بررسی تاثیر سولفات منگنز و ویتامین B12 بر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی شیر تخمیر شده با لاکتوباسیلوس بولگاریکوس زیرگونه دلبرو‌کی و لاکتوباسیلوس اسیدوفیلوس La-5

نویسندگان
1 دانشجوی دکتری علوم و صنایع غذایی، گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران
2 دانشیار گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران
چکیده
محصولات لبنی غنی شده با عناصر معدنی و ویتامین‏ها نقش مهمی در توسعه غذاهای عملگرا ایفا می‏کنند. در بین باکتری‏های اسیدلاکتیک، استارترهای ماست دارای جایگاه ویژه‏ای از دیدگاه صنعت هستند که نقش سلامت‏زایی آن‏ها نیز تایید شده است. طولانی بودن زمان تخمیر توسط باکتری‏های اسیدلاکتیک در فرآورده‏های لبنی، مستلزم صرف زمان و انرژی بالایی بوده و منجر به افزایش هزینه‏های تولید می‏شود. بنابراین شناسایی شرایط مناسب رشد سویه‏های مختلف و عوامل تاثیرگذار بر آن‏ها از ملزومات اولیه تولید می‏باشد. از این رو، در این پژوهش، تاثیر افزودن سولفات منگنز (صفر، 006/0 و 03/0درصد) و ویتامین 12B (صفر و 5/0پی‏پی‏ام) به تنهایی و همچنین در ترکیب با یکدیگر بر ویژگی‏های فیزیکوشیمیایی، بافتی و حسی شیر تخمیر شده تولید شده در حضور باکتری‏های لاکتوباسیلوس بولگاریکوس زیرگونه دلبرو‌کی و لاکتوباسیلوس اسیدوفیلوس 5La- بررسی شد. نتایج کاهش pH و افزایش اسیدیته را در طول دوره نگه‏داری نشان داد. مقادیر شاخص‌های L* و b* کاهش و میزان a* نیز طی دوره نگه‏داری افزایش یافت(05/0P<). همچنین ویژگی‏های بافتی و میزان آب‏اندازی در نمونه‏های حاوی 006/0 درصد سولفات منگنز و 5/0 پی‏پی‏ام ویتامین 12 Bبه تنهایی و تیمار ترکیبی حاوی 006/0 درصد سولفات منگنز+5/0 پی‏پی‏ام ویتامین 12B به صورت معناداری بهبود یافت(05/0P<). با افزایش طول دوره دوره نگه‏داری، مزه ترشی شیر تخمیر شده غنی‏شده با ویتامین و منگنز افزایش یافت (05/0P<). در حالی که بدبویی و بدطعمی در این نمونه‏ها حس نشد. همچنین زمان نگه‏داری نیز بر این ویژگی‏های حسی تأثیر معنی‌داری نداشت (05/0P˃).
کلیدواژه‌ها

عنوان مقاله English

Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5

نویسندگان English

Masoume Ranjbar Hasan Barogh 1
Marzieh Bolandi 2
Abdorreza Mohammadi Nafchi 2
1 PhD Student of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
2 Associate Professor of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
چکیده English

Dairy products fortified with minerals and vitamins play an important role in the development of functional foods. Among lactic acid bacteria, yogurt starters have a special role in the industry, and their health-promoting function has been confirmed. The long duration of fermentation time by lactic acid bacteria in dairy products, takes time and energy and leads to increased production costs. Therefore, the identification of appropriate conditions and factors affecting the growth of different strains are the basic necessities of production. Hence, in this research, the effect of adding manganese sulfate (0, 0.006 and 0.03%) and vitamin B12 (0 and 0.5 ppm) alone as well as their combination on the physicochemical, textural, and sensory properties of fermented milk produced in the presence of Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 were investigated. The results showed a decrease in pH and an increase in acidity during the storage period. The L* and b* index decreased and the values ​​of a* increased during the storage period (P<0.05). Also, textural characteristics and syneresis rate in samples containing 0.006% manganese sulfate and 0.5 ppm of vitamin B12 alone and their combination treatment, containing 0.006% manganese sulfate+0.5 ppm vitamin B12 were significantly improved (P<0.05). As the storage time proceeded, the sour taste of samples enriched with vitamin B12 and manganese increased (P<0.05). While the off-odor and off-taste were not felt in these samples. Also, storage time had no significant effect on these sensory characteristics (P˃0.05).

کلیدواژه‌ها English

Fermentation time
lactic acid bacteria
Manganese Sulfate
Probiotic
Vitamin B12
[1] Szajnar, K., Znamirowska, A., and Kuźniar, P. 2020. Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration. International Journal of Food Properties. 23(1):582-598.
[2] Fatemi, H. 2000. Food Chemistry. Enteshar Corporation Eds. 480pp. [In Persian].
[3] Shafiei, Y. 2017. Evaluation of physicochemical and sensory changes of probiotic yogurt free and encapsulated Lactobacillus plantarum PTCC-1058 during storage, Journal of Innovative Food Technologies. 1:101-114[In Persian].
[4] Hayek, S. A., and Ibrahim, S. A. 2013. Current limitations and challenges with lactic acid bacteria: a review. Food and Nutrition Sciences. 4(11):73-87. doi: 10.4236/fns.2013.411A010.
[5] LeBlanc, J. G., Chain, F., Martín, R., Bermúdez-Humarán, L. G., Courau, S., and Langella, P. 2017. Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria. Microbial cell factories. 16(1):79.doi: 10.1186/s12934-017-0691-z.
[6] Pawlos, M., Znamirowska, A., Szajnar, K., Kalicka, D. 2016. The Influence of the dose of calcium bisglycinate on physicochemical properties, sensory analysis and texture profile of kefirs during 21 days of cold storage. Acta Scientiarum Polonorum, Technologia Alimentaria. 15(1):37-45. doi: 10.17306/J.AFS.2016.1.4.
[7] Sun, W., Wang, Y., Zhang, W., Ying, H., Wang, P. 2018. Novel surfactant peptide for removal of biofilms. Colloids and Surfaces B: Biointerfaces. 172:180–186. doi: 10.1016/j.colsurfb.2018.08.029.
[8] Yao, C., Chou, J., Wang, T., Zhao, H., and Zhang, B. 2018. Pantothenic acid, vitamin C and biotin play important roles in the growth of Lactobacillus helveticus. Frontiers in microbiology. 9:1194.

[9] Demirhan, E., Gürses, B., Yalçin, B. E., Apar, D. K., and Özbek, B. 2013. Influence of vitamin (B1, B6, B9, B12, C) and ions (Cu2+, Mn2+, PO43−) on kefir grain biomass growth. Food Science and Biotechnology. 22(4):1007-1013.
[10] Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., and Somboonpanyakul, P. 2018. B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum. Process biochemistry. 70:9-19.
[11] Izadi, M., Eskandari, M. H., Niakousari, M., Shekarforoush, Sh., Hanifpour, M. A., Izadi, Z. 2014. Investigating the effect of ingredients supplementation on survival rate of bacteria in probiotic yogurt powder. Journal of food science and technology. 42(11):107-116 [In Persian].
[12] Forgani, S., Peighambardoust, S.H., Olad Ghaffari, A. 2017. Investigating organoleptic and physicochemical properties of functional set yogurt incorporating oat milk. Iran Journal of Biosystem Engineering. 48(3):279-288[In Persian].
[13] Institute of Standards and Industrial Research of Iran. 2006. Milk and milk products-Determination of titrable acidity and value pH-Test method. ISIRI no. 2852. 1st Revision, Karaj: ISIRI [In Persian].
[14] Santillan-Urquiza, E., Mendez-Rojas, M. A., Valez-Ruiz, J. F. 2017. Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT-Food Science and Technology. 80:462–469.
[15] Baryłko-Pikielna, N. Matuszewska, I. Sensoryczne Badania Żywności. Podstawy–Metody–Zastosowania. 2014. Sensory Food Testing. Fundamentals–Methods–Applications. Wyd. Naukowe Pttż. Krakow. 66:150–157.
[16] Burgain, J., Scher, J., Lebeer, S., Vanderleyden. J., Cailliez-Grimal, C., Corgneau, M., Francius, G., Gaiani, C. 2014. Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG. Food Hydrocolloids. 41:60-70.
[17] Groot, M.N., Klaassens, E., De Vos, W.M., Delcour, J., Hols, P. and Kleerebezem, M. 2005 Genome‐based in silico detection of putative manganese transport systems in Lactobacillus plantarum and their genetic analysis. Microbiology. 151:1229–1238.
[18] Znamirowska, A., Szajnar, K., Pawlos m. 2019. Organic magnesium salts fortification in fermented goat’s milk. International Journal of Food Properties. 22(01):1615–1625. doi:10.1080/10942912.2019.1666871.
[19] Aryana, K.J. 2003. Folic acid fortified fat‐free plain set yoghurt. International Journal of Dairy Technology. 56(4):219–222.doi: 10.1046/j.1471-0307.2003.00105.x.
[20] Szajnar K., Znamirowska, A., Kalicka, D., Piotr Kuźniar, P., Najgebauer-Lejko, D. 2018. Quality of yogurt fortified with magnesium lactat. Acta Scientiarum Polonorum, Technologia Alimentaria. 17(3):247–255.
[21] Dianti, EP., Anjani, G., Afifah, DN., N Rustanti, N., Panunggal B. 2018. Nutrition quality and microbiology of goat milk keffFortified with vitamin B12 and vitamin D3 during storage. 3rd International Conference on Tropical and Coastal Region Eco Development.doi:10.1088/1755-1315/116/1/012032.
[22] Ebdali, S., Motamedzadegan, A. 2013. Effect of partial replacement of solids with gelatin on functional properties of non-fat yogurt, Iranian Journal of Nutrition Sciences and Food Technology. 8(2):221-229[In Persian].
[23] Achanta, K. Aryana, K.-J. Boeneke, C.-A. 2007. Fat free plain set yogurts fortified with various minerals. LWT-Food Science and Technology. 40:429–442.doi: 10.1016/j.lwt.2006.01.001.
[24] Nouri, M., Ezzatpanah, H., Abbasi, S., Behmadi, H. 2013. Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time. Journal of Food Science and Technology, 40(1):57-66 [In Persian].
[25] Nozière, P. Graulet, B. Lucas, A. Martin, B. Grolier, P. Doreau, M. 2006. Carotenoids for ruminants: from forages to dairy products. Animal Feed Science Technology. 131(3–4):418–450.
[26] Szajnar K., Znamirowska, A., Kalicka, D. 2019. Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12. International Journal of Food Properties. 22(1):1087–1099.
[27] Damina M.R., Alcântarab, M.R., Nunesb, A.P., Oliveira, M.N. 2009. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT-Food Science and Technology. 42(10):1744-1750.
[28] Akalin, A.S., Unal, G., Dinkci, N., Hayaloglu, A.A. 2012. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science. 95(7):3617-362. doi:10.3168/jds.2011-5297.
[29] Ocak, E. and Köse, Ş. 2010. The effects of fortifying milk with Cu, Fe and Zn minerals on the production and texture of yoghurt. Journal of Food, Agriculture and Environment. 8(2):122 -125.