ﺗﻮﻟﯿﺪ ﭘﻮدر ﺗﺨﻤﯿﺮي و ﭘﺮوﺑﯿﻮﺗﯿﮏ ﻏﯿﺮﻟﺒﻨﯽ ﺑﺮﭘﺎﯾﻪ ﺟﻨﯿﻦﮔﻨﺪم ﺑﺎ ﺑﻪﮐﺎرﮔﯿﺮي ﺑﺎﮐﺘﺮيﻫﺎي ﻻﮐﺘﯿﮑﯽ اﺳﯿﺪوﻓﯿﻠﻮس و ﭘﻼﻧﺘﺎروم

Production of non-dairy Fermented Probiotic Powder Based on Wheat Germ Using Lactobacillus acidophilus and Lactobacillus Plantarum

ﭼﮑﯿﺪه ﺗﻘﺎﺿﺎي روزاﻓﺰون ﺑﺮاي ﻣﺤﺼﻮﻻت ﭘﺮوﺑﯿﻮﺗﯿﮑﯽ ﺑﻪ دﻟﯿﻞ ﺗﻐﯿﯿﺮ ﺳﺒﮏ زﻧﺪﮔﯽ و اﻓﺰاﯾﺶ آﮔﺎﻫﯽ ﻋﻤﻮﻣﯽ درﺑﺎره اﺛﺮات ﻣﻔﯿﺪ ﭘﺮوﺑﯿﻮﺗﯿﮏﻫﺎ ﺑﺮ ﺳﻼﻣﺖ اﻧﺴﺎن، ﺑﺴﯿﺎري از ﻣﺤﻘﻘﯿﻦ را ﺗﺮﻏﯿﺐ ﺑﻪ ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻻت ﺟﺪﯾﺪ ﭘﺮوﺑﯿﻮﺗﯿﮑﯽ ﮐﺮده اﺳﺖ. در اﯾﻦ ﭘﮋوﻫﺶ، از ﺟﻨﯿﻦﮔﻨﺪم ﺑﻪ ﻋﻨﻮان ﺗﺮﮐﯿﺒﯽ ﺑﺎ ارزش ﺗﻐﺬﯾﻪاي ﺑﺎﻻ ﮐﻪ از ﻣﺤﺼﻮﻻت ﺟﺎﻧﺒﯽ ﺻﻨﺎﯾﻊ آردﺳﺎزي ﻣﯽﺑﺎﺷﺪ و ﺑﻪ دﻟﯿﻞ ﻣﺤﺘﻮاي روﻏﻨﯽ زﯾﺎد و ﺣﻀﻮر آﻧﺰﯾﻢﻫﺎي ﻟﯿﭙﺎز و ﻟﯿﭙﻮﮐﺴﯿﮋﻧﺎز داراي ﻣﺎﻫﯿﺖ ﻧﺎﭘﺎﯾﺪاري اﺳﺖ، در ﺟﻬﺖ ﺗﻮﻟﯿﺪ ﭘﻮدر ﭘﺮوﺑﯿﻮﺗﯿﮏ اﺳﺘﻔﺎده ﺷﺪه اﺳﺖ. در ﻣﺮﺣﻠﻪ اول، ﺑﻪ ﻣﻨﻈﻮر اﻓﺰاﯾﺶ ﻋﻤﺮﻣﺎﻧﺪﮔﺎري ﺟﻨﯿﻦﮔﻨﺪم، ﺗﺄﺛﯿﺮ ﺗﺨﻤﯿﺮ ﺗﻮﺳﻂ ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم و ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس اﺳﯿﺪوﻓﯿﻠﻮس ﺑﺮ ﻓﻌﺎﻟﯿﺖ ﻟﯿﭙﺎز و ﻟﯿﭙﻮﮐﺴﯿﮋﻧﺎز ﺟﻨﯿﻦ ﮔﻨﺪم در ﻏﻠﻈﺖﻫﺎي ﻣﺨﺘﻠﻒ )10، 15 و 20 درﺻﺪ( ﻣﻮرد ارزﯾﺎﺑﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﺑﻪ دﺳﺖ آﻣﺪه ﻧﺸﺎن داد، ﺗﺨﻤﯿﺮ ﺑﺎﻋﺚ ﮐﺎﻫﺶ ﻣﻌﻨﯽدار در ﻓﻌﺎﻟﯿﺖ ﻟﯿﭙﺎز و ﻟﯿﭙﻮﮐﺴﯿﮋﻧﺎز ﺷﺪ و ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﮐﺎﻫﺶ ﻓﻌﺎﻟﯿﺖ ﻫﺮدو آﻧﺰﯾﻢ، ﻣﺮﺑﻮط ﺑﻪ ﻧﻤﻮﻧﻪ ﺗﺨﻤﯿﺮﺷﺪه ﺗﻮﺳﻂ ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم در ﺳﻄﺢ ﻏﻠﻈﺖ 20 درﺻﺪ ﺟﻨﯿﻦﮔﻨﺪم ﻣﯽﺑﺎﺷﺪ )71/43 درﺻﺪ ﺑﺮاي ﻟﯿﭙﺎز و 65 درﺻﺪ ﺑﺮاي ﻟﯿﭙﻮﮐﺴﯿﮋﻧﺎز( ﮐﻪ ﺑﺮاي ﻣﺮاﺣﻞ ﺑﻌﺪي آزﻣﺎﯾﺶ ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮارﮔﺮﻓﺖ. ﺗﻌﺪاد اوﻟﯿﻪ ﺑﺎﮐﺘﺮيﻫﺎ، ﻗﺒﻞ از ﻓﺮاﯾﻨﺪ ﺧﺸﮏﮐﺮدن Log CFU/g 0/03 ± 13/38 ﺑﻮد و ﺑﻼﻓﺎﺻﻠﻪ ﭘﺲ از ﻓﺮآﯾﻨﺪ ﺧﺸﮏﮐﺮدن اﻧﺠﻤﺎدي Log CFU/g 1/1 ﮐﺎﻫﺶ ﯾﺎﻓﺖ. ﺳﭙﺲ در ﻃﻮل دوره ﻧﮕﻬﺪاري در دﻣﺎي 25 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ، در ﻫﻔﺘﻪ اول و دوم، ﮐﺎﻫﺶ ﻣﻌﻨﯽداري در ﺗﻌﺪاد ﺑﺎﮐﺘﺮيﻫﺎ ﻣﺸﺎﻫﺪه ﻧﺸﺪ. در ﻧﻬﺎﯾﺖ ﭘﺲ از 10 ﻫﻔﺘﻪ، ﺗﻌﺪاد ﺑﺎﮐﺘﺮيﻫﺎ در ﭘﻮدر ﺗﻮﻟﯿﺪي ﺑﻪLog CFU/g 0/16 ± 6/68 ﮐﺎﻫﺶ ﯾﺎﻓﺖ ﮐﻪ ﻫﻢ ﭼﻨﺎن ﺑﯿﺶ از ﻣﯿﺰان ﭘﯿﺸﻨﻬﺎدي ﺑﺮاي ﺗﺄﻣﯿﻦ اﺛﺮات ﺳﻼﻣﺘﯽﺑﺨﺶ ﭘﺮوﺑﯿﻮﺗﯿﮏﻫﺎ )

The growing demand for probiotic products due to changing lifestyle and increasing public awareness of the beneficial effects of probiotics on human health has prompted many researchers to develop new probiotic products. In this study, wheat germ as a high nutritional compound that is a by-product of the flour processing industry and due to its high lipid content and presence of lipase and lipoxygenase enzymes has an unstable nature, is used for the production of probiotic powder. In the first step, in order to extend the shelf-life of wheat germ, the effect of fermentation by Lactobacillus plantarum and Lactobacillus acidophilus on the lipase and lipoxygenase activity of wheat germ at different concentrations (10, 15 and 20%) was investigated. The results showed that fermentation caused a significant decrease in lipase and lipoxygenase activity and the highest reduction in the activity of both enzymes was observed in the fermented sample by Lactobacillus plantarum at 20% concentration of wheat germ (71.43 % for lipase and 65% for lipoxygenase) which was used for later stages of experiments. The initial bacterial count was 13.38 ± 0.03 Log CFU/g before the drying process and decreased by 1.1 Log CFU/g immediately after the freeze-drying process. Then, there was no significant decrease in the number of bacteria during the storage period at 25 ° C in the first and second weeks. Finally, after 10 weeks, the number of bacteria in the powder decreased to 6.68 ± 0.16 Log CFU/g, which is still more than the recommended level for providing health effects of probiotics (> 106 CFU).