پديد آورنده :
نوربخش، حميد
عنوان :
بررسي امكان افزايش مقاومت باكتري لاكتوباسيلوس پلانتاروم پروبيوتيك به تنش هاي ناشي از دستگاه گوارش و فرايند توليد بستني با استفاده از تنش هاي كمتر از حد كشندگي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
دوازده،102ص.: مصور،جدول،نمودار﴿رنگي﴾
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمود شيخ زين الدين، صبيحه سليمانيان زاد
استاد مشاور :
علي نصيرپور
توصيفگر ها :
محافظت متقاطع , زنده ماني
تاريخ نمايه سازي :
19/1/92
استاد داور :
مهدي كديور، غلامرضاقرباني
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Evaluation of Increasing Resistance of Probiotic Lactobacillus plantarum to Digestion and Ice cream production Stresses Using Sub lethal Stresses Sayed Hamid Noorbakhsh h noorbakhsh@ag iut ac ir Jan 13 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisors Dr Mahmoud Sheikh Zeinoddin Zeinodin@cc iut ac ir Dr Sabiheh Soleimanian Zad Soleiman@cc iut ac ir Abstract The uses of microorganisms for the production of bioactive foods due to high consumer acceptance are increasing Probiotics are defined as live microorganisms that confer health effects to the host when administrated in an adequate amount 107 CFU mL 1 Any undesirable changes in the cellular environment which lead to biological response are categorized as stress Based on recent studies facing stress leads to increasing the viability of cells in further stress Lactobacillus plantarum are widespread species It has the biggest genome among other lactobacilli therefore has better potential to tolerate stress Native species have more adaptability in regional environmental and digestive system Ice cream as a non fermented dairy product is a suitable carrier for Probiotics In this study native probiotic Lactobacillus plantarum A7 were obtained from culture collection of food microbiology laboratory of Isfahan University of Technology The natural viability of cells was evaluated in five different pH and Oxgall concentration during 24 hours by enumeration of live cell in MRS agar To increase the viability of cells in acid cells was treated by five pH from higher pH to lower pH gradually The same procedure has been carried out to increase bacteria viability in Oxgall Resistant cells were used for production of Ice cream numbers of viable cells were enumerated during 12 weeks Finally survived cell in the ice cream were reused for production of Ice cream The results show a notable increase in viability of acid and bile treated cells In pH 2 5 cells kept their population after 24 hours also in 0 6 Oxgall concentration after 24 hours a considerable increase were observed in cell population Additionally the survival rate of acid and bile treated bacteria in Ice cream was more than bacteria with natural tolerance after 12 weeks storage in 20 C The highest cell viability was observed in ice cream which is contained separated bacteria from previous ice cream Affter 12 weeks storage the number of survived cell was 107 CFU mL 1 Key words Probiotics Lactobacillus plantarum Ice cream Cross protection Viability Sub lethal stresses
استاد راهنما :
محمود شيخ زين الدين، صبيحه سليمانيان زاد
استاد مشاور :
علي نصيرپور
استاد داور :
مهدي كديور، غلامرضاقرباني
