پديد آورنده :
رئيسي اسكويي، فاطمه سادات
عنوان :
توليد ماءالعشير پروبيوتيك با استفاده از سويه لاكتوباسيلوس پلانتاروم PTCC1896
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
دوازده، ۷۶ص.: مصور، جدول، نمودار
استاد راهنما :
محمود شيخ زين الدين
استاد مشاور :
صبيحه سليمانيان زاد
توصيفگر ها :
پروبيوتيك , نوشابه مالتي , تخمير , عطر وطعم , مواد فرار
استاد داور :
امير حسين گلي، امير حسين مهدوي
تاريخ ورود اطلاعات :
1396/08/16
چكيده انگليسي :
77 Production Probiotic Malt Beverage by Lactobacillus plantarum PTCC1896 Fatemeh Raisi f raisi@ag iut ac ir June 17 2017 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor Mahmoud Sheikh zeinoddin zeinodin@cc iut ac irAbstractThere are a lot of malt drink production ie fermented and non fermented In Iran only nonfermented malt drink is produced Malt drink are known to have many positive health effect as it iscontaine considerable amount of vitamin mineral and polyphenol compound It may also preventsheart diseases and cancer Non alcoholic malt drink has weaker taste in comparison with beers reportedly it doesn t have good feeling in mouth and it feels watery There are some ways tostrengthen its weak taste such as adding malts of other cereals utilizing a huge amount of hop oradding essence using lactic acid bacteria could be considered a solution to overcome flavorweekness of non fermented malt drink and at the same time produce a functional product Theadvantages of these bacteria are having healthy effect and also producing suitable taste and smellwith fermentation In this study probiotice Lactobacillus plantarum PTCC1896 was used tostrengthen flavour of malt fermented drink and for that perpuse three level of biomass pellet 0 01gr 0 03gr 0 1gr of an over night culture of this bactriume was innuculate to the malt drinkand fermented for 36 h These malt drink then kept in cold storage 4 c for 20 days Viabale count pH acidity organic acid and volatile compound analyse were carried out on all samples on 5 dayinterval Basis in three replication Taste panel was also carried out on malt drink righ after 36 hfermentation by Lp PTCC1896 The starter total count in fermentation and storage are 8 42 7 96and 8 42 7 07 log cfu mL that represent suitability of malt substrate The pH during 36hfermentation has been reduced fast from 3 7 to 2 98 for growing the bacteria in fermentation andstorage The reason is the high ability of Lp PTCC1896 in growing and fast acidification substratethat prevented decay in the early hours of fermentation Lactic acid makes the drink a little sourthat has a great effect on its taste In all analysis the optimal sample was 0 03 gram In volatilecompound analysis done on 0 03 gr sample during 36 hours 15 compounds have been recognizedthat among these compounds ethyl acetate and ethyl propionate have been chosen as the mosteffective because of their fruity aroma the lowest odor threshold and the higher odor activity value Finally sensory evaluation has been performed and fermentation drink with 0 03 gram wasaccepted The importante point that s increasing in mass of bactria frome 0 01 up 0 03 and then 0 1grams resulted good in hedonic test and then decreas acceptability that represented bacrtial activityhave been directly effect in quality of malt drink The results of this research based on LpPTCC1896 in malt drink represent improvement in taste smell healthy effect and malt substrate assuitabile for growing probiotic Keywords probiotic storage viability volatile compound
استاد راهنما :
محمود شيخ زين الدين
استاد مشاور :
صبيحه سليمانيان زاد
استاد داور :
امير حسين گلي، امير حسين مهدوي
