ﺗﺄﺛﯿﺮ ﻓﺮآﯾﻨﺪ ﺗﻮﻟﯿﺪ ﭘﻨﯿﺮ ﺳﻔﯿﺪ اﯾﺮاﻧﯽ در ﺗﻔﮑﯿﮏ و زﻧﺪه ﻣﺎﻧﯽ وﯾﺮوسﻫﺎي روده اي در دﻟﻤﻪ و آب ﭘﻨﯿﺮ ﺑﺎ اﺳﺘﻔﺎده از ﺑﺎﮐﺘﺮﯾﻮﻓﺎژ MS2

The Effect of Iranian White Brine Cheese Processing on Partitioning and Survival of Enteric Viruses in Curd and Whey Using MS2 Bacteriophage

اﻣﺮوزه ﻧﮕﺮاﻧﯽ درﺑﺎره اﻧﺘﻘﺎل ﺑﻌﻀﯽ از وﯾﺮوسﻫﺎي ﮔﻮارﺷﯽ از ﻃﺮﯾﻖ ﺣﯿﻮاﻧﺎت و ﻣﺼﺮف ﻓﺮآوردهﻫﺎي آنﻫﺎ، آبﻫﺎي آﻟﻮده و ﻣﻮادﻏﺬاﯾﯽ در ﺣﺎل اﻓﺰاﯾﺶ اﺳﺖ. ﻟﺬا ﺑﺎﯾﺪ از روشﻫﺎي ﻣﻨﺎﺳﺒﯽ در ﺟﻬﺖ ﮐﻨﺘﺮل اﯾﻦ وﯾﺮوسﻫﺎ اﺳﺘﻔﺎده ﮐﺮد. ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ ﺑﺮرﺳﯽ ﺑﻘﺎي وﯾﺮوسﻫﺎي رودهاي در ﻓﺮاﯾﻨﺪ ﺗﻮﻟﯿﺪ ﭘﻨﯿﺮ ﺑﺮ ﻣﺒﻨﺎي ﺷﺎﺧﺺ ﺑﺎﮐﺘﺮﯾﻮﻓﺎژ MS2 ﻣﯽ ﺑﺎﺷﺪ. ﺑﺮ اﯾﻦ اﺳﺎس ﻧﻘﺶ درﺻﺪ ﭼﺮﺑﯽ ﭘﻨﯿﺮ )1/5 %، 2/5 و 3/2 %(ﺳﻄﻮح ﺗﻠﻘﯿﺢ ﺑﺎﮐﺘﺮﯾﻮﻓﺎژ106،104،102،100pfu.ml-1) MS2( در ﺗﻔﮑﯿﮏ وﯾﺮوسﻫﺎي رودهاي در دﻟﻤﻪ و آب ﭘﻨﯿﺮ ﺑﺎﻗﯽﻣﺎﻧﺪه، ﺗﺎﺛﯿﺮ ﭘﺎراﻣﺘﺮﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ ) pH و اﺳﯿﺪﯾﺘﻪ( روي زﻧﺪهﻣﺎﻧﯽ وﯾﺮوسﻫﺎي رودهاي و ﻣﯿﺰان ﺗﺒﺎدل وﯾﺮوسﻫﺎي رودهاي ﺑﯿﻦ ﭘﻨﯿﺮ و آب ﻧﻤﮏ ﻧﮕﻬﺪاري در زﻣﺎن ﻓﺮاوري ﭘﻨﯿﺮ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ.ﻣﯿﺰان زﻧﺪهﻣﺎﻧﯽ ﺑﺎﮐﺘﺮﯾﻮﻓﺎژMS2 ﺑﺎ اﺳﺘﻔﺎده از روش ﮐﺸﺖ دوﻻﯾﻪ ارزﯾﺎﺑﯽ و دادهﻫﺎ ﺑﺮ اﺳﺎس ﻃﺮح آﻣﺎري ﮐﺎﻣﻼ ﺗﺼﺎدﻓﯽ در ﻗﺎﻟﺐ ﻓﺎﮐﺘﻮرﯾﻞ در ﺳﻪ ﺗﮑﺮار ﺑﺮرﺳﯽ ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن دادﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﺑﺎزﯾﺎﻓﺖ ﺑﺎﮐﺘﺮﯾﻮﻓﺎژ MS2 ﺑﺮاﺑﺮ ﺑﺎ ﻟﮕﺎرﯾﺘﻢ 4/67 ﻣﺮﺑﻮط ﺑﻪ آب ﭘﻨﯿﺮ ﺣﺎﺻﻞ از ﻓﺮاﯾﻨﺪ ﭘﺮس در ﺳﻄﺢ ﭼﺮﺑﯽ 3/2 % و ﺗﻠﻘﯿﺢ 6log10 ﺑﻮد.ﻫﻤﭽﻨﯿﻦ در ﺑﺮرﺳﯽ ﺑﯿﺸﺘﺮﯾﻦ ﺑﺎزﯾﺎﻓﺖ ﺑﺎﮐﺘﺮﯾﻮﻓﺎژ در دﻟﻤﻪ، ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪار ﻣﺮﺑﻮط ﺑﻪ ﺳﻄﺢ ﭼﺮﺑﯽ 3/2 % ﺑﻮد. در ﻓﺮاﯾﻨﺪ آب ﻧﻤﮏﮔﺬاري )آب ﭘﻨﯿﺮ ﻧﻤﮑﯽ( ﻧﯿﺰ ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﺑﺎزﯾﺎﻓﺖ ﻣﺮﺑﻮط ﺑﻪ آب ﭘﻨﯿﺮ در ﺳﻄﺢ ﭼﺮﺑﯽ 3/2 % و ﺗﻠﻘﯿﺢ 6log10 ﺑﻮد. ﺑﺮاﺳﺎس ﯾﺎﻓﺘﻪﻫﺎ، ﻧﺮخ زﻧﺪهﻣﺎﻧﯽ ﺑﺎﮐﺘﺮﯾﻮﻓﺎژ MS2 در آب ﭘﻨﯿﺮ ﺑﯿﺸﺘﺮ از دﻟﻤﻪ و ﭘﻨﯿﺮ ﮔﺰارش ﺷﺪ.

There are increasing concerns about transmission of some enteric viruses which are closely related to human-pathogenic strains via animals and their products, contaminated water and foods. Therefore, the use of appropriate processing methods to control these viruses is essential. The aim of this study was to assess the survival of enteric viruses in cheese processing. The role of fat content of cheese (1.5, 2.5 and 3.2%), MS2 bacteriophage spiked levels (100, 102, 104 and 106) in separation of enteric viruses in curd and whey in the press process, the effect of chemical parameters(acidity and pH) on the exchange of enteric viruses in cheese and salt water in processing time were evaluated. MS2 survival was studied by double layer agar and data were assessed in complete randomized design in triplicates. According to the results, it was concluded that MS2 bacteriophage had the maximum survival in whey at fat content of 3.2% and spiked level of 6 log10in which it was 4/67 based on the logarithmic scale. Also, the maximum survival in curd was at fat content of 3.2%. In brine process, the most survival of bacteriophages in cheese and whey was at fatcontent of 3.2% and spiked level of 6 log10. In general, MS2 bacteriophage had the most survival in brine than curd.