تأثیر نیسین و عصاره الکلی چای ترش بر جمعیت استافیلوکوکوس اورئوس ATCC1113 تلقیح شده در فیله چرخ شده‌ی میگو وانامی در دمای 4 درجه سانتی‌گراد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته دکتری دامپزشکی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران

2 دانشیار، گروه بهداشت وکنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران

3 دانش‌آموخته کارشناسی ارشد فرآوری محصولات شیلاتی، اداره شیلات شهرستان زهک، زهک، ایران

4 دانش‌آموخته کارشناسی ارشد بهداشت وکنترل کیفیت مواد غذایی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران

چکیده

استافیلوکوکوس اورئوس یک پاتوژن مواد غذایی است که برای انسان خطری جدی محسوب می‌شود این مطالعه به‌منظور ارزیابی اثرات ضد باکتریایی چای ترش [1] در مهار باکتری استافیلوکوکوس اورئوس [2] به تنهایی و توأم با نیسین درگوشت چرخ شده میگو وانامی انجام گردید. استخراج عصاره گیاه مورد مطالعه با استفاده از روش تبخیر درخلاء و به کمک دستگاه روتاری صورت پذیرفت. اثر غلظت‌های مختلف عصاره الکلی چای ترش ( 0، 1 ، 5/2 ، 5/3 ، 5 درصد ) و نیسین ( 0، 5/0 ، 5/2 میکروگرم بر گرم ) و ترکیب مقادیر مختلفی از نیسین (میکروگرم بر گرم) و عصاره (%): (25/0+5/3)، (25/0+5)، (5/0+1)،(5/0+5/2)،(5/2+1)،(5/2+5/2) بر رفتار رشد باکتری مذکور دردمای 4 درجه سانتی‌گراد طی 21 روز بررسی گردید. نتایج نشان داد که رشد باکتری در غلظت‌های پایین عصاره‌ی چای ترش (1 و 5/2 درصد) در مهار رشد باکتری از اختلاف معنی‌دار برخوردار نبودند تیمارهای ترکیبی عصاره به همراه نیسین توانستند از روز 6 به بعد رشد باکتری را متوقف نمایند با توجه به یافته‌های این تحقیق می‌توان گفت عصاره‌ی چای ترش و باکتریوسین نیسین به تنهایی دارای خاصیت مهارکنندگی بوده و به‌عنوان یک نگهدارنده طبیعی مواد غذایی به جای انواع شیمیایی و صنعتی آن معرفی می‌شوند بکارگیری توام این ترکیبات اثرات سینرژیست آنها را در کنار هم به اثبات رساند.
 
[1] Hibiscus sabdariffa
[2] Staphylococcus aureus

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of nisin and Hibiscus sabdariffa alcoholic extract on the population of Staphylococcus aureus ATCC1113 inoculated in minced Vanami shrimp fillet at 4 degrees Celsius

نویسندگان [English]

  • Saedeh Sarghazi 1
  • Mohammad Rahnama 2
  • Majid Alipour Eskandani 2
  • Dariush Saadati 2
  • Afsaneh Noori Jangi 3
  • Mahmoud Kohneh Poushi 4
1 Graduated of Veterinary Medicine, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran
2 Associate Professor Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Zabol University, Zabol, Iran
3 MSc in fisheries products Processing, Zahak fisheries office, Zahak, Iran
4 MSc in Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran
چکیده [English]

Staphylococcus aureus is a food pathogen and is a serious threat to humans. This study was conducted in order to evaluate the antibacterial effects of Hibiscus sabdariffa in inhibiting Staphylococcus aureus bacteria alone and together with nisin in Vanami shrimp minced meat. The plant was extracted using a vacuum evaporation method with the help of a rotary machine. The effect of different concentrations of alcoholic extract of Hibiscus sabdariffa (0, 1, 2.5, 3.5, 5%) and nisin (0, 0.5, 2.5 micrograms/gram) and the combination of different amounts of nisin (micrograms per gram) and extract (%) (0.25+3.5), (0.25+5), (0.5+1), (2.5+1), (2.5+2.5) were investigated on the growth behavior of the bacteria at a 4°C during 21 days. The results showed that bacterial growth in low concentrations of Hibiscus sabdariffa extract (2.5.1%) had no significant difference in inhibiting bacterial growth. Combined treatments of the extract with nisin could stop the growth of bacteria from the 6th day onwards. According to the findings of this research, it can be suggested that Hibiscus sabdariffa extract and nisin have inhibitory effects and are introduced as a natural food preservative instead of its chemical and industrial types. The combined use of these compounds proved their synergistic effects.

کلیدواژه‌ها [English]

  • Vanami shrimp
  • Staphylococcus aureus
  • Hibiscus sabdariffa
  • Nisin
  • Alcoholic extract
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