بررسی تاثیر سطوح مختلف پودر و عصاره بنه بر رشد کپک های آسپرژیلوس فلاووس و آسپرژیلوس نایجر در پنیر لاکتیکی

نویسندگان
فاطمه شهدادی 1
حسین دوماری 1
سید حسین نژاد سجادی 1
احمد رفیعی پور 2
عبدالله مهدوی نیا 3
مسعود دزیانی 4
رقیه عزتی 4
1 بخش علوم دامی، دانشکده کشاورزی دانشگاه جیرفت، جیرفت، ایران
2 بخش شیلات، دانشکده شیلات محیط دانشگاه جیرفت، جیرفت، ایران
3 مدیر کارخانه شیر پاستوریزه پگاه جیرفت
4 بخش صنایع غذایی، دانشگاه آزاد اسلامی واحد صوفیان، صوفیان، ایران
10.29252/fsct.16.95.5
چکیده
این پژوهش جهت مطالعه اثر ممانعت­کنندگی عصاره آبی و پودر گیاه بنه در سطوح 0، 5/0، 1، 5/2 و 5 درصد از رشد کپک­های آسپرژیلوس فلاووس و آسپرژیلوس نیجر در پنیر لاکتیکی انجام شد. حداقل غلظت مهار کنندگی (MIC) و میانگین حداقل غلظت قارچ کشی (MFC) عصاره و پودر بنه در غلظت­های 5/0، 4/0، 3/0، 2/0، 1/0 و 05/0 گرم بر میلی­لیتر علیه کپک­های آسپرژیلوس نیجر و آسپرژیلوس فلاووس با روش رقت سریالی تعیین گردید. بعد از تهیه پنیر لاکتیکی برش­های 10 سانتی­متری از آن درون پلیت قرار گرفت و کپک­های آسپرژیلوس فلاووس و آسپرژیلوس نیجر به میزان 3 میکرولیتر به آن اضافه شد. پلیت­ها در دمای 26 درجه سانتی­گراد به مدت 3 هفته گرمخانه­گذاری شدند و قطر رشد کپک­ها مورد اندازه­گیری قرار گرفت. نتایج نشان داد که که با افزایش دوره نگهداری قطر هاله رشد کپک­های آسپرژیلوس فلاووس و آسپرژیلوس نیجر در کلیه تیمارهای مورد مطالعه افزایش یافت. تیمارهای مورد مطالعه تاثیر بیشتری بر کنترل رشد کپک آسپرژیلوس فلاووس نسبت به آسپرژیلوس نیجر در پنیر لاکتیکی نشان دادند. در شمارش کپک و مخمر، در طول دوره نگهداری بیشترین افزایش مربوط به تیمار شاهد و کمترین افزایش مربوط به تیمار حاوی 5 درصد عصاره بنه بود. تیمارهای آزمایشی ویژگی­های حسی نمونه­های پنیر را نیز بطور معنی­داری تحت تاثیر قرار دادند. بیشترین امتیازات طعم و مزه مربوط به نمونه­های حاوی 5/0 درصد عصاره بنه بود. نمونه­های حاوی سطوح بیشتر عصاره (5/2 و 5 درصد) امتیاز کمتری از لحاظ طعم و مزه نسبت به نمونه­های حاوی پودر بنه دریافت کردند. از یافته­های این تحقیق می­توان نتیجه گرفت که عصاره و پودر بنه دارای عملکرد مناسب ضـد قـارچی علیـه آسـپرژیلوس نیجر و آسـپرژیلوس فلاووس هستند و امکان استفاده از آنها به منظور کاربرد در امور پزشکی، داروسازی، صنایع غذایی، آرایشی و بهداشتی به صورت دارو و عناصر ضد قارچی وجود دارد.
کلیدواژه‌ها
بنه
آسپرژیلوس نیجر
آسپرژیلوس فلاووس
پنیر لاکتیکی

موضوعات

عنوان مقاله English

Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese

نویسندگان English

Fatemeh Shahdadi 1
Hossein Doumari 1
Seyyed Hosein Nejad Sajadi 1
Ahmad Rafieepour 2
Abdollah Mahdavinia 3
masoud dezyani 4
Roghayeh Ezzati 4
1 Univresity of Jiroft
2 University of Jiroft
3 Pegah Milk company of Jiroft
4 ISLAMIC AZAD UNIVERSITY OF SOFIAN BRANCH
چکیده English

This research was carried out to study the antifungal effect of aqueous extract and powder of Pistacia atlantica at 0, 0.5, 1, 2.5 and 5% on the growth of Aspergillus flavus and Aspergillus niger. Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of the baneh extract and powder was certified against Aspergillus niger and Aspergillus flavus in concentrations of 0.5, 0.4, 0.3, 0.2, 0.1 and 0.05 g /ml were determined by Serial Dilution technique. After preparing lactic cheese samples, a 10 mm piece was placed inside the plate and 3 μl Aspergillus flavus and Aspergillus niger was added to its center. Plates were incubated at 26 ° C for 3 weeks and the zone diameter of mold growth was measured. The results showed that by increasing the storage period, the growth zone diameter of Aspergillus flavus and Aspergillus niger in all of treatments increased. The treatments had a greater effect on the control of Aspergillus flavus mold growth than that of Aspergillus niger in lactic cheese. In mold and yeast counting, the highest count was observed for control treatment and the lowest increase was related to treatment containing 5% extract of Pistacia atlantica. The experimental treatments also significantly affected the sensory properties of the cheese samples. The highest taste scores were for samples containing 0.5 and 1% Pistacia atlantica extract. The samples containing more levels of extract (2.5 and 5 %) were less scored in terms of flavor and taste than those containing powder of Pistacia atlantica. From the findings of this study, it can be concluded that extracts and powder of Pistacia atlantica have an appropriate antifungal activity against Aspergillus niger and Aspergillus flavus, Therefore, they can be used in medical pharmacology, food industries and health affairs as drugs and anti-fungal elements.

کلیدواژه‌ها English

Pistacia atlantica
Aspergillus niger
Aspergillus flavus
Lactic cheese
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