ارزیابی ویژگی های پروبیوتیکی و ضد میکروبی مخمر غالب جدا شده از خمیرترش جو
محورهای موضوعی : مطالعات تجربیسارا شهریاری 1 , فهیمه حاجی نیا 2 , حسین پورعبدالله 3 , مریم ابراهیمی 4 , علیرضا صادقی 5
1 - گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 - گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 - گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
4 - مرکز تحقیقات سلامت فراورده های غذایی، دارویی و طبیعی
5 - عضو هیات علمی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده صنایع غذایی
کلید واژه: مخمر پروبیوتیک, خمیرترش جو, اثر ضد میکروبی, کشت محافظتکننده.,
چکیده مقاله :
ارزیابی ویژگیهای پروبیوتیکی و ضد میکروبی مخمرهای جدا شده از غلات تخمیر شده به منظور تهیه کشتهای آغازگر، پروبیوتیک و یا سلامتیبخش از اهمیت زیادی برخوردار است. لذا مطالعه حاضر با هدف بررسی ویژگیهای پروبیوتیکی و ضد میکروبی مخمر غالب جدا شده از خمیرترش جو به اجرا در آمد. بدین منظور، مخمر دارای بیشترین زندهمانی در شرایط شبیهسازی شده دستگاه گوارش از بین مخمرهای غالب جدا شده از خمیرترش جو با استفاده از تکنیک PCR شناسایی گردید. سپس سایر ویژگیهای پروبیوتیکی و همچنین اثرات ضد میکروبی جدایه مخمری مذکور مورد بررسی قرار گرفت. توالییابی محصولات PCR منجر به شناسایی Cyberlindnera fabianii به عنوان مخمر منتخب شد. همچنین قابلیت زندهمانی جدایه مذکور پس از قرارگیری در معرض تیمار متوالی اسید و صفرا در مقایسه با نمونه شاهد 60 درصد بود. علاوه بر این، مخمر مذکور قادر به کاهش 5 سیکل لگاریتمی از جمعیت باکتری بیماریزای Escherichia coli بود که نسبت به سایر عوامل غذازاد مورد مطالعه به شکل معنیداری (05/0p<) بیشتر بود. جدایه مذکور همچنین توانست رشد Listeria monocytogenes و Salmonella enterica را تا 4 سیکل لگاریتمی کاهش دهد اما اثر بازدارنده مشهودی بر Staphylococcus aureus نداشت. قابلیت خوداتصالی جدایه مذکور نیز معادل 40 درصد تعیین گردید. این جدایه مخمری نسبت به تمامی آنتیبیوتیکهای مورد بررسی نیز مقاوم و در برابر آنتیمایکوتیکهای کتوکونازول و فلوکونازول دارای حساسیت نسبی بود. جدایه مذکور، فاقد هرگونه فعالیت همولیتیکی بود و اثر ضد قارچی آن در برابر Aspergillus niger نیز مورد تایید قرار گرفت. بر این اساس، جدایه مخمری مورد مطالعه از قابلیت مطلوبی جهت استفاده به عنوان کشت پروبیوتیک و محافظتکننده در صنایع تخمیری برخوردار میباشد.
It is very important to evaluate the probiotic and antimicrobial properties of yeasts isolated from fermented cereals in order to prepare starter, probiotic or functional cultures. Therefore, the present study was conducted with the aim of investigating the probiotic and antimicrobial properties of the predominant yeast isolated from barley sourdough. For this purpose, the yeast with the highest survival in the simulated conditions of the gastrointestinal tract among the predominant yeasts isolated from barley sourdough was identified using PCR technique. Then, other probiotic properties and antimicrobial effects of the selected yeast isolate were investigated. Sequencing results of the PCR products led to the identification of Cyberlindnera fabianii as the selected yeast isolate. Furthermore, the survival rate of the yeast isolate after continuous acid and bile treatment was equal to 60% compared to the control sample. In addition, the yeast isolate was able to reduce 5 Log of Escherichia coli population, which was significantly (p<0.05) higher than those of the other studied foodborne bacteria. The isolate was also able to reduce the growth of Listeria monocytogenes and Salmonella enterica up to 4 Log, but it did not have an obvious inhibitory effect on Staphylococcus aureus. The auto-aggregation ability of the isolate was about 40%. The isolated yeast was also resistant to all of the investigated antibiotics and relatively sensitive to ketoconazole and fluconazole antimycotic agents. The isolate had no hemolytic activity, and its antifungal activity against Aspergillus niger was also verified. In conclusion, the selected isolated yeast (C. fabianii) has a potential to be used as a probiotic and protective culture in fermentation industries.
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