نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه زابل، ایران.

2 گروه بهداشت و کنترل کیفیت مواد غذایی، دانشگاه زابل، ایران.

چکیده

لفاف‌های زیست تخریب‌پذیر حاوی باکتری‌های اسید لاکتیک از روش‌های جدید نگهداری مواد غذایی است. در این مطالعه باکتری Lactobacillus casei ATCC 39392 (L. casei 39392)  مستقیما به محلول سازنده لفاف‌های کازئینات سدیم و متیل سلولز به‌صورت جداگانه افزوده گردید، به‌طوریکه لفاف زیستی تهیه شده حاوی CFU/cm2106 بود. خصوصیات مقدار رطوبت، حلالیت در آب،  قابلیت نفوذ به بخار آب، رنگ، شفافیت، مقاومت در برابر کشش‌پذیری، ازدﯾﺎد ﻃﻮل ﻓﯿﻠﻢ ﺗﺎ ﻧﻘﻄﻪ ﭘﺎره ﺷﺪن و مدول اﻻﺳﺘﯿﮏ فیلم‌ها بررسی گردید. همچنین نرخ زنده‌مانی  L. casei 39392 در طی 30 روز نگهداری (دمای 5 درجه سانتی‌گراد، رطوبت نسبی 75%) و اثر مهارکنندگی لفاف‌ها بر رشد باکتریPseudomonas aeruginosa PTCC 10832 (P. aeruginosa 10832)  طی 12 روز در 5 درجه سانتی‌گراد بررسی گردید. نتایج نشان داد افزودن L. casei 39392 به لفاف‌های تهیه شده شفافیت و نفوذپذیری به بخار آب بالاتری را در مقایسه با لفاف خالص نشان داد (05/0˂p). نرخ زنده‌مانی  L.casei 39392 در لفاف سدیم کازئینات نسبت به لفاف متیل سلولز بالاتر بود (05/0˂p). بیشترین نرخ بازدارندگی رشد در برابر P. aeruginosa 10832 (3/85%) توسط لفاف زیستی متیل سلولز در روز چهارم نگهداری مشاهده گردید (05/0˂p). نتایج ما نشان داد لفاف‌های زیستی حاوی L.casei 39392، می‌تواند تهیه لفاف‌های حاوی نگهدارنده‌های طبیعی را توسعه دهد.

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