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Medical Laboratory Journal، جلد ۱۵، شماره ۲، صفحات ۱۸-۲۲
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Evaluation of Antimicrobial Effects of Gouda Cheese Wax |
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| چکیده انگلیسی مقاله |
Background and objectives: Gouda Cheese is regarded as a high quality and one of the most popular cheeses in the world. The defining characteristics of Gouda cheese are its yellow color, great aroma and taste of caramel sweetness. The cheese should be well chilled before waxing, to get better seal. The seal is very important to prevent contamination with molds and putrefactive bacteria. Cheese wax is made from paraffin with additional microcrystalline to make pliable for better seal. The aim of this study was to investigate antibacterial effects of Gouda cheese wax. Methods: Gouda cheese wax samples were collected from four different manufacturers in Iran. The total count of coliforms, Escherichia coli, Salmonella, coagulase-positive Staphylococcus and mold and yeast on the samples was determined. The antimicrobial activities of Gouda cheese wax against E. coli, S. aureus, Saccharomyces cerevisiae, Aspergillus brazilissis and Salmonella enterica were investigated by determining minimum bactericidal concentration and minimum inhibitory concentration. Results: The results indicated that all Gouda cheese wax samples were prepared in accordance with the national standards. In addition, the examined wax samples had no antimicrobial properties against the tested microorganisms. Conclusions: The wax used in production of Gouda cheese in Iran has no antimicrobial properties. |
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| کلیدواژه‌های انگلیسی مقاله |
Cheese,Escherichia coli,Salmonella |
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| نویسندگان مقاله |
| Mojtaba Mohammadzadeh Vazifeh
Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
| Masoud Hosseini
Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
| Ali Mohammadi
Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| Mahdi Jahanfar
Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
| Hadi Maleki
Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran.
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| نشانی اینترنتی |
http://mlj.goums.ac.ir/browse.php?a_code=A-10-898-1&slc_lang=en&sid=1 |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
میکروب شناسی |
| نوع مقاله منتشر شده |
تحقیقی |
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