Effect of bacterial starter culture under various temperatureson Kermanshahi roghan fatty acid profiles during the long time storage

Background and Aim : The study aimed to evaluate the effect of bacterial starter culture undervarious temperatures on Kermanshahi roghan fatty acid profiles during the long time storage.Methods : In this investigation, ۱۰ roghan samples were collected from different villages of GilaneGharb County, Kermanshah Province. The roghan bacteria were isolated. Then each roghan wasdivided into ۴ portions and incubated at -۴, ۴, ۲۵, and ۳۷ °C for ۶ months.Results : Our results indicated that Lactobacillus spp. and Streptococcus thermophilus wereisolated. Our data also revealed that roghan short-chain fatty acid levels didn’t have significantlydifferent after storage compared with control samples. Although the amount of saturated fatty acidsin roghan decreased during the storage, there was a significant difference (p<۰.۰۵) only at ۳۷ °C.In addition, unsaturated fatty acids in all samples increased compared with roghan samples beforeincubations which the only significant increase (p<۰.۰۰۱) being related to ۳۷ °C. Our findingsillustrated that the highest portions of roghan fatty acids were related to C۴ and C۱۸:۱c n-۹, whilethe lowest portions of fatty acids were associated with C۱۲, C۱۴, and C۱۶ (especially at ۳۷ °C).Conclusion : Collectively, our findings presented a significant difference between fatty acid levelsof roghan only at ۳۷ °C. Moreover, the high temperature (at ۳۷ °C) is more suitable than the lowtemperatures (-۴, ۴, and ۲۵ °C) for roghan storage. It can be suggested that bacterial activity occursat optimum or near-growth temperatures which may cause these changes.

کلیدواژه ها:

Kermanshahi roghan ، Fatty acid profiles ، Storage