Academic journal article Iranian Journal of Public Health

BEHAVIOR OF DIFFERENT STRAINS OF YERSINIA ENTEROCOLITICA DURING MANUFACTURE, RIPENING AND STORAGE OF IranIAN ULTRA-FILTERED WHITE CHEESE

Academic journal article Iranian Journal of Public Health

BEHAVIOR OF DIFFERENT STRAINS OF YERSINIA ENTEROCOLITICA DURING MANUFACTURE, RIPENING AND STORAGE OF IranIAN ULTRA-FILTERED WHITE CHEESE

Article excerpt

Background: This study aimed to evaluate the behavior of different strains of Y. enterocolitica during manufacture, ripen- ing and storage of ultra-filtered white cheese.

Methods: Three strains of Y. enterocolitica (PTCC 1480, PTCC 1478 and PTCC 1151) with approximate inoculum level of 3-4 log cfu/g were inoculated in pasteurized retentate (72 °C for 15 s). Cheese samples manufactured according to the standard protocol were used for the preparation of Irani- an ultra-filtered white cheese. The variation of Y. enterocolitica number was monitored at the time of inoculation (0 h), after incubation (27 °C for 24 h) and throughout the 60 days of storage at 8°C. The number of Y. enterocolitica in cheese sam- ples were enumerated by means of surface-plating on CIN agar supplemented with Yersinia selective antibiotics. Enu- merated colonies were confirmed by PCR targeting ail gene.

Results: Data suggested that the number of Y. enterocolitica in all three strains was significantly increased after incubation time. …

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