بررسی تاثیر افزودن لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس پنتوسوس جداشده از عسل معده زنبور عسل به ماست همزده

نویسندگان
بهنام صادقیان لودریجه 1
لیلا ناطقی 2
1 کارشناس ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
چکیده
زنبور عسل حشره‌ای مفید است که در طبیعت به واسطه گرده افشانی نقش مهمی دارد. دستگاه گوارش زنبور عسل دارای میکروارگانیسمهای همزیست است. استفاده از مکملهای پروبیوتیک در صنعت زنبورداری سبب افزایش سرعت رشد و بهبود ضریب تبدیل خوراک و بهبود مقاومت در مقابل بیماری و افزایش تولید عسل می شود. هدف از مطالعه حاضر بررسی اثر افزودن دو باکتری لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس پنتوسوس جدا شده از عسل موجود در معده زنبور عسل بر ماست همزده می باشد. در این بررسی ابتدا خواص پروبیوتیکی باکتریهای لاکتوباسیلوس پنتوسوس و لاکتوباسیلوس پلانتاروم جدا شده از عسل موجود در معده زنبور عسل شامل مقاومت به اسید، مقاومت به نمک‌های صفراوی (بایل)، مقاومت به شیره‌ی ‌‌معده (پپسین، تریپسین)، عدم فعالیت همولیتیک، هیدرولیز ال-‌آرژنین مورد بررسی قرار گرفت. 4 تیمار مطابق با طرح کاملا تصادفی طراحی گردید و نتایج آزمایشات با آزمون مقایسه میانگین دانکن در سطح اطمینان 95 درصد توسط نرم Minitab 16 تجزیه و تحلیل شد. نتایج نشان داد هر دو باکتری پروبیوتیک، خاصیت پروبیوتیکی نشان دادند و با افزایش مدت زمان نگهداری خواص حسی به طور معنی‌داری (05/0p≤) کاهش یافت. بالاترین امتیاز بافت و رنگ به تیمارهای حاوی باکتریهای لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس پنتوسوس تعلق گرفت. میزان بقای باکتری­های پروبیوتیک طی زمان نگهداری در تمامی تیمارها کاهش یافت و بالاترین میزان زنده­مانی پس از 28 روز نگهداری متعلق به نمونه تلقیح شده با لاکتوباسیلوس پلانتاروم بود که کمترین میزان اسیدیته را نیز داشت. همچنین از لحاظ خواص حسی نیز تیمارمذکور بالاترین امتیاز طعم و مزه را داشت. مطابق با نتایج ماست همزده تلقیح شده با لاکتوباسیلوس پلانتاروم به عنوان تیمار بهینه از نظر بالاترین میزان زنده‌مانی و خواص حسی انتخاب گردید.
کلیدواژه‌ها
لاکتوباسیلوس پلانتاروم
لاکتوباسیلوس پنتوسوس
ماست پروبیوتیک

موضوعات

عنوان مقاله English

The effect of probiotic bacteria to yogurt

نویسندگان English

Behnam Sadeghiyan Loderijeh 1
leila Nateghi 2
1 , Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده English

Bumblebee is a useful insect that plays an important role in pollinating by nature. Gastrointestinal digestive tract has symbiotic microorganisms. The use of probiotic supplements in the beekeeping industry increases the rate of growth and improves feed conversion and improves resistance to disease and increases the production of honey. The purpose of current study was to investigate the effect of adding two bacteria of Lactobacillus plantarum and Lactobacillus pentosus isolated from honey in the bee stomach to stirred yoghurt and its viability and its effect on physico-chemical and sensory properties of stirred yogurt. In this study, probiotic properties of Lactobacillus Pentosus and Lactobacillus plantarum isolated from honey in the bee stomach, including resistance to acid, resistance to bile salts (bile), resistance to gastric juice (pepsin, trypsin), lack of hemolytic activity, hydrolyzed alanine was studied. Four treatments were designed according to a completely randomized design and the results of the tests were analyzed by Duncan's mean comparison test at %95 confidence level by Minitab 16 software. The results showed that both probiotic bacteria showed probiotic properties and with increase in storage time, the sensory properties significantly (p≤0.05) decreased. The highest score of texture and color were belonged to the treatments containing Lactobacillus plantarum and Lactobacillus pentosus. The survival rate of probiotic bacteria in all treatments decreased during storage, and the highest survival rate after 28 days of storage belonged to the inoculated sample with Lactobacillus plantarum which had also the lowest acidity. Also, in terms of sensory properties, this treatment had the highest taste and flavor. According to the results stirred yogurt inoculated with Lactobacillus plantarum was selected as optimum treatment for the highest survival and sensory properties.

کلیدواژه‌ها English

Lactobacillus plantarum
Lactobacillus pentosus
Probiotic yogurt
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