تاثیر پودر آب پنیر بر رشد لاکتوباسیلوس‌اسیدوفیلوس در شیر اسیدوفیلوس باز ساخته

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان

2 دانشیار، علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان

3 استادیار، علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان

چکیده

نوشیدنی‌های لاکتیکی محصولات لبنی تولید شده با استفاده از شیر یا مشتقات لبنی هستند، که می‌توانند حاوی مواد دیگری نیز در ترکیبات خود باشند. هدف از این پژوهش بررسی تاثیر پودر آب پنیر بر رشد و زنده‌مانی لاکتوباسیلوس‌اسیدوفیلوس در شیر اسیدوفیلوس باز ساخته طی 12 روز نگهداری بود. شیر‌ اسیدوفیلوس با استفاده از پودر شیر پس چرخ و باکتری لاکتوباسیلوس-اسیدوفیلوس و همچنین5 سطح (0، 5، 10، 15 و 20 درصد) پودر آب پنیر تهیه شد. بهینه سازی شرایط گرمخانه‌گذاری، تغییرات رشد لاکتوباسیلوس‌اسیدوفیلوس، اسیدیته، pH در طی دوره گرمخانه‌گذاری و دوره نگهداری و پارامتر‌های رنگ سنجی در انتهای دوره نگهداری مورد بررسی قرار گرفت.تمام آزمایشات در 3 تکرار انجام شد. نتایج نشان داد که بهترین شرایط گرمخانه‌گذاری برای رشد لاکتوباسیلوس‌اسیدوفیلوس دمای 40 درجه سانتی‌گراد، زمان 5 ساعت و ماده خشک 10 درصد وزنی/حجمی بود. همچنین در پایان دوره نگهداری شیر‌های اسیدوفیلوس تولیدی دارای میزان استاندارد پروبیوتیک ( cfu/ml107) بودند. افزودن پودر آب پنیر سبب ایجاد تغییرات معنی‌داری بر میزان اسیدیته، pH و ویژگی‌های رنگ سنجی شیر‌های اسیدوفیلوس تولیدی شد. پودر آب پنیر به دلیل ویژگی‌های زیادی نظیر میزان لاکتوز بالا و ...، ترکیب مناسب جهت تولید نوشیدنی پروبیوتیک شیر اسیدوفیلوس است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk

نویسندگان [English]

  • Amir Taherian 1
  • Alireza Sadeghi Mahoonak 2
  • Habib Allah Mirzaei 2
  • Mehran Aalami 2
  • Alireza Sadeghi 3
1 M.Sc student, Food Microbiology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
2 Associate professor, Department of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
3 Assistant professor, Deptment of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
چکیده [English]

lactic drinks, dairy products produced using milk or milk derivatives, which may contain other substances in their composition. The purpose of this study was to investigate the effect of whey powder on the growth and survival Lactobacillus acidophilus open acidophilus milk made within 12 days of refrigerated storage. Acidophilus milk, skimmed milk powder and bacteria using Lactobacillus acidophilus also 5 levels (0, 5, 10, 15, and 20%) whey powder acidophilus milk were produced in preparated.Optimization of incubation conditions, changes Lactobacillus acidophilus growth, acidity, pH and incubation period and the maintenance and colorimetric parameters were evaluated at the end of the storage period. All experiments were performed in three replicates. The results showed that the best conditions for the growth of Lactobacillus acidophilus incubation temperature of 40°C for 5 hours and the dry matter of 10% w/v, respectively. Acidophilus milk produced at the end of the maintenance period, the standard rate of probiotics (107cfu/ml), respectively. Whey powder caused significant changes in acidity, pH and colorimetric properties of acidophilus milk was produced. The whey powder characteristics such as amount, lactosehigh amound and ..., component suitable for produce alternative is acidophilus probiotic milk drink.

کلیدواژه‌ها [English]

  • Acidophilus milk
  • Whey powder
  • Probiotic
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