جداسازی و تعیین ویژگی باکتریوسین حاصل از باکتری لاکتی پلانتی باسیلوس پلانتاروم جدا شده از فراورده‌های تخمیری بر پایه میوه و مقایسه با نایسین تجاری

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• مهسا نکته سنج اول ¹
• مرضیه حسینی نژاد ¹
• ابوالفضل پهلوانلو ¹
• حمید بهادر قدوسی ²

¹ گروه زیست‌فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

² گروه صنایع غذایی، دانشگاه متروپولیتن لندن، انگلستان

https://doi.org/10.22067/ifstrj.2022.74158.1122

چکیده

در این پژوهش باکتری­های اسید لاکتیک از چندین فراورده تخمیری بر پایه میوه (شامل فراورده تخمیری زالزالک، مخلوط میوه به و سیب ترش تخمیری، انبه تخمیری و ازگیل تخمیری)، جداسازی و از نظر ویژگی ضد­میکروبی و تولید باکتریوسین مورد ارزیابی قرار گرفتند. بعد از انجام آزمون­های فنوتیپی، بیوشیمیایی و فیزیولوژیکی، از مجموع 162 سویه جدا شده، چهار سویه اسید­لاکتیک، با تولید بیشترین مقدار باکتریوسین بر مبنای قطر هاله بازدارندگی جداسازی و با استفاده از روش تعیین توالی 16S rDNA به­عنوان سویه­های مختلف لاکتی پلانتی باسیلوس پلانتاروم شناسایی شدند. باکتریوسین­های سویه‌های انتخابی که با کمک آمونیوم سولفات استخراج و بطور نسبی خالص­سازی گردیدند قابلیت ممانعت­کنندگی از رشد، در برابر شاخص­های استافیلوکوکوس اورئوس، اشریشیا کلی، سالمونلا تایفی موریوم و لیستریا مونوسایتوژنز از خود نشان دادند. فعالیت ضد­میکروبی باکتریوسین­های هر چهار سویه در حرارت­های 60 و 121 درجه سانتی­گراد به مدت 20 دقیقه پایدار بود و این ویژگی در دماهای 4 و 20- درجه سانتی­گراد به مدت 6 ماه حفظ شد. پایداری قدرت بازدارندگی در محدوده pH (8-3) با کاهش معنی­دار (05/0p<) در pH_­­های پایین­تر از 3 و بالاتر از 8 گزارش گردید. میانگین MIC باکتریوسین­ها، تفاوت معنی­داری با یکدیگر و با نایسین در رقت  Au/ml680 داشت (05/0p<) و باکتری استافیلوکوکوس اورئوس حساسیت بیشتری از اشریشیا کلی در برابر باکتریوسین­ها از خود نشان داد. باکتریوسین­های تخلیص شده در مقایسه با نایسین تجاری، قدرت ضد­میکروبی بالاتری در برابر سویه­های بیماری­زای مورد بررسی داشتند. از آنجایی­که در فرایند تولید و فرآوری محصولات غذایی حرارت و pH به­عنوان دو عامل کلیدی هستند، پایداری ویژگی ضد­میکروبی باکتریوسین در برابر حرارت و pH­های مختلف  قابلیت استفاده این ترکیبات زیستی به­عنوان نگهدارنده ایمن در فراورده­های مختلف و امکان جایگزینی نایسین با ترکیبات باکتریوسین تخلیص شده را نشان می دهد. پژوهش در خصوص ریزپوشانی و بکارگیری باکتریوسین­های استحصالی در فراورده­های غذایی ادامه دارد.

کلیدواژه‌ها

• باکتریوسین
• توالی‌یابی
• درخت فیلوژنتیکی
• لاکتی پلانتی باسیلوس پلانتاروم

موضوعات

• زیست فناوری مواد غذایی

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