their Zoonotic Significance: A Review. Pak J Biol Sci. 2013; 16: 1076-85. [DOI:10.3923/pjbs.2013.1076.1085] [PMID]
4. Control CfD, Prevention. Multistate outbreak of Salmonella serotype typhimurium infections associated with drinking unpasteurized milk--Illinois, Indiana, Ohio, and Tennessee, 2002-2003. MMWR Morbidity and mortality weekly report. 2003; 52: 613.
5. Control CfD, Prevention. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food--selected sites, United States, 2003. MMWR Morbidity and mortality weekly report. 2004; 53: 338.
6. Oliver SP, Jayarao BM, Almeida RA. Foodborne pathogens, mastitis, milk quality, and dairy food safety. InNMC Annual Meeting Proceedings 2005 (Vol. 1).
7. Rocourt J, Moy G, Vierk K, Schlundt J. The present state of foodborne disease in OECD countries. World Heath Organization: Geneva.
8. Medeiros LC, Hillers VN, Kendall PA, Mason A. Food safety education: what should we be teaching to consumers. J Nutr Educ. 2001; 33: 108-13.
https://doi.org/10.1016/S1499-4046(06)60174-7 [DOI:10.1016/S1499-4046(06)60067-5]
9. Cortés-Zavaleta O, López-Malo A, Hernández-Mendoza A, García H. Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production. Int J Food Microbiol. 2014; 173: 30-5. [DOI:10.1016/j.ijfoodmicro.2013.12.016] [PMID]
10. Muhialdin BJ, Hassan Z. Screening of lactic acid bacteria for antifungal activity against Aspergillus oryzae. Am J Appl Sci. 2011; 8: 447. [DOI:10.3844/ajassp.2011.447.451]
11. Pawlowska AM, Zannini E, Coffey A, Arendt EK. 5" Green Preservatives": Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria. Adv Food Nutr Res. 2012; 66: 217. [DOI:10.1016/B978-0-12-394597-6.00005-7] [PMID]
12. Li H, Zhang S, Lu J, Liu L, Uluko H, Pang X, et al. Antifungal activities and effect of Lactobacillus casei AST18 on the mycelia morphology and ultrastructure of Penicillium chrysogenum. Food Control. 2014; 43: 57-64. [DOI:10.1016/j.foodcont.2014.02.045]
13. Ahmadova A, Todorov SD, Hadji-Sfaxi I, Choiset Y, Rabesona H, Messaoudi S, et al. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese. Anaerobe. 2013; 20: 42-9. [DOI:10.1016/j.anaerobe.2013.01.003] [PMID]
14. Lauzon, H.L. 2002. Development of biological control for Listeria spp.. in the manufacture of cold -smoked fish. Project Report. Icelandic Fisheries Laboratories.
15. Naidu, S.A. 2000. Natural food antimicrobial system, (1st ed.) CRC press. Washington, USA . [DOI:10.1201/9781420039368] [PMCID]
16. Leite AMO, Miguel MAL, Peixoto RS, Ruas-Madiedo P, Paschoalin VMF, Mayo B, Delgado S. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. J Dairy Sci. 2015; 6: 3622-3632. [DOI:10.3168/jds.2014-9265] [PMID]
17. Méndez-Vilas A, editor. Microbial pathogens and strategies for combating them: science, technology and education. Formatex Research Center; 2013.
18. Haghshenas B, Nami Y, Abdullah N, Radiah D, Rosli R. Yari Khosroushahi A. Anti-proliferative effects of Enterococcus strains isolated from fermented dairy products on different cancer cell lines. J Funct Foods. 2014; 11: 363-374. [DOI:10.1016/j.jff.2014.10.002]
19. Tulumoğlu S, Kaya HI, Simsek o. Probiotic characteristics of Lactobacillus fermentum strains isolated from tulum cheese. Anaerobe. 2014; 30: 120-125. [DOI:10.1016/j.anaerobe.2014.09.015] [PMID]
20. Patil MM, Pal A, Anand T, Ramana K.V .Isolation and characterization of Lactic acid bacteria from curd and cucumber. Indian J Biotechnol. 2010; 9, 166-172.
21. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Tech. 2004; 15: 67-78. [DOI:10.1016/j.tifs.2003.09.004]
22. Casaburi A, Martino VD, Ferranti P, Picariello L, Villani F. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture. Food Control. 2016; 59: 31-45. [DOI:10.1016/j.foodcont.2015.05.016]
23. Sabir F, Beyatli Y, Cumhur C. Assessment of potential probiotic properties of lactobacillus spp.., lactococcus spp.., and pediococcus spp. strains isolated from kefir. J Food Sci. 2010; 759: 568-573. [DOI:10.1111/j.1750-3841.2010.01855.x] [PMID]
24. Angmo K, Kumari A, Savitri A, Bhalla TC. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of ladakh. Food Sci Tech. 2016; 66: 428-432. [DOI:10.1016/j.lwt.2015.10.057]
25. Assohoun-Djeni, NMC, Djeni NT, Messaoudi S, Lhomme E, Koussemon-Camara M, Ouassa T, et al. Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire. Food Control. 2016; 62: 397-404. [DOI:10.1016/j.foodcont.2015.09.037]
26. Caballero B, Finglas P, Toldrá F. Encyclopedia of food and health. Academic Press; 2015 Aug 26.
27. Schaechter M. Encyclopedia of microbiology. 5th ed. Academic Press; 2011 Jan 14; 85-90.
28. Schillinger U, Guigas C, Holzapfel, WH. In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. Int Dairy J. 2005; 15: 1289-1297. [DOI:10.1016/j.idairyj.2004.12.008]
29. Fernandez M, Boris S, Barbes C. Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract. J Appl Microbiol. 2003; 94: 449-455. [DOI:10.1046/j.1365-2672.2003.01850.x] [PMID]
30. Poutanen K, Flander L, Katina K.. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 2009; 26: 693-699. [DOI:10.1016/j.fm.2009.07.011] [PMID]
ارسال پیام به نویسنده مسئول
| بازنشر اطلاعات | |
 |
این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است. |
