بررسی فعالیت ضدباکتریایی نوشیدنی‌های کامبوچا حرارت‌دیده، تهیه‌شده با چند دمنوش گیاهی به‌وسیله روش‌ سطح پاسخ

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• فاطمه ولیان ¹
• هادی کوهساری ²
• ابوالفضل فدوی ³

¹ دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

² استادیار، گروه میکروبیولوژی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

³ استادیار، گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

https://doi.org/10.22067/ifstrj.2021.71497.1071

چکیده

ترکیبات و فعالیت‌های بیولوژیکی نوشیدنی کامبوچا به‌نوع دمنوش گیاهی، غلظت ساکارز و زمان تخمیر بستگی دارد. این مطالعه با هدف بررسی تأثیر شرایط مختلف آماده‌سازی بر فعالیت ضد‌باکتریایی نوشیدنی‌های حرارت‌دیده کامبوچا توسط روش سطح پاسخ (RSM) انجام شد. چهار نوع دمنوش گیاهی شامل چای سیاه، چای سبز، به‌لیمو و نعناع فلفلی با سه غلظت 2، 5 و 8 درصد ساکارز تهیه شدند و با کشت فعال کامبوچا تلقیح گردیدند. پس از 7، 14 و 21 روز، نوشیدنی‌ها اتوکلاو شدند و فعالیت ضدباکتریایی آنها علیه چهار باکتری شامل اشریشیا کلی، شیگلا دیسانتری، استافیلوکوکوس اورئوس و باسیلوس سرئوس با روش چاهک ارزیابی شد. برای بررسی اثر غلظت ساکارز، زمان تخمیر و نوع دمنوش گیاهی بر فعالیت ضدباکتریایی نوشیدنی‌های حرارت‌دیده از RSM استفاده شد. نتایج نشان داد که افزایش غلظت ساکارز اثر قابل‌توجهی بر فعالیت ضد باکتریایی نوشیدنی‌های حرارت‌دیده علیه همه باکتری‌های آزمایش‌شده داشت. افزایش زمان تخمیر تأثیر معناداری بر فعالیت ضد‌باکتریایی نوشیدنی‌های حرارت‌دیده علیه اشریشیا کلی و شیگلا دیسانتری داشت. نوع دمنوش گیاهی تأثیر قابل‌توجهی بر فعالیت ضد‌باکتریایی علیه استافیلوکوکوس اورئوس و شیگلا دیسانتری داشت. بیشترین فعالیت ضد‌باکتریایی علیه اشریشیا کلی و شیگلا دیسانتری در نوشیدنی‌های تهیه‌شده با به‌لیمو مشاهده شد. نوشیدنی‌های تهیه‌شده با چای سبز بیشترین فعالیت ضد باکتریایی را در برابر استافیلوکوکوس اورئوس نشان دادند. بیشترین فعالیت ضد‌‌باکتریایی علیه باسیلوس سرئوس در نوشیدنی‌های حرارت‌دیده تهیه‌شده با چای سیاه و نعناع مشاهده شد. به‌طورکلی، نتایج این تحقیق فعالیت ضدباکتریایی قابل‌توجه نوشیدنی‌های کامبوچا حرارت‌دیده را علیه باکتری‌های موردآزمون نشان داد.

کلیدواژه‌ها

• اثر ضدمیکروبی
• نوشیدنی تخمیری
• شرایط تخمیر
• غلظت ساکارز
• زمان تخمیر

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology

نویسندگان [English]

• Fateme Valiyan ¹
• Hadi Koohsari ²
• Abolfazl Fadavi ³

¹ Graduated student, Department of Food Science and Technology, Azadshahr branch, Islamic Azad University, Azadshahr, Golestan, Iran

² Department of Microbiology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan, Iran

³ Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan, Iran

چکیده [English]

The composition and biological activities of kombucha beverage depends on type of herbal tea, concentration of sucrose and the fermentation time. This study aimed to investigate the effect of different preparation conditions on antibacterial activity of heated kombucha beverages by Response Surface Methodology (RSM). Four types of herbal teas, including black tea, green tea, lemon verbena and peppermint were prepared with three concentrations of sucrose (2, 5 and 8%) and inoculated with active kombucha culture. After 7, 14 and 21 days, beverages were heated by autoclaving and their antibacterial activity against four bacteria including Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Bacillus cereus was evaluated by well method. The RSM was used to investigate the effect of sucrose concentration, fermentation time and type of herbal tea on antibacterial activity of heated beverages. Increasing sucrose concentration had significant effect (P<0.0001) on antibacterial activity of heated beverages against all tested bacteria. Increasing of fermentation time had significant effect (P< 0.0001) on antibacterial activity of heated beverages against E. coli and S. dysenteriae. Type of herbal tea had significant effect on antibacterial activity against S. aureus and S. dysenteriae. The highest antibacterial activity against E. coli and S. dysenteriae was observed in beverages prepared with lemon verbena. Beverages prepared with green tea showed highest antibacterial activity against S. aureus. The highest antibacterial activity against B. cereus was observed in heated beverages prepared with black tea and peppermint. In general, the results showed significant antibacterial activity of heated kombucha beverages against the tested bacteria.

کلیدواژه‌ها [English]

• Antimicrobial effect
• Fermented beverage
• Fermentation conditions
• Sucrose concentration
• Fermentation time

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