مطالعه ویژگی‌های فیزیکوشیمیایی/ میکروبی و پروفیل کروماتوگرافی گازی ماست سین بیوتیک

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• نسیبه عبودی
• محمد علیزاده خالد آباد
• سجاد پیرسا

گروه علوم و صنایع غذایی دانشگاه ارومیه، ایران.

https://doi.org/10.22067/ifstrj.v15i3.76798

چکیده

ماست سین‌بیوتیک با افزودن پروبیوتیک‌های هوازی (لاکتوباسیلوس اسیدوفیلوس) و بی‌هوازی (بیفیدوباکتریوم بیفیدوم) و اینولین به داخل ماست تهیه شد. اثرات پروبیوتیک‌های هوازی و بی‌هوازی، زمان نگهداری و اینولین بر خواص فیزیکوشیمیایی/ میکروبی ماست سین‌بیوتیک از نظر اسیدیته، ویسکوزیته، سینرزیس و میزان بار میکروبی مورد بررسی قرار گرفت. برای استخراج و شناسایی پروفیل مواد فرار (مساحت سطح کلی پیک‌ها و ارتفاع کلی پیک‌ها) نمونه‌های ماست از روش ریز استخراج از فضای فوقانی با فاز جامد- کروماتوگرافی گازی (HS-SPME-GC) به‌وسیله فیبر نانوساختار پلی‌آنیلین استفاده شد. برای بررسی اثر نوع پروبیوتیک (هوازی و بی‌هوازی)، درصد اینولین و زمان نگهداری ماست بر روی خواص فیزیکوشیمیایی/ میکروبی ماست سین‌بیوتیک از طرح آماری مرکب بهینه استفاده شد. نتایج نشان داد که پروبیوتیک‌های هوازی و بی‌هوازی، اینولین و زمان نگهداری ماست بر ویژگی‌های فیزیکوشیمیایی ماست تاثیر می‌گذارند و ارتباط معنی‌داری بین خواص فیزیکو شیمیایی ماست و پروفیل مواد فرار کروماتوگرافی گازی (مساحت سطح کلی پیک‌ها و ارتفاع کلی پیک‌ها) وجود دارد. تحقیق ارائه شده، محاسبه بار میکروبی از طریق بررسی مساحت سطح کلی پیک‌ها و ارتفاع کلی پیک‌های نمونه‌های ماست را امکانپذیر می‌سازد.

کلیدواژه‌ها

• Symbiotic Yogurt
• Physicochemical property
• microbial property
• Nano-sized
• Gas Chromatography

عنوان مقاله [English]

Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt

نویسندگان [English]

• Nasibeh Obudi
• Mohammad Alizadeh khaled abad
• Sajad Pirsa

Department of Food Science and Technology Faculty of Agriculture, Urmia University, P. O. Box 57561-51818, Urmia, Iran.

چکیده [English]

A synbiotic yogurt was provided by adding aerobic (Lactobacillus acidophilus) and anaerobic (Bifidobacterium bifidum) probiotics and inulin to the yogurt. The effects of aerobic and anaerobic probiotics, storage time, and inulin on the physicochemical/microbial properties of synbiotic yogurt in terms of acidity, viscosity, syneresis, and microbial count were studied. A head-space solid phase microextraction-gas chromatography (HS-SPME-GC) method was used to extract and detect of VOCs profile (total peak area and total peak height) of yogurt sample by nano-sized polyaniline fiber. The D-Optimal Combined Design (DOCD) was used to analyze the effect of probiotics type (aerobic and anaerobic), inulin percent (W/W %), and storage time of yogurt (day) on the physicochemical/microbial properties of synbiotic yogurt. Results showed that the aerobic and anaerobic probiotics, inulin, and storage time of yogurt affect the yogurt physicochemical/microbial property and there were relations between the physicochemical/microbial properties of yogurt and VOCs gas chromatography profile (total peak area and total peak height). The current research also enables us to obtain microbial count by total peak area and total peak height of the VOCs GC-profile of yogurt sample.

کلیدواژه‌ها [English]

• Symbiotic Yogurt
• Physicochemical property
• microbial property
• Nano-sized
• Gas Chromatography

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