EVALUATION OF HYGIENE LIGHVAN CHEESE ASPECTS REGARDINGLACTOCOCCUS GARVIEAE BACTERIA RELYING ON CULTURE-BASED AND MOLECULAR METHODS

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ATTAR M.A.; YAVARMANESH M.; EDALATIAN M.R.; SHIRAFKAN M.

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EVALUATION OF HYGIENE LIGHVAN CHEESE ASPECTS REGARDINGLACTOCOCCUS GARVIEAE BACTERIA RELYING ON CULTURE-BASED AND MOLECULAR METHODS

Author(s)

ATTAR M.A. | YAVARMANESH M. | EDALATIAN M.R. | SHIRAFKAN M.

Keywords

16S RRNA

BIOCHEMICAL TESTS

LACTOCOCCUS GARVIEAE

LIGHVAN CHEESE

PATHOGENIC

Abstract

ONE OF THE PATHOGENIC BACTERIA SPECIES IN THE GENUS OF LACTOCOCCUSIS LACTOCOCCUS GARVIEAE. IT CAUSES HUMAN DISEASE (ENDOCARDITIS) AND MASTITIS IN DAIRY COWS TO APPEAR. THE PRESENCE OF THESE BACTERIA IN THE RAW MILK PRODUCTS LIKE LIGHVAN CHEESE WAS REPORTED. LIGHVAN CHEESE IS A TRADITIONAL CHEESE WHICH IS MADE FROM RAW SHEEP'S MILK. IN THIS STUDY, AT FIRST, 1500 COLONIES SIMILAR TO LACTOCOCCAL GENERA ISOLATED FROM DIFFERENT SOURCES SUCH AS FRESH GRASS, FRESH MILK, CURD, FRESH CHEESE AND RIPENED CHEESE ACCORDING TO COLONY MORPHOLOGY.THEN, THE 625 ISOLATES WERE SELECTED BY GRAM STAIN. THE BIOCHEMICAL TESTS CARRIED OUT TO SELECT 60 ISOLATES OF LACTOCOCCAL GENUS AND THE PCR WAS USED TO DETERMINE THE 16S RRNA GENE SEQUENCE REGION TO IDENTIFY SPECIES. BASED ON MOLECULAR IDENTIFICATION 50 SPECIES, WERE BELONGED TO THE LACTOCOCCAL GENERA AND FINALLY TWO SPECIES OF LACTOCOCCUS WERE LACTOCOCCUS GARVIEAE, ACCORDING TO THE RESULTS, THE PRESENCE OF TWO SPECIES OF LACTOCOCCUS GARVIEAE (FRESH MILK AND CURD) WAS DEMONSTRATED IN THE EARLY STAGES OF LIGHVAN CHEESE PRODUCTION, BUT, THERE WAS NO PRESENCE OF THE BACTERIA IN FRESH CHEESE AND RIPENED CHEESE.

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APA: Copy

ATTAR, M.A., YAVARMANESH, M., EDALATIAN, M.R., & SHIRAFKAN, M.. (2013). EVALUATION OF HYGIENE LIGHVAN CHEESE ASPECTS REGARDINGLACTOCOCCUS GARVIEAE BACTERIA RELYING ON CULTURE-BASED AND MOLECULAR METHODS. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926675/en

Vancouver: Copy

ATTAR M.A., YAVARMANESH M., EDALATIAN M.R., SHIRAFKAN M.. EVALUATION OF HYGIENE LIGHVAN CHEESE ASPECTS REGARDINGLACTOCOCCUS GARVIEAE BACTERIA RELYING ON CULTURE-BASED AND MOLECULAR METHODS. 2013. Available from: https://sid.ir/paper/926675/en

IEEE: Copy

M.A. ATTAR, M. YAVARMANESH, M.R. EDALATIAN, and M. SHIRAFKAN, “EVALUATION OF HYGIENE LIGHVAN CHEESE ASPECTS REGARDINGLACTOCOCCUS GARVIEAE BACTERIA RELYING ON CULTURE-BASED AND MOLECULAR METHODS,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926675/en

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