بررسی خواص بافتی و حسی ماستهای تولیدی توسط باکتریهای اسید لاکتیک جدا شده از ماستهای گوسفندی مناطق مشهد، همدان و دزفول

نویسندگان
مبین زمان 1
نفیسه دعوتی 2
مصطفی کرمی 3
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 استادیار، گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
3 دانشیار، گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
10.52547/fsct.19.122.171
چکیده
ماست گوسفندی یکی از محصولات لبنی مغذی در ایران است. هدف این مطالعه، شناسایی مولکولی باکتری­های اسید لاکتیک جدا شده از ماست­های گوسفندی مشهد، دزفول و همدان و بررسی خواص تکنولوژیکی آن­ها بود. 47 جدایه باکتری توسط تکثیر ژن 16S rDNA با PCR و سپس توالی­یابی از نظر مولکولی شناسایی شدند. خواص تکنولوژیکی جدایه­ها شامل تولید اسید لاکتیک، دی­استیل، فعالیت­های لیپولیتیکی، اوره­آزی و پروتئولیتیکی بررسی شدند. آنالیز آماری داده­ها توسط SPSS نشان داد که تولید دی­استیل و تغییرات pH درطی 24 ساعت توسط جدایه­ها بین ماست­های دزفول، همدان و مشهد به طور معنی­داری (0.05>P) متفاوت است. خواص تکنولوژیکی جدایه­ها ثابت کرد که استرپتوکوکوس سالواریوس زیرگونه ترموفیلوس(H1, H2) و لاکتوباسیلوس دلبروکی زیرگونه بولگاریکوس(H1, H2, H3, H7, H9, H10) از ماست گوسفندی همدان پتانسیل تکنولوژیکی بالایی دارند. همچنین براساس نتایج آنالیز خواص حسی و سفتی بافت ماست­های تولید شده توسط جدایه­های منتخب، استرپتوکوکوس سالواریوس(H2) و لاکتوباسیلوس دلبروکی (H3) به عنوان کشت آغازگر مناسب پیشنهاد شدند.
کلیدواژه‌ها
باکتری‌های اسید لاکتیک
بافت
لیپولیز
حسی
پروتئولیز

موضوعات

عنوان مقاله English

Evaluation of textural and organoleptic properties of yogurts produced using lactic acid bacteria isolated from ewe’s yogurts from Mashhad, Hamedan and Dezful

نویسندگان English

mobin zaman 1
nafiseh davati 2
Mostafa Karami 3
1 MSc Student, Department of Food Science and Technology, Bu‐Ali Sina University, Hamedan, Iran.
2 Assistant professor, Department of Food Science and Technology, Bu‐Ali Sina University, Hamedan, Iran.
3 Associate Professor, Department of Food Science and Technology, Bu‐Ali Sina University,
چکیده English

Eve’ yogurt is one of the nutritive dairy products in Iran. The aim of this study was molecular identification of lactic acid bacteria isolated of ewe yogurts from 3 different regions of Iran (Mashhad, Dezful, and Hamedan) and assessment of their technological properties. A total of 47 isolates were molecularly identified by PCR of 16S rDNA gene and sequencing. Isolates were evaluated for technological properties including Lactic acid and diacetyl production, lipolytic, urease, and proteolytic activities. The statistical analysis of data using SPSS software indicated that diacetyl production and pH changes by bacterial isolates for 24 hours were significantly (P<0.05) different among yogurts from Dezful, Hamedan and Mashhad. The technological properties of isolates demonstrated that Streptococcus salivarius subsp. thermophilus (H1, H2) and Lactobacillus delbrueckii subsp. bulgaricus (H1, H2, H3, H7, H9, H10) of ewe’s yogurt from Hamedan have high technological properties. Also, based on the analysis results of the organoleptic properties and texture stiffness of yogurts produced by selected isolates, S. salivarius (H2) and L. delbrueckii (H3) suggested as a suitable starter culture.

کلیدواژه‌ها English

lactic acid bacteria
texture
Lipolytic
organoleptic
Proteolytic
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