ارزیابی اثر روش‌های مختلف خشککردن و مواد محافظت‌کننده بر زندهمانی مخمر ویکرهامومایسس آنومالوس
محورهای موضوعی : قارچ شناسی
سمیه رهایی
1
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مرضیه قپانچی پور
2
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محمد هادی اسکندری
3
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مجتبی رنجبر
4
1 - گروه زيست فناوري ميكروبي، دانشكده زيست فناوري، دانشگاه تخصصي فناوري‌هاي نوين آمل، آمل، ايران
2 - دانشگاه تخصصی فناوری های نوین آمل
3 - دانشگاه شیراز
4 - دانشگاه تخصصی فناوری های نوین آمل
کلید واژه: کشت‌های آغازگر میکروبی, خشک کردن, مواد محافظت‌کننده, زندهمانی سلول‌ها, ویکرهامومایسس آنومالوس.,
چکیده مقاله :
سابقه و هدف: امروزه به مطالعه و استفاده از مخمرهای غیر‌ساکارومایسس در غذاها و نوشیدنی‌های تخمیري توجه زیادی می شود به گونه ای که قابلیت‌های تخمیری مخمر در مدت زمان طولانی نگهداری حفظ گردد. هدف از این پژوهش، مقایسه سه روش خشککردن انجمادی، پاششی و تحتخلاء با استفاده از ترکیبات محافظت‌کننده مالتودکسترین و کنستانتره پروتئین آب‌پنیر برای حفظ مخمر ویکرهامومایسس آنومالوس بوده است.
مواد و روش‌ها: بعد از کشت مخمر و افزودن مالتودکسترین و کنسانتره پروتئین آب پنیر به میزان 5% وزنی/ حجمی به محیط کشت، از روش های نام‌برده خشک کردن استفاده گردید. آنگاه، میزان آسیب به مخمر و سنجش نرخ زندهمانی آن در طول دوره‌ی نگهداری با استفاده از تصاویر میکروسکوپ الکترونی روبشی، شمارش تعداد کلنی‌ها قبل و پس از خشک کردن، رنگ‌آمیزی سلول‌ها با متیلن‌بلو و رودامین‌بی مورد ارزیابی قرار گرفت.
یافته‌ها: نتايج نشان داد که میزان زندهمانی این مخمر با روش خشک‌کن انجمادی در دمای پیش‌انجماد 20- درجه سلسیوس نسبت به دو روش پاششی و تحتخلاء بالاتر است. همچنین طول دوره‌ی نگهداری به طور معنی‌داری بر روی میزان زندهمانی مخمر موثر بود به گونهای که بالاترین میزان زندهمانی بعد از گذشت 60 روز ذخیره‌سازی CFU/mL 108× 02/0 ± 85/0 توسط روش خشک‌کن تحت خلاء به ثبت رسید. همچنین، در آنالیز تصاویر میکروسکوپ الکترونی روبشی نمونه‌های مخمر خشک‌شده با خشک‌کن تحت خلاء با وجود حاشیه‌های تقریباً تیز، سطحی صاف‌تر و آسیب کمتری را نشان دادند.
نتیجه‌گیری: نتایج نشان داد که دو روش خشککردن انجمادی و تحتخلاء میتوانند پتانسیل خوبی را در افزایش استفاده گسترده از مخمر ویکرهامومایسس آنومالوس داشته باشند.
Background & Objectives: Today, much attention has been paid to the study of application of non-Saccharomyces yeasts, mainly in fermented foods and beverages so that to ensure a suitable storage method to preserve the characteristics and fermentation capabilities of yeasts over long periods of time. The aim of this research is to compare the three methods of freeze drying, spray drying, and vacuum drying, using protective agents’ maltodextrin and whey protein concentrate, to preserve Wickerhamomyces anomalus yeast.
Materials and methods: In this research, yeast was cultured and maltodextrin and whey protein concentrate were added at a rate of 5% w/v to the culture medium and different drying methods were used. Then, the damage to yeast and its survival rate during the storage period were evaluated using scanning electron microscope images, counting the number of colonies during process, and staining cells with methylene blue and rhodamine B.
Results: The results showed that the survival rate of freeze-dried yeast with a pre-freezing temperature of -20 °C was higher than with the spray-drying and vacuum-drying methods. The storage period was significantly effective on the survival rate of yeast, so that vacuum drying lead to a higher survival rate of yeast at 0.85 ± 0.02 × 108 CFU/mL during the 60-day storage period. Also, the scanning electron microscopy analysis showed that the vacuum-dried yeast samples have a smoother surface and less structural damage, despite the presence of sharp edges.
Conclusion: The findings showed that both freeze-drying and vacuum-drying methods have good potential for increasing the widespread use of W.anomalus yeast.
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