Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese

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• 作者：Shahram Hanifian^a ; ^{hanifian@iaut.ac.ir} ; Sajjad Khani^b
• 关键词：Lighvan cheese ; Yersinia enterocolitica (YE) ; Inoculation level ; Ripening ; ail ; virF
• 刊名：International Journal of Food Microbiology
• 出版年：2012
• 期刊代码：63_01681605
• 类别：abs
• 出版时间：15 May, 2012
• 卷：156
• 期：2
• 页码：141-146
• 文件大小：496 K

摘要

This study aimed to evaluate the behavior of virulent Yersinia enterocolitica (YE) during the manufacture, ripening and storage of Lighvan cheese with particular reference to strains of YE, initial inoculation level, and storage time. Three strains of YE with low (1 log cfu/ml) and high (3 log cfu/ml) inoculation levels were inoculated to raw whole ewe's milk which was then used for manufacturing of Lighvan cheese. Throughout the manufacturing, ripening and storage periods the number of YE was counted on selective media. Enumerated colonies were then confirmed by duplex PCR using ail and virF genes. Moreover, some microbial and physiochemical characteristics of the cheese samples were examined. According to the results, initial inoculation level and storage time had statistically significant (P < 0.01) effects on persistency of YE, while strain type exhibited no statistically significant (P > 0.01) impact on survival of the pathogen. Results showed a rapid increase in the number of YE during manufacturing, however, in the ripening and storage periods the number of YE was decreased and eventually it was eliminated in all cheese batches after 4 months of storage.