اثرات ضد میکروبی باکتری‌های اسیدلاکتیک با توانایی پروبیوتیکی جداشده از ماست‌های سنتی بر میکروارگانیسم‌‍‌های بیماری‌زای غذایی
محورهای موضوعی :
علوم و صنایع غذایی
مهسا صادقی
1
,
علیرضا تاری نژاد
2
,
محمد امین حجازی
3
,
یوسف نامی
4
1 - فارغ التحصیل کارشناسی ارشد گروه بیوتکنولوژی، دانشکده کشاورزی، دانشگاه شهید مدنی آذربایجان، تبریز، ایران
2 - دانشیار گروه بیوتکنولوژی، دانشکده کشاورزی، دانشگاه شهید مدنی آذربایجان، تبریز، ایران
3 - دانشیار پژوهشکده بیوتکنولوژی صنایع غذایی، پژوهشگاه بیوتکنولوژی کشاورزی ایران، سازمان تحقیقات، آموزش و ترویج کشاورزی
4 - استادیار پژوهشکده بیوتکنولوژی صنایع غذایی، پژوهشگاه بیوتکنولوژی کشاورزی ایران، سازمان تحقیقات، آموزش و ترویج کشاورزی
تاریخ دریافت : 1400/10/17
تاریخ پذیرش : 1401/01/07
تاریخ انتشار : 1400/08/01
کلید واژه:
باکتری‌های اسیدلاکتیک,
اثرات ضدمیکروبی,
ARDRA,
چکیده مقاله :
رشد انواع میکروارگانیسم های بیماری زا در محصولات غذایی باعث بیماری های جدی در انسان می شود و برای کنترل این آلودگی ها استفاده از لاکتیک اسید باکتری ها روشی امیدوارکننده و درحال‌توسعه است. در این مطالعه، جداسازی لاکتیک اسید باکتری ها از ماست های سنتی انجام شد که درمجموع 140 جدایه جداسازی شدند. توانایی پروبیوتیکی باکتری های لاکتیک اسید ازجمله مقاومت به شرایط اسیدی، مقاومت به نمک های صفراوی و حساسیت به ده آنتی بیوتیک مهم بررسی شد. سپس از باکتری های دارای توانایی پروبیوتیکی برای مهار میکروارگانیسم های بیماری زای غذایی استفاده شد. قطر هاله های اندازه گیری شده از محیط باکتریایی، اندازه گیری و ثبت شد و خواص ضد میکروبی سویه ها مقایسه شد. همچنین برای شناسایی سویه ها از تکنیک ARDRA استفاده شد. نتایج نشان داد که تمام سویه های جداشده تحمل بسیار خوبی در 5/2 pH و نمک صفراوی 3/0 درصد دارند و جدایه های شماره 12، 100 و 102 به عنوان مقاوم ترین سویه علیه میکروارگانیسم های بیماری زای غذایی موردمطالعه شناخته شدند. یافته های به‌دست‌آمده از این تحقیق نشان داد که نمونه های ماست منبع مهمی برای تولید باکتری های دارای توانایی پروبیوتیکی با فعالیت ضد میکروبی هستند و می توانند علیه میکروارگانیسم های بیماری زای غذایی مورداستفاده قرار گیرند.
چکیده انگلیسی:
The growth of contaminating microorganisms in food products causes serious diseases in humans, and the use of lactic acid bacteria to control these contaminants is a promising and developing method. In this study, lactic acid bacteria were isolated from traditional yogurts and a total of 140 isolates were isolated. The probiotic potential of these lactic acid bacteria including resistance to acidic conditions, resistance to bile salts and sensitivity to ten important antibiotics were investigated and then bacteria with probiotic potential were used to inhibit food pathogens. The measured halo diameters of the bacterial medium were measured and recorded, and the antimicrobial properties of the strains were compared. ARDRA technique was also used to identify the strains. The results showed that all strains have excellent tolerance to pH 2.5 and bile salt of 0.3% and isolates Numbers 12, 100 and 102 are recognized as the most resistant strains against studied food pathogens. Findings from this study showed that yogurt samples are an important source for the production of bacteria with probiotic potential with antimicrobial activity and can be used against food pathogens.
منابع و مأخذ:
Alizadeh, A. M., Hashempour-Baltork, F., Alizadeh-Sani, M., Maleki, M., Azizi-Lalabad, M., and Khosravi-Darani, K. (2020). Inhibition of Clostridium botulinum and its toxins by probiotic bacteria and their metabolites: an update review. Quality Assurance and Safety of Crops and Foods, 12: 59-68.
Aponte, G., Mancilla, C., Carreazo, N. and Galarza, R. (2013). Probiotics for treating persistent diarrhea in children. Cochrane Database of Systematic Reviews, 8: 1-18.
Avaiyarasi, N., Ravindran, A., Venkatesh, P. and Arul, V. (2016). In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk. Food Control, 69: 124-133.
Bao, Q., Liu, W., Wang, W., Qing, M., Chen, X. and Zhang, H. (2012). Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. The Journal of General and Applied Microbiology, 58(2): 95-105.
Cantón, E., Espinel-Ingroff, A. and Pemán, J. (2009). Trends in antifungal susceptibility testing using CLSI reference and commercial methods. Expert Review of Anti-infective Therapy, 7(1): 107-119.
Chateau, N., Deschamps, A. and Sassi, A. (1994). Heterogeneity of bile salts resistance in the Lactobacillus isolates of a probiotic consortium. Letters in Applied Microbiology, 18(1), 42-44.
Haghshenas, B., Nami, Y., Almasi, A., Abdullah, N., Radiah, D., Rosli, R., et al. (2017). Isolation and characterization of probiotics from dairies. Iranian Journal of Microbiology, 9(4): 234.
Kermanshahi, R. and Peymanfar, S. (2012). Isolation and identification of lactobacilli from cheese, yoghurt and silage by 16S rDNA gene and study of bacteriocin and biosurfactant production. Microbiology, 5(4): 528-532. [In Persian]
Kiani, A., Nami, Y., Hedayati, S., Jaymand, M., Samadian, H. and Haghshenas B. (2021). Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips. Scientific Reports, 11(1): 1-13.
Kiani, A., Nami, Y., Hedayati, S., Komi, D., Goudarzi, F. and Haghshenas B. (2021). Application of Tarkhineh fermented product to produce potato chips with strong probiotic properties, high shelf-life, and desirable sensory characteristics. Frontiers in Microbiology, 12: 1-13.
Kumar, D., Rejitha, R., Devika, S., Balakumaran, M., Rebecca, A. and Kalaichelvan, P. (2012). Production, optimization and purification of lipase from Bacillus sp. MPTK 912 isolated from oil mill effluent. Advances in Applied Science Research, 3(2): 930-938.
Mirzaei, E., Lashani, E. and Davoodabadi, A. (2018). Antimicrobial properties of lactic acid bacteria isolated from traditional yogurt and milk against ShigellaGMS Hygiene and Infection Control, 13: 1-5.
Moradi, M., Kousheh, S. A., Almasi, H., Alizadeh, A., Guimarães, J. T., Yılmaz, N., and Lotfi, A. (2020). Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety, 19(6): 3390-3415.
Narimani, T., Tarinejad, A., and Hejazi, M. A. (2015). Isolation and biochemical and molecular identification of Lactobacillus bacteria with probiotic potential from traditional cow milk and yogurt of Khoi city. Journal of Food Science and Technology, 12(48): 113-126. [In Persian]
Nitisinprasert, S., Nilphai, V., Bunyun, P., Sukyai, P., Doi, K. and Sonomoto, K. (2000). Screening and identification of effective thermotolerant lactic acid bacteria producing antimicrobial activity against Escherichia coli and Salmonella sp. resistant to antibiotics. Agriculture and Natural Resources,34(3): 387-400.
Ogunbanwo, S., Sanni, A. and Onilude, A. (2003). Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevisAfrican Journal of Biotechnology, 2(8): 219-227.
Ortolani, M. B. T., Yamazi, A. K., Moraes, P. M., Vicosa, G. N., and Nero, L. A. (2010). Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. Foodborne Pathogens and Disease, 7(2): 175-180.
Ouiddir, M., Bettache, G., Salas, M., Pawtowski, A., Donot, C., Brahimi, S., et al. (2019). Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products. Food Microbiology, 82: 160-170.
Ramos Pereira, J., Mareze, J., Fernández, D., Rios EA, Santos, J. and López Díaz, TM. (2021). Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and verrucosum. International Journal of Food Microbiology, 355: 109331.
Shehata, M., Badr, A., El Sohaimy, S., Asker, D. and Awad, T. (2019). Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Annals of Agricultural Sciences, 64(1): 71-78.
Xu, Y., Zhou, T., Tang, H., Li, X., Chen, Y., Zhang, L., et al. (2020). Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods. Food Control, 111: 107057.
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Alizadeh, A. M., Hashempour-Baltork, F., Alizadeh-Sani, M., Maleki, M., Azizi-Lalabad, M., and Khosravi-Darani, K. (2020). Inhibition of Clostridium botulinum and its toxins by probiotic bacteria and their metabolites: an update review. Quality Assurance and Safety of Crops and Foods, 12: 59-68.
Aponte, G., Mancilla, C., Carreazo, N. and Galarza, R. (2013). Probiotics for treating persistent diarrhea in children. Cochrane Database of Systematic Reviews, 8: 1-18.
Avaiyarasi, N., Ravindran, A., Venkatesh, P. and Arul, V. (2016). In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk. Food Control, 69: 124-133.
Bao, Q., Liu, W., Wang, W., Qing, M., Chen, X. and Zhang, H. (2012). Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. The Journal of General and Applied Microbiology, 58(2): 95-105.
Cantón, E., Espinel-Ingroff, A. and Pemán, J. (2009). Trends in antifungal susceptibility testing using CLSI reference and commercial methods. Expert Review of Anti-infective Therapy, 7(1): 107-119.
Chateau, N., Deschamps, A. and Sassi, A. (1994). Heterogeneity of bile salts resistance in the Lactobacillus isolates of a probiotic consortium. Letters in Applied Microbiology, 18(1), 42-44.
Haghshenas, B., Nami, Y., Almasi, A., Abdullah, N., Radiah, D., Rosli, R., et al. (2017). Isolation and characterization of probiotics from dairies. Iranian Journal of Microbiology, 9(4): 234.
Kermanshahi, R. and Peymanfar, S. (2012). Isolation and identification of lactobacilli from cheese, yoghurt and silage by 16S rDNA gene and study of bacteriocin and biosurfactant production. Microbiology, 5(4): 528-532. [In Persian]
Kiani, A., Nami, Y., Hedayati, S., Jaymand, M., Samadian, H. and Haghshenas B. (2021). Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips. Scientific Reports, 11(1): 1-13.
Kiani, A., Nami, Y., Hedayati, S., Komi, D., Goudarzi, F. and Haghshenas B. (2021). Application of Tarkhineh fermented product to produce potato chips with strong probiotic properties, high shelf-life, and desirable sensory characteristics. Frontiers in Microbiology, 12: 1-13.
Kumar, D., Rejitha, R., Devika, S., Balakumaran, M., Rebecca, A. and Kalaichelvan, P. (2012). Production, optimization and purification of lipase from Bacillus sp. MPTK 912 isolated from oil mill effluent. Advances in Applied Science Research, 3(2): 930-938.
Mirzaei, E., Lashani, E. and Davoodabadi, A. (2018). Antimicrobial properties of lactic acid bacteria isolated from traditional yogurt and milk against ShigellaGMS Hygiene and Infection Control, 13: 1-5.
Moradi, M., Kousheh, S. A., Almasi, H., Alizadeh, A., Guimarães, J. T., Yılmaz, N., and Lotfi, A. (2020). Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety, 19(6): 3390-3415.
Narimani, T., Tarinejad, A., and Hejazi, M. A. (2015). Isolation and biochemical and molecular identification of Lactobacillus bacteria with probiotic potential from traditional cow milk and yogurt of Khoi city. Journal of Food Science and Technology, 12(48): 113-126. [In Persian]
Nitisinprasert, S., Nilphai, V., Bunyun, P., Sukyai, P., Doi, K. and Sonomoto, K. (2000). Screening and identification of effective thermotolerant lactic acid bacteria producing antimicrobial activity against Escherichia coli and Salmonella sp. resistant to antibiotics. Agriculture and Natural Resources,34(3): 387-400.
Ogunbanwo, S., Sanni, A. and Onilude, A. (2003). Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevisAfrican Journal of Biotechnology, 2(8): 219-227.
Ortolani, M. B. T., Yamazi, A. K., Moraes, P. M., Vicosa, G. N., and Nero, L. A. (2010). Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. Foodborne Pathogens and Disease, 7(2): 175-180.
Ouiddir, M., Bettache, G., Salas, M., Pawtowski, A., Donot, C., Brahimi, S., et al. (2019). Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products. Food Microbiology, 82: 160-170.
Ramos Pereira, J., Mareze, J., Fernández, D., Rios EA, Santos, J. and López Díaz, TM. (2021). Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and verrucosum. International Journal of Food Microbiology, 355: 109331.
Shehata, M., Badr, A., El Sohaimy, S., Asker, D. and Awad, T. (2019). Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Annals of Agricultural Sciences, 64(1): 71-78.
Xu, Y., Zhou, T., Tang, H., Li, X., Chen, Y., Zhang, L., et al. (2020). Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods. Food Control, 111: 107057.
