نوع مقاله : مقاله پژوهشی

نویسندگان

دانشگاه فردوسی مشهد

چکیده

هدف این تحقیق، بررسی اثر ضدمخمری سویه‌های لاکتوباسیلوس پلانتاروم جدا شده از مراحل مختلف تولید پنیر لیقوان روی مخمر رودوتورولا موسیلوجینوسا واریته موسیلوجینوسا PTCC 5257)) به‌عنوان عامل فساد مخمری آبمیوه و بررسی تاثیر فاکتورهای تکنولوژیکی مانند تاثیر دما، pH و بررسی تاثیر آنزیم پروتیئناز K بر خواص ضدمخمری سویه‌های مزبور است. بدین منظور از 19 سویه،که 3 سویه از شیر خام و 8 سویه از دلمه و 8 سویه از پنیر تازه لیقوان، استفاده شد. طیف فعالیت ضدمخمری، سویه‌ها توسط روش نقطه‌گذاری و روش نفوذ در چاهک تعیین شد، و به دنبال آن تعیین تاثیر فاکتورهای تکنولوژیکی یا فیزیکوشیمیایی مختلف از جمله درجه حرارت‌های (80 درجه سانتی‌گراد به مدت 1 ساعت، 100 درجه سانتی‌گراد به مدت 10 و 30 دقیقه، 121 درجه سانتی‌گراد به مدت 15 دقیقه (شرایط اتوکلاو)، pHهای 2 تا 7 و اثر آنزیم پروتئیناز K . نتایج حاصل، نشان داد که سویه C28 دارای بالاترین خاصیت ضد مخمری در هر دو روش نقطه‌گذاری و نفوذ در چاهک بوده است، و با افزایش pH اثر ضدمخمری کاهش می‌یابد. در بررسی اثر دما، در شرایط اتوکلاو هیچ‌گونه هاله شفافی مشاهده نشد. تمامی جدایه‌های مورد بررسی درحضور آنزیم پروتئیناز K خاصیت ضدمخمری خود را از دست دادند. در نهایت، می‌توان اینطور فرض کرد که سویه‌های ایزوله شده از مراحل مختلف تولید پنیر لیقوان یا عصاره فاقد سلول آن‌ها، به‌عنوان نگهدارنده زیستی در سیستم‌های غذای بخصوص در سیستم‌های غذایی اسیدی مانند آبمیوه، بکار روند.

کلیدواژه‌ها

Alegria, Á. , Delgado, S. , Roces, C. , Lopez, B., & Mayo, B., 2010, Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk, International Journal of Food Microbiology, 143 , 61–66.
Ashurst, P.R., 2005, Chemistry and Technology of Soft Drinks and Fruit Juices 2nd ed . Blackwell Publishing, pp.57-62.
Belal, J.M. & Zaiton, H., 2011, Antifungal activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on selected foods. Journal of Food Science, 76, 493-499.
Cabo, M.L., Braber, A.F. & Koenraad, P., 2002, Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium. Journal of Food Protection, 65, 1309-
1316.
Cardoso, M., Manzo, R., Tonarelli, G., & Simonetta , A., 2012, Characterisation of a Cell free supernatant obtained from cultures of Enterococcus faecalis DBFIQ E24 with antagonisyic activity against bacteria,yeast and moulds, International Journal of Dairy Technology,65,568-577.
Carla, L. G., Maria, I. T. , Graciela, R., & Graciela, F.V., 2009, Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20, 144-148.
Clevend, j., Montviie, T.J.,Nes, I.F. & Chikindas, M.L., 2001, Bacteriocins: safe , natural antimicrobials for food preservation. International Journal of Food Microbiology, 71(1), 1-20.
Condon, S., 1987, Responses of lactic acid bacteria to oxygen. FEMS Microbiology Reviews 46, 269–280.
Crowly, S., Mahony, J., & Van Sinderen, D., 2012, Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods.Journal of Applied Microbiology, 113, 1417-1427.
Davidson, P.M., & Juneja, V.K., 1990, Antimicrobial agents. In: Branen, A.L., Davidson, P.M., Salminen, S. (Eds.), Food Additives. Marcel Dekker, Inc., New York, pp. 1–9.
Davidson, P.M., Post, L.S., Branen, A.L., McCurdy, A.R., 1983, Naturally ocurring and miscellaneous foods antimicrobials. In: Davidson, P.M., Branen, A.L. (Eds.), Antimicrobials in Foods. Marcel Dekker Inc., New York, pp. 385–392.
Dodd , H.M. , & Gasson , M.J. , 1994 , Bacteriocins of lactic acid bacteria. In: Gasson , M.J. , deVos, W.M. (Eds.) , Genetics and Biotechnology of Lactic Acid Bacteria , Blackie Academic and Professional , London , 211–251.
Edalatian , M.R. , Habibi Najafi, M.B., Mortazavi, S.A., Alegria, A., Nassiri, M.R., Bassami, M.R.,& Mayo, B., 2012 , Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches, Dairy Science and Tecnology,92,75-90.
El-Mabrok , A. S. W., Hassan, Z. , Mokhtar, A. M. , & Hussin, K. M. A. , 2013 , Antifungal Activity of Lactobacillus plantarum LAB-C5 and LAB-G7 Isolated from Malaysian Fruits , Acta Biologica Malaysiana, 2(1): 22-30.
Gerez ,C.L., Torres, M.J. , . Font de Valdez , G., & Rollan ,G., 2013, Control of spoilage fungi by lactic acid bacteria. Biological Control, 64 , 231–237 .
Ghrairi, T., Fre`re , J., Berjeaud, J.M., & Manai, M., 2005, Lactococcin MMT24, a novel two-peptide bacteriocin produced by Lactococcus lactis isolated from rigouta cheese. International Journal of Food Microbiology 105, 389– 398.
Hamed, H. A., Yomna, A. M., & Shadia, M. A., 2011, In vivo efficacy of lactic acid bacteria in biological control against Fusarium oxysporum for protection of tomato plant. Life Science Journal, 8, 462-468.
Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., & Gobbetti, M., 2000, Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Applied and Environmental Microbiology, 66, 4084-4090.
Legan, J. D. , 1993, Mould spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation, 32, 33-53.
Lindgren , S.E., & Dobrogosz , W.J., 1990, Antagonistic activities of lactic acid bacteria in food and feed fermentations , FEMS Microbiology Reviews, 87, 149–164.
National Committee for Clinical Laboratory Standards. Reference Method for Broth Dilution Antifungal Susceptibility Testing of Yeasts; Approved Standard. 2nd ed. M27-A2. Wayne, PA: NCCLS; 1992.
Nissen-Meyer , J., & Nes, I.F., 1997, Ribosomally synthesized antimicrobial peptides:their function , structure, biogenesis and mechanism of action . Archives of Microbiology, 167:67-77.
Ouwehand, A. C. (1998) Antimicrobial components from lactic acid bacteria. In Lactic Acid Bacteria Microbiology and Functional Aspects ed. Salminen, S. and von Wright, A. pp. 139–159. New York: Marcel Dekker. Inc.
Ozkaya, F., Karabicak, N., Kayali, R., & Esen, B., 2005, Inhibition of yest isolated from traditional Turkish Cheeses by Lactobacillus spp., International Journal of Dairy Thechnology,58(2), 111-114.
Papagianni, M., 2003, Ribosomally synthesized peptides with antimicrobial properties: biosynthesis, structure, function , and applications. Biotechnology Advances , 21, 465-499.
Piard ,J., & Desmazeaud ,C., 1991, Inhibiting factors produced by lactic acid bacteria. 1.Oxygen metabolites and catabolism end-products , Lait,71(5),525-541.
Rouse, S., Harnett, D., Vaughan, A., & Sinderen, D. van., 2008, Lactic acid bacteria with potential to eliminate fungal spoilage in foods. Journal of Applied Microbiology 104, 915–923.
Sathe, S., Nawani, N., Dhakephalkar, P., & Kapadnis, B., 2007, Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables. Journal of Applied Microbiology, 103, 2622-2628.
Sharma, A., & Srivastava, S., 2013, Anti-Candida activity of spent culture filtrate of Lactobacillus plantarum strain LR/14. Journal de Mycologie Medicale, 440, No. of pages 10.
Sirgid , C.J. , Tine , L.A., Desair , J. , Marchal , K. , Vanderleyden , J. , & Naggy , I. , 2006 , Strong antimicrobial activity of Lactobacillus rhamnosus GG against , Salmonella typhimurium is due to accumulation of lactic acid , FEMS Microbial Lett , 259 , 89- 96.
Stiles , M.E. , 1996 , Biopreservation by lactic acid bacteria , Antonie van Leeuwenhoek ,70, 331–345.
Strom, K. (2005) Fungal Inhibitory Lactic Acid Bacteria. PhD Thesis: Swedish University of Agricultural Sciences .
Valerio ,F.,Favilla ,M. , De Bellis, P., & Sisto, A., 2009 , Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products , Systematic and Applied Microbiology, 32 , 438–448.
Wang, H., Shi, J., Zhang, H., & Qi, W., 2011, A survey of some antifungal properties of lactic acid bacteria isolates from koumiss in China, International Journal of Dairy Technology, 64,585-590.
Yang , E.J. , & Chan, H.C., 2010, Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi , International Journal of Food Microbiology , 139 , 56-63.
Yang, Z., 2000, Anti microbial compounds and extracellular polysaccharides prouduced by Lactic Acid Bacteria: structures and properties,Ph.D thesise , University of Helsinki