ارزیابی تاثیر عصاره آبی قارچ شیتاکه بر زنده مانی باکتری پروبیوتیک بیفیدوباکتریوم بیفیدیوم و خواص فیزیکو شیمیایی در پنیر فتا طی مدت زمان نگهداری

نویسندگان
میکائیل ثباتی 1
حمیدرضا کاظمینی 2
راحم خوشبخت 3
1 دانش آموخته کارشناسی ارشد گروه بهداشت موادغذایی،دانشکده دامپزشکی،دانشگاه تخصصی فناوری های نوین آمل،آمل،ایران.
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری های نوین آمل
3 گروه پاتوبیولوژی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری های نوین آمل
10.22034/FSCT.20.136.12
چکیده
هدف از این مطالعه ارزیابی تاثیر عصاره آبی قارچ شیتاکه بر زنده مانی باکتری پروبیوتیک بیفیدوباکتریوم بیفیدیوم و خواص فیزیکو شیمیایی در پنیر فتا طی مدت زمان نگهداری بوده است. در این مطالعه بررسی اثر عصاره قارچ شیتاکه به میزان 1 و 5/1 و 2 درصد بر زنده­مانی باکتری­ پروبیوتیک بیفیدو باکتریوم بیفیدوم و ویژگی­های حسی و فیزیکوشیمیایی پنیر سین ­بیوتیک فتا در طی 49 روز نگهداری بررسی شد. شمارش بیفیدو باکتریوم بیفیدوم در پنیر پروبیوتیکی حاوی عصاره قارچ شیتاکه در روز صفر و 49، در گروه حاوی 1 و 5/1 و 2 درصد عصاره قارچ به ترتیب از Log CFU/g 99/8 به 96/9 و از 95/8 به 22/10 و از 02/9 به 01/11 رسید(05/0P<).. استفاده از 2 درصد عصاره قارچ در پنیر پروبیوتیکی باعث بهبود زنده­مانی باکتری بیفیدو باکتریوم بیفیدوم به میزان Log CFU/g 99/1 شد و این در حالی است که استفاده از 5/1 درصد عصاره قارچ در مقایسه با 1 درصد، باعث بهبود زنده­مانی باکتری پروبیوتیک به میزان Log CFU/g 27/1 و 97/0 شد. مطابق نتایج، در طول دوره نگهداری میزان اسیدیته و pH به ترتیب افزایش و کاهش یافت. همچنین افزودن غلظت های مختلف عصاره قارچ به پنیر پروبیوتیکی باعث بهبود بافت، عطر، طعم و افزایش رتبه­ی پذیرش کلی نمونه­ حاوی هر سه غلظت عصاره قارچ نسبت به دو گروه کنترل و پنیر پروبیوتیکی گردید (05/0P<). در مجموع، افزودن عصاره قارچ به پنیر پروبیوتیکی نسبت به گروه های کنترل، منجر به دریافت امتیازات بالاتر گردید. به طور کلی نتایج مطالعه نشان داد که افزودن عصاره قارچ شیتاکه باعث بهبود زنده­مانی باکتری­ پروبیوتیک در پنیر گردید. بنابراین کاربرد توام عصاره قارچ شیتاکه به عنوان پری بیوتیک و پروبیوتیک­ها در پنیر و سایر محصولات لبنی می تواند به عنوان اقدامی موثر و عملی در جهت بهبود سلامت مصرف کنندگان و افزایش ارزش غذایی محصولات توصیه می شود.
کلیدواژه‌ها
قارچ شیتاکه
زنده مانی
پروبیوتیک
پنیرفتا
بیفیدوباکتریوم بیفیدیوم

موضوعات

عنوان مقاله English

Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese

نویسندگان English

Michael Sobati 1
Hamidreza Kazemeini 2
Rahem Khoshbakht 3
1 Graduated student in Department of Food Hygiene, Faculty of Veterinary Medicine,Amol University of Special Modern Technologies, Amol, Iran.
2 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies
3 Department of Pathobiology, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies
چکیده English

The aim of this study was to evaluate the effect of aqueous extract of Shiitake mushroom on the survival of the probiotic bacterium Bifidobacterium bifidium and physicochemical properties in feta cheese during storage. In this study, the effect of Shiitake mushroom extract at the rates of 1, 1.5 and 2% on the survival of Bifidobacterium bifidum and the sensory features and physicochemical properties of Synbiotic feta cheese during 49 days of storage were investigated. Count of Bifidobacterium bifidum in probiotic cheese containing Shiitake mushroom extract on days 0 and 49, in groups containing 1, 1.5 and 2% of mushroom extract from Log CFU / g from 8.99 to 9.96 and from 8.95, respectively 22/10 and from 11/02 to 01/11 (P <0.05). The use of 2% mushroom extract in probiotic cheese improved the viability of Bifidobacterium bifidum at a rate of 1.99 Log CFU / g, while the use of 1.5% mushroom extract compared to 1% improved The survival of probiotic bacteria at Log CFU / g was 1.27 and 0.97.According to the results, acidity and pH increased and decreased during storage, respectively. Also, adding different concentrations of mushroom extract to probiotic cheese improved the texture, aroma, taste and increased the overall acceptance rank of the sample containing all three concentrations of mushroom extract compared to the control and probiotic cheese groups (P <0.05).In general, the addition of mushroom extract to probiotic cheese resulted in higher scores than the control groups.In general, the results of the study showed that the addition of Shiitake mushroom extract improved the viability of probiotic bacteria in cheese. Therefore, the combined use of shiitake mushroom extract as prebiotics and probiotics in cheese and other dairy products can be recommended as an effective and practical measure to improve consumer health and increase the nutritional value of products.

کلیدواژه‌ها English

Shiitake
Survival
Probiotic
Feta cheese
Bifidobacterium bifidium
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