تاثیر افزودن نوشیدنی کامبوچا بر ویژگی های فیزیکوشیمیایی، حسی و زنده مانی باکتریهای پروبیوتیک شیر تخمیری
محورهای موضوعی : میکروبیولوژی مواد غذایی
علیرضا شهاب لواسانی
1
,
محدثه زندی
2
,
لیلا ناطقی
3
1 - مرکز تحقیقات فناوری های نوین تولید غذای سالم، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
3 - دانشیارگروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین -پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
کلید واژه: ویژگی‌های فیزیکوشیمیایی, چای کامبوچا, شیر تخمیری, باکتریهای پروبیوتیک,
چکیده مقاله :
مقدمه :کامبوچا یک نوشیدنی تقریبا ترش‌مزه و حاصل از تخمیر چای و شکر توسط نوعی مخمر به همراه باکتری است. گاها برخی از تولیدکننده‌ها به این نوشیدنی طعم دهنده نیز اضافه می‌کنند.این نوشیدنی به شکل طبیعی کمی گازدار است و سرشار از پروبیوتیک‌ها، آنتی اکسیدان‌ها، ویتامین‌های گروه ب و سایر مواد مغذی دیگر است. مواد و روش : در این تحقیق تأثیر چای کامبوچا مخلوط شده با شیر تخمیری در غلظت های مختلف بر قابلیت زنده‌مانی سویه های لاکتوباسیلوس اسیدوفیلوس، بیفیدوباکتریوم بیفیدیوم و لاکتوباسیلوس رامنوسوس و خواص فیزیکوشیمیایی و حسی شیر تخمیری در طول 28 روز نگهداری در دمای1± 5درجه سانتیگراد مورد بررسی قرار گرفت. پس از کشت باکتری های پروبیوتیک مقدار cfu/ml 107 از آن‌ها به شیر پاستوریزه اضافه گردید. سپس چای کامبوچا در سطوح 0، 5، 10، 15 و 20 میلی لیتر در لیتر به مخلوط اضافه و در روزهای سوم، هفتم، چهاردهم و بیست و هشتم نگهداری در دمای 1± 5 درجه سانتیگراد آزمون های تعیین میزان پروتئین، اسیدیته، pH، اسید استیک، درصد ترکیبات آنتی اکسیدانی و میزان بقای باکتری ها برروی نمونه‌ها انجام شد. یافته ها : نتایج نشان داد درصد پروتئین، اسیدیته، اسید استیک و فعالیت آنتی اکسیدانی با افزایش میزان کامبوچای در طول دوره نگهداری به طور میانگین به ترتیب 12/0، 02/0، 694/15و 16/0افزایش اما میزان pH و جمعیت باکتری های پروبیوتیک به طور معنی داری p<0.05 به ترتیب به میزان 79/0 و 046/0 سیکل لگاریتمی کاهش یافت. در طی دوره نگهداری میزان زنده‌مانی باکتریهای پروبیوتیک به طور معنی داری کاهش یافت ولی بالاتر از حد استاندارد قابل قبول محصولات پروبیوتیک بود.نتیجه گیری : یافته های این تحقیق نشان داد افزودن کامبوچای در سطح 5 درصد تیمار T1 در بهبود ویژگی های حسی تخمیری نقش مؤثری داشته و به عنوان تیمار برتر انتخاب شد.
Introduction: Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability characteristics of probiotics in manufactured products are the main problems of most industrial factories.Material and Methods: the effect of different concentrations of kombucha drink on the viability of Lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus Rhamnosus was studied and physicochemical and sensory characteristics of fermented milk were measured during 28 days of storing period at 5±1˚C. Different levels of Kombucha tea 0, 5, 10, 15 and 20 ml/L were added to probiotic fermented milk containing L. acidophilus, B. bifidum, L. Rhamnosus bacteria (Cfu/ml 107) .Viability rate of probiotic bacteria, pH, percentages of protein, acidity(Dornic), acetic acid, antioxidant compounds were measured during 3, 7, 14 and 28th of storing period at 4 ⸰C. Results: Results showed that higher amounts of kombucha cause higher content of protein, acidity, acetic acid and antioxidant activity. The average amounts of theses parameters were respectivly 0.12,0.02, 15.694 and 0.16. however, pH and viability of probiotic bacteria significantly decreased during the storage period(p<0.05) and average amounts of these parameters were respectively0.79 and 0.046, However, the mentioned indices were higher than the acceptable standard of probiotic products. Conclusion: the addition of kombucha up to 5% could be more effective in improving sensory characteristics. Hence, a treatment containing 5% of kambucha was selected as the best among others.
Amarasinghe, H., Serwandika Weerakkody, N. & Viduranga, Y. (2018). Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Journal of Food Science & Nutrition, 00, 1-7.
Abghari, A., Mahmood sheikh zeinoaldin, M., Soleiman nejad, S. & Dokhani, Sh. (2008). Evaluation of survival of Lactobacillus acidophilus in a non-fermented ice cream. 18th National Congress of Food Science and Industry, Mashhad, Iran. [In persian]
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Antolak, H. & Kręgiel, D. (2015). Acetic acid bacteria – taxonomy, ecology,and industrial application. Zywnosc Nauka Technologia Jakosc, 4(101), 21–35.
Anon. (2013). Probiotic yoghurt. Institute of Standards and Industrial Research Iran. National Standard of Iran, No.11325. [In Persian]
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Chu, S. C. & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Journal of Food Chemistry, 98(3), 502-507.
Dan-Zhou, D., Saimaiti, A., Luo, M., Huang, S. Y., Xiong, R. G., Shang, A., Gan, R. Y. & Li, H. B. (2022). Fermentation with tea residues enhances antioxidant activities and polyphenol contents in kombucha beverages. Journal of Antioxidants, 11(1), 1-17.
Dueñas, M., Hernández, T. & Estrella, I. (2007). Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity. Journal of Food Chemistry, 101(1), 90-97.
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Ferdowsifard, M., Fazeli, M. R. Samadi, N. & Jamalifar, H. (2011). Stability of fermented and non-fermented probiotic milk prepared using three native species of Lactobacillus. Journal of Food Science and Nutrition, 8(4), 13-20. [In persian]
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Jakubczyk, K., Kaldunska, J., Kochman, J. & Janda, K. (2020). Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidents, 9, 1-15.
Jayabalan, R., Malbaša, R.V., Lončar, E.S., Vitas, J. & Sathishkumar, M. (2014). A review on Kombucha tea – microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13, 538–550.
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Malbaša, R.V., Lončar, E.S. & Djurić, M. (2008). Comparison of the productsof Kombucha fermentation on sucrose and molasses. Food Chemistry, 106, 1039–1045.
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_||_Amarasinghe, H., Serwandika Weerakkody, N. & Viduranga, Y. (2018). Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Journal of Food Science & Nutrition, 00, 1-7.
Abghari, A., Mahmood sheikh zeinoaldin, M., Soleiman nejad, S. & Dokhani, Sh. (2008). Evaluation of survival of Lactobacillus acidophilus in a non-fermented ice cream. 18th National Congress of Food Science and Industry, Mashhad, Iran. [In persian]
Antolak, H., Pichota, D. & Kucharska, A. (2021). Kombucha tea- a double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts(SCOBY). Journal of Antioxidents, 10(10), 1-21.
Antolak, H. & Kręgiel, D. (2015). Acetic acid bacteria – taxonomy, ecology,and industrial application. Zywnosc Nauka Technologia Jakosc, 4(101), 21–35.
Anon. (2013). Probiotic yoghurt. Institute of Standards and Industrial Research Iran. National Standard of Iran, No.11325. [In Persian]
AOAC. (1995). Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, Unites States.
Bagheri, F., Mirdamadi, S., Mirzaee, M. & Safavi, S. M. (2019). Production of beneficial fermented milk by lactobacilli isolated from traditional Iranian dairy products. Journal of Innovative Food Technologies, 7(2), 243-255. [In persian]
Balvardi, M., Safari, M., Habibi Rezaee, M., Hoseini, S. M. H., Rezaee, K. & Mousavi Movahedi, A. A. (2009). Production of kambucha drink using inulin gland of pickled potato. Journal of Food Science and Technology, 8(29), 89-100. [In persian]
Benno, Y. & Mitsuoka, T. (1992). Evaluation of the anaerobic method for the analysis of fecal microflora of beagle dogs. Journal of Veterinary Medicine Sciences, 54, 1039-1041.
Blanc, P. J. (1996). Characterization of the tea fungus metabolites. Biotechnology letters, 18(2), 139-142.
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D. & Gachhui, R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology, 220, 63–72.
Chen, C. & Liu, B. Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of applied microbiology, 89(5), 834-839.
Chu, S. C. & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Journal of Food Chemistry, 98(3), 502-507.
Dan-Zhou, D., Saimaiti, A., Luo, M., Huang, S. Y., Xiong, R. G., Shang, A., Gan, R. Y. & Li, H. B. (2022). Fermentation with tea residues enhances antioxidant activities and polyphenol contents in kombucha beverages. Journal of Antioxidants, 11(1), 1-17.
Dueñas, M., Hernández, T. & Estrella, I. (2007). Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity. Journal of Food Chemistry, 101(1), 90-97.
Dufresne, C. & Farnworth, E. (2000). Tea, Kombucha, and health: a review. Journal of Food Research International, 33(6), 409-421.
Ferdowsifard, M., Fazeli, M. R. Samadi, N. & Jamalifar, H. (2011). Stability of fermented and non-fermented probiotic milk prepared using three native species of Lactobacillus. Journal of Food Science and Nutrition, 8(4), 13-20. [In persian]
Greenwalt, C. J., Steinkraus, K. H. & Ledford, R. A. (2000). Kombucha, the fermented tea: microbiology, composition, and claimed health effects. Journal of Food Protection, 63(7), 976-981.
Greenwalt, C. J., Ledford, R. A., & Steinkraus, K. H. (1998). Determinationand characterization of the antimicrobial activity of the fermented tea kombucha. Food Science and Technology, 31, 3291–3296.
Gilson, M. K. (2004). Multiple-site titration and molecular modeling: Two rapidmethods for computing energies and forces for ionizable groups in proteins. Proteins: Structure, Function, and Bioinformatics,15(3), 266 - 282.
Jakubczyk, K., Kaldunska, J., Kochman, J. & Janda, K. (2020). Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidents, 9, 1-15.
Jayabalan, R., Malbaša, R.V., Lončar, E.S., Vitas, J. & Sathishkumar, M. (2014). A review on Kombucha tea – microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13, 538–550.
Jayabalan, R., Marimuthu, S. & Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Journal of Food Chemistry, 102(1), 392-398.
Khodavaisy, S., Fakhim, H., Oliya, S., Mehrnaz, M., Behnam, H. & Badali, H. (2016). Probiotics and antibiotics in medicine. Tabari Journal of Preventive Medicine, 2(2), 44-53. [In persian]
Liu, C. H., Hsu, W. H., Lee, F. L. & Liao, C. C. (1996). The isolation andidentification of microbes from a fermented tea beverage, Haipao, andtheir interactions during Haipao fermentation. Food Microbiology, 13,407–415.
Li, S., Zhang, Y., Gao, J., Li, T., Li, H., Mastroyannis, A., He, S., Rahaman, A. & Chang, K. (2022). Effect of fermentation time on physicochemical properties of kombucha produced from different Teas and Fruits:Comparative study. Journal of Food Quality, 1, 1-10.
Malbaša, R. V., Lončar, E. S., Vitas, J. S. & Čanadanović-Brunet, J. M. (2011). Influence of starter cultures on the antioxidant activity of kombucha beverage. Journal of Food chemistry, 127(4), 1727-1731.
Malbaša, R. V., Milanović, S. D., Lončar, E. S., Djurić, M. S., Carić, M. Đ., Iličić, M. D. & Kolarov, L. (2009). Milk-based beverages obtained by Kombucha application. Journal of Food Chemistry, 112(1), 178-184.
Malbaša, R.V., Lončar, E.S. & Djurić, M. (2008). Comparison of the productsof Kombucha fermentation on sucrose and molasses. Food Chemistry, 106, 1039–1045.
Milanović, S. D., Lončar, E. S., Đurić, M. S., Malbaša, R. V., Tekić, M. N., Iličić, M. D. & Duraković, K. G. (2008). Low energy kombucha fermented milk-based beverages. Acta Periodica Technologica, (39), 37-46.
Miranda, B., Lawton, N. M., Tachibana, S. R., Swartz, N. A. & Hall, W. P. (2016). Titration and HPLC characterization of Kombucha fermentation: A Laboratory Experiment in Food Analysis. Journal of Chemical Education, 93, 1770-1775.
Mohammadi, R. & Mortazavian, S.A.M. (2002). Technology and stability of probiotics in fermented milk products. First National Conference of Probiotic and Functional Foods.Science and Research Branch, Islamic Azad University, Tehran, Iran.
Mousavi, S. Z., Mohamadzadeh Milani, J. & Rouzbeh Nasiraee, L. (2015). Qualitative properties of picoli pasta fortified with wheat bran. Journal of Food Research, 26(1), 1-11. [In persian]
Naemi, H., Mortazavi, S. A., Milani, A. & Koocheki, A. (2013). The effect of inulin addition and microencapsulation process on the survival rate of Lactobacillus casei during the storage period of synbiotic ice cream yogurt. Iranian Journal of Food Science and Technology,10(40), 27-36. [In persian]
Neffe-Skocinska, K., Sionek, B., Scibisz, I. & Kolozyn-Krajewska, D. (2017). Acid contents and the effect of fermentation condition of kombucha tea beverages on physicochemical, microbiological and sensory properties. CYTA-Journal of Food, 15(4), 601-607.
Nikjoo, R. & Nowriyan, N. (2013). An overview of the antioxidant properties of green tea. Twenty-first National Congress of Food Science and Technology, Shiraz, Shiraz University, Iran. [In persian]
Omidi, B., Fazeli, M., Amozegar, M. A. & Jamalifar, H. (2010). Probiotic enrichment of Iranian yellow carrot juice (turmeric) by four species of Lactobacillus. Journal of Microbiological Knowledge, 2(6), 51-58. [In persian]
Pasha, C. & Reddy, G. (2005). Nutritional and medicinal improvement of black tea by yeast fermentation. Journal of Food chemistry, 89(3), 449-453.
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