بررسی فعالیت ضد مخمری لاکتوباسیلوس برویس و انتروکوکوس فاسیوم جدا شده از چال (شیر تخمیری شتر) بر مخمر‌های عامل فساد مواد غذایی در دوغ

نوع مقاله: مقاله پژوهشی

نویسندگان

1 عضو هیئت علمی دانشگاه علوم کشاورزی و منابع زبیعی گرگان

2 دانش آموخته

چکیده

در مطالعات گوناگون تاثیر ضد میکروبی اسید لاکتیک باکتری­ها به اثبات رسیده است. هدف از این مطالعه بررسی تاثیر ضد مخمری باکتری­های لاکتیکی جدا شده از چال به عنوان نگهدارنده زیستی در دوغ برای کاهش استفاده از نگهدارنده شیمیایی بوده است. برای این منظور فعالیت ضد مخمری لاکتوباسیلوس برویسو انتروکوکوس فاسیوم علیه ساکارومایسس سرویزیه، کلیورومایسس مارکسیانوس و رودوترولا گلوتینیس به روش دولایه و در مدل غذایی (دوغ) صورت گرفت. نتایج نشان داد لاکتوباسیلوس برویس و انتروکوکوس فاسیوم دارای بازدارندگی قوی علیه رودوترولا گلوتینیس می­باشند. نتایج حاصل از آنالیز آماری نشان داد که میزان مخمر رودوترولا گلوتینیس برخلاف دو مخمر مورد استفاده دیگر نسبت به نمونه کنترل در طی 15 روز ماندگاری به میزان یک سیکل لگاریتمی کاهش یافته است. بنابراین می­توان استفاده از جدایه­های اسید لاکتیک باکتریایی بدست آمده از چال را به عنوان نگهدارنده زیستی به همراه نگهدارنده­های شیمیایی به منظور کاهش مقدار آنها پیشنهاد کرد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of growth inhibit of food spoilage yeast of Lactobacillus brevis and Enterococcus faecium from “chal in Iranian yoghurt drink (Doogh)

نویسندگان [English]

  • Morteza khomeri 1
  • Samira Esazadeh rzelighi 2
چکیده [English]

Anti-microbial effects of the lactic acid bacteria have been studied and proved in various investigations. This investigation aimed to study the anti-yeast effect of two isolated lactic acid bacteria species from “chal” (a product from yogurt) as biological preservatives in doogh. To do so, anti-yeast activity of L. brevis and E. faecium against Saccharomyces cerevisiae, Kluyveromyces. marxianus and Rhodotorula glutinis was evaluated using the overlay method. Besides, anti-yeast activity of these bacteria was assessed in yogurt samples containing the yeast. According to the results, L. brevis and E. faecium had strong prohibiting ability against R. glutinis ; however, they had no anti-yeast effect against S. cerevisiae and K. marxianus. Statistical analysis revealed that, in contrast to the other two studied yeasts, content of the yeast R. glutinis decreased over 15 days of a logarithm cycle compared to the control. Therefore, based on the results, lactic acid bacteria could be recommended as biological preservatives besides the common chemical preservatives

کلیدواژه‌ها [English]

  • antiyeast effect
  • overlay method
  • L. brevis
  • E. faecium
  • Doogh
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