Isolation, identification and encapsulation of microbes isolated from effluent of dairy factories by Ganoderma -alginate
Subject Areas :
sara ahaniBagheri Far
1
,
hamid azadegan
2
,
Mohaddeseh Larypoor
3
1 - Master's degree of biotechnology, Department of Biotechnology, Faculty of Biological Sciences, Islamic Azad University, Tehran North Branch, Tehran, Iran
2 - PhD student in Mycology, Faculty of Veterinary Sciences, Islamic Azad University Science and Research Branch, Tehran, Iran
3 - Department of Microbiology, North Branch of Islamic Azad University, Tehran, Iran
Keywords: probiotic, encapsulation, Ganoderma lucidum, sodium alginate,
Abstract :
Objective: In this research, the objective was to investigate the effects of encapsulating probiotics isolated from dairy products by alginate and Ganoderma lucidum polysaccharides. Methods: For this purpose, 30 samples were prepared from the wastewater of dairy factories around Arak and 15 bacterial isolates and 15 yeast isolates were isolated based on biochemical, macroscopic and microscopic tests. Then, the relative probiotic properties were investigated and Ganoderma lucidum polysaccharides were extracted and FTIR was performed. Superior probiotic isolates were identified using the polymerase chain reaction method. Finally, the effect of encapsulating superior isolates using sodium alginate and Ganoderma lucidum polysaccharides on industrial apple juice was investigated. Results: In this experiment, 2 isolates were isolated, namely Saccharomyces cerevisiae strain CEN.PK 113-7D and Lactobacillus delbruecki strain 4040, which had relative probiotic properties. These isolates grew more after the capsule than in the free state. The results of the present study showed that the durability of sensory characteristics of industrial apple juice using bacteria, sodium alginate and polysaccharide and encapsulated yeast compared to bacteria and free yeast was maintained after 60 days of storage at 4 degrees Celsius, and the survival of bacteria was favorable. increased and it was found that the best performance in protecting bacteria in the capsule with the combination of Lactobacillus delbruecki strain 4040, sodium alginate and Ganoderma polysaccharides lucidum in apple juice. Discussion: The results of this study show that the use of indigenous strains encapsulated in food not only preserves sensory characteristics but also prevents spoilage.
