مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی ویژگی‌های تکنولوژیکی سویه Levilactobacillus brevis M3R3 جدا شده از پنیر سنتی خیکی برای کاربردهای صنعتی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 فردوسی مشهد
2 1 گروه علوم و صنایع غذایی، دانشکده علوم دامی و فناوری غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
4 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی
چکیده
در این پژوهش، ویژگی‌های تکنولوژیکی و بیولوژیکی سویه بومی Levilactobacillus brevis M3R3 که از پنیر «خیکی» جدا شده بود، به طور جامع ارزیابی شد. هدف از این مطالعه، تعیین پتانسیل این سویه به عنوان یک استارتر کارآمد و یک پروبیوتیک امیدوارکننده برای کاربردهای صنعتی بود. نتایج ارزیابی مقاومت حرارتی نشان داد که این سویه دارای پایداری قابل توجهی است و توانست در دماهای ۵۰، ۶۰، ۷۰ و حتی ۸۰ درجه سانتی‌گراد، زنده‌مانی سلولی قابل قبولی حفظ کند؛ به طوری که نرخ بقای آن به ترتیب ۶۰.۰۷%، ۴۴.۰۱%، ۳۲.۲۲% و ۲۷.۸۱% بود. در بررسی فعالیت‌های آنزیمی، این سویه توانایی چشمگیری در پروتئولیز نشان داد و هاله هیدرولیز با قطر ۲۱.۴۹ ± ۰.۱۳ میلی‌متر ایجاد کرد؛ همچنین فعالیت اتولیتیک بالایی (۵۱.۱۱% در ۳۷ درجه سانتی‌گراد) داشت. علاوه بر این، این سویه قادر به تولید مقادیر قابل توجهی اگزوپلی‌ساکارید (EPS) بود که ظاهر موکوئیدی اطراف کلنی‌ها را ایجاد می‌کرد. فعالیت اسیدی‌کننده آن در شیر بدون چربی (ΔpH۲۴h؛ ۱.۳۴) به عنوان اسیدی‌کننده متوسط طبقه‌بندی شد. این نتایج نشان می‌دهد که سویه L. brevis M3R3 کاندیدای بسیار مناسبی برای استفاده در محصولات لبنی تخمیری و به عنوان یک پروبیوتیک مؤثر است؛ به دلیل مقاومت در برابر تنش حرارتی، قابلیت‌های آنزیمی و تولید EPS.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Investigation of the technological characteristics of the Levilactobacillus brevis strain M3R3, isolated from Traditional Khiki Cheese, for industrial applications

نویسندگان English

Alireza Vasiee 1
Behrooz Alizadeh Behbahani 2
Parisa Ghasemi 3
Zeinab Mousavi 4
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, Iran
3 Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4 Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

In this research, the technological and biological characteristics of the native strain Levilactobacillus brevis strain M3R3, isolated from "Khiki" cheese, were comprehensively evaluated. The goal of this study was to determine the potential of this strain as an efficient starter culture and a promising probiotic for industrial applications. The results of the thermal resistance assessment showed that this strain has remarkable stability and was able to maintain acceptable cellular viability at 50 °C, 60 °C, 70 °C, and even 80 °C, with survival rates of 60.07%, 44.01%, 32.22%, and 27.81%, respectively. In the investigation of enzymatic activities, this strain demonstrated a notable ability for proteolysis by creating a hydrolysis halo with a diameter of 21.49 ± 0.13 mm, as well as high autolytic activity (51.11% at 37 °C). Furthermore, this strain was capable of producing significant amounts of exopolysaccharides (EPS), which created a mucoid appearance around the colonies. Its acidifying activity in skim milk (ΔpH24h; 1.34) was classified as a moderate acidifier. These results indicate that the Lev. brevis M3R3 strain is a highly suitable candidate for use in fermented dairy products and as an effective probiotic due to its resistance to thermal stress, enzymatic capabilities, and EPS production.

کلیدواژه‌ها English

Levilactobacillus brevis
Thermal Resistance
Autolysis
Proteolysis
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