جداسازی شناسایی و ریزپوشانی میکروبهای جدا شده از پساب کارخانجات لبنیات به وسیله آلژینات و پلی ساکاریدهای لنتینولا ادودس.

The use of microencapsulated probiotic bacteria, by maintaining the survival of probiotic bacteria during the production and storage process, produces high quality and long-lasting products. Lentinula edodes polysaccharide is a prebiotic that causes the growth and better performance of probiotics and helps to preserve the product for a long time. For this purpose, 20 samples were prepared from the wastewater of dairy factories around Tehran and 10 bacterial isolates and 10 yeast isolates were isolated from the samples based on biochemical, macroscopic and microscopic tests. Heat tolerance test, acid tolerance and resistance to bile salts and antibiogram were performed to measure the probiotic properties. The polysaccharides of Lentinula edodes were then extracted using a diethylaminoethyl Sephadex-25A ion exchange chromatography column and the amount of polysaccharide was determined using the phenol-sulphuric acid method. Fourier spectroscopy was used to detect biochemical compounds. Superior probiotic isolates were identified by PCR. The microencapsulation effect of superior isolates was investigated using sodium alginate and lentinula edodes polysaccharides on orange juice, apple juice and kombucha drink. Kluyveromyces lactis strain CBS 683 and Lactobacillus brevis strain 123-20 were identified and encapsulated with relative probiotic properties, growing more than in the free state. The shelf life and sensory characteristics of drinks containing bacteria and yeast encapsulated with sodium alginate and polysaccharide were also improved compared to the control group, and during 60 days of storage at 4°C, the bacteria and yeast survived and maintained their performance. The best protection was provided by encapsulated Lactobacillus brevis strain 123-20 in orange juice and apple juice. The use of native strains encapsulated with biocompatible compounds preserves the sensory characteristics of food, prevents food spoilage during storage by producing postbiotics and improves the function of the digestive system. [ABSTRACT FROM AUTHOR]