ارزیابی ویژگی‌های پروبیوتیکی لاکتوباسیلوس برویس به عنوان باکتری اسید لاکتیک غالب جدا شده از آمارانت تخمیر شده

نویسندگان
پروین شایسته کیا
علیرضا صادقی
مهدی کاشانی نژاد
مرتضی خمیری
مریم زارعلی
گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
10.22034/FSCT.19.132.65
چکیده
ارزیابی ویژگی­های پروبیوتیکی باکتری­های اسید لاکتیک جدا شده از شبه غلات تخمیر شده در تهیه کشت­های میکروبی اهمیت وافری دارد. در پژوهش حاضر، پس از شناسایی مولکولی، خصوصیات پروبیوتیکی باکتری­ اسید لاکتیک غالب جدا شده از تخمیر آمارانت مورد ارزیابی قرار گرفت. توالی­یابی محصولات PCR منجر به شناسایی لاکتوباسیلوس برویس به عنوان جدایه لاکتیکی غالب گردید. زنده­مانی جدایه مذکور پس از تیمار متوالی اسید و صفرا در مقایسه با نمونه کنترل از 108 به حدود CFU/mL 106 رسید و بیشترین اثر ضد باکتریایی را در برابر استافیلوکوکوس اورئوس از خود نشان داد. با این­حال، هاله عدم رشد استافیلوکوکوس اورئوس در حضور جدایه لاکتیکی در مقایسه با هاله عدم رشد لیستریا مونوسیتوژنز اختلاف معنی­داری نداشت (05/0P> ). همچنین جدایه لاکتیکی قابلیت خود اتصالی (19/36 درصد) و دگر اتصالی مناسبی با استافیلوکوکوس اورئوس (24/71 درصد) داشت و فاقد فعالیت همولیزی بود. علاوه بر این، نسبت به اکثر آنتی­بیوتیک­های مورد مطالعه مقاوم بود. با توجه با قابلیت­های پروبیوتیکی مناسب لاکتوباسیلوس برویس جدا شده از تخمیر آمارانت می­توان از آن به عنوان کشت میکروبی آغازگر و یا پروبیوتیک در صنایع تخمیری استفاده نمود.
کلیدواژه‌ها
جدایه لاکتیکی غالب
آمارانت تخمیر شده
خصوصیات پروبیوتیکی

موضوعات

عنوان مقاله English

Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth

نویسندگان English

parvin Shayesteh Kia
Alireza Sadeghi
Mahdi Kashaninejad
Morteza Khomeiri
Maryam Zarali
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gonrgan, Iran
چکیده English

Evaluation of probiotic properties of lactic acid bacteria (LAB) isolated from fermented pseudocereals has crucial importance to prepare microbial cultures. In the present study, after molecular identification, probiotic properties of the predominant LAB isolate were investigated. Sequencing results of the PCR products led to the identification of Lactobacillus brevis SKA01 as the predominant LAB. The survival of the LAB isolate after continues treatment of acid and bile reached to 106 compared to the control sample (108 CFU/mL), and it showed the highest antibacterial effect on Staphylococcus aureus. Meanwhile, there was no significant difference (P>0.05) between inhibitory zone diameter of the S. aureus and Listeria monocytogenes in the present of the LAB isolate. LAB isolate was capable of good auto-aggregation (36.19%) and co-aggregation with S. aureus (71.24%), and it had no hemolytic activity. Furthermore, it was resistant to most of the tested antibiotics. By considering the proper probiotic potentials of the L. brevis isolated from fermented amaranth, it is possible to use the isolate as microbial starter or probiotic culture in fermentation industries.

کلیدواژه‌ها English

predominant LAB isolate
fermented buckwheat
probiotic characteristics
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