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Analysis of bacterial community in Mahyaveh, an Iranian traditional fish sauce
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Ali Taheri *   , Samira Jalalinezhad , Seyed Vali Hosseini , Azin Ahmadi , Fatemeh Nasery |
| Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran; P.O. Box: 99717-56499 , Taheri@cmu.ac.ir |
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Abstract: (6795 Views) |
| Background and Aim: “Mahyaveh” is a traditional fish sauce that is produced by the fermentation process in Iran. As the microorganisms can grow in fermentation process, safety assurance of this Iranian food condiment is very important. Materials and Methods: Mahyaveh is produced from Sardinella sp. Fish and the viable cell numbers of total bacteria, halophilic bacteria, fungi, halophilic yeasts and lactic acid bacteria from 7 homemade samples were counted. Test of gram coloration, catalase, oxidase, fermentation of carbohydrate, phosphate, coagulase, nitrate reduction, production of acid and CO2, beside morphological study, used for recognition of the bacteria. Results: The viable cell numbers of total bacteria in the first week of production were determined to be in the range of 8.7±102 CFU/g and after 2 month it reached to 7.2±102 CFU/g. Bacillus subtilis and Bacillus licheniformis showed significant difference by the other bacillus sp. (P<0.05). Lactobacillus plantarum and Lactobacillus alimentaria consist 59.9% of total lactic acid bacteria. Micrococcus sp. and Staphylococcus sp. constitute the 70% of the total bacterial community. Micrococcus luteus showed the significant difference by the other species of the micrococcus (P<0.05). Staphylococcus lentus had the highest community in the staphylococcus sp. (P<0.05). Candida sp., Saccharomycopsis sp., Pichia sp., and Mucor was recognized as yeast. Conclusion: High concentration of pathogenic bacteria, coliforms and spore producing bacteria were not recognized in the Mahyaveh and the safety of the Mahyaveh could be confirmed but additional study is essential. |
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| Keywords: Mahyaveh, Staphylococcus sp., Micrococcus sp., Acid lactic bacteria |
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Full-Text [PDF 634 kb]
(2000 Downloads)
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Type of Study: Original |
Subject:
Medicine
Received: 2017 | Accepted: 2017 | Published: 2017
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