توانایی تولید اسید و تحمل به اسید و نمک‏های صفراوی در لاکتوباسیل‏های جدا‌شده از خمیرترش‏های سنتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کارشناس ارشد، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه تبریز

2 دانشیار گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه تبریز

3 استادیار بخش تحقیقات فنی و مهندسی کشاورزی مرکز تحقیقات کشاورزی و منابع طبیعی کرمان، کرمان

چکیده

بررسی ویژگی‏های بیوشیمیایی و فعالیت متابولیکی باکتری‏های لاکتوباسیل به‌منظور انتخاب آن‏ها به‏عنوان کشت‏های آغازگر در تولید نان ضروری است. در این تحقیق، ویژگی‏های بیوشیمیایی، تولید اسیدی‏، و خواص پروبیوتیکی (مقاومت به اسید و نمک‏های صفراوی) لاکتوباسیل‏های جدا‌شده از خمیرترش‏های سنتی (پلانتاروم، کورواتوس، و پارالیمنتاریوس) ارزیابی شد. هر سه سویۀ لاکتوباسیل توانایی رشد در دمای 15 درجۀ سلسیوس و غلظت‏های گوناگون نمک (2، 4، و 5/6 درصد) و pH (4/4 و 6/9) را داشتند. لاکتوباسیلوس پلانتاروم در دمای 45 درجۀ سلسیوس نیز رشد کرد. سویه‏های لاکتوباسیل توانستند طیف وسیعی از کربوهیدرات‏ها را تخمیر کنند. لاکتوباسیل‏های پلانتاروم و کورواتوس قندهای (پنتوز، زیلوز، آرابینوز) را نیز تخمیر کردند. لاکتوباسیلوس کورواتوس و لاکتوباسیلوس پارالیمنتاریوس توانایی تخمیر قند رامنوز را نداشتند. لاکتوباسیل‏های پلانتاروم، کورواتوس، و پارالیمنتاریوس خاصیت اسیدی‏کردن مناسبی داشتند و pH محیط را بعد از 9 ساعت گرمخانه‏گذاری در دمای 30 درجۀ سلسیوس به 9/4-5/4 کاهش دادند. آزمون‏های تحمل به اسید و نمک‏های صفراوی نشان داد که لاکتوباسیل‏های پلانتاروم و پارالیمنتاریوس پتانسیل پروبیوتیکی دارند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Acid production, acid and bile resistance of lactobacillus strains isolated from traditional sourdoughs

نویسندگان [English]

  • Akbar Bahrami 1
  • Seyed Hadi Peighambardoust 2
  • Abolfazl Golshan Tafti 3
1 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2 Associate Prof., Department of Food Science, College of Agriculture, University of Tabriz
3 Agricultural Engineering Research Department, Kerman Agricultural and Natural Resources Research Center, Tehran Road, Kerman
چکیده [English]

The study of biochemical characteristics and metabolic activity of Lactobacilli is necessary for selecting strains to be used as starter cultures for bread production. In this study, biochemical characteristics, acidification and probiotic properties of Lactobacillus strains (Lactobacillus plantarum, L. curvatus, L. paralimentarius) isolated from traditional sourdoughs were evaluated. All three Lactobacillus strains showed growth at 15ºC and different levels of NaCl (2, 4, 6.5%) and pH (4.4, 9.6). Lactobacillus plantarum was capable of growing at 45°C. The Lactobacillus strains had capacity to ferment a large spectrum of carbohydrates. Lactobacillus plantarum and Lactobacillus curvatus was able to ferment pentoses (xylose and arabinose). Lactobacillus curvatus and Lactobacillus paralimentarius did not ferment rhamnose. The lactobacillus strains showed a proper acidifying ability after 9 h of incubation at 30°C, with pH values between 4.5 and 4.9. The results showed that Lactobacillus plantarum and Lactobacillus paralimentarius have potential probiotic value according to acid and bile tolerance tests.

کلیدواژه‌ها [English]

  • Acidic Resistance
  • Bile Resistance
  • Sugar Fermentation
  • acidification
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