اثربخشی عصاره الکلی گل‌سرخ بر زنده‌مانی باکتری‌های پروبیوتیک لاکتوباسیلوس اسیدوفیلوس و بیفیدوباکتریوم لاکتیس در دوغ

محورهای موضوعی : پاتوبیولوژی مقایسه ای

بهروز اکبری آدرگانی ^{1 *} , سمیرا اسدالهی فرد ² , امیر علی انوار ³ , فائزه شیرخان ⁴

1 - استاد مرکز تحقیقات آزمایشگاهی غذا و دارو، سازمان غذا و دارو، وزارت بهداشت، درمان و آموزش پزشکی، تهران، ایران
2 - دانش آموخته کارشناسی ارشد زیست شناسی، گروه زیست شناسی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران
3 - گروه تخصصی بهداشت مواد غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
4 - دانش آموخته کارشناسی ارشد صنایع غذایی، گروه علوم و صنایع غذایی، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران

تاریخ دریافت : 1400/08/10 تاریخ پذیرش : 1400/08/10 تاریخ انتشار : 1399/09/01

کلید واژه: لاکتوباسیلوس اسیدوفیلوس, بیفیدوباکتریوم لاکتیس, عصاره الکلی گل سرخ, پروبیوتیک, زنده مانی,

چکیده مقاله :

در این ﭘﮋوهش اثربخشی عصاره الکلی گل‌سرخ بر زنده‌مانی باکتری‌های پروبیوتیک لاکتوباسیلوس اسیدوفیلوس (La-5) و بیفیدوباکتریوم لاکتیس (Bb-12) در دوغ مورد بررسی قرار گرفت. ﺑﺎکتریﻫﺎی پروبیوتیک بیفیدوباکتریوم بیفیدوم و لاکتوباسیلوس اسیدوفیلوس ﺑﻪ ﻧﻤﻮﻧﻪﻫﺎی دوغ ﺑﺪون عصاره الکلی گل سرخ (ﺷﺎهد) و ﺣﺎوی عصاره الکلی گل سرخ (درﺳﻄﻮح 1% و 2%) ﺗﻠﻘﯿﺢ و دوغ‌های ﺗﻮﻟﯿﺪ ﺷﺪه ﻃﯽ ﻣﺪت زﻣﺎن چهار ﻫﻔﺘﻪ ﻧﮕﻬﺪاری در ﯾﺨﭽﺎل در دمای C◦ 4 در طول یک هفته از نظر شمارش میکروبی، تغییرات pH، اسیدیته و بقا در دوران ماندگاری بررسی و خصوصیات ارگانولپتیک محصول مورد بررسی قرار گرفت. ﻧﺘﺎﻳﺞ ﺗﺠﺰﻳﻪ و ﺗﺤﻠﻴﻞ آﻣﺎری ﺣﺎﻛﻲ از ﻣﻌﻨﻲدار ﺑﻮدن اﺧﺘﻼف درﺻﺪ ﺑﻘﺎی ﺑـﺎﻛﺘﺮی La-5 و Bb-12 ﺑﻴﻦ دوغ ﻣﻌمولی و دوغ‌های حاوی عصاره الکلی گل‌سرخ بود( 05/0≥p). در خصوص طعم نتایج این بررسی ﻧﺸﺎن داد ﺑﯿﻦ اﻧﻮاع دوغ از ﻟﺤﺎظ ﻃﻌﻢ اﺧﺘﻼف ﻣﻌﻨﯽداری وﺟـﻮد دارد (05/0p<) و بررسی خصوصیات ارگانولپتیک در دوغ‌های ﺣﺎوی عصاره الکلی گل سرخ نشان داد طعم دوغ‌ها نسبت به دوغ‌های معمولی ارتقا یافت. طی مدت زﻣﺎن ﻧﮕﻬﺪاری pH کاهش و اسیدیته افزایش جزئی داشت. بیشترین و کمترین میزان pH به ترتیب مربوط به نمونه حاوی 1% و 2 % عصاره بود. همچنین بررسی اثر اصلی مقدار عصاره بر میزان اسیدیته نشان داد که بیشترین و کمترین میزان اسیدیته به ترتیب مربوط به نمونه حاوی2% و 1% بود. بنابراین تولید و مصرف دوغ حاوی عصاره گل سرخ با حفظ ویژگی های ارگانولپتیک به همراه باکتری‌های پروبیوتیک به عنوان یک محصول غذایی عملگرا توصیه می شود.

چکیده انگلیسی:

In this research, the effect of Rose alcoholic extract on the viability of probiotic bacteria Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12) in Doogh was studied. Probiotic bacteria Bifidobacterium bifidum and Lactobacillus acidophilus were inoculated into Doogh without Rose alcoholic extract (control) and containing Rose alcoholic extract (1% and 2%). Doogh produced during 4 weeks of storage in a refrigerator at 4° C during a week was investigated for microbial count, pH changes, acidity and survival during the shelf life and the organoleptic characteristics of the product were studied. The results of the statistical analysis indicated that the difference in survival percentage of La-5 and Bb-12 between the ordinary Doogh and the Doogh containing Rose alcoholic extract was significant (p≥0.05). Regarding taste, the results of this study showed that there is a significant difference between the types of Doogh in terms of taste (p<0.05). The study of organoleptic characteristics of Doogh containing Rose alcoholic extract showed that the flavor of this Doogh was improved compared to ordinary Doogh. The pH decreased during the shelf life and the acidity increased slightly. The highest and lowest levels of pH were respectively observed for samples containing 1% and 2% extract. Also, the effect of extract amount on acidity showed that the highest and lowest levels of acidity were in the samples containing 2% and 1% extract, respectively. Therefore, the production and consumption of Doogh containing Rose extract by maintaining organoleptic characteristics together with probiotic bacteria as a pragmatic food product are recommended.

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