مطالعه ویژگی‌های ‌شیمیایی و میکروبی پنیر کوارک پروبیوتیک حاوی لاکتوباسیلوس اسیدوفیلوس و لاکتوباسیلوس کازئی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز

2 استاد تکنولوژی مواد غذایی، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز

3 استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

چکیده

هدف از انجام این تحقیق بررسی ویژگی­های شیمیایی و میکروبی پنیر کوارک حاوی لاکتوباسیلوس اسیدوفیلوس (LA) و لاکتوباسیلوس کازئی (LC) طی مدت 21 روز نگهداری بود. نتایج نشان داد که pH پنیر کوارک LC نسبت به نمونه کنترل و LA به طور معنی­داری پایین­تر بود. pH همه پنیر­های مورد آزمون با گذشت زمان به­طور معنی داری کاهش یافت. تغییرات اسیدیته بین تیمارها و تفاوت­های بین آنها بارزتر از تفاوت­های pH بود. ازت محلول در هفته سوم نگهداری در پنیر LC نسبت به LA و کنترل افزایش معنی­داری یافت و با گذشت زمان از روز هفتم تا بیست و یکم، مقدار ازت محلول در همه نمونه­های پنیر به­طور معنی­داری افزایش یافت. با گذشت زمان نمونه کنترل نسبت به دو نمونه پروبیوتیک LC و LA، اندیس لیپولیز بیشتری نشان داد. تعداد کلی­فرم­ها در همه نمونه­های پنیر کنترل و بویژه پنیر­های پروبیوتیک ناچیز و کمتر از 10 cfu/g بود. تعداد کپک و مخمر پنیر­های کنترل به­طور معنی­داری بیشتر از نمونه­های پروبیوتیک بود. نتایج شمارش لاکتوباسیل­ها در نمونه­های پنیر پروبیوتیک در روزهای نگهداری مختلف نشان داد که در روز اول ارزیابی تعداد هر دو باکتری تلقیح شده 5/8 تا 6/8 log CFU/g بود. زمان ماندگاری پنیر تا 21 روز اثر معنی داری بر کاهش تعداد لاکتوباسیل­ها نداشت و در مورد هر دو باکتری تعداد باکتری­های شمارش شده بالاتر از 8 log CFU/g باقی ماند. پنیر کوارک بستر مناسبی برای افزودن سویه­های پروبیوتیک ارائه نمود که طی مدت نگهداری تا 21 روز باعث محافظت این سویه­ها شد و پنیر حاصله در این مدت ویژگی­های شیمیایی مطلوب خود را حفظ نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Study of Chemical and Microbial Properties of Probiotic Quark Cheese Containing Lactobacillus Acidophilus and Lactobacillus Casei

نویسندگان [English]

  • Maral Soltanzadeh 1
  • Javad Hesari 2
  • Seyed Hadi Peighambardoust 3
1 MSc student, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
2 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
3 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz
چکیده [English]

The aim of this study was to investigate chemical and microbial properties of probiotic Quark cheese containing L.acidophilus (LA) and L.casei (LC) during 21 days of storage. Results showed that LC sample had significantly lower pH than that of both LA and control. pH values of all samples decreased significantly upon storage time. Treatable acidity changes in cheese sample was similar to pH change, although acidity differences between samples was more enhanced than pH variation. There was a significant increase in soluble nitrogen of LC sample compared to that of LA and control in Day 21. Increasing storage time from 7 to 21 days, significantly increased the soluble nitrogen content of all cheese samples. Increasing storage time significantly increased lipolysis index of control compared to probiotic chees samples. Coliform counts was negligible in all samples and was below 10 log CFU/g in probiotic cheese samples. Yeast and mold counts of control was significantly higher than that of probiotic samples. Lactobacilli count results indicated that the number of viable bacteria in both probiotic cheese samples was 8.5-8.6 log CFU/g in day 1. Increasing storage time up to 21 days did not significantly (p<0.05) decrease the number of lactobacilli and in both probiotic samples it remained above 8 log CFU/g. Quark cheese provided a good substance for the incorporation of probiotic strains. Storage of quark cheese until 21 days preserved probiotic bacteria and resulted in the desired chemical properties.

کلیدواژه‌ها [English]

  • Soft cheese
  • Probiotic
  • Quality
  • Free fatty acids
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