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توانایی تولید اسید و تحمل به اسید و نمکهای صفراوی در لاکتوباسیلهای جداشده از خمیرترشهای سنتی | ||
مهندسی بیوسیستم ایران | ||
مقاله 3، دوره 45، شماره 1، خرداد 1393، صفحه 23-30 اصل مقاله (272.98 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2014.51287 | ||
نویسندگان | ||
اکبر بهرامی1؛ سیدهادی پیغمبردوست* 2؛ ابوالفضل گلشن تفتی3 | ||
1کارشناس ارشد، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه تبریز | ||
2دانشیار گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه تبریز | ||
3استادیار 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 | ||
اسیدیکردن؛ تخمیر قندی؛ مقاومت اسیدی؛ مقاومت صفراوی | ||
عنوان مقاله [English] | ||
Acid production, acid and bile resistance of lactobacillus strains isolated from traditional sourdoughs | ||
نویسندگان [English] | ||
Akbar Bahrami1؛ Seyed Hadi Peighambardoust2؛ Abolfazl Golshan Tafti3 | ||
1MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran | ||
2Associate Prof., Department of Food Science, College of Agriculture, University of Tabriz | ||
3Agricultural 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 | ||
مراجع | ||
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