انجمن علوم و صنایع غذایی ایران ناشر: دانشگاه تربیت مدرس مجله علوم و صنایع غذایی ایران 2008-8787 15 85 2019 02 20 اثر اسانس بنه تازه و رسیده برماندگاری و خواص حسی دوغ ایرانی 417 424 25848 FA شبنم ابوالحسینی دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ایت اله آملی، آمل، ایران. لیلا گلستان گلستان استادیار گروه صنایع غذایی گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ایت اله آملی، آمل، ایران. حامی کابوسی استادیار گروه میکروبیولوژی گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ایت اله آملی، آمل، ایران. Journal Article 1970 01 01 <strong><span><span><span>چکیده</span></span></span></strong><br> <span><span><span>دوغ</span></span></span> <span><span><span>نوعی</span></span></span> <span><span><span>نوشیدنی</span></span></span> <span><span><span>تخمیری</span></span></span> <span><span><span>است</span></span></span> <span><span><span>که</span></span></span> <span><span><span>با</span></span></span> <span><span><span>اختلاط</span></span></span> <span><span><span>ماست،</span></span></span> <span><span><span>آب</span></span></span> <span><span><span>و</span></span></span> <span><span><span>مقداری</span></span></span> <span><span><span>نمک</span></span></span> <span><span><span>تهیه</span></span></span> <span><span><span>می‌شود. </span></span></span><span><span><span>ایجاد گاز در دوغ</span></span></span> <span><span><span>در</span></span></span> <span><span><span>طول</span></span></span> <span><span><span>زمان</span></span></span> <span><span><span>نگهداری</span></span></span> <span><span><span>مشکل</span></span></span> <span><span><span>عمده‌ای</span></span></span> <span><span><span>است که</span></span></span> <span><span><span>در اثر فعالیت مخمر کلایورومایسس مارکسیانوس</span></span></span> <span><span><span>ناشی</span></span></span> <span><span><span>میگردد.</span></span></span><span><span> میوه بنه یا پسته کوهی با نام علمی </span></span> <em><span dir="LTR"><span><span>Pistacia atlantica</span></span></span></em><span><span> متعلق به تیره </span></span><em><span dir="LTR"><span><span>atlantica</span></span></span></em><span><span> هستند که مشخص شده دارای خاصیت ضد میکروبی</span></span> <span><span>در محیط کشت است.</span></span> <span><span><span>هدف</span></span></span> <span><span><span>از</span></span></span> <span><span><span>این</span></span></span> <span><span><span>مطالعه</span></span></span> <span><span><span>بررسی</span></span></span> <span><span><span>اثر</span></span></span> <span><span><span>بازدارندگی</span></span></span> <span><span><span>اسانس‌های</span></span></span> <span><span><span>بنه تازه و رسیده</span></span></span> <span><span><span>بر</span></span></span> <span><span><span>قابلیت</span></span></span> <span><span><span>بقای کلایورومایسس</span></span></span> <span><span><span>مارکسیانوس</span></span></span> <span><span><span>در</span></span></span> <span><span><span>دوغ</span></span></span> <span><span><span>ایرانی و افزایش ماندگاری آن</span></span></span> <span><span><span>هست</span></span></span><span dir="LTR"><span><span><span>.</span></span></span></span><span><span><span> در این پژوهش اسانس</span></span></span> <span><span><span>بنه تازه و رسیده</span></span></span> <span><span><span>با روش تقطیر استخراج</span></span></span> <span><span><span>گردید</span></span></span><span dir="LTR"><span><span><span>. </span></span></span></span><span><span><span>ترکیبات</span></span></span> <span><span><span>مؤثر</span></span></span> <span><span><span>این</span></span></span> <span><span><span>اسانس</span></span></span> <span><span><span>با</span></span></span> <span><span><span>دستگاه</span></span></span> <span><span><span>گاز کروماتوگرافی</span></span></span> <span><span><span>متصل</span></span></span> <span><span><span>به</span></span></span> <span><span><span>طیف‌سنج</span></span></span> <span><span><span>جرمی</span></span></span><span dir="LTR"><span><span><span> (GC/MS) </span></span></span></span><span><span><span>شناسایی</span></span></span> <span><span><span>شد. اثر اسانس بنه تازه و رسیده</span></span></span> <span><span><span>در</span></span></span> <span><span><span>غلظت‌های 05/0،</span></span></span> <span><span><span>1/0،</span></span></span> <span><span><span>125/0،</span></span></span> <span><span><span>25/0 درصد</span></span></span> <span><span><span>بر</span></span></span> <span><span><span>کلایورومایسس</span></span></span> <span><span><span>مارکسیانوس</span></span></span> <span><span><span>در</span></span></span> <span><span><span>دوغ ایرانی</span></span></span> <span><span><span>در</span></span></span> <span><span><span>دمای</span></span></span><span dir="LTR"><span><span><span> 4 </span></span></span></span><span><span><span>درجه</span></span></span> <span><span><span>سانتی</span></span></span> <span><span><span>گراد</span></span></span> <span><span><span>و</span></span></span> <span><span><span>طی</span></span></span> <span><span><span>یک</span></span></span> <span><span><span>دوره</span></span></span><span dir="LTR"><span><span><span> 28 </span></span></span></span><span><span><span>روزه</span></span></span> <span><span><span>انبارمانی</span></span></span> <span><span><span>موردمطالعه</span></span></span> <span><span><span>قرار</span></span></span> <span><span><span>گرفت. نتایج</span></span></span> <span><span><span>این</span></span></span> <span><span><span>پژوهش</span></span></span> <span><span><span>نشان</span></span></span> <span><span><span>داد</span></span></span> <span><span><span>که</span></span></span> <span><span><span>اسانس</span></span></span> <span><span><span>بنه تازه و رسیده</span></span></span> <span><span><span>در</span></span></span> <span><span><span>غلظت</span></span></span> <span><span><span>های</span></span></span> <span><span><span>بالاتر</span></span></span> <span><span><span>دارای</span></span></span> <span><span><span>بالاترین</span></span></span> <span><span><span>اثر</span></span></span> <span><span><span>بازدارندگی</span></span></span> <span><span><span>بر</span></span></span> <span><span><span>روی</span></span></span> <span><span><span>رشد</span></span></span> <span><span><span>کلایورومایسس مارکسیانوس</span></span></span> <span><span><span>است.</span></span></span> <span><span><span>در</span></span></span> <span><span><span>مورد</span></span></span> <span><span><span>اثر</span></span></span> <span><span><span>توأم</span></span></span> <span><span><span>اسانس‌ها</span></span></span> <span><span><span>بر</span></span></span> <span><span><span>خواص</span></span></span> <span><span><span>ارگانولپتیکی</span></span></span> <span><span><span>و</span></span></span> <span><span><span>اثر</span></span></span> <span><span><span>ضد</span></span></span> <span><span><span>میکروبی</span></span></span> <span><span><span>می‌توان</span></span></span> <span><span><span>گفت</span></span></span> <span><span><span>غلظت</span></span></span> <span><span><span>بهینه‌ای</span></span></span> <span><span><span>که</span></span></span> <span><span><span>باعث</span></span></span> <span><span><span>ایجاد طعم</span></span></span> <span><span><span>مطبوع</span></span></span> <span><span><span>شد</span></span></span> <span><span><span>غلظت</span></span></span> <span><span><span>1/0</span></span></span> <span><span><span>درصد</span></span></span> <span><span><span>اسانس</span></span></span> <span><span><span>بود</span></span></span> <span><span><span>که</span></span></span> <span><span><span>این</span></span></span> <span><span><span>غلظت</span></span></span> <span><span><span>در</span></span></span> <span><span><span>دمای</span></span></span><span dir="LTR"><span><span><span> 4 </span></span></span></span><span><span><span>درجه</span></span></span> <span><span><span>باعث</span></span></span> <span><span><span>کاهش</span></span></span> <span><span><span>معناداری(</span></span></span> <span><span><span>05/0</span></span></span> <em><span dir="LTR"><span><span><span>p</span></span></span></span></em><span dir="LTR"><span><span><span><</span></span></span></span><span><span><span>) در</span></span></span> <span><span><span>تعداد</span></span></span> <span><span><span>مخمر</span></span></span> <span><span><span>تلقیحی</span></span></span> <span><span><span>نیز</span></span></span> <span><span><span>گردید</span></span></span><span dir="LTR"><span><span><span>.</span></span></span></span> https://fsct.modares.ac.ir/article_25848_9c7eae0c470302045fc7e20c147b1929.pdf