بررسی ویژگی‌های فیزیکوشیمیایی و شناسایی باکتری‌های غالب چند نمونه سرکه خرمای سنتی

نویسندگان
رضا حاجی محمدی فریمانی
محمد بلوردی
دانشگاه شهید باهنر کرمان
چکیده
کشف سویه ­های جدید با قابلیت­های مفید صنعتی و دارویی و پرهیز از واردات سویه­های میکروبی از سه منظر اقتصادی، پدافند غیرعامل و حفظ ذخایر ژنتیکی میکروبی کشور دارای اهمیت فراوان می­باشد. حضور و فعالیت میکروب­های مناسب، عاملی ضروری برای موفقیت فرآیندهای تخمیری محسوب می­شود. غذاها و نوشیدنی­های تخمیری، یکی از مهم­ترین و بهترین منابع و زیست­بوم­های طبیعی برای کشف سویه­های مفید می­باشد. در این پژوهش، نمونه­هایی از سرکه خرمای سنتی از بازار کرمان تهیه شد و ویژگی­های فیزیکوشیمایی (pH، اسیدیته، مواد جامد محلول، فنول کل و فعالیت آنتی­اکسیدانی)، رئولوژیکی (شاخص قوام و اندیس جریان) و جمعیت میکروبی آن با کمک روش­های مولکولی (ARDRA و توالی­یابی ژن 16S rRNA) از نظر حضور باکتری­های اسید استیک بررسی شد. حاصل این تحقیق، شناسایی دو گونه از باکتری­های اسید استیک به نام­های استوباکتر پاستوریانوس و کوماگاتئیباکتر اروپائوس بود. علاوه بر این سه باکتری لاکتوباسیلوس، پانیباسیلوس و استافیلوکوکوس اپیدرمیدیس در نمونه­های سرکه مشاهده گردید. از طرف دیگر مشخص شد که نمونه­های مختلف سرکه از نظر بار میکروبی و نوع میکروب­های موجود با یکدیگر متفاوت می­باشند که رقم خرما، روش تولید و سن سرکه از جمله دلایل احتمالی این تنوع می­باشد. در نهایت، به کارگیری باکتری­های اسید استیک شناسایی شده در این پژوهش به عنوان کشت آغازگر برای تولید سرکه میوه پیشنهاد می­شود. این باکتری­ها با کدهای FCC-10971 و FCC-10973 در کلکسیون میکروب­های غذایی دانشگاه شهید باهنر کرمان ذخیره شدند و قابل سفارش توسط سایر پژوهشگران می­باشند.
کلیدواژه‌ها
خرما
تخمیر
سرکه
16S rDNA
استوباکتر

موضوعات

عنوان مقاله English

Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar

نویسندگان English

Reza Hajimohammadi Farimani
Mohammad Balvardi
Shahid Bahonar University of Kerman
چکیده English

Discovering new strains with useful industrial and pharmaceutical capabilities and avoiding the import of microbial strains from three economic perspectives, passive defense and conservation of the country's microbial genetic resources are of great importance. The presence and activity of appropriate microbes is an essential factor in the success of fermentation processes. Fermented foods and beverages are among the most important and best natural sources for discovering useful strains. In this study, samples of traditional date vinegar were obtained from Kerman market and their physicochemical (pH, acidity, total soluble solid, total phenolic compounds, and antioxidant activity) and rheological properties (consistency coefficient and flow behavior index) were investigated, also their microbial population were assessed by molecular methods (ARDRA and 16S rRNA gene sequencing) for the presence of acetic acid bacteria. The result of this study was to identify two species of acetic acid bacteria, namely Acetobacter pasteurianus and Komagataeibacter europaeus. In addition, Lactobacillus sp., Paenibacillus sp. and Staphylococcus epidermidis were detected in vinegar samples. On the other hand, vinegar sample were different in terms of microbial load and the type of available microbes. Date cultivar, production method and vinegar age are the possible causes of this variations. Finally, the application of acetic acid bacteria identified in this study as starter culture for fruit vinegar production is suggested. These bacteria were stored with FCC-10971 and FCC-10973 codes in the Food Culture Collection of Shahid Bahonar University of Kerman and can be ordered by other researchers.

کلیدواژه‌ها English

Dates
Fermentation
Vinegar
16S rDNA
Acetobacter
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