بررسی اثرات پروبیوتیکی و ضدمیکروبی مخمر غالب جدا شده از خمیرترش سویای جوانه‌زده

نویسندگان
سیما شمس شرق 1
علیرضا صادقی 1
محمود شمس شرق 2
فهیمه حاجی نیا 1
علی مویدی 1
1 گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 گروه علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
10.22034/FSCT.22.165.225
چکیده
اخیرا بررسی مخمرهای با قابلیت پروبیوتیک جدا شده از بستره­های تخمیری به دلیل خواص عملکردی منحصر به فرد و فواید سلامتی­بخش مورد توجه گسترده­ای قرار گرفته­ است. در پژوهش حاضر، مخمر غالب جدا شده از خمیرترش سویای جوانه­زده با استفاده از PCR شناسایی گردید. سپس ویژگی­های پروبیوتیکی و ضدمیکروبی جدایه مخمری مورد بررسی قرار گرفت. زنده­مانی مخمر Rhodotorula mucilaginosa جدا شده در شرایط شبیه­سازی شده دستگاه گوارش، معادل 61/49 درصد بود. همچنین اثر ضدباکتریایی و دگراتصالی آن در برابر Escherichia coli نسبت به سایر عوامل غذازاد مورد مطالعه به شکل معنی­داری (05/0>p) بیشتر بود و به طور کلی جدایه مخمری در برابر باکتری­های گرم منفی خاصیت بازدارندگی بیشتری نسبت به باکتری­های گرم مثبت­ نشان داد. این مخمر فاقد فعالیت همولیزی بود و قابلیت خوداتصالی آن 43/85 درصد و آبگریزی آن در مقابل زایلن و هگزان به ترتیب 69/93 و 32/56 درصد بود. علاوه بر این، جدایه مخمری در برابر فلوکونازول و ناتامایسین به ترتیب، حساس و حساسیت نسبی نشان داد و در برابر سایر ترکیبات ضد قارچ و آنتی­بیوتیک­های مورد مطالعه مقاوم بود. همچنین جدایه مخمری مانع از رشد و تغییر رنگ قارچ Aspergillus flavus شد. بر اساس یافته­های مذکور، مخمر غالب جدا شده از خمیرترش سویای جوانه­زده از قابلیت مناسبی برای استفاده به عنوان کشت پروبیوتیک محافظت کننده در صنایع غذایی برخوردار است.
کلیدواژه‌ها
مخمر پروبیوتیک
خمیرترش
سویای جوانه‌زده
دگر اتصالی
اثر ضدمیکروبی

موضوعات

عنوان مقاله English

Investigating the probiotic and antimicrobial effects of the predominant yeast isolated from sprouted soybean sourdough

نویسندگان English

Sima Shams Shargh 1
Alireza Sadeghi 1
Mahmoud Shams Shargh 2
Fahimeh Hajinia 1
Ali Moayedi 1
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Department of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده English

Recently, the investigation of probiotic yeasts isolated from fermented foods has received widespread attention due to their unique functional properties and health benefits. In the present study, the predominant yeast isolated from sprouted soybean sourdough was identified using PCR. Then the probiotic and antimicrobial properties of the yeast isolate were investigated. The survival of the isolated Rhodotorula mucilaginosa in the simulated conditions of the gastrointestinal tract was 49.61%. Moreover, its antibacterial and co-aggregation activity against Escherichia coli was significantly (p<0.05) higher than other studied foodborne bacteria, and in general, yeast isolate showed more inhibitory activity against Gram-negative bacteria than Gram-positive bacteria. The yeast isolate has no hemolytic activity and its auto-aggregation ability was 85.43%, and its hydrophobicity against xylene and hexane was equal to 93.69 and 56.32%, respectively. In addition, the yeast isolate showed sensitivity and relative sensitivity to fluconazole and natamycin, respectively, and it was resistant towards other antifungal compounds and antibiotics studied. Also, the yeast isolate prevented the growth and discoloration of Aspergillus flavus. Based on the mentioned findings, the predominant yeast isolated from the sprouted soybean sourdough has a suitable ability to be used as a protective probiotic culture in the food industry.

کلیدواژه‌ها English

probiotic yeast
Sourdough
sprouted soybean
co-aggregation
Antimicrobial effect
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