بررسی ایمنی و ویژگی‌های پروبیوتیکی باکتری‌های لاکتیک اسید پروتئولیتیک جدا شده از شیر خام و ارزیابی توانایی آ‌ن‌ها در تولید ترکیبات معطر

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی دکتری گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 استاد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

4 محقق پسا دکتری گروه شیمی و فناوری مواد غذایی، مرکز تحقیقات غذایی Teagasc، ایرلند

5 دانشیار پژوهشمده فناوری های پاک، پژوهشگاه شیمی و مهندسی شیمی ابران، تهران، ایران

چکیده

سابقه و هدف: محصولات لبنی منبع خوبی از باکتری‌های لاکتیک اسید می‌باشند. فعالیت پروتئولیتیک یکی از خواص فیزیولوژیکی برخی از باکتری‌های لاکتیک اسید می‌باشد که در ایجاد عطر و طعم انواع پنیرها و کاهش دوره رسانیدن آن‌ها نقش دارد. بنابراین، شناسایی سویه-های با عملکرد چندگانه، می تواند منجر به معرفی کشت‌های جدید با هدف تولید محصولاتی با ویژگی‌های حسی مطلوب و سلامت بخش شود. از این رو، هدف از این پژوهش بررسی ویژگی‌های پروتئولیتیکی و پروبیوتیکی تعدادی از باکتری‌های لاکتیک اسید جدا شده از شیر گاو و شیر بز و ارزیابی توانایی آن‌ها در تولید ترکیبات معطر به صورت کیفی بود.
مواد و روش: در این پژوهش فعالیت پروتئولیتیکی 3 سویه لاکتوکوکوس لاکتیس زیرگونه لاکتیس، لاکتوباسیلوس دلبروکی و لاکتوباسیلوس فرمنتوم با استفاده از روش انتشار در چاهک در محیط Skim milk agar اندازه‌گیری شد. همچنین برخی از ویژگی‌های ایمنی شامل مقاومت به آنتی‌بیوتیک‌های اریترومایسین، پنی‌سیلین، کلیندامایسین، جنتامایسین، ونکومایسین، تتراسایکلین، آمپی‌سیلین و کلرومفنیکل، فعالیت همولیتیکی و تولید آمین‌های بیوژنیک و شماری از ویژگی‌های پروبیوتیکی از جمله آبگریزی سطحی سلول، خوداتصالی، هم‌تجمعی و فعالیت ضد میکروبی این 3 سویه مورد بررسی قرار گرفت. علاوه بر این، توانایی تولید 2 ترکیب معطر دی استیل و استوئین به صورت کیفی ارزیابی گردید.
یافته‌ها: قطر هاله‌های ایجاد شده در نتیجه فعالیت پروتئولیتیکی باکتری‌های لاکتوباسیلوس فرمنتوم، لاکتوباسیلوس دلبروکی و لاکتوکوکوس لاکتیس زیرگونه لاکتیس به ترتیب 5/29، 25 و 7/15 میلی‌متر بود. این سویه‌ها به آنتی‌بیوتیک‌های جنتامایسین و ونکامایسین مقاوم و به آنتی‌بیوتیک‌ کلرومفنیکل حساس بودند. سویه‌های مورد مطالعه هیچگونه فعالیت همولیتیکی نشان ندادند و توانایی تولید آمین‌ بیوژنیک در آن‌ها مشاهده نشد. در باکتری‌های لاکتوباسیلوس فرمنتوم، لاکتوباسیلوس دلبروکی و لاکتوکوکوس لاکتیس زیرگونه لاکتیس میزان آبگریزی سطحی سلول به ترتیب برابر با 33/83، 67/62 و 94/8 درصد و میزان خوداتصالی به ترتیب برابر با 68/35، 61/23 و 16/7 درصد بود. هر 3 سویه درصد هم‌تجمعی نسبتاّ بالایی با باکتری‌های استافیلوکوکوس اورئوس، سالمونلا تیفی‌موریوم، لیستریا مونوسیتوژنز و اشرشیا کلی داشتند و اثر ضد میکروبی خوبی را علیه میکروارگانیسم‌های بیماری‌زا مورد مطالعه نشان دادند. همچنین، بیشترین شدت رنگ حاصل از تولید دی استیل و استوئین به ترتیب در باکنری‌ لاکتوباسیلوس فرمنتوم و لاکتوباسیلوس دلبروکی مشاهده شد.
نتیجه‌گیری: در این پژوهش مشخص گردید که هر سه سویه ایمن بوده و خاصیت پروبیوتیکی خوبی دارند. به علاوه ، این سویه‌ها به دلیل فعالیت پروتئولیتیکی خود قادر به تولید ترکیبات معطر دی استیل و استوئین می‌باشند. از این رو، باکتری‌های لاکتوکوکوس لاکتیس زیرگونه لاکتیس، لاکتوباسیلوس دلبروکی و لاکتوباسیلوس فرمنتوم می‌توانند به عنوان کشت‌های آغازگر جهت تولید پنیرهایی با دوره رسانیدن کوتاه‌تر مورد استفاده قرار گیرند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigating the safety and probiotic properties of proteolytic lactic acid bacteria isolated from raw milk and evaluating their ability to produce aromatic compounds

نویسندگان [English]

  • Zahra Zareie 1
  • Ali Moayedi 2
  • Morteza Khomeiri 3
  • Yahya Maghsoudlou 3
  • Farhad Garavand 4
  • Kourosh Tabar-Heidar 5
1 Ph.D. student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Post-doctoral Researcher, Department of Food Chemistry and Technology, Teagasc Food research Institute, Ireland
5 Associate Professor, Faculty of Clean Technologies, Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran
چکیده [English]

Background and objectives: Dairy products are good sources of lactic acid bacteria (LAB). Proteolytic activity as one of the physiological properties of LAB plays important role in generating the aroma and taste of various cheeses, and reducing their ripening time. Therefore, the identification of multi functional strains can result in introducing novel cultures in order to manufacture the products with desired sensory properties and health-promoting effects. The aim of this study was to evaluate the proteolytic activity and probiotic properties of some LAB and their ability to produce aromatic compounds.
Materials and methods: In this research, the proteolytic activity of three strains of Lactococcus lactis subsp. lactis, Lactobacillus delbruekii, and Lactobacillus fermentum was measured using the well diffusion method in Skim milk agar medium. Also, some safety properties including resistance to antibiotics such as erythromycin, penicillin, clindamycin, gentamicin, vancomycin, tetracycline, ampicillin and chloramphenicol, hemolytic activity and production of biogenic amines and a number of probiotic characteristics including cell surface hydrophobicity, auto-aggregation, co-aggregation and antimicrobial activity of these 3 strains were investigated. In addition, the ability to produce two aromatic compounds, diacetyl and acetylene, was evaluated qualitatively.
Results: The diameter of the halos created as a result of the proteolytic activity of L. fermentum, L. delbrueckii and L. lactis subsp. lactis was 29.5, 25 and 15.7 mm, respectively. These strains were resistant to gentamicin and vancamycin and sensitive to chlorphenicol. The studied strains did not show any hemolytic activity and the ability to produce biogenic amines was not observed in them. In L. fermentum, L. delbruekii and L. lactis subsp lactis, the level of cell surface hydrophobicity was 83.33, 62.67 and 8.94%, respectively, and the auto-aggregation rate was 35.68%, 23.61% and 7.16% respectively. All three strains had a relatively high co-aggregation percentage with S. aureus S. typhimurium, L. monocytogenes and E. coli and showed a good antimicrobial effect on the studied pathogens. Also, the highest intensity of color resulting from the production of diacetyl and acetoin was observed in L. fermentum and L. delbruekii, respectively.
Conclusion: In this research, it was found that all three strains are safe and have good probiotic properties. In addition, due to their proteolytic activity, these strains are capable of producing the aromatic compounds of diacetyl and acetoin. In conclusion,, L. lactis subsp lactis, L. delbruekii and L. fermentum bacteria can be used as starter cultures to produce cheeses with a shorter ripening period and health-promoting potential.

کلیدواژه‌ها [English]

  • Lactic acid bacteria
  • Proteolytic activity
  • Probiotic properties
  • Aromatic compounds

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نشریه فرآوری و نگهداری مواد غذایی
دوره 15، شماره 3
مهر 1402
صفحه 35-54

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