تولید l - گلوتامات در محیط کشت تخمیر حاوی ضایعات غذایی با استفاده از باکتری‌های اسید لاکتیک بومی و مقایسه آن با سویه صنعتی

L ﮔﻠﻮﺗﺎﻣﺎت از ﻓﺮاوان ﺗﺮﯾﻦ اﺳﯿﺪﻫﺎی آﻣﯿﻨﻪ ﺑﺪن اﺳﺖ ﮐﻪ ﻧﻘﺶ ﻣﻬ ﻤﯽ در ﻓﺮآﯾﻨﺪﻫﺎی ﻣﺨﺘﻠﻒ ﺳﻠﻮﻟﯽ دارد و ﻫﻤﭽﻨﯿﻦ ﺑﻪ ﻋﻨﻮان ﭘﯿﺶ ﺳﺎز ﻣﻮﻟﮑﻮل ﻫﺎی زﯾﺴﺖ ﻓﻌ ﺎل ﻋﻤﻞ ﻣﯽ ﮐﻨﺪ، ﮐﻪ ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﮐﺎرﺑﺮدﻫﺎی داروﯾﯽ و ﻏﺬاﯾﯽ اﻣﺮوزه، ﺑﺴﯿﺎر ﻣﻮرد ﺗﻮﺟ ﻪ ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ و ﺑﻪ ﻋﻨﻮان ﯾﮏ اﺳﯿﺪ آﻣﯿﻨﻪ ﻣﻬ ﻢ ﺻﻨﻌﺘﯽ ﺑﻪ ﺻﻮرت ﺗﺠﺎری ﺗﻮﻟﯿﺪ ﻣﯽ ﺷﻮد. در اﯾﻦ ﭘﮋوﻫﺶ، ﺗﻮﻟﯿﺪ l ﮔﻠﻮﺗﺎﻣﺎت ﺗﻮﺳﻂ ﺳﻪ ﺑﺎﮐﺘﺮی اﺳﯿﺪ ﻻﮐﺘﯿﮏ ﺑﻮﻣﯽ ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﺑﺮوﯾﺲpml1، ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم 1058 و ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﻓﺮﻣﻨﺘﻮم 4 17 در ﺳﻪ ﺳﻄﺢ درﺻﺪ ﻟﺠﻦ ﻟﺒﻨﯽ 0, 10, 20، ﺳﻪ ﺳﻄﺢ درﺻﺪ ﮐﻨﺠﺎﻟﻪ ﺳﻮﯾﺎ و ﺳﻪ ﺳﻄﺢ ﻣﺪت زﻣﺎن ﺗﺨﻤﯿﺮ hr 48, 84, 120 ﺑﺎ اﺳﺘﻔﺎده از روش آﻣﺎری ﺳﻄﺢ ﭘﺎﺳﺦ، ﺑﻬﯿﻨﻪ ﺷﺪ. ﺣﺪاﮐﺜﺮ ﺗﻮﻟﯿﺪ l ﮔﻠﻮﺗﺎﻣﺎت در ﻣﺤﯿﻂ ﮐﺸﺖ ﺣﺎوی ﻟﺠﻦ ﻟﺒﻨﯽ، 5 ﮐﻨﺠﺎﻟﻪ ﺳﻮﯾﺎ وhr 48 زﻣﺎن ﺗﺨﻤﯿﺮ، mg/ml 500 ﺑﺪﺳﺖ آﻣﺪ. از ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﻻﯾﻪ ﻧﺎزک ﺑﺮای ارزﯾﺎﺑﯽ ﮐﯿﻔﯽ و از ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﻣﺎﯾﻊ ﺑﺎ ﮐﺎراﯾﯽ ﺑﺎﻻ ﺑﺮای ﺗﺨﻤﯿﻦ ﮐﻤﯽ ﺗﻮﻟﯿﺪ l ﮔﻠﻮﺗﺎﻣﺎت اﺳﺘﻔﺎده و ﺳﭙﺲ ﺧﺼﻮﺻﯿﺎت ﺿﺪ ﻣﯿﮑﺮوﺑﯽ و آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻋﺼﺎره ﺗﺨﻤﯿﺮ ﻣﻮرد ارزﯾﺎﺑﯽ ﻗﺮارﮔﺮﻓﺖ و ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﻣﻘﺎﯾﺴﻪ ﺷﺪ. ﺑﺮ اﺳﺎس ﻧﺘﺎﯾﺞ آزﻣﻮن ﻫﺎی ﻣﯿﮑﺮوﺑﯽ، اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس ﺣﺴﺎﺳﯿﺖ ﺑﯿﺸﺘﺮی ﺑﻪ ﻋﺼﺎره ﺗﺨﻤﯿﺮ ﺷﺪه در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ از ﺧﻮد ﻧﺸﺎن داد mic: 25 mg/ml, mbc: 50 mg/ml, wd: 14 mm

production of l - glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain

l glutamate is one of the most abundant amino acids in the body, which plays an important role in various cellular processes and also acts as a precursor of bioactive molecules, which has received much attention due to its medicinal and food applications today, and as an important amino acid. industrial is produced commercially. l glutamate is one of the metabolites produced by these bacteria, which is also biologically active. in this research, the production of l glutamate by three autochthonous lactic acid bacteria (lactobacillus brevis pml1, lactobacillus plantarum 1058 and lactobacillus fermentum 4 17) at three percentage levels of dairy sludge (0, 10, 20%), three levels of soybean meal (0, 2.5, 5%) and three levels of fermentation time (48, 84, 120 hr) were optimized using rsm. tlc was used for qualitative evaluation and hplc was used for quantitative estimation of l glutamate production, and then the antimicrobial and antioxidant properties of the fermentation extract were evaluated and compared with the control sample.