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首页> 外文期刊>Journal of the Indian Chemical Society >Biochemical and molecular identification of sweet meat (Sandesh) spoiling bacteria
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Biochemical and molecular identification of sweet meat (Sandesh) spoiling bacteria

机译：甜肉变质细菌的生化和分子鉴定

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摘要

Sandesh is a very popular heat desiccated product of coagulated milk protein mass called chhana (a heat and acid coagulated product of milk, analogous to cottage cheese). This sweet meat can be easily affected by microorganisms during storage and consumption, which will cause sweet meat spoilage. The role of bacteria as a cause of spoilage of dairy products, like sweet meat, has been clearly demonstrated elsewhere. The aim of this study is to find out the microbes responsible for deterioration of the sweet meat (Sandesh). The study began with deteriorated Sandesh. It was spread on nutrient agar and incubated at 37 °C for 24 h. Two types of colonies were observed. One was white in color and the other was yellow. The organisms were identified according to the protocols followed by Bergey's Manual of systematic Bacteriology. Both the colonies were found to be Gram-positive and non-spore forming cocci. The bacteria were partially characterized through microscopic examination and by conventional biochemical tests. The identification of the organism was confirmed by 16s rRNA gene sequencing. It was found that the white colony was Staphylococcus condimenti and the yellow colony was Staphylococcus gallinarum.
机译：Sandesh是一种非常流行的凝乳蛋白蛋白质热干燥产品，称为chhana（一种热和酸凝乳产品，类似于干酪）。这种甜肉在储存和食用过程中很容易受到微生物的影响，这会导致甜肉变质。在别处已经清楚地证明了细菌导致乳制品（如甜肉）变质的作用。这项研究的目的是找出导致甜肉（Sandesh）变质的微生物。该研究始于恶化的Sandesh。将其铺在营养琼脂上，并在37°C下孵育24小时。观察到两种类型的菌落。一个是白色，另一个是黄色。根据遵循伯吉氏系统细菌学手册的方案鉴定生物。发现两个菌落均为革兰氏阳性和非孢子形成球菌。通过显微镜检查和常规生化测试对细菌进行部分表征。通过16s rRNA基因测序证实了该生物的鉴定。发现白色菌落是调味葡萄球菌，黄色菌落是鸡金黄色葡萄球菌。

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