THE EFFECT OF INOCULATION LEVELS OF YERSINIA ENTEROCOLITICA ON ITS SURVIVAL IN BRINED WHITE CHEESE

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HANIFIAN SH.

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Journal Paper

Paper Information

Journal: VETERINARY CLINICAL PATHOLOGY (VETERINARY JOURNAL TABRIZ) Year:2009 | Volume:3 | Issue:1 (9) Page(s): 427-434

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Information Journal Paper

Title

THE EFFECT OF INOCULATION LEVELS OF YERSINIA ENTEROCOLITICA ON ITS SURVIVAL IN BRINED WHITE CHEESE

Author(s)

HANIFIAN SH. | Issue Writer Certificate

Keywords

WHITE CHEESE IN BRINEDQ2

INOCULATION STUDYQ2

YERSINIA ENTEROCOLITICAQ2

Abstract

The effect of inoculation levels on survival of YERSINIA ENTEROCOLITICA during the manufacture and storage of white cheese in brine was studied. Because of the capability of Y. enterocolitica to grow and survive at 0-4°C, low pH values and presence of salt, it is probable for it to survive during the manufacture, ripening and storage of brined white cheese at refrigerator temperature. Lyophilized Y. enterocolitica (serotype O: 3) was activated by two consecutive cultures in BHI broth. In order to determine the initial inoculums' level of Y. enterocolitica, the turbidity of culture tubes were measured. Pasteurized cow’s milk inoculated with different inoculums' levels (102, 103 and 104 cfu/ml of cheese milk) of Y. enterocolitica was used for cheese making. Y. enterocolitica was enumerated during the manufacture, ripening and storage period. Selected Y. enterocolitica colonies were confirmed biochemically. Cheese samples were also examined periodically for total solids, moisture, salt contents and pH values. The results indicated an increase in the number of Y. enterocolitica during cheese manufacture. However, following salting and during the ripening and storage period, the number of Y. enterocolitica decreased significantly (p<0.05). The inoculums level had significant (p<0.01) effect on survival of Y. enterocolitica.

Cites

BEHAVIOR OF VARIOUS STRAINS OF YERSINIA ENTEROCOLITICA IN ULTRA-FILTERED CHEESE AND INHIBITORY EFFECT OF LACTIC STARTER BACTERIA

References

ISOLATION OF YERSINIA ENTROCOLITICA AND LISTERIA MONOCYTOGENES FROM RAW AND PASTEURIZED MILKS SUPPLIED AT DAIRIES IN CHAHAR MAHAL BAKHTIARY PROVINCE

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APA: Copy

HANIFIAN, SH.. (2009). THE EFFECT OF INOCULATION LEVELS OF YERSINIA ENTEROCOLITICA ON ITS SURVIVAL IN BRINED WHITE CHEESE. VETERINARY CLINICAL PATHOLOGY (VETERINARY JOURNAL TABRIZ), 3(1 (9)), 427-434. SID. https://sid.ir/paper/183038/en

Vancouver: Copy

HANIFIAN SH.. THE EFFECT OF INOCULATION LEVELS OF YERSINIA ENTEROCOLITICA ON ITS SURVIVAL IN BRINED WHITE CHEESE. VETERINARY CLINICAL PATHOLOGY (VETERINARY JOURNAL TABRIZ)[Internet]. 2009;3(1 (9)):427-434. Available from: https://sid.ir/paper/183038/en

IEEE: Copy

SH. HANIFIAN, “THE EFFECT OF INOCULATION LEVELS OF YERSINIA ENTEROCOLITICA ON ITS SURVIVAL IN BRINED WHITE CHEESE,” VETERINARY CLINICAL PATHOLOGY (VETERINARY JOURNAL TABRIZ), vol. 3, no. 1 (9), pp. 427–434, 2009, [Online]. Available: https://sid.ir/paper/183038/en

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