چکیده

Statement of Problem Mahyaveh is a traditional fermented Iranian fish sauce. The taste smell preservation time and healthiness of Mahyaveh are affected by its microbiota. According to these populations this fermented sauce can be one of the foodborne diseases source to overcome this problem and have healthier Mahyaveh some research was done and stated. Research Purpose Here some articles are presented the aims of these studies were measuring the microbiota and some chemical conditions of Mahyaveh detecting and counting pathogens to compare with standards and also figuring out the best condition of production to produce safe and healthier Mahyaveh with low microbiota and prevent possible foodborne diseases. Research Method Factors such as the type of the fish the concentration of the salt and the fermentation time affect the microbiota 15 treatments were designed in a project to find out the optimum condition of production of Mahyaveh to decrease the microbiota. Mesophilic acidophilic bacteria Coagulase Positive Staphylococci mould yeast and Lactic acid bacteria were counted the PH of the samples was measured and compared with Food and Agriculture Organization (FAO) standards. Results and Conclusion The optimum condition was obtained at the time of 103.63 days of fermentation with Sardine fish and at a salt concentration of 29.38%. The maximum number of Mesophilic acidophilic bacteria Coagulase Positive Staphylococci Mould and yeast and Lactic acid bacteria were reported 7.99 5.64 3.40 7.50 log CFU gr respectively. The average PH was measured around 6. The number of Coagulase Positive Staphylococci in 58.33% of samples was more than permitted limit.

کليدواژه ها

Keywords Mahyaveh Microbiota Fish sauce Iran Foodborne disease

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, 1402 , خواص میکروبی و شیمیایی مهیاوه، سس ماهی سنتی ایرانی و بهینه سازی شرایط تولید برای کاهش بار میکروبی , كنگره بين المللي فرآورده‌هاي طبيعي شفابخش