بررسی اثر ضد قارچی باکتری های مولد اسید لاکتیک جدا شده از کره مسکه، دوغ شتر و ماست محلی بر روی آسپرژیلوس فلاوس و آسپرژیلوس نایجر

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد میکروبیولوژی مواد غذایی، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی ‌و منابع طبیعی گرگان، گرگان، ایران

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

3 دانش‌آموخته دکتری علوم و صنایع غذایی، دانشگاه علوم کشاورزی ‌و منابع طبیعی گرگان، گرگان، ایران

چکیده

در فرآورده­های غذایی و دامی از انواع مختلف نگه‌دارنده‌های شیمیایی و آنتی­بیوتیک­ها به‌منظور مهار رشد آسپرژیلوس فلاوس و دیگر قارچ‌های توکسین­زا استفاده می­شود. هدف از این تحقیق بررسی اثر ضدقارچی لاکتیک اسید باکتری­های جدا شده از کره مسکه، دوغ شتر و ماست محلی علیه کپک­های توکسین­زای آسپرژیلوس فلاوس و آسپرژیلوس نایجر بود. برای این منظور از بین جدایه­هایی که قبلاً اثرات ضدباکتریایی آن‌ها مورد بررسی قرار گرفته بودند، جدایه­های لاکتوباسیلوس پلانتاروم B38، انتروکوکوس فاسیوم C8 و لاکتوباسیلوس رامنوسوس Y89 با بیش‌ترین اثر بازدارندگی بر باکتری­های بیماری‌زا، انتخاب و تأثیر ضدقارچی آن‌ها در برابر کپک­های توکسین­زا با استفاده از روش دولایه مورد بررسی قرار گرفت. نتایج نشان داد که جدایه­های لاکتیکی در پایان روز چهارم از رشد آسپرژیلوس نایجر جلوگیری نمودند و انتروکوکوس فاسیوم، لاکتوباسیلوس رامنوسوس و لاکتوباسیلوس پلانتاروم به‌ترتیب 70/84، 37/65 و 43/31 درصد مهارکنندگی از خود نشان دادند. هم‌چنین لاکتوباسیلوس رامنوسوس با 62/35 درصد بازدارندگیبه شکل معنی­داری  p< 0/05 آسپرژیلوس نایجر برخوردار بود. نتایج بررسی تأثیر جدایه­های لاکتیکی بر میزان رشد آسپرژیلوس فلاوس نیز نشان داد که تمام باکتری­های مورد آزمون بر روی کپک مذکور دارای خاصیت بازدارندگی بودند و لاکتوباسیلوس رامنوسوس با 79/83 درصد مهار به شکل معنی­داریp< 0/05  از بالاترین میزان بازدارندگی بر روی آسپرژیلوس فلاوس برخوردار بود. بنابراین با توجه به توانایی مهارکنندگی این جدایه­ها پیشنهاد می­شود که از آن‌ها به‌عنوان نگه‌دارنده زیستی و به‌همراه نگه‌دارنده‌های سنتزی در صنعت غذا استفاده گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger

نویسندگان [English]

  • A. Nasrollahzadeh 1
  • M. Khomeiri 2
  • A. Sadeghi 2
  • M. Mahmoudi 3
  • M. Ebrahimi 3
1 M.Sc, Graduated in Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Ph.D, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid Bacteria Isolated from Masske, Chal, and local yogurt against Aspergillus flavus and Aspergillus niger. For this purpose, isolates previously tested for antibacterial effects were used. The isolates of Lactobacillus plantarum B38, Enterococcus faecium 8C and Lactobacillus ramonosus Y89 with the highest inhibitory effect on pathogenic bacteria were selected and their antifungal effects against toxin-producing molds were evaluated using the overlay method. The results showed that lactic acid isolates at the end of the fourth day prevented the growth of Aspergillus niger and Enterococcus faecium, Lactobacillus rhamnosus and Lactobacillus plantarum showed 70.84%, 37.65% and 43.31% of inhibitory activity, respectively. The results also showed that Lactobacillus rhamnosus had the highest (62.35%) inhibitory effect on Aspergillus niger (P< 0.05). The results of the study on the effect of lactic acid isolates on the growth of Aspergillus flavus showed that all tested bacteria had inhibitory properties on the molds and Lactobacillus rhamnosus with 83.8% had the highest inhibitory effect on Aspergillus flavus (P< 0.05). Consequently, due to the inhibitory ability of the lactic acid bacteria, they can be used as bio-preservatives along with synthetic preservatives in the food industry.

کلیدواژه‌ها [English]

  • Antifungal
  • inhibitory
  • Lactic acid bacteria
  • Aspergillus flavus
  • Aspergillus niger
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