تولید نوشیدنی تخمیری پروبیوتیکی از شلغم (Brassica rapa) و هویج بنفش(Daucus carota) با استفاده از باکتری‌های لاکتوباسیلوس پلانتارم، لاکتوباسیلوس پاراکازئی و لاکتوباسیلوس فرمنتوم و مخمر ساکارومایسس سرویزیه
محورهای موضوعی : میکروبیولوژی مواد غذایی
مهنام قائم پناه
1
(کارشناس ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مهناز هاشمی روان
2
(استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد پیشوا - ورامین، دانشگاه آزاد اسلامی، تهران، ایران)
انوشه شریفان
3
(دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: باکتری‌های اسید لاکتیک, پروبیوتیک, فراسودمند, نوشیدنی تخمیری,
چکیده مقاله :
مقدمه: نوشیدنی‌های طبیعی با منشاء گیاهی یکی از فرآورده‌های مهم و پر مصرف می‌باشد که در سال‌های اخیر به طور گسترده‌ای در برنامه غذایی وارد شده است. هویج بنفش به دلیل دارا بودن ترکیبات فنولی (آنتی اکسیدان)، ویتامین، کاروتن و سایر ترکیبات ریز مغذی دیگر می‌تواند به عنوان منبع با ارزش در تولید مواد غذایی فراسودمند مورد استفاده قرار گیرد. از طرف دیگر شلغم نیز به دلیل داشتن فیبر، ویتامین و مواد معدنی مهم مثل پتاسیم می‌تواند یک منبع ارزان قیمت و با ارزش باشد. مواد و روش‌ها: در این پژوهش جهت تولید نوشیدنی پروبیوتیک Shalgam، از 3 گونه باکتری اسید لاکتیک (لاکتوباسیلوس فرمنتوم، لاکتوباسیلوس پاراکازئی و لاکتوباسیلوس پلانتارم) به میزان cfu/ml 108 استفاده شد و آزمایش‌های شیمیایی، کیفی و حسی در 3 تکرار انجام شد. از نوشیدنی تخمیر شده با مخمر ساکارومایسس سرویزیه (cfu/ml 108)بدون باکتری به عنوان نمونه کنترل استفاده شد. میزان pH ، الکل و تعداد باکتری‌ها پس از 24 ، 48 و 72 از تخمیر بررسی شد. همچنین آزمون حسی برای ارزیابی پذیرش این نوشیدنی توسط 10 پنلیست انجام گرفت. یافته‌ها: بررسی نتایج حاصل از آزمایشات نشان داد که نوشیدنی تولید شده توسط باکتری لاکتوباسیلوس پاراکازئی (حاوی 79/7 log cfu/ml بعد از 72ساعت تخمیر) نسبت به دو باکتری دیگر از پذیرش بالاتری برخوردار است. میزان 8/3 =pH بدست آمد و همچنین میزان الکل تولید شده در نمونه حاوی این باکتری کمترین میزان بود. نتیجه‌گیری: با توجه به مجموع نتایج می‌توان گفت که نمونه حاوی باکتری لاکتوباسیلوس پاراکازئی بهترین کیفیت را در بین تیمار‌های مورد بررسی به خود اختصاص داده است.
Introduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods because of the presence of phenolic compounds (antioxidants), vitamin C, carotene and other nutrients. On the other hand, turnip can also be an unexpensive and valuable source of fiber, vitamin and important minerals such as potassium. Beverages are one of the most important and widely consumed products that have been widely introduced in the diet in recent years. Materials and Methods: In this study, 3 species of lactic acid bacteria (Lactobacillus fermentum, Lactobacillus paracasei and Lactobacillus plantarum) were used to produce probiotic beverages. Chemical, qualitative and sensory tests were performed in 3 replications. Fermented beverage with the yeast (Saccharomyces cerevisiae) without bacteria was used as a control sample. pH, alcohol and number of bacteria after 24, 48 and 72 fermentation were investigated. Sensory evaluation was also carried out to evaluate the acceptance of this drink by 10 pints. Results: The results showed that lactobacillus paracasei (7.79 log cfu/ml bacteria 72 h after of fermentation) had a higher acceptance than other bacteria. The value of pH was 3.8 and the amount of alcohol produced in the sample containing this bacterium was lower. Conclusion: According to the total results, the sample containing Lactobacillus paracasei has the best quality among the other treatments.
اشرفی، ف. (1385). میکروب شناسی عملی. انتشارات احسن. چاپ اول.
بی‌نام. (1376). اندازه گیری pH در فرآورده های میوه و سبزی، استاندارد ملی ایران شماره 4404.
بی‌نام. (1386). روش‌های آزمون آبمیوه جات، استاندارد ملی ایران شماره 2685.
Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F. & Wiktorowicz, R. (2005). Effect of chill storage and MAP on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chemistry, 89, 69-76.
Anon. (1994). Ministry of Social Affairs and Health, Finland. THE ALCOHOL ACT. No. 1143/1994.
Anon. (2013). Turkish Food Codex Regulation on Food Additives; Published Official Newspaper Date: 30.06.2013, Official Newspaper Number: 28693; Republic of Turkey Ministry of Food, Agriculture and Livestock: Ankara, Turkey. Available online:http://www. resmigazete. gov. tr/eskiler/2013/06/ 20130630-4.htm (accessed on 10 April 2017).
Bathala, V. S. K., Sreedharamurthy, M., Sarathi, V. & Obulam, R. (2015). Probiotication of mango and sapota juices using Lactobacillus plantarum NCDC LP 20, Nutrafoods, 14, 97-106
Canbaş, A. & Fenercioğlu, H. A. (1984) b.Research on Shalgam juice. Gida, 95, 279–286.
Chojnacka, K. (2010). Fermentation products. Chemical Engineering and Chemical Process Technology, 5.
Coskun, F. (2017). A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”. Beverages, 4(49), doi:10.3390/beverages3040049.
Ekinci, F.Y., Baser, G.M., Özcan, E., Üstündağ, Ö.G., Korachi, M., Sofu, A., Blumberg, J. B. & Oliver Chen, C.Y. (2016). Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, Shalgam. European Food Research and Technology, 242, 1355–1368.
Erginkaya, Z. & Ünal Turhan, E. (2016). Enumeration and identification of dominant microflora during the fermentation of Shalgam. Akademik Gıda, 14(2), 92–97.
Erten, H. & Tangüler, H. (2012). Shalgam (Şalgam). In Handbook of Plant Based Fermented Foods and Beverages, 2nd ed. Hui, Y.H., Evranuz, Ö.E., Eds.; CRC Press Taylor & Francis Group: Boca Raton, FL, USA, pp. 657– 664.
Erten, H., & Tanguler, H. & Canbas, A. (2008). A traditional Turkish lactic acid fermented beverage: Shalgam (salgam). Food Reviews International, 24(3), 352-359.
Erten, H. & Tangüler, H. (2012). Shalgam (Şalgam). In Handbook of Plant Based Fermented Foods and Beverages, 2nd ed.; Hui, Y.H., Evranuz, Ö.E., Eds.; CRC Press Taylor
& Francis Group: Boca Raton, FL, USA, pp. 657– 664.
Espinoza, Y. R. & Navarro, Y. G. (2010). Non-dairy probiotic products. Journal of Food Microbiology, 27, 1-11.
FAO/WHO. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina: Food and Agriculture Organization of the United Nation and Word Health Organization Expert Consultation Report.
Güneş, G. A. (2008). Study Determination of the Most Suitable Quantityof Black Carrot (Daucus Carota) for theProduction of Shalgam (Salgam). Master’s Thesis, Cukurova University, Adana, Turkey.
Harrigan, W. F. & McCance, M. E. (1990). Laboratory Methods in Food and Dairy Microbiology, 8th edition. Academic Press, London, p. 452.
İncedayı, B., Uylaşer, V. & Çopur, U. A. (2008). A Traditional Turkish beverage Shalgam: Manufacturing technique and nutritional value. Journal of Food, Agriculture and Environment, 6, 31–34.
Karovicova, J. & Kohajdova, Z. (2003). Lactic acid fermented vegetable juices. HORT. SCI. (PRAGUE), 30(4), 152–158.
Mousavi, Z. E., Mousavi, S. M., Razavi S. H., Emamd jomesh, Z. & Kiani, H. (2011). Fermentation of Pomegranate juice By Probiotic Lactic acid Bacteria. World journal Biotechnology, 27, 123-128.
Özler, N. & Kılıç, O. (1996). Researchs on the production of fermented turnip juices. Gida, 21, 323–330.
Öztürk, O. A. (2009). Research on the Composition of Shalgam Beverages Obtained from Adana Area. Master’s Thesis, Cukurova University, Adana, Turkey.
Sheehan, V. M., Ross, P. & Fitzgeraid, G. F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit Juices. Innovation Food Science Emery Technology, 8, 279-284.
Tangüler, H. (2010). Identification of Predominant Lactic Acid Bacteria Isolated from Shalgam Beverage and Improvement of Its Production Technique. Ph.D. Thesis, Cukurova University, Adana, Turkey.
Tanguler, H. & Erten, H. (2012). Occurrence and growth of lactic acid bacteria species during the fermentation of Shalgam (salgam), a traditional Turkish fermented beverage. Food Sci. Technol, 46, 36–41, doi:10.1016/j.lwt.2011.10.026.
Toktaş, B. (2016). Effect of Fermentation on Phenolic Content, Anthocyanin Stability, Antioxidant Capacity and In Vitro Bioaccessibility during Shalgam (Şalgam) Beverage Production. Master’s Thesis, Istanbul Technical University, Istanbul, Turkey.
Vinderola, C. G. & Reinheimer, J. A. (2000). Enumeration Lactobacillus Casei in The Presence of Lactobacillus Acidophilus, B ifidobacteria and Lactic Starter Bacteria in Fermented Dairy Products. International Dairy Journal, 10 (4), 271-275.
Yaldırak, G. (2011). Effects of Different Fermentation Temperature on the Formation of Biogenic Amines in Shalgam Produced by Natural Fermentation. Master’s Thesis, Sakarya University, Sakarya, Turkey.
_||_اشرفی، ف. (1385). میکروب شناسی عملی. انتشارات احسن. چاپ اول.
بی‌نام. (1376). اندازه گیری pH در فرآورده های میوه و سبزی، استاندارد ملی ایران شماره 4404.
بی‌نام. (1386). روش‌های آزمون آبمیوه جات، استاندارد ملی ایران شماره 2685.
Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F. & Wiktorowicz, R. (2005). Effect of chill storage and MAP on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chemistry, 89, 69-76.
Anon. (1994). Ministry of Social Affairs and Health, Finland. THE ALCOHOL ACT. No. 1143/1994.
Anon. (2013). Turkish Food Codex Regulation on Food Additives; Published Official Newspaper Date: 30.06.2013, Official Newspaper Number: 28693; Republic of Turkey Ministry of Food, Agriculture and Livestock: Ankara, Turkey. Available online:http://www. resmigazete. gov. tr/eskiler/2013/06/ 20130630-4.htm (accessed on 10 April 2017).
Bathala, V. S. K., Sreedharamurthy, M., Sarathi, V. & Obulam, R. (2015). Probiotication of mango and sapota juices using Lactobacillus plantarum NCDC LP 20, Nutrafoods, 14, 97-106
Canbaş, A. & Fenercioğlu, H. A. (1984) b.Research on Shalgam juice. Gida, 95, 279–286.
Chojnacka, K. (2010). Fermentation products. Chemical Engineering and Chemical Process Technology, 5.
Coskun, F. (2017). A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”. Beverages, 4(49), doi:10.3390/beverages3040049.
Ekinci, F.Y., Baser, G.M., Özcan, E., Üstündağ, Ö.G., Korachi, M., Sofu, A., Blumberg, J. B. & Oliver Chen, C.Y. (2016). Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, Shalgam. European Food Research and Technology, 242, 1355–1368.
Erginkaya, Z. & Ünal Turhan, E. (2016). Enumeration and identification of dominant microflora during the fermentation of Shalgam. Akademik Gıda, 14(2), 92–97.
Erten, H. & Tangüler, H. (2012). Shalgam (Şalgam). In Handbook of Plant Based Fermented Foods and Beverages, 2nd ed. Hui, Y.H., Evranuz, Ö.E., Eds.; CRC Press Taylor & Francis Group: Boca Raton, FL, USA, pp. 657– 664.
Erten, H., & Tanguler, H. & Canbas, A. (2008). A traditional Turkish lactic acid fermented beverage: Shalgam (salgam). Food Reviews International, 24(3), 352-359.
Erten, H. & Tangüler, H. (2012). Shalgam (Şalgam). In Handbook of Plant Based Fermented Foods and Beverages, 2nd ed.; Hui, Y.H., Evranuz, Ö.E., Eds.; CRC Press Taylor
& Francis Group: Boca Raton, FL, USA, pp. 657– 664.
Espinoza, Y. R. & Navarro, Y. G. (2010). Non-dairy probiotic products. Journal of Food Microbiology, 27, 1-11.
FAO/WHO. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina: Food and Agriculture Organization of the United Nation and Word Health Organization Expert Consultation Report.
Güneş, G. A. (2008). Study Determination of the Most Suitable Quantityof Black Carrot (Daucus Carota) for theProduction of Shalgam (Salgam). Master’s Thesis, Cukurova University, Adana, Turkey.
Harrigan, W. F. & McCance, M. E. (1990). Laboratory Methods in Food and Dairy Microbiology, 8th edition. Academic Press, London, p. 452.
İncedayı, B., Uylaşer, V. & Çopur, U. A. (2008). A Traditional Turkish beverage Shalgam: Manufacturing technique and nutritional value. Journal of Food, Agriculture and Environment, 6, 31–34.
Karovicova, J. & Kohajdova, Z. (2003). Lactic acid fermented vegetable juices. HORT. SCI. (PRAGUE), 30(4), 152–158.
Mousavi, Z. E., Mousavi, S. M., Razavi S. H., Emamd jomesh, Z. & Kiani, H. (2011). Fermentation of Pomegranate juice By Probiotic Lactic acid Bacteria. World journal Biotechnology, 27, 123-128.
Özler, N. & Kılıç, O. (1996). Researchs on the production of fermented turnip juices. Gida, 21, 323–330.
Öztürk, O. A. (2009). Research on the Composition of Shalgam Beverages Obtained from Adana Area. Master’s Thesis, Cukurova University, Adana, Turkey.
Sheehan, V. M., Ross, P. & Fitzgeraid, G. F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit Juices. Innovation Food Science Emery Technology, 8, 279-284.
Tangüler, H. (2010). Identification of Predominant Lactic Acid Bacteria Isolated from Shalgam Beverage and Improvement of Its Production Technique. Ph.D. Thesis, Cukurova University, Adana, Turkey.
Tanguler, H. & Erten, H. (2012). Occurrence and growth of lactic acid bacteria species during the fermentation of Shalgam (salgam), a traditional Turkish fermented beverage. Food Sci. Technol, 46, 36–41, doi:10.1016/j.lwt.2011.10.026.
Toktaş, B. (2016). Effect of Fermentation on Phenolic Content, Anthocyanin Stability, Antioxidant Capacity and In Vitro Bioaccessibility during Shalgam (Şalgam) Beverage Production. Master’s Thesis, Istanbul Technical University, Istanbul, Turkey.
Vinderola, C. G. & Reinheimer, J. A. (2000). Enumeration Lactobacillus Casei in The Presence of Lactobacillus Acidophilus, B ifidobacteria and Lactic Starter Bacteria in Fermented Dairy Products. International Dairy Journal, 10 (4), 271-275.
Yaldırak, G. (2011). Effects of Different Fermentation Temperature on the Formation of Biogenic Amines in Shalgam Produced by Natural Fermentation. Master’s Thesis, Sakarya University, Sakarya, Turkey.
