مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ارزیابی ویژگی‌های تکنولوژیکی سویه Lacticaseibacillus casei ANNC 26 جداشده از پنیر سنتی خیکی به ‌عنوان یک کشت آغازگر کمکی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 فردوسی مشهد
2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.48311/fsct.2026.118719.83022
چکیده
بقا و کارایی عملکردی کشت‌های آغازگر در محیط‌های فرآوری صنعتی غذا، وابستگی حیاتی به مقاومت آن‌ها در برابر تنش‌ها، به‌ویژه دمای بالا، دارد. این مطالعه به ارزیابی جامع خواص تکنولوژیکی کلیدی سویه بومی Lacticaseibacillus casei جداشده از پنیر سنتی خیکی شامل مقاومت حرارتی، توانایی تولید پلی‌ساکارید خارج‌سلولی، قابلیت اسیدی شدن و فعالیت‌های آنزیمی (پروتئولیتیکی و اتولیتیکی) پرداخت. ارزیابی مقاومت حرارتی نشان داد سویه پایداری قابل توجهی در برابر تنش دارد. بالاترین بقا(42/57 %) در ۵۰درجه سانتی‌گراد ثبت شد و حتی در ۸۰ درجه سانتی‌گراد نیز بقای 73/25 % مشاهده شد که نشان‌دهنده انعطاف‌پذیری آن در شرایط حرارتی است .این سویه توانایی قابل توجهی در سنتز EPS نشان داد که به‌ویژه توسط ساکارز و گلوکز القا شد و پتانسیل آن را به عنوان یک افزودنی زیستی چندمنظوره برای بهبود بافت و نگهداری آب تأیید می‌کند. با فعالیت اسیدی شدن (48/1ΔpH24h=)، این سویه به عنوان یک اسیدی‌کننده متوسط طبقه‌بندی شد و برای استفاده به عنوان کشت کمکی در پنیرهای با دوره رسیدن طولانی که نیاز به اسیدی شدن تدریجی دارند، بسیار مناسب است. علاوه بر این، سویه مورد بررسی فعالیت پروتئولیتیکی بالا (قطر هاله 09/0 ± 69/21 میلی‌متر) و فعالیت اتولیتیکی "خوب" از خود نشان داد. این فعالیت‌های آنزیمی بالا، پتانسیل آن را برای آزادسازی پیش‌سازهای طعمی و پپتیدهای زیست‌فعال تأیید می‌کند. در مجموع، این ویژگی‌های مطلوب، سویه بومی L. casei را به عنوان کاندیدای امیدوارکننده برای کاربرد هدفمند به عنوان کشت کمکی آغازگر، جهت بهبود قابل توجه بافت، طعم و پایداری پنیر خیکی و توسعه صنعتی این محصول سنتی، تأیید می‌کند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Evaluation of the Technological Characteristics of a Lacticaseibacillus casei ANNC 26 Strain Isolated from Traditional Khiki Cheese as a Co-Starter Culture

نویسندگان English

Alireza Vasiee 1
Behrooz Alizadeh Behbahani 2
Parisa Ghasemi 2
Zeinab Mousavi 2
1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani
چکیده English

The functional efficacy of starter cultures in industrial settings relies heavily on their resilience to stress. This study comprehensively evaluated the key technological properties of an indigenous Lacticaseibacillus casei ANNC 26 strain isolated from traditional Khiki cheese; thermal resistance, exopolysaccharide (EPS) production, acidifying ability, and enzymatic activities. The thermal resistance assessment showed the strain possessed significant stability against heat stress. The highest survival (57.42%) was recorded at 50 °C, and even at 80 °C, a 25.73% survival was observed, indicating its resilience under thermal conditions. The strain showed significant EPS synthesis, induced most strongly by sucrose and glucose, validating its potential as a multifunctional bio-additive for enhancing texture and water retention. With an acidifying activity (ΔpH24h=1.48), the strain was classified as a Moderate Acidifier, making it ideal for use as an Adjunct Culture in long-ripened cheeses requiring gradual pH reduction. Furthermore, it demonstrated high proteolytic activity (21.69 ± 0.09 mm halo diameter) and "good" autolytic activity. These high enzymatic activities confirm its potential to release flavor precursors and bioactive peptides. Collectively, these favorable characteristics confirm the indigenous L. casei ANNC 26 strain as a promising Adjunct Starter candidate for significantly enhancing the texture, flavor, and stability of Khiki cheese, thereby supporting its industrial development.

کلیدواژه‌ها English

Traditional Khiki Cheese
Exopolysaccharide
Acidifying Ability
L. casei
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