Papers by Mohammad Reza R Edalatian Dovom
ABSTRACT Lighvan is considered the most popular Iranian raw milk cheese made from raw ewe’s milk ... more ABSTRACT Lighvan is considered the most popular Iranian raw milk cheese made from raw ewe’s milk or a mixture of ewe’s and goat’s milk following ancient cheesemaking technologies without addition of starter. This study aimed to compare the microbiological quality and safety of fresh (curd and day 30) as well as ripened (day 90) cheese as a tool to verifying possible associations between microbial populations, and the detection of the dominant lactic acid bacteria (LAB) with potential antagonistic activity against foodborne pathogens in ripened cheese. Fresh and ripened cheese samples were collected and submitted for the analysis of LAB, mesophilic count, total coliforms, molds & yeasts and coagulase-positive Staphylococcus (CPS). The samples presented high counts of mesophilic aerobes, total coliforms, and LAB, and also high and significant correlation indices between these populations both in fresh and ripened cheeses but with specific trend in each. In total, 95 isolates were identified from the counting plates of M17 (21 isolates), MRS (39 isolates) and KKA (35 isolates). The highest number belonged to Enterococcus faecium (22.44%), Lactococcus lactis ssp. lactis (20.4%), Lactobacillus plantarum (18.36%) and Enterococcus faecalis (14.28%). Some particular LAB, such as Enterococcus faecalis and Enterococcus faecium, have been claimed to have the ability of bacteriocin production. Further investigation is necessary to prove the antimicrobial potential of the autochthonous microbiota originated from raw milk and also from other sources such as processing and storage environment of Lighvan cheese.
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Int J Food Prop, 2011
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Article Info The search for new antimicrobial agents is a field of utmost importance since the pr... more Article Info The search for new antimicrobial agents is a field of utmost importance since the prevalence of antimicrobial resistance among key microbial pathogens is increasing at an alarming rate worldwide. This study was performed in order to isolate and identify the potential Enterococci strains exhibiting anti-microbial activity with the help of two anti-microbial detection methods namely Agar-Spot and Well-Diffusion Assay. A collection of Enterococci spp. (about 96 isolates) were isolated from two Iranian raw milk cheeses, namely Lighvan and Koozeh, and subsequently, identified as Enterococcus faecium, Enterococcus faecalis, Enterococcus durans, Enterococcus casseliflavus and Enterococcus italicus by 16S rDNA sequencing. All of the 96 isolates were subjected to Agar-Spot and Well-Diffusion Assay in order to detect their ability to produce antimicrobial compounds. According to Agar-Spot method, 48 out of the 96 isolates produced clear zone on the plates against indicator organi...
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Jundishapur Journal of Microbiology, 2015
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International Journal of Dairy Technology, 2011
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Journal of Food Safety, 2010
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International Journal of Food Properties, 2012
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Food Biotechnology, 2002
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Dairy Science & Technology, 2012
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European Food Research and Technology, 2012
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Papers by Mohammad Reza R Edalatian Dovom