دگردیسی آغازگرهای سنتی و مدرن در صنایع لبنی

نوع مقاله : مقالات کوتاه

نویسندگان
علی باباپور اسطلخی 1
امیر سالاری 1
زینب رضائی 2
1 گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
چکیده
مقدمه

استارترهای محصولات لبنی نقش بسیار مهمی بر روی بافت محصولات و کیفیت مطلوب آن‌ها دارند. این باکتری‌ها از منابع مختلف بومی و سنتی قابل استحصال بوده و با پیشرفت علم و تکنولوژی به‌صورت تجاری و صنعتی قابل حصول می‌باشند. سالیانه حجم زیادی از گردش مالی در دنیا صرف تجارت سویه‌های استارتری و پروبیوتیکی تجاری می‌شود؛ بنابراین شناخت منابع قوی بومی برای استحصال استارترها می‌تواند کمک شایانی در کاهش هزینه‌های واردات سویه‌های تجاری خارجی کند. از طرفی چون سویه‌های تجاری دست‌کاری ژنتیکی می‌شوند ممکن است نتوانند کیفیت مطلوب و مدنظر مصرف‌کننده را تأمین کنند و به‌مرور زمان در اثر کشت‌های پی‌درپی ضعیف شده یا درنهایت غیرفعال شوند. همچنین در دهه‌های اخیر محققین و صنایع، به سمت تولید و توسعه غذاهای پروبیوتیک حرکت کرده‌اند که این موضوع الگوواره‌ای نوین در صنایع استارتری است؛ ازاین رو در این مطالعه مروری به بررسی اهمیت و جایگاه استارترهای بومی در صنعت لبنیات و دگردیسی آن‌ها در طول زمان پرداخته‌شده است.
کلیدواژه‌ها
استارترهای سنتی
دگردیسی
میکس استارتر
لبنیات
صنعت

عنوان مقاله English

Metamorphosis of Traditional and Modern Starters in the Dairy Industry

نویسندگان English

Ali Babapour Stalkhi1 1
Amir Salari 1
Zeinab Rezaei 2
1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده English

Introduction

The starters of dairy products play a crucial role in the texture of the products and their desired quality. These bacteria can be extracted from various native and traditional sources and can be obtained commercially and industrially with the advancement of science and technology. Considering that a large amount of financial turnover in the world is spent on trading commercial starter strains, knowing strong local resources for the extraction of starters can help greatly in reducing the costs of importing foreign and commercial strains. On the other hand, since commercial strains are genetically manipulated, they may not meet the level of quality desired by the consumer and become inactive over time due to excessive consumption. In addition, in recent decades, researchers and industries have moved toward the production and development of probiotic foods, which is a new paradigm in starter industries. Therefore, in this review, the importance and position of native starters in the dairy industry and their transformation over time have been investigated.

کلیدواژه‌ها English

Traditional starters
Metamorphosis
mixed Starter
dairy
industry
1. Kurmann JA, Rasic JL, Kroger M. Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products: Springer Science & Business Media; 1992.
2. Tamime A. Fermented milks: a historical food with modern applications–a review. European Journal of Clinical Nutrition. 2002;56(4):S2-S15.
3. Lister J. Memoirs: A Further Contribution to the Natural History of Bacteria and the Germ Theory of the Fermentative Changes. Journal of Cell Science. 1873;2(52):380-408.
4. Kendall AI. Observations on aciduric (acidophilic) bacteria. The Journal of Medical Research. 1910;22(1):153.
5. Ursell LK, Metcalf JL, Parfrey LW, Knight R. Defining the human microbiome. Nutrition reviews. 2012;70(suppl_1):S38-S44.
6. Tillisch K, Labus J, Kilpatrick L, Jiang Z, Stains J, Ebrat B, et al. Consumption of fermented milk product with probiotic modulates brain activity. Gastroenterology. 2013;144(7):1394-401. e4.
7. Aragona P, Baudouin C, Del Castillo JMB, Messmer E, Barabino S, Merayo-Lloves J, et al. The ocular microbiome and microbiota and their effects on ocular surface pathophysiology and disorders. survey of ophthalmology. 2021;66(6):907-25.
8. Kayacan Çakmakoğlu S, Vurmaz M, Bezirci E, Kaya Y, Dikmen H, Göktaş H, et al. Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation. Preparative Biochemistry & Biotechnology. 2023;53(4):454-63.
9. Gan M, Hu J, Wan K, Liu X, Chen P, Zeng R, et al. Isolation and Characterization of Lactobacillus paracasei 85 and Lactobacillus buchneri 93 to Absorb and Biotransform Zearalenone. Toxics. 2022;10(11):680.
10. Talib N, Mohamad NE, Yeap SK, Hussin Y, Aziz MNM, Masarudin MJ, et al. Isolation and characterization of Lactobacillus spp. from kefir samples in Malaysia. Molecules. 2019;24(14):2606.
11. Valan Arasu M, Jung MW, Ilavenil S, Jane M, Kim DH, Lee KD, et al. Isolation and characterization of antifungal compound from Lactobacillus plantarum KCC‐10 from forage silage with potential beneficial properties. Journal of applied microbiology. 2013;115(5):1172-85.
12. Kumar A, Kumar D. Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe. 2015;33:117-23.
13. Anjum N, Maqsood S, Masud T, Ahmad A, Sohail A, Momin A. Lactobacillus acidophilus: characterization of the species and application in food production. Critical reviews in food science and nutrition. 2014;54(9):1241-51.
14. de Almada CN, Almada CN, Martinez RC, Sant'Ana AS. Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods. Trends in food science & technology. 2016;58:96-114.
15. Al-Ghazzewi F, Tester R. Impact of prebiotics and probiotics on skin health. Beneficial microbes. 2014;5(2):99-107.
16. Kanauchi O, Andoh A, AbuBakar S, Yamamoto N. Probiotics and paraprobiotics in viral infection: clinical application and effects on the innate and acquired immune systems. Current pharmaceutical design. 2018;24(6):710-7.
17. Kayitesi E, Onojakpor O, Moyo SM. Highlighting the impact of lactic-acid-bacteria-derived flavours or aromas on sensory perception of African fermented cereals. Fermentation. 2023;9(2):111.
18. Tavaria FK, Malcata FX. Enzymatic activities of non-starter lactic acid bacteria isolated from a traditional Portuguese cheese. Enzyme and Microbial Technology. 2003;33(2):236-43.
19. Bagheri F, Mirdamadi S, Mirzaei M, Safavi M. Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products. Innovative Food Technologies. 2020;7(2):243-55.
20. Rezaei M, Noori N, Shariatifar N, Gandomi H, Akhondzadeh Basti A, Mousavi Khaneghah A. Isolation of lactic acid probiotic strains from Iranian camel milk: Technological and antioxidant properties. LWT. 2020;132:109823.
21. Zamani H. Isolation of a potentially probiotic Lactobacillus plantarum from Siahmezgi cheese and its characterization as a potentially probiotic. 2016.
22. Sarmast Ghahfarokhi E, Mobini Dehkordi M, Beheshtimaal K. Isolation and evaluation of lactic acid production content in native Lactobacillus of Chaharmahal va Bakhtiari province isolated from dairy products. Biological Journal of Microorganisms. 2012;1(3):41-52.
23. Ayad EHE, Nashat S, El-Sadek N, Metwaly H, El-Soda M. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiology. 2004;21(6):715-25.
24. Durlu-Ozkaya F, Xanthopoulos V, Tunail N, Litopoulou-Tzanetaki E. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk. Journal of Applied Microbiology. 2001;91(5):861-70.
25. Ross R, Fitzgerald G, Collins K, Stanton C. Cheese delivering biocultures-probiotic cheese. Australian Journal of Dairy Technology. 2002;57(2):71.
26. Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, et al. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. Food Reviews International. 2020;36(2):135-67.
27. Rezaei Z, Salari A, Khanzadi S. Biofilm Formation and Antibacterial Properties of Lactobacillus Isolated from Indigenous Dairy Products. Journal of food quality and hazards control. 2021;8(4):162-8.
28. Yaghobi F, Jahromi Honarmand S, Baghbani Arani F. Isolation and identification of lactic acid bacteria with probiotics from traditional yogurts of Varamin city. Iranian Journal of Biological Sciences. 2019; 14(1):9-18. [Persian]
29. Mukisa IM, Byaruhanga YB, Muyanja CM, Langsrud T, Narvhus JA. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage. Food science & nutrition. 2017;5(3):702-12.
30. Kantachote D, Ratanaburee A, Hayisama-ae W, Sukhoom A, Nunkaew T. The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water. Journal of Functional Foods. 2017; 32:401-8.
31. baghbani-arani f, Yaghoubi F. isolation and identification of lactic acid bacteria with probiotic potential from traditional yogurt in Varamin province. Iranian Journal of Biological Sciences. 2019;14(1):9-18.
32. Kalantarmahdavi M. Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage. Journal of Environmental Health and Sustainable Development. 2020;5(4):1117-25.
33. Rezaei Z, Khanzadi S, Salari A. A survey on biofilm formation of Lactobacillus rhamnosus (PTCC 1637) and Lactobacillus plantarum (PTCC 1745) as a survival strategy of probiotics against antibiotic in vitro and yogurt. Journal of Food Processing and Preservation. 2021:e15991.
34. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology. 2004;15(2):67-78.
35. Saarela M, Mogensen G, Fonden R, Mättö J, Mattila-Sandholm T. Probiotic bacteria: safety, functional and technological properties. Journal of biotechnology. 2000;84(3):197-215.
36. Ghobadi Dana M, Hatef Salmanian A, Yakhchali B. Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran. Research and Innovation in Food Science and Technology. 2012;1(2):99-116.
37. Powell IB, Broome MC, Limsowtin GKY. Starter Cultures: General Aspects☆. In: McSweeney PLH, McNamara JP, editors. Encyclopedia of Dairy Sciences (Third Edition). Oxford: Academic Press; 2022. p. 358-66.
38. Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M. Starter cultures in food production: John Wiley & Sons; 2016.
39. Broome M, Powell I, Limsowtin G. Cheese| starter cultures: specific properties. 2011.
40. Carminati D, Giraffa G, Quiberoni A, Binetti A, Suárez V, Reinheimer J. Advances and trends in starter cultures for dairy fermentations. Biotechnology of lactic acid bacteria: Novel applications. 2010;177:177-92.
41. Karimpour F. Analysis of the traditional method of using musk in the processing and storage of racemic milk products and its floromicrobial study. Journal of Innovation in Food Science and Technology. 2019;11(1).
42. Parente E, Cogan T. Starter cultures: general aspects. Cheese: chemistry, physics and microbiology. 2004;1:123-48.
43. Cogan TM, Accolas J-P. Dairy starter cultures: VCH Publishers; 1996.
44. Hu W, Yang X, Ji Y, Guan Y. Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut. Food Research International. 2021;148:110605.
45. Hu Y, Xia W, Ge C. Characterization of fermented silver carp sausages inoculated with mixed starter culture. LWT - Food Science and Technology. 2008;41(4):730-8.
46. Gardini F, Martuscelli M, Crudele MA, Paparella A, Suzzi G. Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content. Meat Science. 2002;61(3):275-83.
47. Latorre-Moratalla M, Bover-Cid S, Veciana-Nogués MT, Vidal-Carou MC. Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures. Frontiers in Microbiology. 2012;3(169).
48. Di Luccia A, Tremonte P, Trani A, Loizzo P, La Gatta B, Succi M, et al. Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage. European Food Research and Technology. 2016;242(6):855-67.
49. Teleky B-E, Martău AG, Ranga F, Chețan F, Vodnar DC. Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules. 2020;10(5).
50. Antara NS, Sujaya IN, Yokota A, Asano K, Tomita F. Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a balinese fermented sausage. Journal of Bioscience and Bioengineering. 2004;98(2):92-8.
51. Ferreira AD, Viljoen BC. Yeasts as adjunct starters in matured Cheddar cheese. International Journal of Food Microbiology. 2003;86(1):131-40.
52. Rahman IEA, Dirar HA, Osman MA. Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures. African Journal of Food Science. 2009;3(12):398-405.
53. Pourahmad R, Mazaheri Assadi M. Evaluation of acetaldehyde content in yogurts produced by native microbial strains. Journal Of Food Technology And Nutrition. 2010;7(2 (26)):2-9.
54. Narimani T, Tari Nejad AR, Hejazi MA. Isolation and biochemical and molecular identification of Lactobacillus bacteria with probiotic potential from traditional cow milk and yogurt of Khoi city. Food Science and Technology. 2015;12(48):115-28.
55. Isolation and characterization of lactic acid bacteria in traditional dairy products (Richal Masti). Iranian Journal of Biosystems Engineering. 2017;48(1):35-29.
56. Hemti Ardali Z, Hojjat al-Islami M, Saha S, Nejati N. Production of traditional Tofu dairy dessert (Shiraz) and evaluation of its microbial properties as a probiotic product. Journal of innovation in food science and technology. 2018;11 (4), 68-75. [Persian]
57. Tamime AY. Fermented milks: John Wiley & Sons; 2008.
58. Hill AR, Kethireddipalli P. Dairy products: cheese and yogurt. Biochemistry of foods: Elsevier; 2013. p. 319-62.
59. Bylund G. Dairy Processing Handbook, Tetra Pak Processing Systems AB, 1995. Table of Contents.
60. Kalantarmahdavi M, Khanzadi S, Salari A. Edible films incorporating with Lactobacillus plantarum based on sourdough, wheat flour, and gelatin: films characterization and cell viability during storage and simulated gastrointestinal condition. Starch‐Stärke. 2021;73(9-10):2000268.
61. Cuevas-González P, González-Córdova A, Vallejo-Cordoba B, Aguilar-Toalá J, Hall F, Urbizo-Reyes U, et al. Protective role of lactic acid bacteria and yeasts as dietary carcinogen-binding agents–a review. Critical Reviews in Food Science and Nutrition. 2022;62(1):160-80.
62. Zarzecka U, Chajęcka-Wierzchowska W, Zadernowska A. Microorganisms from starter and protective cultures-Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation. LWT. 2022;153:112490.
63. Safdarianghomsheh R, Majdinasab M, Razmjooei M, Sazegari S, Eskandari MH. Antifungal activity of protective cultures against the yogurt drink‐specific spoilage yeasts. Journal of Food Science. 2022;87(10):4674-87.
64. Tamang JP, Anupma A, Shangpliang HNJ. Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture. Current Opinion in Food Science. 2022:100912.
65. Aleksandra SN, Daniela B. Effect of swiss chard powder and starter culture on sensory properties of dry-cured pork loin. Knowledge–International Journal Vol 523. 2022.
66. Harel M, Tang Q. Protection and delivery of probiotics for use in foods. Microencapsulation in the food industry: Elsevier; 2023. p. 463-80.
67. Clarke C, Schober T, Arendt E. Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chemistry. 2002;79(5):640-7.
68. Li Y, Cao Z, Yu Z, Zhu Y, Zhao K. Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages. Food Science and Human Wellness. 2023;12(1):200-11.
69. Dan T, Hu H, Li T, Dai A, He B, Wang Y. Screening of mixed-species starter cultures for increasing flavour during fermentation of milk. International Dairy Journal. 2022;135:105473.
70. Rocchetti G, Rebecchi A, Lopez CM, Dallolio M, Dallolio G, Trevisan M, et al. Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami. Food Chemistry. 2023;402:134182.