بررسی پتانسیل پروبیوتیکی باکتری‌های اسید لاکتیک جدا شده از پنیر لیقوان

نویسندگان
مهدی حسین‌زاده 1
صمد وجدی حکم‌آباد 2
جلیل خندقی 3
1 گروه زیست شناسی، واحد سراب، دانشگاه آزاد اسلامی ، سراب، ایران.
2 گروه علوم دامی، واحد سراب، دانشگاه آزاد اسلامی، سراب، ایران
3 گروه علوم و صنایع غذایی، واحد سراب، دانشگاه آزاد اسلامی، سراب، ایران.
10.22034/FSCT.22.158.270
چکیده
عامل اصلی حضور میکرفلور خاص مانند باکتری‌های لاکتیک اسید در محصولات لبنی تهیه شده از شیر خام مانند پنیر لیقوان، روش‌های سنتی آماده‌سازی این محصولات است. تعداد زیادی از این باکتری‌ها میکروارگانیسم‌های پروبیوتیک بوده و بعنوان مثال گونه‌های بسیاری از باکتری‌های لاکتوباسیلوس، انتروکوکوس و پدیوکوکوس که در غذاها یافت شده‌اند، ویژگی پروبیوتیکی نشان داده‌اند. در تحقیق حاضر پس از جداسازی فنوتیپی باکتری‌های لاکتیک اسید از 25 نمونه پنیر سنتی لیقوان، جدایه‌ها با استفاده آزمون PCR اختصاصی جنس‌های لاکتوباسیلوس، انتروکوکوس و پدیوکوکوس تایید شدند. سپس ویژگی‌های پروبیوتیکی شامل مقاومت به شرایط شبیه‌سازی شده دستگاه گوارش انسان، خواص ضدمیکروبی، خاصیت خودتجمعی و تجمع مشترک، مقاومت آنتی‌بیوتیکی و قدرت همولیزکنندگی سویه‌های منتخب مورد ارزیابی قرار گرفت. بر اساس آزمون‌های تشخیص بیوشیمیایی و مولکولی، از بین 84 سویه‌ی منتخب، تعداد 58 جدایه به‌عنوان لاکتوباسیلوس (29 جدایه)، انتروکوکوس (18 جدایه) و پدیوکوکوس (11 جدایه) شناسایی شدند. غربال‌گری این جدایه‌ها برای زنده‌مانی در شرایط شبیه‌سازی شده دستگاه گوارش انسان نشان داد که 1/26 درصد جدایه‌ها (14 جدایه) مقاومت بالای 50 درصد داشتند. همچنین، تعداد نه جدایه از سویه‌های منتخب اثر ضدمیکروبی قوی روی لیستریا مونوسایتوجنز و استافیلوکوکوس ارِئوس و همچنین کپک‌های آسپرژیلوس فلاووس و پنی‌سیلیوم سیترینوم نشان دادند. به‌علاوه، بر اساس قابلیت خودتجمعی و تجمع مشترک، تعداد چهار جدایه‌ی LS106، LS71، LS33 و LS6 (متعلق به دو جنس لاکتوباسیلوس و انتروکوکوس) انتخاب شدند. در نهایت، بررسی مقاومت آنتی‌بیوتیکی حاکی از حساسیت این جدایه‌ها به اکثر آنتی‌بیوتیک‌های به‌کار رفته بود بطوریکه تمام جدایه‌ها نسبت به تتراسایکلین و آمپی‌سیلین حساس بودند. همچنین خاصیت همولیتیکی در هیچ‌یک از این چهار جدایه مشاهده نشد. بنابراین، این جدایه‌ها یه‌عنوان گزینه‌های مناسب برای استفاده در محصولات غذایی تخمیری و بهره‌گیری از خواص سودمند آن‌ها معرفی می‌شوند.
کلیدواژه‌ها
پروبیوتیک
پنیر لیقوان
لاکتوباسیلوس
انتروکوکوس

موضوعات

عنوان مقاله English

Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese

نویسندگان English

Mehdi Hoseinzadeh 1
samad Vajdi Hokmabad 2
جلیل خندقی 3
1 Departement of Biology, Sarab Branch, Islamic Azad University, Sarab, Iran
2 Department of Biology, Sarab Branch, Islamic Azad University, Sarab, Iran
3 Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran.
چکیده English

The main reason for the presence of specific microbiota, particularly lactic acid bacteria in dairy products made from raw milk, such as Lighvan cheese, is the traditional methods of preparing these products. A large number of these bacteria are probiotic microorganisms, and for example, many species of Lactobacillus, Enterococcus and Pediococcus bacteria presented in foods have shown probiotic properties. In the current study, genus-specific PCR detection for the Lactobacillus, Enterococcus, and Pediococcus genera was used to confirm the isolates of lactic acid bacteria that had been phenotypically isolated from 25 samples of traditional Lighvan cheese. Subsequently, the probiotic properties of the isolates, including resistance in simulated gastrointestinal tract conditions, antagonistic properties, auto-aggregation and co-aggregation attributes, antibiotic resistance and hemolytic activities of the selected strains were evaluated. Based on biochemical and molecular detection tests, among the 84 selected strains, 58 isolates were identified as Lactobacillus (29 isolates), Enterococcus (18 isolates) and Pediococcus (11 isolates). Screening of these isolates for survival in human GI tract conditions showed that 26.1% of the isolates (14 isolates) had resistance levels above 50%. Also, nine isolates of the selected strains showed potent antibacterial activity against Listeria monocytogenes and Staphylococcus aureus, as well as Aspergillus flavus and Penicillium citrinum molds. Moreover, based on the ability of auto-aggregation and co-aggregation features, four isolates LS106, LS71, LS33 and LS6 (belonging to Lactobacillus and Enterococcus genera) were selected. Finally, the investigation of antibiotic resistance revealed the sensitivity of these isolates to majority of the used antibiotics, so that all isolates were susceptible to tetracycline and ampicillin. Also, not one of these four isolates exhibited hemolytic properties. As a result, these isolates are recommended as suitable candidates for usage in fermented food products, taking advantage of their beneficial properties.

کلیدواژه‌ها English

Probiotic
Lighvan cheese
Lactobacillus
Enterococcus
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