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Sut Mikrobiologiyasi O’ZBЕKISTON RЕSPUBLIKАSI OLIY VА O’RTА MАХSUS TА’LIM VАZIRLIGI O’RTА MАХSUS, KАSB-HUNАR TА’LIMI MАRKАZI Ataxanov Sh.N., Saribayeva D.A, Dadamirzayev, M.H. Mallaboyev O.T, Rahimov U.Yu. SUT MIKROBIOLOGIYASI “Navro’z” nashriyoti Toshkеnt 2019 ~ 1 ~ UO’K: 46.11.(514) KBK: 46.2 Ўзб M-Т-20 Sh.N.Atahanov va boshqalar / “Navro’z” nashriyoti.-Toshkent, 2019. Mazkur o’quv qo’llanma sut mahsulotlari ishlаb chiqаrish tехnik-tехnologiyasi va oziq-ovqat texnologiyasi sohasi bo’yicha tayyorlanayotgan bo’lajak muhandis- texnologlarning nazariy bilimlarni puxta egallashlariga ko’maklashish, amaliy bilim va ko’nikmalarini rivojlantririshga qaratilgan bo’lib, undan oliy ta‘lim muassasalari hamda kasb-hunar kollerjlari o’qituvchi va o’quvchilari shuningdek soha tadqiqotchilari ham foydalanoshlari mumkin. Tаqrizchilаr: А.Сhoriyev –TKTI, Oziq-ovqat mahsulotlari xavfsizligi kafedrasi mudiri, dotsent, A.Lutfullayev-Namangan maishiy-xizmat ko’rsatish KHK direktori. O’quv qo’llanma OO’MTVning 2018 yil 27 martdagi 274 - sonli buyrug’i va uning 11-ilovasiga asosan markazlashgan holda chop etish uchun tavsiya etilgan. ISBN:9789943568112 © “Navro’z” nashriyoti.-Toshkent, 2019. © Sh.N.Atahanov va boshqalar . ~ 2 ~ M U N D A R I J A KIRISH 4 I-BОB. UMUMIY MIKRОBIОLОGIYA 9 1.1. Mikrооrgаnizmlаr mоrfоlоgiyasi 9 1.2. Mikrооrgаnizmlаr fiziоlоgiyasi 28 1.3. Tаshqi muhit оmillаrining mikrооrgаnizmlаrgа tа’siri 55 1.4. Mikrооrgаnizmlаrning tаbiаtdа tаrqаlishi 67 1.5. Mikrооrgаnizmlаr chаqirаdigаn muhim biоkimyoviy оmillаr 76 Tаkrоrlаsh uchun sаvоllаr 83 II-BОB. MАХSUS MIKRОBIОLОGIYA 84 2.1. Sut mаhsulоtlаrini ishlаb chiqаrishdаgi mikrооrgаnizmlаr 84 2.2. Sut vа sut mаhsulоtlаrini sifаtini buzuvchi mikrооrgаnizmlаr 119 2.3. Infеksiya vа immunitеt hаqidа tushunchа 131 2.4. Sut mаhsulоtlаrini ishlаb chiqаrish sаnоаtidа sаnitаriya gigiyеnа nаzоrаti 143 2.5. Yangi sоg’ib оlingаn sut mikrоflоrаsi 153 2.6. Istе’mоl qilinаdigаn sutning mikrоbiоlоgiyasi 165 2.7. Ivitqilаr 173 Tаkrоrlаsh uchun sаvоllаr 200 III-BОB. SUT QATIQ MAHSULOTLARI MIKROBIOLOGIYASI 201 3.1. Sut mahsulotlari mikrobiologiyasi 201 3.2. Sаriyog’ mikrоbiоlоgiyasi 213 3.3. Pishlоq mikrоbiоlоgiyasi 226 3.4. Sutli kоnsеrvаlаr vа muzqаymоq mikrоbiоlоgiyasi 252 3.5. Sutchilikdа ikkilamchi xom - ashyo mikrobiologiyasi 263 Tаkrоrlаsh uchun sаvоllаr 267 Fоydаlаnilgаn аdаbiyotlаr 268 ~ 3 ~ Kirish. Mikrobiologiya kursi predmeti va tarkibi Mikrobiologiya (grekcha “mikros” – mayda, “bios”-hayot, “logos” – o`rganish)mikrob va mikroorganizmlar deb nomlanuvchi –mayda, oddiy, ko`z bilan ko’rib bo`lmaydigan organizmlarni o`rganuvchi fandir. U mikroorganizmlarning turkumlanishi, tuzilishi, fiziologiyasi, genetikasi, ularni vujudga keltirish va aniqlash usullarini o`rganadi. Mikroorganizmlarga bakteriyalar, achitqilar va ipsimon zamburug`lar, mog`orlar, oddiy bir hujayrali hayvon organizmlari, va ultramikroskopik jonzot- viruslar kiritiladi. Mikroorganizmlar guruhini o`rganish bilan mikrobiologiya maydonidagi – bakteriologiya, mikologiya, protozoologiya va virusologiya shug`ullanadi. Mikroorganizmlar keng tarqalgan bo`lib, bu ularning tabiat va inson hayotida sezilarli o`rnini bildiradi. Ular tuproq hosildorligini oshirishda, toshko`mir va neft yaratilishida va tabiatda yuz beradigan bir qator jarayonlarda muhim ro`l o`ynaydi. Mikroorganizmlar ishtirokida zaruriy jarayonlar: non pishirish, sut mahsulotlari, organik kistallar, spirt, vino, pivo, fermentlar, gormonlar, antibiotiklar va boshqa moddalarni ishlab chiqarish sodir bo`ladi. Foydali mikroorganizmlar bilan bir qatorda ozuqa mahsulotlarini buzuvchi, inson, hayvon, o`simlik va hasharotlarda turli kasalliklarni chaqiruvchi patogen yoki kasallik tug`diruvchi mikroblar ham mavjud. Jamiyat talabiga mos holda mikrobiologiyani umumiy va maxsus, yoki ayrim- bu o`z navbatida qishloq xo`jaligi, texnik ishlab chiqarish, tibbiy, sanitar, veterinar va koinot mikrobiologiyasiga ajratiladi. Umumiy mikrobiologiya-barcha guruh mikroorganizmlarining tuzilishi, hayot faoliyatidagi qonuniyatlarni, tabiatda tarqalishini o`rganadi. U barcha mikrobiologik tartibning majburiy bo`limi hisoblanadi. Qishloq xo’jalik mikrobiologiyasi – mikroorganizmlarning tuproq hosil bo’lishida, yerlarning hosildorligini oshirishda, o`simliklarning ozuqalanishidagi ro`lini o`rganadi. U bakterial o`gitlarni yaratish va qo`llash usullari, ozuqalarni konservalash yo`llari, fitopatogen mikroorganizmlar bilan kurashish usullarini ishlab chiqadi. Texnik mikrobiologiya - oziq-ovqat mahsulotlari, antibiotiklar, spirt, ferment, vitamin va boshqa mikrob moddalaridan yaratilgan organik moddalar ishlab chiqarishda foydalaniladigan mikroorganizmlarni o`rganadi. ~ 4 ~ Sut va sut mahsulotlari mikrobiologiyasi – texnik mikrobiologiyaning birinchi qismi hisoblanib, u sutning tarkibiy qismlarini parchalanishida mikroblarning ro`li, shuningdek, sut va sut mahsulotlari sifatiga ta`sir korsatuvchi mikroorganizmlarning turli fiziologik guruh xossalarini o`rganadi. Qisman, sut va sut mahsulotlari mikrobiologiyasi ishlab chiqarish qimmatli va texnik zararli mikroorganizmlar, sut va sut mahsulotlarining buzilishini keltirib chiqaruvchilarni shuningdek, sut va sut mahsulotlarida bo`lishi mumkin bo`lgan patogen bakteriyalarni o`rganadi. Tibbiyot mikrobiologiyasi inson uchun patogen va shartli patogen mikroorganizmlar, shuningdek, ularning odam organizmi bilan o`zaro ta’sir qonuniyatlarini o`rganadi. Veterinar mikrobiologiya hayvonlarda infeksion kasalliklarni chaqiruvchi mikroorganizmlarni o`rganadi. Sanitar mikrobiologiya mikroblarni atrof-muhit va inson salomatligiga salbiy va ijobiy ta`sir ehtimoli nuqtai nazaridagi mikroflorani o`rganadi, atrof-muhitdan obyektlarining sanitar – gigiyenik me`yorlashning mikrobiologik ko`rsatkichlarini, shuningdek, ularni zararsizlantirish choralarini va bu choralarining samarasini nazorat qilish usullarini ishlab chiqadi. Koinot mikrobiologiyasi – kosmik kemalarda inson atrof-muhit mikroflorasining xususiyatlarini, shuningdek, mikroorganizmlarni koinotda tarqalishi va yashash sharoitlarini o`rganadi. Biotexnologiya - mikrobiologiyani rivojlanishining yangi bosqichidir. Bu fan bir necha biologik tartiblar – mikrobiologiya, genetika, virusologiya, o`simlikshunoslik kabi shu soha tadqiqot natijalarini amaliyotda qo`llash imkoniyati bo`lgan. Potensial biotexnologiya odatiy texnologiyalarni yaxshilash va intensivikatsiyagagina emas, balki selleksiya va irsiy muhandislik usuli bilan yaratilgan mikroorganizmlarga ham qaratilgan. Biotexnologiyaning zaruriy aspektlari – ishlab chiqarish mikroorganizmlarini shtamlarini yaxshilash sut, go`sht va oziq-ovqat sanoatida ishlatiladigan mikrob fermentlari, xushbo`y moddalarni yaratishdan iborat. Mikrobiologiyaning rivojlanish tarixi. XVII yuz yillik so`ngida gollandiyalik tabiatshunos A.Levenguk (1632-1723) mikroskop yaratib, uning yordamida mikroblarni ko`rish va ularni aniq tasvirlash va tekshirish imkonini yaratdi. U o`zining ko`plab kuzatishlarini 1695 yilda nashrdan chiqargan. “Tabiat sirlari A.Levenguk kashfiyotlari” nomli kitobida yoritgan. ~ 5 ~ A.Levengukning xizmati shundan iboratki, u tabiat sirlari ustidagi pardani ko`tardi, olimlar qiziqishini o`rganilishi muhim va rivojlanishlarga olib keluvchi tirik jonzotlarning yangi dunyosiga jalb qildi. (Levengukgacha, A.Kirxer mikroblarni kasal odamlar qonida uchratgan). Bu miroblar haqidagi zamonaviy fan manbasi – mikrobiologiyadir. A.Levenguk kashfiyotidan keyin, olimlar yangi mikroblarni tavsiflaganlar. Masalan, (mikrobiologiyaning rivojlanishining bu davrini shuning uchun ham tavsiflash yoki morfologiya deb nomlangan) ularning tabiatdagi ro`li, na ularning inson uchun foydasini tushunganlar. Farang olimi Lui Paster ta`limotlari (1822-1895) paydo bolishi bilan mikrobiologiya rivojlanishining yangi bosqichi boshlandi. Uning tadqiqotlari mikroblarning hayot faoliyati va ularning fiziologiyasini har tomonlama o`rganish imkonini berdi. Shuning uchun ham bu yangi rivojlanish bosqichi -fiziologik bosqich deb nom oldi. 1857 yilda L.Paster sut kislotali bijg’ish sut kislota bakteriyalarining hayot faoliyati natijasida, spirtli bijg’ish esa achitqilar yordamida ro’y berishini isbotladi. Yog’ kislotali bijg’ishni o’rganish davrida u anaerobioz hodisasini kashf qildi. L.Pastergacha Lavuazyening kislorodsiz hayotning imkoni yo`q degan gapi mustahkam qonun hisoblangan. L.Paster yog’ kislota bakteriyalari kislorodsiz rivojlanishini isbotladi. Bundan so`ng, barcha mikroorganizmlar nafas olishiga ko`ra 2 guruhga – aerob va anaerobga ajratildi. L.Paster- shuningdek, sirka kislotali bijg`ishni chiqaruvchilarni kashf qildi, ular vino yuzasidagi plyonkada rivojlanib, aeroblarning tipik vakili hisoblanishini va ular faqatgina kislorodli muhitda ko`payishini isbotladi. L.Paster bijg`ishning mikrobli tabiatini isbotlar ekan, u vino va pivo “kasalliklari” bilan kurashish usullarini (1865) yaratdi va bu usullar bilan hozirda ham keng foydalanilmoqda va bu jarayon -“pasterizatsiya” deb nomlandi. Bu usulning mohiyati shundan iboratki, mahsulot 65-80oC haroratda qizdirilganda, uning tarkibidagi ko`plab mikroorganizmlar nobud bo`ladi, biroq mahsulotning ozuqaviylik qiymati pasaymaydi. L.Paster- turli mahsulotlarni chirishini chaqiruvchilar - mikroorganizmlar ekanligini isbotladi. U ipak qurti kasalliklarini, odam va hayvonlarda uchraydigan bir qator kasalliklarni chaqiruvchilarni kashf qildi. L.Paster mikroblar attenuatsiya (kasallik tug`diruvchilarni kuchsizlanishi) ehtimolini yaratdi va bu usul infeksion kasalliklarni oldini olish asosiga aylanib, immunalogiyalarning boshlanishiga sabab bo`ldi. U sibir yarasi, parrandalar vabosi,
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