بررسی ویژگی‌های پروبیوتیکی، ضدمیکروبی و ایمنی سویه Levilactobacillus brevis KKP 3945 جدا‌‌سازی شده از ماست محلی

نویسندگان
بهروز علیزاده بهبهانی 1
محمد حجتی 2
بهاره گودرزی شمس آبادی 3
1 1. دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
2 2. استاد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
3 3. دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
10.22034/FSCT.21.157.82
چکیده
این پژوهش با هدف بررسی پتانسیل پروبیوتیکی سویه Levilactobacillus brevis KKP 3945 جدا شده از ماست محلی انجام شد. ابتدا سویه، از نظر ویژگی‌های پروبیوتیکی از قبیل مقاومت به اسید ( pH2 ،3 و 4)، هیدروفوبیسیتی، مقاومت به صفرا (3/0، 5/0و7/0)، فعالیت آنتی‌اکسیدانی (DPPH و (ABTS و جذب کلسترول مورد ارزیابی قرار گرفت. فعالیت ضدمیکروبی (دیسک دیفیوژن آگارو چاهک آگار) سویه در مقابل 6 پاتوژن شاخص غذایی (Escherichia coli، Staphylococcus aureus، Bacillus subtilis، monocytogenes Listeria، Salmonella typhimuriumوShigella dysenteriae ) بررسی شد. توانایی تولید آمین بیوژنیک، عدم فعالیت همولیتیک و DNase نیز ارزیابی شد. بر اساس نتایج، این سویه توانایی مقاومت در برابر نمک صفراوی تا غلظت 5/0% را داشت. با کاهش pH ​​از4 به 2، کاهش قابل توجهی در تعداد سلول‌های زنده مشاهده شد و از 30/9 به 78/8 Log CFU/mL کاهش یافت. علاوه بر این، تعداد سلول‌های زنده سویه در pH​​4 با افزایش زمان از صفر به 3 ساعت از30/9 به 25/8 Log CFU/mL کاهش یافت. بیشترین اثر بازدارندگی سویه در مهار باکتری ‌S. aureus و کمترین بازدارندگی بر E. coli مشاهده شد. پاسخ به‌دست آمده از فعالیت همولیتیکی و DNase منفی بوده و میزان توانایی سویه در کاهش میزان کلسترول 6/0 ± 44/44 به‌دست آمد. میزان درصد مهار رادیکال‌های آزاد در روش DPPH و ABTS به ترتیب،3/48 و50/50 بود. Lev. brevis KKP 3945 نسبت به آنتی‌بیوتیک‌های نیتروفورازون، نالیدیکسیک، پنیسیلین و سیپروفلوکساسین حساس بود. نتایج نشان داد Lev. brevis KKP 3945 ویژگی‌های پروبیوتیکی قابل قبولی داشت و می‌توان از آن به‌عنوان یک باکتری پروبیوتیک در محصولات غذایی بهره برد.
کلیدواژه‌ها
Levilactobacillus brevis
فعالیت ضد‌میکروبی
مقاومت به اسید
مقاومت به نمک‌های صفراوی

موضوعات

عنوان مقاله English

Investigation of the probiotic, antimicrobial, and safety characteristics of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt

نویسندگان English

Behrooz Alizadeh behbahani 1
Mohammad Hojjati 2
Bahareh Goodarzi ShamsAbadi 3
1 1Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 2Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3 3PhD. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

This research was conducted to investigate the probiotic potential of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt. Initially, the strain was evaluated for probiotic characteristics such as acid resistance (pH 2, 3, and 4), hydrophobicity, bile resistance (0.3%, 0.5%, and 0.7%), antioxidant activity (DPPH and ABTS), and cholesterol assimilation. The antimicrobial activity of the strain against six indicator foodborne pathogens (Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Salmonella typhimurium, and Shigella dysenteriae) was assessed using disk diffusion agar and well diffusion agar methods. The ability to produce biogenic amines, absence of hemolytic and DNase activity was also evaluated. According to the results, this strain exhibited resistance to bile salts up to 0.5% concentration. A significant decrease in the number of viable cells was observed when the pH was reduced from 4 to 2, decreasing from 9.30 to 8.78 Log CFU/mL. Additionally, the number of viable cells of the strain at pH 4 decreased from 9.30 to 8.25 Log CFU/mL with an increase in time from 0 to 3 hours. The highest inhibitory effect of the strain was observed against S. aureus, while the lowest inhibition was observed against E. coli. The strain showed negative results for hemolytic and DNase activity, and its ability to reduce cholesterol levels was determined to be 44.44 ± 0.6%. The percentage of free radical inhibition in the DPPH and ABTS methods was 48.3% and 50.5%, respectively. Lev. brevis KKP 3945 was found to be sensitive to antibiotics such as nitrofurazone, nalidixic acid, penicillin, and ciprofloxacin. The results indicated that Lev. brevis KKP 3945 possessed acceptable probiotic characteristics and could be utilized as a probiotic bacterium in food products.

کلیدواژه‌ها English

Levilactobacillus brevis
Antimicrobial activity
Resistance to acid
Resistance to bile salts
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