نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار، گروه بهداشت و کنترل کیفی مواد‌ غذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران

2 دانش آموختۀ کارشناسی ارشد بیوتکنولوژی میکروبی، دانشگاه آزاد اسلامی ـ واحد ارومیه، ارومیه، ایران

3 دانشجوی دکتری، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران

چکیده

قابلیت زنده‌مانی باکتری‌های پروبیوتیک در محصولات غذایی یکی از مهم‌ترین چالش‌های پیشرو می‌‌‌باشد. گیاه تره‌کوهی از خانوادۀ آلیوم دارای ترکیبات مختلف پری‌بیوتیکی بوده که می‌تواند منجربه تحریک رشد باکتری‌های پروبیوتیک ‌شود. در این پژوهش ویژگی حسی پنیر سفید ایرانی بر پایۀ تره‌کوهی به‌عنوان یک گیاه دارویی و طعم‌دهنده موردارزیابی قرار گرفت. بدین‌منظور پس از انجام آزمون‌های شیمیایی روی شیر خام، تیمارهای مختلف شامل پنیر حاوی غلظت‌‌‌های 1 و 2 درصد گیاه تازه و خشک و نیز نمونۀ کنترل بدون گیاه حاوی باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس تهیه شدند. نتایج نشان داد که باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس (PTCC 1643) در تیمارهای حاوی گیاه و کنترل بدون گیاه در طول زمان نگهداری (45 روز) روند کاهشی را داشته ولی در تیمارهای حاوی گیاه تره‌کوهی این روند کاهشی کمتر بوده است. به‌طوری‌که در پایان روز 45ام کمترین میزان باکتری (لگاریتم CFU/g) در نمونۀ بدون گیاه (6/69) و بیشترین در نمونۀ حاوی 1 درصد گیاه خشک (8/12) بود. نتایج ارزیابی pH نیز نشان داد که در تمام نمونه‌ها با طی زمان رسیدن پنیر روند کاهش pH به‌طور طبیعی مشاهده گردید. ولی در تیمارهای حاوی گیاه در روزهای 30 و 45 اختلاف معنی‌داری با نمونۀ کنترل بدون گیاه دیده شد (P≤0.05). در ارزیابی حسی نیز نمونۀ حاوی گیاه 1 درصد تازه و باکتری پروبیوتیک بیشترین امتیاز را بین تیمارهای مختلف داشت (4/6) و مشخص نمود که افزودن تره‌کوهی به‌عنوان یک افزودنی گیاهی می‌تواند موجب بهبود خصوصیات حسی محصول شده و به‌‌‌طور موفقیت‌آمیزی برای تولید پنیر سین‌بیوتیکی مورداستفاده قرار‌گیرد.

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