رشد و زنده‌مانی لاکتوباسیلوس اسیدوفیلوس در ماست همزده کم‌چرب حاوی بتاگلوکان جو
محورهای موضوعی : علوم و صنایع غذاییمهدیه بدری 1 , آیناز علیزاده 2
1 - دانش‌آموخته کارشناسی‌ارشد علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
کلید واژه: پروبیوتیک, لاکتوباسیلوس اسیدوفیلوس, پری‌بیوتیک, ماست همزده,
چکیده مقاله :
اثربخشی غذا های پروبیوتیک در گروی طول مدت زنده‌مانی پروبیوتیک ها در مواد غذایی حامل می‌باشد. بر همین اساس ارزیابی بقای این میکروب ها در ماده غذایی حامل طی تولید و نگهداری آن، از اهمیت زیادی برخوردار است. در این پژوهش بتاگلوکان جو به‌عنوان جایگزین چربی، در چهار سطح 25/0، 5/0، 75/0 و 1% به ماست پروبیوتیک کم‌چرب افزوده شد و تأثیر آن بر رشد باکتری پروبیوتیک لاکتوباسیلوساسیدوفیلوس در روز های صفر، 1، 7 و 14 نگهداری و ویژگی های فیزیکوشیمیایی و حسی آن در روز 7 نگهداری ارزیابی گردید. نتایج آزمایش‌های میکروبی نشان داد تعداد لاکتوباسیلوس اسیدوفیلوس تا سطح بتاگلوکان 75/0% به طور معنی داری (05/0 p<) افزایش یافت، که دلیل این افزایش به خاصیت پری بیوتیکی این ترکیب مربوط می شود. در نمونه های حاوی 1% بتاگلوکان، رشد باکتری ها کمتر از سایر نمونه ها بود. نتایج فیزیکوشیمیایی نشان داد که اثر نوع تیمار روی اسیدیته، ماده خشک و آب‌اندازی تا سطح بتاگلوکان 75/0% معنی دار (05/0 >p) بود. نتایج حاصل از مقایسه میانگین داده ها بیانگر آن است که نوع تیمار بر روی کاهش pH معنی دار (05/0 p<) بود. هم‌چنین نوع تیمار تا 5/0% بتاگلوکان باعث کاهش ظرفیت نگهداری آب و افزایش ویسکوزیته شد (05/0 > p). می‌توان به این جمع‌بندی رسید که بتاگلوکان می تواند به‌عنوان جایگزین چربی در تولید ماست کم چرب پروبیوتیک در سطح 5/0% به کار رود تا با تولید یک غذای فراسودمند سین بیوتیک، انتخاب جدیدی برای مصرف کنندگان محصولات لبنی فراهم شود.
Effectiveness of probiotic food depends on the survival of probiotic in foods. Therefore, it is important to monitor the survival of probiotic organisms during the production and storage of foods. In this research, barley beta-glucan as a fat replacer was added to the low fat probiotic yoghurt and survival of Lactobacillus acidophilus was investigated. Beta-glucan was added to the yoghurt at four levels of 0.25, 0.5, 0.75 and 1%. Survival of L. acidophilus was evaluated at 0, 1, 7 and 14 days of storage. Also, its physicochemical and sensory properties were determined at 7 day of storage. L. acidophilus count increased significantly up to the level of 0.75% beta-glucan (p<0.05) due to the prebiotic effect of this compound. Survival of L. acidophilus in yoghurt containing 1% beta-glucan was less than the other samples. Physicochemical results showed that the treatment had significant effects (p<0.05) on the acidity and syneresis up to level of 0.75%. Results showed that the treatment had significant (p<0.05) effect on pH which decreased by beta-glucan addition. The results also showed that addition of beta-glucan up to 0.5% decreased WHC and increased viscosity significantly (p<0.05). Results of this research showed that beta-glucan could be used successfully as a functional fat replacer in low fat synbiotic yogurts at level 0.5%.
● Abron, N., khosroshahi Asl, A., Zomorodi, SH., Amini, L. (2011). The effect wheat fibers on the growth of Lactobacillus acidophilus bacteria in probiotic yogurt. The first National Congress on science and new technologies in agriculture, Zanjan, [In Persian].
● Achanta, K., Aryana, K.J. and Boeneke, C.A. (2007). Fat free plain yoghurts fortified with various minerals. Journal of Food Science and Technology, 40: 424-429.
● Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suarez, V.B. and Salazar, C.A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International, 38(50): 597-604.
● Capela, P., Hay, T.K.C. and Shah, N.P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze dried yoghurt. Food Research International, 39, 203–211.
● Chandan, C.R. (2006). Manufacturing Yogurt and Fermented Milks. 1st ed. Blackwell Publishing Ltd: UK.
● Charles, S. B. and Carmen, M. T. (2008). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yogurt: Comparative study of the utilization of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology. 43: 824-833.
● Donkor, O.N., Nilmini, S.L.I., Stolic, P., Vasilgevic, T. and Shah, N.P. (2007). Survival& activity of selected probiotic organism in set– type yoghurt during cold storage. International Dairy Journal, 17: 92-151.
● Farnoworth, E. (2008). Handbook of Fermented Functional Foods. 2ed. CRC Press: New York, p. 600.
● Folkenberg, D.M. and Martens, M. (2003). Sensory properties of low-fat yoghurts. Part A: Effect of fat content, fermentation culture and addition of non-fat dry milk on the sensory properties of plain yoghurts. Milchwissenschaft, 58:48-51.
● Garcıa-Perez, F.J., E. Sendra, Y. Lario, J. Fernandez-Lopez, E. Sayas-Barbera and J.A. Perez-Alvarez. (2006). Rheology of orange fiber enriched yogurt. Milchwissenschaft, 61: 55–59.
● Gibson, G.R. and Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, 125:1401–1412.
● Institute of Standards and Industrial Research of Iran. (2002). Cheese and processed cheese -determining the total dry matter- ISIRI No. 1753 [In Persian].
● Institute of Standards and Industrial Research of Iran. (2006). Milk and dairy products-Determination of acidity and pH- Test Method, ISIRI No. 2852 [In Persian].
● Institute of Standards and Industrial Research of Iran. (2008). Yogurt-specifications and test methods, ISIRI No. 695, 4th. Revision, [In Persian].
● Jaskari, J., Kontula, P., Siitonen, A., Jousimies-Somer, H., Mattila-Sandholm, T. and Poutaten, K. (1998). Oat b-glucan and xylan hydrolysates as selective substratesfor Bifidobacterium and Lactobacillus strains. Applied Microbiology and Biotechnology, 49(2): 175–181.
● Khosravi Darani, K., Kooshki, M.R. (2008). Probiotics in milk and its products. Marz Danesh Publication, Teharan, [In Persian].
● Kontula, P., Von Wright, A. and Mattila-Sandholm, T. (1998). Oat bran b-gluco- andxylo-oligosaccharides as fermentative substrates for lactic acid bacteria. International Journal of Food Microbiology, 45(2): 163–169.
● Lazaridou, A. and Biliaderis, C.G. (2007). Molecular aspects of cereal b-glucan functionality: Physical properties, technological applications and physiological effects. Journal of Cereal Science, 46: 101-118.
● Martinez-Villaluenga, C., Frias, J. Gomez, R. and Vidal-Valverde, C. (2006(. Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage. International Dairy Journal, 16(7): 768-774.
● Mohebbi, M. and Ghoddusi, H.B. (2008). Rheological and sensory evaluation of yogurts containing probiotic cultures. Journal of Agriculture Science Technology, 10: 147-155.
● Mortazavian, A., Sohrab Vandi, S. (2006). Probiotics and probiotic food products Ata publication, Tehran, p486, [In Persian].
● Salminen, S., Ouwehand, A.C. and Isplaury, E. (1998). Clinical application of probiotics bacteria. International Dairy journal, 8: 563-472.
● Pansar, P.S. and Shinde, C.H. (2011). Effect of storage on syneresis, pH, lactobacillus acidophilus count, bifidobacterium bifidum count of aloe Vera fortified probiotic yoghurt. Current Research in Dairy Science and Technology, 4: 17-23.
● Sendra, E., Fayos, P., Lario, Y., Fern Gndez-Lpez, J., Sayas-Barber, E. and Pérez-Alvarez, J.A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25, 13–21.
● Shahidi, F. (2007). Studying microbial, physicochemical & sensory properties of directly concentration probiotic yogurt. African Journal of Agricultural Research, 2(8): 366-369.
● Staffolo, M.D., Bertola, N., Martino, M. and Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14: 263–268.
● Tamime, A. Y., Barrantes, E. and Sword, A.M. (1996). The effects of starch based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. Journal of the Society of Dairy Technology, 49: 1–10.
● Tamime, A.Y. (2005). Probiotic dairy products. Blackwell Publishing. Oxford. UK. P. 234.
● Tamime, A.Y. (2006). Fermented Milks. Blackwell Publishing. Oxford. UK. P. 288.
● Wood, P.J. (2007). Cereal b-glucan in diet and health. Journal of Cereal Science, 46:230–238.
● Yasaii Mehrjordi, G., Habibi Najafi, M., Mazaheri Tehrani, M., Hoseini, M. (2012). Effect of Sesame milk on microbial, physico-chemical and organoleptic characteristics of yogurt. The third national conference on agricultural biotechnology (plant, animal and industrial), Mashhad, pp. 1-6, [In Persian].
●Yazici, F. and Akgun, A. (2004). Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt. Journal of Food Engineering, 62: 245–254
● Zomorodi, SH., KHosroshahi Asl, A., Razavi rouhani, M., Tajik, H., Miraghaii, S. (2010). The effect of Lactobacillus casei as a source of additional culturing both free and encapsulated on the pattern of proteolysis and lipolysis in Iranian Feta Cheese. Researches food technology, 20(3): 117-133, [In Persian].
_||_● Abron, N., khosroshahi Asl, A., Zomorodi, SH., Amini, L. (2011). The effect wheat fibers on the growth of Lactobacillus acidophilus bacteria in probiotic yogurt. The first National Congress on science and new technologies in agriculture, Zanjan, [In Persian].
● Achanta, K., Aryana, K.J. and Boeneke, C.A. (2007). Fat free plain yoghurts fortified with various minerals. Journal of Food Science and Technology, 40: 424-429.
● Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suarez, V.B. and Salazar, C.A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International, 38(50): 597-604.
● Capela, P., Hay, T.K.C. and Shah, N.P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze dried yoghurt. Food Research International, 39, 203–211.
● Chandan, C.R. (2006). Manufacturing Yogurt and Fermented Milks. 1st ed. Blackwell Publishing Ltd: UK.
● Charles, S. B. and Carmen, M. T. (2008). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yogurt: Comparative study of the utilization of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology. 43: 824-833.
● Donkor, O.N., Nilmini, S.L.I., Stolic, P., Vasilgevic, T. and Shah, N.P. (2007). Survival& activity of selected probiotic organism in set– type yoghurt during cold storage. International Dairy Journal, 17: 92-151.
● Farnoworth, E. (2008). Handbook of Fermented Functional Foods. 2ed. CRC Press: New York, p. 600.
● Folkenberg, D.M. and Martens, M. (2003). Sensory properties of low-fat yoghurts. Part A: Effect of fat content, fermentation culture and addition of non-fat dry milk on the sensory properties of plain yoghurts. Milchwissenschaft, 58:48-51.
● Garcıa-Perez, F.J., E. Sendra, Y. Lario, J. Fernandez-Lopez, E. Sayas-Barbera and J.A. Perez-Alvarez. (2006). Rheology of orange fiber enriched yogurt. Milchwissenschaft, 61: 55–59.
● Gibson, G.R. and Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, 125:1401–1412.
● Institute of Standards and Industrial Research of Iran. (2002). Cheese and processed cheese -determining the total dry matter- ISIRI No. 1753 [In Persian].
● Institute of Standards and Industrial Research of Iran. (2006). Milk and dairy products-Determination of acidity and pH- Test Method, ISIRI No. 2852 [In Persian].
● Institute of Standards and Industrial Research of Iran. (2008). Yogurt-specifications and test methods, ISIRI No. 695, 4th. Revision, [In Persian].
● Jaskari, J., Kontula, P., Siitonen, A., Jousimies-Somer, H., Mattila-Sandholm, T. and Poutaten, K. (1998). Oat b-glucan and xylan hydrolysates as selective substratesfor Bifidobacterium and Lactobacillus strains. Applied Microbiology and Biotechnology, 49(2): 175–181.
● Khosravi Darani, K., Kooshki, M.R. (2008). Probiotics in milk and its products. Marz Danesh Publication, Teharan, [In Persian].
● Kontula, P., Von Wright, A. and Mattila-Sandholm, T. (1998). Oat bran b-gluco- andxylo-oligosaccharides as fermentative substrates for lactic acid bacteria. International Journal of Food Microbiology, 45(2): 163–169.
● Lazaridou, A. and Biliaderis, C.G. (2007). Molecular aspects of cereal b-glucan functionality: Physical properties, technological applications and physiological effects. Journal of Cereal Science, 46: 101-118.
● Martinez-Villaluenga, C., Frias, J. Gomez, R. and Vidal-Valverde, C. (2006(. Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage. International Dairy Journal, 16(7): 768-774.
● Mohebbi, M. and Ghoddusi, H.B. (2008). Rheological and sensory evaluation of yogurts containing probiotic cultures. Journal of Agriculture Science Technology, 10: 147-155.
● Mortazavian, A., Sohrab Vandi, S. (2006). Probiotics and probiotic food products Ata publication, Tehran, p486, [In Persian].
● Salminen, S., Ouwehand, A.C. and Isplaury, E. (1998). Clinical application of probiotics bacteria. International Dairy journal, 8: 563-472.
● Pansar, P.S. and Shinde, C.H. (2011). Effect of storage on syneresis, pH, lactobacillus acidophilus count, bifidobacterium bifidum count of aloe Vera fortified probiotic yoghurt. Current Research in Dairy Science and Technology, 4: 17-23.
● Sendra, E., Fayos, P., Lario, Y., Fern Gndez-Lpez, J., Sayas-Barber, E. and Pérez-Alvarez, J.A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25, 13–21.
● Shahidi, F. (2007). Studying microbial, physicochemical & sensory properties of directly concentration probiotic yogurt. African Journal of Agricultural Research, 2(8): 366-369.
● Staffolo, M.D., Bertola, N., Martino, M. and Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14: 263–268.
● Tamime, A. Y., Barrantes, E. and Sword, A.M. (1996). The effects of starch based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. Journal of the Society of Dairy Technology, 49: 1–10.
● Tamime, A.Y. (2005). Probiotic dairy products. Blackwell Publishing. Oxford. UK. P. 234.
● Tamime, A.Y. (2006). Fermented Milks. Blackwell Publishing. Oxford. UK. P. 288.
● Wood, P.J. (2007). Cereal b-glucan in diet and health. Journal of Cereal Science, 46:230–238.
● Yasaii Mehrjordi, G., Habibi Najafi, M., Mazaheri Tehrani, M., Hoseini, M. (2012). Effect of Sesame milk on microbial, physico-chemical and organoleptic characteristics of yogurt. The third national conference on agricultural biotechnology (plant, animal and industrial), Mashhad, pp. 1-6, [In Persian].
●Yazici, F. and Akgun, A. (2004). Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt. Journal of Food Engineering, 62: 245–254
● Zomorodi, SH., KHosroshahi Asl, A., Razavi rouhani, M., Tajik, H., Miraghaii, S. (2010). The effect of Lactobacillus casei as a source of additional culturing both free and encapsulated on the pattern of proteolysis and lipolysis in Iranian Feta Cheese. Researches food technology, 20(3): 117-133, [In Persian].
