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   antimicrobial effects of lactobacillus acidophilus and lactobacillus reuteri against campylobacter jejuni in fresh and roasted chicken breast fillets  
   
نویسنده shahbazi yasser ,mozaffarzogh mahya
منبع journal of human, environment and health promotion - 2019 - دوره : 5 - شماره : 3 - صفحه:110 -115
چکیده    background: the present study aimed to determine the antimicrobial effects of lactobacillus acidophilus and lactobacillus reuteri against campylobacter jejuni in fresh and roasted chicken breast fillets.methods: fresh and roasted chicken breast fillets were soaked in probiotic suspensions (11 log cfu/ml) and immersed in c. jejuni suspension (5 and 3 log cfu/ml). afterwards, the fillets were placed in clean stomacher bags and refrigerated for 10 days until further analysis.results: the count of 5 log cfu/g in the fresh fillets treated with l. acidophilus, l. reuteri, l. reuteri, and l. acidophilus reached 3.45, 3.89, and 4.25 log cfu/g after 10 days of refrigerated storage, respectively. in the roasted fillets, the corresponding counts were estimated at 2.99, 3.54, and 3.92 log cfu/g, respectively. in addition, the inoculated 3 log cfu/g of c. jejuni reached 1.09-1.11 log cfu/g after the refrigerated storage of the fresh and roasted chicken breast fillets.conclusion: according to the results, the addition of l. acidophilus and l. reuteri to the fresh and roasted chicken breast fillets had inhibitory effects against the growth of c. jejuni.
کلیدواژه campylobacter jejuni ,lactobacillus acidophilus ,lactobacillus reuteri
آدرس razi university, faculty of veterinary medicine, department of food hygiene and quality control, iran, university of tehran, faculty of veterinary medicine, department of food hygiene and quality control, iran
پست الکترونیکی mahya.mozafar@yahoo.com
 
 

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