ارزیابی سینتیک رشد و بقاء لاکتوباسیلوس دلبروکی و لاکتوباسیلوس پاراکازئی با به کارگیری سوبسترای جو و مالت و تأثیر آنها بر خصوصیات آنتی‌اکسیدانی محیط

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکترا دانشگاه تبریز

2 دانشگاه تهران

چکیده

در این مطالعه پتانسیل محیط­های جو، جو-مالت و مالت برای رشد و زنده­مانی دو گونه لاکتوباسیلوس (لاکتوباسیلوس دلبروکی، لاکتوباسیلوس پاراکازئی) جهت تولید نوشیدنی فراسودمند بررسی شد. سپس تأثیر فرایند تخمیر بر فعالیت آنتی­اکسیدانی و محتوای فنول کل سه محیط ارزیابی شده و با همتایان غیر تخمیری خود مقایسه گردید. نتایج نشان داد باکتری­های انتخابی به­خوبی در سه محیط رشد کرده به طوری که طی 10 ساعت اول تخمیر pH محیط­ها تا حدود 25/4 کاهش یافت. بالاترین جمعیت میکروبی (log CFU/ml 7/9) در محیط مالت به دست آمد. محتوای فنول کل و فعالیت آنتی­اکسیدانی محیط­ها طی تخمیر به طور قابل توجهی افزایش یافته و محیط مالت تخمیر شده توسط لاکتوباسیلوس پاراکازئی بالاترین میزان فنول کل (96/83 میلی گرم معادل گالیک اسید در 100 میلی­لیتر) و فعالیت ضد ­رادیکالی (ml 26/0= IC50) نشان داد. به­علاوه بیشترین زنده­مانی (CFU/ml 106×2/1) در محیط مالت تخمیر شده با لاکتوباسیلوس دلبروکی ثبت شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigating of Growth kinetic and survival of Lactobacillus paracasei and Lactobacillus delbrueckii in barley and malt substrates and effect of this microorganism on medium antioxidant properties

نویسنده [English]

  • mahdieh salari 1
1
2
چکیده [English]

In this study potential of barley, barley-malt and malt medium for the growth and viability of two species of Lactobacillus (Lactobacillus paracasei, Lactobacillus delbrueckii) for production of functional beverage were evaluated. Then the effects of fermentation on antioxidant activities and total phenolics content were determined and compared with those of their non-fermented counterparts. Results showed that all of the selected bacteria were capable to grow in media so that the pH of them decrease to around 4.25 at first 10h of fermentation. The highest microbial growth (9.7 log CFU/ml) was found in malt medium. The phenolic content and antioxidant activities of the media were increased during fermentation and L. paracasei-fermented malt medium showed highest contents of phenolics (83.96 mg of gallic acid equivalents per 100 ml) and antiradical activity (IC50 = 0.26 ml). Moreover, the highest cell viability (1.2×106 CFU/ml) was obtained for the malt-based beverages fermented with L. delbruekii.

کلیدواژه‌ها [English]

  • Barley
  • Malt
  • Fermentation
  • lactobacillus
  • Antioxidant activity
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