آب سيب پروبيوتيك با رشد لاكتوباسيلوس كازئي

Probiotic apple juice with Lactobacillus casei growth

عصاره گياهان وميوه ها مي تواند محيط رشد يا انتقال پروبيوتيكها باشند.البته يك سري محدوديتهايي هم وجود دارد كه مانع توليد آنها در سطح صنعتي و زنده ماندن پروبيوتيك در انبارها و تاثير باكتريها در ويژگيهاي حساس مي شود.توسعه ساير آشاميدنيهاي پروبيوتيك بر اساس محصولات غيرلبني در بازاربراي افراديكه بنا به دلايلي مثل حساسيت به محصولات لبني يا ساير مسايل سلامتي از محصولات لبني استفاده نمي كنند ، مهم مي باشد. هدف از اين مطالعه بهينه سازي شرايط رشد Lactobacillus casei در آب سيب وارزيابي ميزان وزمان تخمير مي باشد. همچنين اين تحقيق توانايي بقا L. casei در آب سيب در طول نگهداري(4oC) به مدت 38 روز را بررسي مي نمايد.فرايند بهينه سازي از طريق تغيير pH اوليه ودماي تخمير مي باشد. شرايط بهينه براي توليد آب سيب پروبيوتيك pH اوليه 6.8 ،دماي تخمير 30ºC،ميزان كلني برابر با 6.9 Log CFU/mL وفرايند تخمير 14 h بودLactobacillus casei در طول ذخيره سرد رشد مي كند.شمارش سلولها بيشتر از 7.00 Log CFU/mL در طول دوره نگهداري 38 روزه بوده و نتايج نشان مي دهد آب سيب بعنوان يك محصول لبني موثر براي رشد Lactobacillus casei مي باشد.Lactobacillus caseiبخوبي در آب سيب رشد كرده ودر طول 38 روز نگهداري ضايعاتي مشاهده نگرديد.نتايج نشان مي دهد كه آب سيب مي تواند يك محيط انتقالي براي باكتريهاي پروبيوتيك باشد. Lactobacillus casei علاوه بر غلبه بر باكتريهاي آب سيب مي تواند در كاهش هزينه هاي توليد هم موثر باشد

Fruit and vegetable juices have proved to be promising carriers or growth media for probiotics. There are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance. The development of other probiotic beverages based on non dairy products is important to diversify the market and to attend those people that for some reason do not want or cannot eat dairy products due to allergy, dietary preferences such as vegetarians,or other healthy issues.The aim of this study was to optimize the conditions of Lactobacillus casei growth innapple juice, as well as, determine the inoculums amount and fermentation time. Moreover, it was investigate the survival ability of L. casei in apple juice during refrigerated storage (4oC) for 38 days.Process optimization was done through an experimental design changing initial pH and fermentation temperature. The optimum conditions for probiotic apple juice production were initial pH 6.8,fermentation temperature of 30ºC, inoculums size of 6.9 Log CFU/mL and 14 h of fermentation process.It was observed that the Lactobacillus casei grew during the refrigerated storage. Viable cell counts were higher than 7.00 Log CFU/mL during all storage period (38 days). Apple juice showed to be an efficient as dairy products for Lactobacillus casei growth. The fermented juice with Lactobacillus casei is a good and healthy alternative functional food containing probiotics.L. casei presented good growth and viability in apple juice and no appreciable viability losses were observed during 38 days of storage. This results makes apple juice a good vehicle for probiotic bacteria. L. casei was able to overcome the natural microbiota of apple juice dismissing thermal treatment and, thus, reducing the production costs.