ایجاد شرایط بهینه برای تولید باکتریوسین از لاکتی‌پلانتی‌باسیلوس پلانتاروم جداشده از میوه‌ها و سبزی‌های تخمیری سنتی

نوع مقاله : مقاله کامل پژوهشی

نویسندگان

1 گروه زیست‌فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

2 واحد تحقیقات میکروبیولوژی (MRU)، دانشکده علوم انسانی، دانشگاه متروپولیتن لندن، لندن، انگلستان

چکیده

باکتری‌های اسید لاکتیک (LAB) تعداد زیادی متابولیت ضدمیکروبی به نام باکتریوسین، تولید می‌کنند که به‌عنوان نگهدارنده‌های زیستی ایمن و بالقوه شناخته شده‌اند. در این پژوهش، جدایه‌های LAB از محصولات تخمیری غیرلبنی، برای بررسی تولید باکتریوسین غربالگری شدند. از بین 253 سویه غالب جداشده از 48 نوع فراوردۀ تخمیری بر پایۀ میوه و سبزی، 5 سویه (10A، V3، S6، Sa و Ab) بر مبنای تولید بیشترین مقدار باکتریوسین، با توالی‌یابی 16S rRNA به‌عنوان لاکتی‌پلانتی‌باسیلوس پلانتاروم شناسایی شدند. باکتریوسین‌های حاصل، بیشترین تأثیر بازدارندگی را در برابر رشد لیستریا مونوسایتوژنز 1165 PTCC، اشریشیاکلی 25923 ATCC، سالمونلا تایفی موریوم 1609 PTCC و استافیلوکوکوس اورئوس 25922 ATCC نشان دادند. بهینه‌سازی شرایط کشت بر مبنای منابع مختلف کربن، نیتروژن، زمان و دماهای مختلف گرم‌خانه‌گذاری (30، 32، 35 و 37 درجۀ سانتی‌گراد) با روش سطح پاسخ و با رسم منحنی‌های رشد جدایه‌ها و منحنی تولید باکتریوسین در طی 58 ساعت انجام شد. این تغییرات منجربه‌افزایش کارایی تولید باکتریوسین به مقدار 70 درصد اولیه گردید. حداکثر مقدار تولید و فعالیت باکتریوسین در 35 درجۀ سانتی‌گراد و مدت زمان 48 ساعت در کشت حاوی پپتون، عصارۀ مخمر، توئین 80 و گلوکز مشاهده شد. اثر مهاری باکتریوسین‌ها در هنگام تیمار با آنزیم‌های پروتئولیتیک به‌طور قابل‌توجهی کاهش یافت. باکتریوسین حاصل از جدایه 10A با فعالیت 64000 واحد بین‌المللی در میلی‌لیتر اثر مهاری بیشتری در مقایسه با نایسین از خود نشان داد، این مطالعه با موفقیت باکتریوسین 10A را به‌عنوان یک نگهدارندۀ بیولوژیک برای کنترل رشد باکتری‌های مولد فساد و بیماری‌زای مواد غذایی توصیه می‌کند.

کلیدواژه‌ها

موضوعات

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دوره 11، شماره 4
بهمن 1401
صفحه 351-366
  • تاریخ دریافت: 14 اسفند 1400
  • تاریخ بازنگری: 28 خرداد 1401
  • تاریخ پذیرش: 09 تیر 1401