بررسی تأثیر مدت زمان نگهداری و برخی خصوصیات شیمیایی ماست بر ماندگاری باکتری‌ های پروبیوتیک

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته دانشکده دامپزشکی، دانشگاه آزاد واحد کرج

2 استادیار گروه بهداشت و کنترل مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد کرج

10.35066/J040.2019.254

چکیده

عوامل مختلفی بر بقای باکتری های پروبیوتیک موثر می باشند. در این تحقیق، تاثیر برخی از ویژگی های شیمیایی ماست و مدت زمان نگهداری بر ماندگاری باکتری های پروبیوتیک در 30 نمونه ماست پروبیوتیکی نگهداری شده در دمای 4 درجه سلسیوس مورد مطالعه قرار گرفت. نمونه ها در فواصل زمانی 7 روز، از نظر باکتری های پروبیوتیک زنده، کلی فرم ها، میزان pH و اسیدیته مورد ارزیابی قرار گرفتند. برای شمارش باکتری های پروبیوتیک از محیط کشت MRS بایل آگار و با روش کشت مخلوط استفاده گردید. شمارش کلی فرم ها با استفاده از محیط های کشت VRBA و BGB انجام شد. برای اندازه گیری اسیدیته از روش تیتراسیون با سود و اندازه گیری pH از pHمتر دیجیتال استفاده شد. نتایج نشان داد که در همه نمونه ها، شمارش باکتری های پروبیوتیک و میزان اسیدیته به ترتیب کاهش و افزایش معنی داری داشت. میزان pH نیز در مدت نگهداری ماست کاهش نشان داد. ارتباط معنی داری بین شمارش باکتری های پروبیوتیک و میزان اسیدیته و pH مشاهده گردید. افزایش مختصری در تعداد باکتری های پروبیوتیک در روزهای اول اتفاق افتاد، اما در روزهای آخر، کاهش شدید این میزان اتفاق افتاد. تعداد باکتری های پروبیوتیک در 67/46 درصد از نمونه ها کمتر از حداقل مورد نیاز ( cfu/g 106) در روز 28 نگهداری بود. این مطالعه نشان داد زمان مناسب برای مصرف ماست پروبیوتیک تا 21 روز پس از تولید می باشد. به علاوه کاهش بقای باکتری های پروبیوتیک به میزان کاهش pH و افزایش اسیدیته وابسته می باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of storage time and some chemical properties of probiotic yogurts on probiotic viability

نویسندگان [English]

  • kosha alimohammadi 1
  • Valiollah Koohdar 2
1 Department of Food Hygiene and Control, College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Karaj, Iran
2 Department of Food Hygiene and Control Address: College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Rajaeishahr, Karaj, Iran.
چکیده [English]

Various factors affect viability of probiotic bacteria. In this investigation, the effect of some chemical specifications and the storage time on probiotic bacterial count in 30 samples of probiotic yogurts stored at 4ºC was studied. The samples were evaluated in 7 days interval for viable cell count, coli count, pH and acidity during refrigerated storage. The pour plate method of Culture with MRS-bile agar was used for enumeration of probiotic bacteria. Total coliform was enumerated in VRBA and BGB culture. Acidity of samples was determined with titration method and the values of pH were measured by a digital pH meter. The obtained results showed that the number of probiotic bacteria and titrable acidity in all of the samples were significantly decreased and increased, respectively. Also, the level of pH was decreased during the storage time. There were significant relationship between probiotic bacterial count and the amount of pH and acidity. A brief increase of probiotic bacterial counts was measured during the initial days, but there was sever declining during the final days of storage. 46.67% of examined samples had probiotic bacterial counts less than the minimum dose of 106 cfu per gram of yogurt in day 28. This study indicated that the deadline for storage and consumption of probiotic yogurts is 21 days after production. In addition, the decline in viability was dependent on the amount of pH and acidity.

کلیدواژه‌ها [English]

  • Acidity
  • probiotic bacteria
  • Yogurt
  • pH

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سابقه مقاله

  • تاریخ دریافت: 11 اسفند 1397
  • تاریخ پذیرش: 20 آبان 1398

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