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بررسی فعالیت ضدمیکروبی و تأثیر خمیرترش دو سویه باکتری اسید لاکتیک غالب در آرد شلتوک برنج بر میزان فیتیک اسید در نان حجیم | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 23، شماره 1 - شماره پیاپی 76، شهریور 1403، صفحه 115-128 اصل مقاله (682.94 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.365712.1390 | ||
| نویسنده | ||
| عباس عابدفر* | ||
| عضو هیات علمی، گروه علوم و مهندسی صنایع غذایی، دانشگاه گیلان، رشت، ایران | ||
| چکیده | ||
| هدایت تخمیر با عملکرد بالقوه خمیرترش آرد شلتوک برنج با خصوصیات ضد میکروبی در تکنولوژی‌های نوین تخمیری به منظور کنترل میزان فیتیک اسید روز به روز در حال افزایش است. هدف از انجام این پژوهش، بررسی تاثیر خاصیت ضد میکروبی دو سویه لاکتیک جدا شده از خمیرترش آرد شلتوک برنج بر دو باکتری بیماری‌زا شاخص (اشرشیای کلای و استافیلوکوکوس اورئوس) و دو کپک عامل فساد مواد غذایی بخصوص فراورده‌های نانوایی شامل (آسپریلوس نایجر و نوروسپورا سیتوفیلا) به ترتیب با روش نفوذ در چاهک و لکه گذاری اسپور همراه بود. محتوی مقادیر فیتیک اسید در ساختار نان با روش جذب‌سنجی مبتنی بر تعیین میزان آهن مورد ارزیابی قرار گرفت. نتایج نشان داد که اختلاف معناداری بین فعالیت ضدمیکروبی سوسپانسیون کشت فعال فاز لگاریتمی و فاز سکون در روش چاهک دیده نشد و بیشترین هاله عدم رشد مرتبط با باکتری اشرشیای کلای با مقادیر (13/1± 22/13) میلی‌متر مشاهده گردید. همچنین گونه لاکتی‌پلنتی‌باسیلیوس پلانتاروم فعالیت ضد کپکی به مراتب بالاتری در مقایسه با پدیوکوکوس پنتازسئوس بر علیه هر دو کپک نشان داد، در واقع کپک آسپرژیلوس نایجر در برابر متابولیت‌های تولیدی گونه لاکتی‌پلنتی‌باسیلیوس پلانتاروم از حساسیت بیشتری در مقایسه با نوروسپورا سیتوفیلا داشت. محتوی فیتیک اسید در تخمیر کنترل شده با هر یک از آغازگرها روند نزولی داشت، که تاثیر آغازگر پدیوکوکوس پنتازسئوس در کاهش مقدار فیتیک اسید به مراتب بیشتر از گونه لاکتی‌پلنتی‌باسیلیوس پلانتاروم بود که در حقیقت تاثیر افزایش اسیدیته در تخمیر هدایت شده آن سبب کاهش محتوی فیتیک اسید با بیشترین خاصیت ضد میکروبی و هاله عدم رشد گردید. | ||
| کلیدواژه‌ها | ||
| خمیرترش آرد شلتوک برنج (RHFS)؛ خاصیت ضد باکتریایی؛ خاصیت ضد کپکی؛ محتوی اسید فیتیک | ||
| عنوان مقاله [English] | ||
| Investigation of the antimicrobial activity and the effect of sourdough from two dominant lactic acid bacterial strains in rice husk flour on the amount of phytic acid in bulk bread. | ||
| نویسندگان [English] | ||
| Abbas Abedfar | ||
| Department of Food Science & Technology, University of Guilan, Rasht, Iran. | ||
| چکیده [English] | ||
| Fermentation with the potential sourdough function of rice husk flour sourdough (RHFS) with antimicrobial properties is increasing day by day in new fermentation technologies to control the amount of phytic acid. The aim of this research was to investigate the effect of the antimicrobial properties of two dominant lactic acid strains isolated from sourdough on two major pathogens (Escherichia coli and Staphylococcus aureus) and two food spoilage moulds, specifically bakery products (Aspergillus niger and Neurospora sitophila) was associated with the agar well diffusion method and spore staining, respectively. the content of phytic acid was evaluated by the absorption method based on the determination of the amount of iron. The results showed that there was no significant difference between the antimicrobial activity of the active culture suspension in the logarithmic phase and the resting phase in the well diffusion method, and the highest aura of non-growth related to E. coli bacteria was observed with the values (13.22±1.13) mm. Furthermore, Lactiplantibacillus plantarum species showed a much higher antifungal activity compared to Pediococcus pentosaceus against both molds, with A. niger mold being more sensitive to the metabolites produced by Lpb. plantarum species compared to N. sitophila. The content of phytic acid in the controlled fermentation with each of the starters had a downward trend, among which the effect of the P. pentosaceus starter in reducing the amount of phytic acid was much higher than that of the L. plantarum species, which actually had the effect of increasing the acidity in the controlled fermentation. | ||
| کلیدواژه‌ها [English] | ||
| Rice hull flour sourdough (RHFS), antibacterial property, antifungal property, phytic acid content | ||
| مراجع | ||
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