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Effect of diacetyl on the growth of Lipolytic Bacteria

Research · December 2017

DOI: 10.13140/RG.2.2.21430.80963

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University of Baghdad
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 1988 (1) 19 ‫
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‫ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﻨﻤﻭ ﺍﻝﺒﻜﺘﺭﻴﺎ ﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ‬

2 1
‫ﺯﻫﺭﺓ ﻤﺤﻤﻭﺩ ﺍﻝﺨﻔﺎﺠﻲ‬ ‫ﺸﺫﻯ ﺴﻠﻤﺎﻥ ﺍﻝﻌﺯﺍﻭﻱ‬

‫ ﺠﺎﻤﻌﺔ ﺒﻐﺩﺍﺩ‬-‫ﻜﻠﻴﺔ ﺍﻝﻌﻠﻭﻡ‬-‫ ﻗﺴﻡ ﻋﻠﻭﻡ ﺍﻝﺤﻴﺎﺓ‬1

‫ ﺠﺎﻤﻌﺔ ﺒﻐﺩﺍﺩ‬-‫ﻜﻠﻴﺔ ﺍﻝﺯﺭﺍﻋﺔ‬-‫ ﻗﺴﻡ ﺍﻝﺼﻨﺎﻋﺎﺕ ﺍﻝﻐﺫﺍﺌﻴﺔ‬2

‫ﺍﻝﺨﻼﺼﺔ‬
‫ﻋﺯﻝﺕ ﻋﺩﺓ ﺒﻜﺘﺭﻴﺎﺕ ﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﻤﻥ ﺍﻝﺯﺒﺩ ﺍﻝﻤﺼﻨﻊ ﻤﺤﻠﻴﺎ ﺒﺎﻝﻁﺭﻕ ﺍﻝﺒﺩﺍﺌﻴﺔ ﻭﺍﻨﺘﺨﺒﺕ ﻤﻨﻬﺎ ﺃﺭﺒﻊ ﻋﺯﻻﺕ‬
‫( ﺍﻤﺘﺎﺯﺕ ﺒﻘﺎﺒﻠﻴﺘﻬﺎ ﺍﻝﻌﺎﻝﻴﺔ ﻋﻠﻰ ﺘﺤﻠﻴل ﺍﻝﺩﻫﻭﻥ ﻭﺒﻨﻤﻭﻫﺎ ﺒـﺩﺭﺠﺎﺕ ﺤـﺭﺍﺭﺓ‬LS6 ،LS4 ، LS3 ، LS1)
‫ ﺩﺭﺱ‬.Pseudomonas ‫ ﻭﺠﺩ ﺍﻥ ﻫﺫﻩ ﺍﻝﻌﺯﻻﺕ ﺘﻌﻭﺩ ﺍﻝﻰ ﺠﻨﺱ‬.(%15) ‫ﺍﻝﺜﻼﺠﺔ ﻭﺘﺭﺍﻜﻴﺯ ﻤﻠﺤﻴﺔ ﻋﺎﻝﻴﺔ‬
‫ ﺃﺸﺎﺭﺕ ﺍﻝﺩﺭﺍﺴﺔ ﺍﻝﻰ‬.‫ ﻓﻲ ﺍﻝﻌﺯﻻﺕ ﺒﺎﺴﺘﻌﻤﺎل ﺃﻷﻭﺴﺎﻁ ﺍﻝﻤﺨﺘﺒﺭﻴﺔ‬Diacetyl ‫ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‬
‫ ﻝﻭﺤﻅ ﺍﺯﺩﻴﺎﺩ ﻓﻲ ﺘﺄﺜﻴﺭ‬، Bactericidal ‫ ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ ﻝﻜل ﻤﻠﻠﺘﺭ ﻴﻜﻭﻥ ﻤﻤﻴﺘﺎ ﻝﻠﺒﻜﺘﺭﻴﺎ‬200 ‫ﺍﻥ ﺍﻝﺘﺭﻜﻴﺯ‬
‫ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺍﻝﺘﺜﺒﻴﻁﻲ ﻋﻨﺩ ﺍﻨﺨﻔﺎﺽ ﺍﻷﺭﻗﺎﻡ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻨﻴﺔ ﻭﻜﺫﻝﻙ ﻋﻨﺩ ﺍﺴﺘﺒﺩﺍل ﺍﻝﻭﺴﻁ ﺍﻝﻐﺫﺍﺌﻲ ﺒﺎﻝﺯﺒـﺩ‬
‫ ﺍﻤﺎ ﻋﻨﺩ ﺍﺴﺘﻌﻤﺎل ﺘﺭﺍﻜﻴﺯ ﻭﺍﻁﺌﺔ ﻤﻥ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻜﺎﻥ ﻝﻤﺴﺘﻭﻯ ﺍﻝﻠﻘـﺎﺡ‬.‫ﻜﻭﺴﻁ ﻤﺤﻴﻁ ﺒﺎﻝﺨﻼﻴﺎ‬
.‫ﺍﻝﻤﻀﺎﻑ ﻭﻝﺩﺭﺠﺎﺕ ﺤﺭﺍﺭﺓ ﺍﻝﺤﻀﻥ ﺘﺄﺜﻴﺭ ﻭﺍﻀﺢ ﻓﻲ ﺍﻝﻘﺎﺒﻠﻴﺔ ﺍﻝﺘﺜﺒﻴﻁﻴﺔ ﻝﻠﻤﺭﻜﺏ‬

Effect of diacetyl on the growth of Lipolytic Bacteria

Shatha S. Al-Azawi1 Zahra M. Al-Khafaji2

1
Dept. of Biology, College of Science-University of Baghdad
2
Dept. of Food Technology, College of Agriculture-University of Baghdad

Abstract
Several lipolytic bacteria were isolated from locally made butter. Four isolates
were selected namely (LS1, LS3, LS4, LS6). They were characterized by high
lipolytic activity and tolerant to high salt concentrations. Primary identification
of the isolates showed that they belong to the genus Pseudomonas. The effect of
diacetyl on their growth was studied using nutrient agar. A concentration of 200
µg /ml -1 was bactericidal under different conditions. At lower concentrations,
the inhibitory action of diacetyl was pH dependent. Lowering the pH enhanced
the killing ability. The killing ability was also enhanced by replacing the nutrient
agar by butter at 28ºC or at refrigeration. At markedly low diacetyl
concentration (4 µg /mg-1 butter), the inhibition was affected by incubation
temperature and inoculum level.

‫ﺍﻝﻤﻘﺩﻤﺔ‬
-80 ‫ ﺤﻴﺙ ﺍﻥ ﺍﻷﺨﻴﺭ ﻫﻭ ﺍﻝﺠﺯﺀ ﺍﻝﻤﺴﺘﻤﺭ ﻭﺘﺼل ﻨﺴﺒﺘﻪ ﺍﻝﻰ‬،‫ﺍﻝﺯﺒﺩ ﻋﺒﺎﺭﺓ ﻋﻥ ﻤﺴﺘﺤﻠﺏ ﻝﻠﻤﺎﺀ ﻓﻲ ﺍﻝﺩﻫﻥ‬
10
10×1.81 ‫ ﻭﻴﻭﺠﺩ ﺍﻝﻤﺎﺀ ﺒﺸﻜل ﻗﻁﻴﺭﺍﺕ ﺼﻐﻴﺭﺓ ﻴﺼل ﻋﺩﺩﻫﺎ ﺍﻝـﻰ‬.%18-16 ‫ ﻭﺍﻝﻤﺎﺀ ﺤﻭﺍﻝﻲ‬%83
‫ ﻤﺎﻴﻜﺭﻭﻥ ﻭﻝﻜﻥ ﺍﻝﺒﻌﺽ ﺘﻜﻭﻥ ﻜﺒﻴﺭﺓ ﺘﺼل ﺍﻝﻰ‬3 ‫ ﺍﻏﻠﺒﻬﺎ ﺘﻜﻭﻥ ﺼﻐﻴﺭﺓ ﺍﻝﺤﺠﻡ ﺤﻭﺍﻝﻲ‬، ‫ﻗﻁﻴﺭﺓ ﻝﻜل ﻏﺭﺍﻡ‬

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‫ﺤﻭﺍﻝﻲ ‪ 300‬ﻤﺎﻴﻜﺭﻭﻥ )‪ .(15 ،11‬ﺍﻥ ﺼﻐﺭ ﻗﻁﻴﺭﺍﺕ ﺍﻝﻤﺎﺀ ﻴﺴﺎﻋﺩ ﻋﻠﻰ ﺤﻔﻅ ﺍﻝﺯﺒﺩ ﻝﻤﺩﺓ ﻁﻭﻴﻠﺔ ‪ ،‬ﺤﻴﺙ‬
‫ﻴﻤﻨﻊ ﺍﻨﺘﺸﺎﺭ ﺍﻷﺤﻴﺎﺀ ﺍﻝﻤﻠﻭﺜﺔ‪ .‬ﻭﻤﻥ ﺍﻝﺠﺩﻴﺭ ﺒﺎﻝﺫﻜﺭ ﺍﻥ ﺍﻏﻠﺏ ﺍﻝﺘﺸﺭﻴﻌﺎﺕ ﺘﻤﻨﻊ ﺍﺴﺘﻌﻤﺎل ﺍﻝﻤﻭﺍﺩ ﺍﻝﺤﺎﻓﻅﺔ ﻓﻲ‬
‫ﺍﻝﺯﺒﺩ ﺍﻻ ﺍﻝﻤﻠﺢ ﺍﻝﺫﻱ ﻴﻀﺎﻑ ﺒﻨﺴﺒﺔ ‪ %2-1.5‬ﻭﻓﻲ ﺒﻌﺽ ﺍﻷﻗﻁﺎﺭ ﺘﺼل ﻨﺴﺒﺘﻪ ﺍﻝﻰ ‪.(12) %3.5‬‬
‫ﻴﺼﻨﻊ ﺍﻝﺯﺒﺩ ﺍﻝﻤﻨﻀﺞ ﺒﺈﻀﺎﻓﺔ ﺍﻝﺒﺎﺩﺉ ﺍﻝﻤﻜﻭﻥ ﻤﻥ ‪ Streptococcus lactis‬ﻭ ‪ S. cremoris‬ﺍﻝﺘﻲ ﺘﻘﻭﻡ‬
‫ﺒﺈﻨﺘﺎﺝ ﺤﺎﻤﺽ ﺍﻝﻠﺒﻨﻴﻙ ﻭﺯﻴﺎﺩﺓ ﺍﻝﺤﻤﻭﻀﺔ ﺍﻝﺘﻲ ﺘﻜﻭﻥ ﻀﺭﻭﺭﻴﺔ ﻹﻨﺘﺎﺝ ﻤﻭﺍﺩ ﺍﻝﻨﻜﻬﺔ ﻤﻥ ﻗﺒـل ﺒﻜﺘﺭﻴـﺎ ‪S.‬‬
‫‪ .(2) diacetilactis‬ﻭﺍﻫﻡ ﻤﻭﺍﺩ ﺍﻝﻨﻜﻬﺔ ﻓﻲ ﺍﻝﺯﺒﺩ ﻫﻭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ‪ Diacetyl‬ﺍﻝﺫﻱ ﻴﻨﺘﺞ ﻤـﻥ‬
‫ﺤﺎﻤﺽ ﺍﻝﺒﺎﻴﺭﻭﻓﻴﻙ ﺍﻭ ﻤﻥ ﺍﺴﺘﺨﺩﺍﻡ ﺍﻝﻠﻴﻤﻭﻨﺎﺕ )‪ (Citrate‬ﻓﻲ ﺍﻷﺤﻴﺎﺀ ﺍﻝﺘﻲ ﻝﻬﺎ ﺍﻝﻘﺩﺭﺓ ﻋﻠﻰ ﺍﺴـﺘﻬﻼﻜﻬﺎ‪،‬‬
‫ﻝﺫﻝﻙ ﻗﺩ ﺘﻀﺎﻑ ﺍﻷﺨﻴﺭﺓ ﻝﻠﻤﻭﺍﺩ ﺍﻷﻭﻝﻴﺔ ﺍﻝﻤﻌﺩﺓ ﻝﺘﺼﻨﻴﻊ ﺍﻝﺯﺒﺩ‪.‬‬
‫ﻴﻌﺎﻨﻲ ﺍﻝﺯﺒﺩ ﻤﻥ ﺃﻨﻭﺍﻉ ﻤﻥ ﺍﻝﺘﻠﻑ ﻭﺘﺘﻨﺎﻭل ﺒﺎﻝﺩﺭﺠﺔ ﺍﻝﺭﺌﻴﺴﻴﺔ ﺍﻝﻤﺎﺩﺓ ﺍﻷﺴﺎﺴﻴﺔ ﻭﻫﻲ ﺍﻝﺩﻫﻥ‪ .‬ﻭﻴﻨـﺘﺞ ﺘﻠـﻑ‬
‫ﺍﻝﺩﻫﻥ ﺍﻤﺎ ﻤﻥ ﺘﺄﺜﻴﺭ ﺍﻹﻨﺯﻴﻤﺎﺕ ﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ‪ Lipases‬ﺍﻝﺘﻲ ﻤﺼﺩﺭﻫﺎ ﺍﻝﺤﻠﻴﺏ ﻭﻫﺫﻩ ﻻ ﺘﺸﻜل ﺨﻁـﺭﺍ‬
‫ﻜﺒﻴﺭﺍ ﻨﻅﺭﺍ ﻷﻨﻬﺎ ﺘﺘﻠﻑ ﺒﺤﺭﺍﺭﺓ ﺍﻝﺒﺴﺘﺭﺓ ﺍﻭ ﺍﻹﻨﺯﻴﻤﺎﺕ ﺍﻝﻤﻴﻜﺭﻭﺒﻴﺔ‪ /‬ﺍﻝﺒﻜﺘﺭﻴﺔ ﺍﻝﺘﻲ ﺘﻜﻭﻥ ﻤﻘﺎﻭﻤﺔ ﻝﻠﺤـﺭﺍﺭﺓ‬
‫)‪ .(3‬ﻭﻗﺩ ﺍﺯﺩﺍﺩﺕ ﺍﻹﺸﺎﺭﺍﺕ ﻓﻲ ﺍﻵﻭﻨﺔ ﺍﻷﺨﻴﺭﺓ ﺍﻝﻰ ﻗﺎﺒﻠﻴﺔ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﺘﺜﺒﻴﻁ ﻨﻤﻭ ﻋﺩﺩ ﻤﻥ ﺍﻷﺤﻴﺎﺀ‬
‫ﺍﻝﻤﺠﻬﺭﻴﺔ ﻭﺍﻝﺘﻲ ﺘﺸﻤل ﺍﻝﺒﻜﺘﺭﻴﺎ ﺒﺎﻝﺩﺭﺠﺔ ﺍﻷﻭﻝﻰ ﺜﻡ ﺍﻝﺨﻤﺎﺌﺭ ﻭﺒﺩﺭﺠﺔ ﺍﻗل ﺍﻝﻔﻁﺭﻴـﺎﺕ )‪،9 ،8 ،7 ،6 ،5‬‬
‫‪ .(10‬ﻭﺍﺴﺘﻬﺩﻓﺕ ﻫﺫﻩ ﺍﻝﺩﺭﺍﺴﺔ ﻋﺯل ﺒﻜﺘﺭﻴﺎ ﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﻤﻥ ﺍﻝﺯﺒﺩ ﺍﻝﻤﺤﻠـﻲ ﻭﺍﺨﺘﻴﺎﺭﻫـﺎ ﺒﻤﻭﺍﺼـﻔﺎﺕ‬
‫ﺨﺎﺼﺔ ﻭﺩﺭﺍﺴﺔ ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻴﻬﺎ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻝﻨﻤﻭ ﺍﻝﻤﺜﻠﻰ ﻝﻠﻌﺯﻻﺕ ﻭﺒﺩﺭﺠﺔ ﺤـﺭﺍﺭﺓ‬
‫ﺍﻝﺜﻼﺠﺔ ﻓﻲ ﺃﻭﺴﺎﻁ ﻏﺫﺍﺌﻴﺔ ﻤﺨﺘﺒﺭﻴﺔ ﻭﻜﺫﻝﻙ ﻓﻲ ﺍﻝﺯﺒﺩ‪.‬‬

‫ﺍﻝﻤﻭﺍﺩ ﻭﻁﺭﻕ ﺍﻝﻌﻤل‬

‫ﺠﻤﻊ ﺤﻭﺍﻝﻲ ﻋﺸﺭﻭﻥ ﻨﻤﻭﺫﺠﺎ ﻤﻥ ﺍﻝﺯﺒﺩ ﺍﻝﻤﺼﻨﻊ ﻤﺤﻠﻴﺎ ﻤﻥ ﻤﻨﺎﻁﻕ ﻤﺨﺘﻠﻔﺔ ﻝﻤﺩﻴﻨﺔ ﺒﻐﺩﺍﺩ ﻭﻀﻭﺍﺤﻴﻬﺎ ﻝﻌﺯل‬
‫ﺍﻷﺤﻴﺎﺀ ﻤﻨﻬﺎ‪ .‬ﺍﻤﺎ ﺍﻝﺯﺒﺩ ﺍﻝﻤﺴﺘﻌﻤل ﺨﻼل ﺍﻝﺩﺭﺍﺴﺔ ﻓﻬﻭ ﻤﺴﺘﻭﺭﺩ ﻤﻥ ﻗﺒل ﺍﻝﻤﻨـﺸﺄﺓ ﺍﻝﻌﺎﻤـﺔ ﻝﻸﻝﺒـﺎﻥ‪ .‬ﺘـﻡ‬
‫ﺍﻝﺤﺼﻭل ﻋﻠﻰ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻤﻥ ﺸﺭﻜﺔ ‪ Fluka‬ﻭﺃﻻ ﻭﺴﺎﻁ ﺍﻝﻐﺫﺍﺌﻴﺔ ﻤﻥ ﺸﺭﻜﺔ ‪.Oxoid‬‬
‫ﺘﻡ ﺘﻘﺩﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﺍﻝﺯﺒﺩ ﺒﺎﻝﻁﺭﻴﻘﺔ ﺍﻝﻠﻭﻨﻴﺔ )‪ (13‬ﺒﻌﺩ ﺍﺴﺘﺨﻼﺼﻪ ﺒﺎﻝﺘﻘﻁﻴﺭ ﺍﻝﺒﺨﺎﺭﻱ‪ .‬ﺍﻤـﺎ‬
‫ﻗﻴﺎﺱ ﺍﻝﺭﻗﻡ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻨﻲ ﻓﻘﺩ ﺘﻡ ﺒﺎﺴﺘﻌﻤﺎل ‪ pH meter‬ﺒﻌﺩ ﻓﺼل ﺍﻝﻁﻭﺭ ﺍﻝﻤﺎﺌﻲ ﻝﻠﺯﺒﺩ )‪.(14‬‬
‫ﺤﻔﻅﺕ ﺍﻝﻨﻤﺎﺫﺝ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻝﻐﺭﻓﺔ ‪º28-25‬ﻡ ﺍﻝﻰ ﺤﻴﻥ ﻅﻬﻭﺭ ﻋﻼﻤﺎﺕ ﺍﻝﺘﻠﻑ ﻋﻠﻴﻬﺎ ﺜﻡ ﻋﺯﻝﺕ ﻤﻨﻬـﺎ‬
‫ﺍﻝﺒﻜﺘﺭﻴﺎ ﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﺒﺎﺴﺘﻌﻤﺎل ﺍﻝﻭﺴﻁ ﺍﻝﺤﺎﻭﻱ ﻋﻠﻰ ‪.(4) Tween 80‬‬
‫ﻝﺩﺭﺍﺴﺔ ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺍﻻﺴﺘﻴل ﻓﻲ ﺍﻝﻌﺯﻻﺕ ﺍﻝﻤﻨﺘﺨﺒﺔ ﺃﻀﻴﻑ ﺍﻝﻰ ﻭﺴﻁ ﺍﻻﻜﺭ ﺍﻝﻤﻐﺫﻱ ﺒﺘﺭﺍﻜﻴـﺯ ﻤﺨﺘﻠﻔـﺔ‬
‫ﻭﺒﺄﺭﻗﺎﻡ ﻫﻴﺩﺭﻭﺠﻴﻨﻴﺔ ﻤﺨﺘﻠﻔﺔ‪ .‬ﺤﻀﺭ ﺍﻝﻠﻘﺎﺡ ﻤﻥ ﻤﺯﺭﻭﻉ ﻝﻴﻠﻲ ﻭﺨﻠﻁ ﻤﻊ ﺍﻝﻭﺴﻁ ﺍﻝﻐﺫﺍﺌﻲ ﻭﺼﺏ ﺒﺎﻷﻁﺒﺎﻕ‬
‫ﻭﺤﻀﻨﺕ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﻨﻤﻭﻫﺎ ﺍﻝﻤﺜﻠﻰ ‪º28‬ﻡ ﻝﻤﺩﺓ ﻴﻭﻤﻴﻥ ﻭﺤﺴﺏ ﺒﻌﺩﻫﺎ ﻋﺩﺩ ﺍﻝﻤﺴﺘﻌﻤﺭﺍﺕ‪ .‬ﺍﻤﺎ ﻝﺩﺭﺍﺴـﺔ‬
‫ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺍﻻﺴﺘﻴل ﻓﻲ ﺍﻝﺒﻜﺘﺭﻴﺎ ﻓﻲ ﺍﻝﺯﺒﺩ ﻓﻘﺩ ﺍﺴﺘﻌﻤل ﺍﻝﺯﺒﺩ ﺍﻝﻤﺴﺘﻭﺭﺩ ﻭﺃﻀﻴﻑ ﺍﻝﻴـﻪ ﻤﺭﻜـﺏ ﺜﻨـﺎﺌﻲ‬
‫ﺍﻻﺴﺘﻴل ﺒﺘﺭﻜﻴﺯ ‪ 100‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ ﻝﻜل ﻏﺭﺍﻡ ﺯﺒﺩ ﻭﺨﻠﻁ ﺒﻌﺩﺩ ﻤﻌﻴﻥ ﻤﻥ ﺍﻝﺨﻼﻴﺎ ﺒﺩﺭﺠﺔ ‪º25‬ﻡ ﺒﺎﺴﺘﻌﻤﺎل‬
‫ﺨﻼﻁ ﻜﻬﺭﺒﺎﺌﻲ ﻭﻋﻠﻰ ﺍﻝﺴﺭﻋﺔ ﺍﻝﻤﺘﻭﺴﻁﺔ ﻝﻠﺤﺼﻭل ﻋﻠﻰ ﻨﻤﻭﺫﺝ ﻤﺘﺠﺎﻨﺱ‪ ،‬ﻗﺴﻤﺕ ﺍﻝﻨﻤﺎﺫﺝ ﺍﻝﻤﺤﻀﺭﺓ ﺍﻝﻰ‬
‫ﻗﺴﻤﻴﻥ‪ :‬ﺍﻻﻭل ﺤﻀﻥ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ‪º28‬ﻡ‪ .‬ﻭﺍﻝﺜﺎﻨﻲ ﺤﻀﻥ ﻓﻲ ﺍﻝﺜﻼﺠﺔ‪ ،‬ﻭﻗﺩ ﺘﻡ ﺘﺘﺒﻊ ﻨﻤﻭ ﺍﻝﺨﻼﻴﺎ ﻋﻠـﻰ‬
‫ﻓﺘﺭﺍﺕ ﻤﺨﺘﻠﻔﺔ‪ .‬ﻭﺩﺭﺱ ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺒﺘﺭﻜﻴﺯ ﻨﻬﺎﺌﻲ ‪ 4‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ ﻝﻜل ﻏﺭﺍﻡ ﺯﺒﺩ ﻋﻠـﻰ‬
‫ﺍﻝﺒﻜﺘﺭﻴﺎ ﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﺒﺎﺴﺘﻌﻤﺎل ﺍﻝﻁﺭﻴﻘﺔ ﺃﻋﻼﻩ ﻭﺘﻡ ﻤﺘﺎﺒﻌﺔ ﺍﻝﻨﻤﻭ ﺒﺘﺤﺩﻴﺩ ﻋﺩﺩ ﺍﻝﺨﻼﻴﺎ ﺍﻝﺤﻴﺔ ﻋﻠﻰ ﻓﺘﺭﺍﺕ‬
‫ﻤﺨﺘﻠﻔﺔ‪.‬‬

‫ﺍﻝﻨﺘﺎﺌﺞ ﻭﺍﻝﻤﻨﺎﻗﺸﺔ‬
‫ﺘﻡ ﺘﺤﺩﻴﺩ ﻜﻤﻴﺎﺕ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﻨﻤﺎﺫﺝ ﺍﻝﺯﺒﺩ ﺍﻝﻤﺤﻠﻲ ﺍﻝﻤﻨﻀﺞ ﻭﺘﺭﺍﻭﺤﺕ ﺒﻴﻥ ‪ 2-0.2‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ ﻝﻜل‬
‫ﻏﺭﺍﻡ ﺯﺒﺩ‪ ،‬ﺍﻤﺎ ﺍﻝﺯﺒﺩ ﺍﻝﻤﺴﺘﻭﺭﺩ ﻝﻤﻨﺸﺄﺓ ﺍﻝﻌﺎﻤﺔ ﻝﻤﻨﺘﺠﺎﺕ ﺍﻷﻝﺒﺎﻥ ﻓﻴﺨﻠﻭ ﻤﻥ ﻫﺫﺍ ﺍﻝﻤﺭﻜﺏ‪ .‬ﻭﻗـﺩ ﺘﺭﺍﻭﺤـﺕ‬
‫ﺍﻷﺭﻗﺎﻡ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻨﻴﺔ ﻝﻤﺼﻭل ﻨﻤﺎﺫﺝ ﺍﻝﺯﺒﺩ ﺍﻝﻤﺠﻠﻭﺒﺔ ﺒﻴﻥ ‪.6.0-5.6‬‬

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‫ﻋﺯﻝﺕ ﻋﺩﺓ ﻋﺯﻻﺕ ﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﺍﺨﺘﻴﺭ ﻤﻨﻬﺎ )‪ (LS6 ،LS4 ، LS3 ، LS1‬ﻝﻘﺎﺒﻠﻴﺘﻬﺎ ﺍﻝﻌﺎﻝﻴﺔ ﻋﻠﻰ ﺘﺤﻠﻴل‬
‫ﺍﻝﺩﻫﻭﻥ ﺒﺎﻹﻀﺎﻓﺔ ﺍﻝﻰ ﻗﺎﺒﻠﻴﺘﻬﺎ ﻋﻠﻰ ﺍﻝﻨﻤﻭ ﺒﺘﺭﺍﻜﻴﺯ ﻤﻠﺤﻴﺔ ﻋﺎﻝﻴﺔ )‪ (%15‬ﻭﻜﺫﻝﻙ ﺍﻝﻨﻤﻭ ﺒﺩﺭﺠـﺔ ﺤـﺭﺍﺭﺓ‬
‫ﺍﻝﺜﻼﺠﺔ‪ .‬ﻭﺃﺸﺎﺭﺕ ﻨﺘﺎﺌﺞ ﺍﻝﺘﺸﺨﻴﺹ ﺍﻷﻭﻝﻰ ﺍﻨﻬﺎ ﺘﻌﻭﺩ ﺍﻝﻰ ﺠﻨﺱ ‪ .(4) Pseudomonas‬ﻭﻴﻼﺤﻅ ﺍﻥ ﻤﺜل‬
‫ﻫﺫﻩ ﺍﻝﺒﻜﺘﺭﻴﺎﺕ ﺘﻜﻭﻥ ﺨﻁﺭﺓ ﻓﻲ ﺇﺘﻼﻑ ﺍﻝﺯﺒﺩ ﻓﻴﻤﺎ ﺍﺫﺍ ﺍﺨﺫ ﺒﺎﻝﺤﺴﺒﺎﻥ ﺍﻥ ﺍﻝﻤﻠﺢ ﻫﻭ ﺍﻝﻤﺎﺩﺓ ﺍﻝﻭﺤﻴﺩﺓ ﺍﻝﻤﺴﻤﻭﺡ‬
‫ﺇﻀﺎﻓﺘﻬﺎ ﺍﻝﻰ ﻫﺫﺍ ﺍﻝﻤﻨﺘﺞ ﻜﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﻭﺒﺘﺭﺍﻜﻴﺯ ‪ .%3.5-1.5‬ﺍﻥ ﺍﻝﻤﻠﺢ ﺍﻝﻤﻀﺎﻑ ﺴﻴﺫﻭﺏ ﻓـﻲ ﻤـﺼل‬
‫ﺍﻝﺯﺒﺩ ﻝﻴﻌﻁﻲ ﺘﺭﺍﻜﻴﺯ ﺘﺘﺭﺍﻭﺡ ﺒﻴﻥ ‪ (11) %16.7-15‬ﺒﺎﻹﻀﺎﻓﺔ ﺍﻝﻰ ﺍﻨﻬﺎ ﺘﻨﻤﻭ ﺒﺩﺭﺠﺔ ﺤـﺭﺍﺭﺓ ﺍﻝﺜﻼﺠـﺔ‬
‫ﺍﻝﺘﻲ ﺘﻤﺜل ﺤﺭﺍﺭﺓ ﺍﻝﺤﻔﻅ ﺍﻵﻨﻲ ﺍﻭ ﺍﻝﻤﺴﺘﻌﻤل ﻓﻲ ﺍﻝﺒﻴﻭﺕ‪.‬‬
‫ﻭﻗﺩ ﺩﺭﺱ ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺒﺘﺭﺍﻜﻴﺯ ﻤﺨﺘﻠﻔﺔ ﻭﺃﺭﻗﺎﻡ ﻫﻴﺩﺭﻭﺠﻴﻨﻴﺔ ﻤﺨﺘﻠﻔﺔ ﻭﺒﺎﺴﺘﻌﻤﺎل ﻤﺴﺘﻭﻴﺎﺕ‬
‫ﻝﻘﺎﺡ ﻤﺘﻘﺎﺭﺒﺔ )‪ 310‬ﺨﻠﻴﺔ ﻝﻜل ﻤﻠﻠﺘﺭ ﻤﻥ ﺍﻝﻭﺴﻁ( ﻭﺍﻝﻨﺘﺎﺌﺞ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻝﺸﻜل ﺭﻗﻡ )‪ .(1‬ﻴﻼﺤﻅ ﻤﻥ ﺍﻝﺸﻜل‬
‫ﺍﻥ ﺍﻝﻌﺯﻻﺕ ﺘﺨﺘﻠﻑ ﻓﻲ ﺍﺴﺘﺠﺎﺒﺘﻬﺎ ﻝﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻭﺍﻝﻤﻼﺤﻅﺔ ﺍﻷﺨﺭﻯ ﺍﻥ ﻗﺎﺒﻠﻴـﺔ ﺍﻝﺘﺜﺒـﻴﻁ‬
‫ﺘﻜﻭﻥ ﺩﺍﻝﺔ ﻝﻠﺘﺭﻜﻴﺯ ﺍﻝﻤﺴﺘﻌﻤل ﻓﻲ ﻤﺨﺘﻠﻑ ﺍﻷﺭﻗﺎﻡ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻨﻴﺔ ﺍﻝﻤﺴﺘﻌﻤﻠﺔ‪ .‬ﻭﻴﺴﺘﻨﺘﺞ ﻤﻥ ﺍﻝﺸﻜل ﺍﻥ ﻝﺩﺭﺠﺔ‬
‫ﺍﻝﺤﻤﻭﻀﺔ ﺘﺄﺜﻴﺭ ﻭﺍﻀﺢ ﻓﻲ ﺯﻴﺎﺩﺓ ﻗﺎﺒﻠﻴﺔ ﺘﺄﺜﻴﺭ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‪ .‬ﻭﺒﻤﻘﺎﺭﻨﺔ ﻨﺘﺎﺌﺞ ﻫﺫﻩ ﺍﻝﺩﺭﺍﺴﺔ ﻤﻊ ﺩﺭﺍﺴـﺎﺕ‬
‫ﺃﺠﺭﻴﺕ ﻋﻠﻰ ﺃﺤﻴﺎﺀ ﺃﺨﺭﻯ ﻴﻼﺤﻅ ﺍﻥ ﻫﺫﻩ ﺍﻝﺴﻼﻻﺕ ﺃﻜﺜﺭ ﺤﺴﺎﺴﻴﺔ ﻝﻭﺠﻭﺩ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‪ ،‬ﺤﻴـﺙ ﺴـﺠل‬
‫ﺒﻌﺽ ﺍﻝﺒﺎﺤﺜﻭﻥ ﺍﻝﺤﺎﺠﺔ ﺍﻝﻰ ‪ 1000‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ ﻜﺘﺭﻜﻴﺯ ﻨﻬﺎﺌﻲ ﻝﻠﻘﻀﺎﺀ ﻋﻠﻰ ﺒﻌﺽ ﺍﻷﺠﻨﺎﺱ ﺍﻝﺒﻜﺘﺭﻴـﺔ‬
‫)‪ . (9‬ﺍﻥ ﻝﻤﺴﺘﻭﻯ ﺍﻝﻠﻘﺎﺡ ﺘﺄﺜﻴﺭ ﻓﻲ ﻗﺎﺒﻠﻴﺔ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﺘﺜﺒﻴﻁ ﺍﻝﺨﻼﻴﺎ ﻭﻋﻨﺩ ﺃﺨﺫ ﻫﺫﻩ ﺍﻝﻨﻘﻁـﺔ ﺒﻨﻅـﺭ‬
‫ﺍﻻﻋﺘﺒﺎﺭ ﻴﻼﺤﻅ ﺍﻥ ﺍﻝﻤﺴﺘﻭﻴﺎﺕ ﺍﻝﻤﺴﺘﻌﻤﻠﺔ ﻫﻲ ﻤﺸﺎﺒﻬﺔ ﻝﻠﺩﺭﺍﺴﺎﺕ ﺍﻷﺨﺭﻯ ﻭﻝﻜﻥ ﺍﻝﺒﻜﺘﺭﻴﺎﺕ ﻗﻴﺩ ﺍﻝﺩﺭﺍﺴـﺔ‬
‫ﺘﻜﻭﻥ ﺤﺴﺎﺴﺔ ﺍﻜﺜﺭ‪ .‬ﻭﺍﻝﺴﺒﺏ ﻗﺩ ﻴﻌﻭﺩ ﺍﻝﻰ ﺍﻻﺨﺘﻼﻑ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻝﺤﻀﻥ‪ ،‬ﺤﻴﺙ ﺍﺴﺘﻌﻤل ﻓﻲ ﺍﻝﺩﺭﺍﺴﺎﺕ‬
‫ﺍﻝﻤﺫﻜﻭﺭﺓ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ‪º 37‬ﻡ‪ .‬ﻭﻗﺩ ﻭﺠﺩ ﺘﺄﺜﻴﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻴﻜﻭﻥ ﺍﻜﺒﺭ ﻋﻨﺩ ﺩﺭﺠﺎﺕ ﺤﺭﺍﺭﻴـﺔ‬
‫ﻤﻨﺨﻔﻀﺔ ﻨﺴﺒﻴﺎ ﺍﻱ ﺒﻴﻥ ‪º 20-10‬ﻡ )‪.(5‬‬
‫ ‪LS1‬‬ ‫‪pH 5‬‬
‫‪pH 6‬‬
‫‪120‬‬ ‫‪pH 7‬‬
‫ا‪ $‬ا‪!"#‬ی  ‬

‫‪100‬‬
‫‪80‬‬
‫‪60‬‬
‫‪40‬‬
‫‪20‬‬
‫‪0‬‬
‫‪0‬‬ ‫‪50‬‬ ‫‪100‬‬ ‫‪200‬‬ ‫‪300‬‬

‫(‬ ‫ﺕآ  ا ) وام‪/‬‬

‫‪120‬‬ ‫ ‪LS3‬‬

‫‪pH 5‬‬
‫‪100‬‬
‫ا‪ $‬ا‪!"#‬ی  ‬

‫‪pH 6‬‬
‫‪80‬‬
‫‪pH 7‬‬
‫‪60‬‬
‫‪40‬‬
‫‪20‬‬
‫‪0‬‬
‫‪0‬‬ ‫‪50‬‬ ‫‪100‬‬ ‫‪200‬‬ ‫‪300‬‬
‫(‬ ‫ﺕآ  ا ) یوام ‪/‬‬

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‫‪120‬‬ ‫ ‪LS4‬‬

‫‪pH 5‬‬
‫‪100‬‬
‫‪pH 6‬‬
‫ا‪ $‬ا‪!"#‬ی  ‪%‬‬ ‫‪80‬‬ ‫‪pH 7‬‬

‫‪60‬‬

‫‪40‬‬

‫‪20‬‬

‫‪0‬‬
‫‪0‬‬ ‫‪50‬‬ ‫‪100‬‬ ‫‪200‬‬ ‫‪300‬‬
‫(‬ ‫ﺕآ  ا ) یوام ‪/‬‬

‫‪120‬‬ ‫ ‪LS6‬‬ ‫‪pH 5‬‬

‫‪100‬‬ ‫‪pH 6‬‬
‫ا‪ $‬ا‪!"#‬ی  ‬

‫‪pH 7‬‬
‫‪80‬‬
‫‪60‬‬
‫‪40‬‬
‫‪20‬‬
‫‪0‬‬
‫‪0‬‬ ‫‪50‬‬ ‫‪100‬‬ ‫‪200‬‬ ‫‪300‬‬
‫(‬ ‫ﺕآ  ا ) یوام ‪/‬‬

‫هن‬ ‫ ‪ (!) &)#* : 1‬ا' ‪&$‬اآ   و‪#$‬ر"!م ه رو    ا ت ا ‬
‫**‪ 3‬ا ‪ 12‬ﻥ!(‪.) /‬ث *‪!,‬رب  ‬

‫ﺍﻤﺎ ﺯﻴﺎﺩﺓ ﻗﺎﺒﻠﻴﺔ ﺘﺜﺒﻴﻁ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺒﺎﻨﺨﻔﺎﺽ ﺍﻝﺭﻗﻡ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻨﻲ ﻓﻬﻲ ﻏﻴﺭ ﻭﺍﻀﺤﺔ ﺘﻤﺎﻤﺎ‪ ،‬ﺍﻻ ﺍﻨﻪ ﻤـﻥ‬
‫ﺍﻝﻤﺤﺘﻤل ﺍﻥ ﺨﻔﺽ ﺍﻝﺭﻗﻡ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻨﻲ ﻗﺩ ﻴﺅﺩﻱ ﺍﻝﻰ ﺯﻴﺎﺩﺓ ﻗﺎﺒﻠﻴﺔ ﺫﻭﺒﺎﻥ ﻭﻨﻔﺎﺫﻴﺔ ﺍﻝﻤﺭﻜﺏ ﺨﻼل ﺍﻷﻏﺸﻴﺔ‬
‫ﺍﻝﺨﻠﻭﻴﺔ )‪ .(5‬ﻭﻗﺩ ﻴﻌﺯﻯ ﻫﺫﺍ ﺍﻝﻰ ﻭﺠﻭﺩ ﺘﺄﺜﻴﺭ ﺘﺭﺍﻜﻤﻲ ﻤﻥ ﺘﺄﺜﻴﺭ ﺯﻴﺎﺩﺓ ﺘﺭﻜﻴﺯ ﺍﻴﻭﻨﺎﺕ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻥ ﻭﻭﺠﻭﺩ‬
‫ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻋﻠﻰ ﺍﻝﺒﻜﺘﺭﻴﺎ ﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ‪.‬‬
‫ﻜﺎﻥ ﻝﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺘﺄﺜﻴﺭ ﻗﻭﻱ ﻋﻨﺩ ﺍﺴﺘﺒﺩﺍل ﺍﻝﻭﺴﻁ ﺍﻝﻤﺤﻴﻁ ﺒﺎﻝﺯﺒﺩ ﺍﻝﺫﻱ ﻫـﻭ ﺍﻝﺒﻴﺌـﺔ ﺍﻝﻁﺒﻴﻌﻴـﺔ‬
‫ﻝﻠﻌﺯﻻﺕ ﺍﻝﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺍﻝﺩﺭﺍﺴﺔ‪ .‬ﻓﻘﺩ ﺃﻀﻴﻑ ﺍﻝﻤﺭﻜﺏ ﺒﺘﺭﻜﻴﺯ ‪ 100‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ ﻝﻜل ﺯﺒﺩ‪ ،‬ﺤﻴﺙ ﻅﻬـﺭ‬
‫ﻤﻥ ﻨﺘﺎﺌﺞ ﺍﻝﺘﺠﺭﺒﺔ ﺃﻋﻼﻩ ﺍﻥ ﻝﻬﺫﺍ ﺍﻝﺘﺭﻜﻴﺯ ﺘﺄﺜﻴﺭ ﻭﺍﻀﺢ ﻓﻲ ﺍﻝﻌﺯﻻﺕ ﺍﻝﻤﺴﺘﻌﻤﻠﺔ‪ .‬ﺤﻀﻨﺕ ﻨﻤـﺎﺫﺝ ﺍﻝﺯﺒـﺩ‬
‫ﺍﻝﻤﻌﺩ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ‪º 28‬ﻡ ﻭﺍﻝﻨﺘﺎﺌﺞ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻝﺸﻜل )‪ .(2‬ﺍﻤﺎ ﺍﻝﺸﻜل ﺭﻗﻡ )‪ (3‬ﻓﻴﻭﻀﺢ ﻨﺘﺎﺌﺞ ﺍﻝﺤﻀﻥ‬
‫ﺒﺎﻝﺜﻼﺠﺔ‪ .‬ﻭﺘﺸﻴﺭ ﺍﻝﻨﺘﺎﺌﺞ ﺍﻝﻰ ﺯﻴﺎﺩﺓ ﻜﻔﺎﺀﺓ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﺍﻝﺘﺄﺜﻴﺭ ﻋﻠﻰ ﺍﻝﺒﻜﺘﺭﻴﺎ ﻤﻘﺎﺭﻨﺔ ﺒﻨﺘﺎﺌﺞ ﺍﺴـﺘﻌﻤﺎل‬
‫ﻭﺴﻁ ﺍﻻﻜﺭ ﺍﻝﻤﻐﺫﻱ ﺍﻝﺫﻱ ﺘﺭﺍﻭﺤﺕ ﻨﺴﺒﺔ ﺍﻝﻘﺘل ﻓﻴﻪ ﻤﻥ ‪ %64-50‬ﻋﻨﺩ ﺍﻝﺭﻗﻡ ﺍﻝﻬﻴﺩﺭﻭﺠﻴﻨﻲ )‪) (6‬ﺸـﻜل‬
‫ﺭﻗﻡ ‪ (1‬ﺍﻝﺫﻱ ﻫﻭ ﻤﻘﺎﺭﺏ ﻝﺤﻤﻭﻀﺔ ﻤﺼل ﺍﻝﺯﺒﺩ‪ .‬ﻭﻫﺫﻩ ﺍﻝﻤﻼﺤﻅﺔ ﺘﻨﻁﺒﻕ ﻋﻠﻰ ﺍﻝﻭﺴﻁ ﺍﻝﻐﺫﺍﺌﻲ ﺍﻭ ﺍﻝﺯﺒـﺩ‪،‬‬
‫ﻭﻴﻼﺤﻅ ﻤﻥ ﺍﻷﺸﻜﺎل ﺍﻥ ﺘﺄﺜﻴﺭ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻴﺯﺩﺍﺩ ﺒﺎﺯﺩﻴﺎﺩ ﻤﺩﺓ ﺍﻝﺨﺯﻥ‪ .‬ﺍﻥ ﺯﻴﺎﺩﺓ ﻜﻔﺎﺀﺓ ﺜﻨﺎﺌﻲ ﺍﻻﺴـﺘﻴل‬
‫ﻓﻲ ﻗﺘل ﺍﻝﺨﻼﻴﺎ ﺒﻭﺠﻭﺩ ﺍﻝﺯﺒﺩ ﻗﺩ ﺘﻌﺯﻯ ﺍﻝﻰ ﻭﺠﻭﺩ ﻤﻭﺍﺩ ﻤﻀﺎﺩﺓ ﻝﺘﺄﺜﻴﺭ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﻭﺴـﻁ ﺍﻻﻜـﺭ‬
‫ﺍﻝﻤﻐﺫﻱ ﻜﻤﺎ ﻫﻭ ﺍﻝﺤﺎل ﻤﻊ ﺒﻌﺽ ﺃﻷﻭﺴﺎﻁ ﺍﻝﻤﺨﺘﺒﺭﻴﺔ )‪ (5‬ﺍﻭ ﺍﺤﺘﻤﺎل ﻭﺠﻭﺩ ﻤﻭﺍﺩ ﻁﺒﻴﻌﻴﺔ ﻓﻲ ﺍﻝﺯﺒﺩ ﺘﺴﺎﻋﺩ‬
‫ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻋﻠﻰ ﺍﻝﻨﻔﻭﺫ ﺍﻝﻰ ﺍﻝﺨﻼﻴﺎ ﻭﺍﻝﺘﺄﺜﻴﺭ ﻓﻴﻬﺎ ‪ .‬ﻭﻤﻥ ﺠﻬﺔ ﺃﺨﺭﻯ ﻴﻼﺤﻅ ﺍﻥ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‬
‫ﻴﺫﻭﺏ ﻓﻲ ﻤﺼل ﺍﻝﺯﺒﺩ ﻝﺫﻝﻙ ﻓﻌﻨﺩ ﺇﻀﺎﻓﺘﻪ ﻓﺎﻨﻪ ﺴﻴﺘﺭﻜﺯ ﻓﻲ ﺍﻝﻤﺼل ﻜﻤﺎ ﻫﻭ ﺍﻝﺤﺎل ﻤﻊ ﺍﻝﻤﻠـﺢ ﺍﻝﻤـﻀﺎﻑ‬
‫ﻓﺘﺯﺩﺍﺩ ﻗﻭﺘﻪ ﻓﻲ ﺍﻝﺘﺄﺜﻴﺭ ﻓﻲ ﺍﻝﺨﻼﻴﺎ‪.‬‬

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ا م ا را 
اا
ا ‪1988 (1) 19‬‬

‫ﺍﻤﺎ ﺩﺭﺍﺴﺔ ﺘﺄﺜﻴﺭ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺒﺎﻝﻤﺴﺘﻭﻯ ﺍﻝﻤﻘﺒﻭل ﻓﻲ ﺍﻝﺯﺒﺩ ‪ 4‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ ﻝﻜل ﻏﺭﺍﻡ ﺯﺒﺩ ﻋﻠﻰ ﺍﻝﺒﻜﺘﺭﻴﺎ‬
‫ﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﻓﻘﺩ ﺠﺭﺕ ﺒﺈﻀﺎﻓﺔ ﻤﺴﺘﻭﻴﺎﺕ ﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺍﻝﻠﻘﺎﺡ ﻭﺤﻀﻨﺕ ﺍﻝﻨﻤﺎﺫﺝ ﺒﺩﺭﺠﺔ ‪º28‬ﻡ ﻭﺤـﺭﺍﺭﺓ‬
‫ﺍﻝﺜﻼﺠﺔ‪ ،‬ﻭﺍﻝﻨﺘﺎﺌﺞ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻝﺠﺩﻭﻝﻴﻥ )‪ (2 ،1‬ﻋﻠﻰ ﺍﻝﺘﻭﺍﻝﻲ‪ .‬ﻭﻴﻼﺤﻅ ﻤﻥ ﺍﻝﺠﺩﻭل ﺭﻗﻡ )‪ (1‬ﺍﻥ ﻫﻨـﺎﻙ‬
‫ﻗﺘل ﻝﻠﺨﻼﻴﺎ ﻓﻲ ﺍﻝﻴﻭﻡ ﺍﻷﻭل ﻓﻲ ﺍﻏﻠﺏ ﺍﻝﺤﺎﻻﺕ ﻭﻴﺴﺘﻤﺭ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻓﻲ ﺍﻝﺘﺄﺜﻴﺭ ﻭﺘﺄﺨﻴﺭ ﻅﻬﻭﺭ‬
‫ﻋﻼﻤﺎﺕ ﺍﻝﺘﻠﻑ ﻋﻠﻰ ﺍﻝﺯﺒﺩ‪ .‬ﺍﻤﺎ ﺍﻝﺤﻀﻥ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻝﺜﻼﺠﺔ )ﺠﺩﻭل ﺭﻗﻡ ‪ (2‬ﻓﺎﻥ ﺘﺄﺜﻴﺭ ﺜﻨﺎﺌﻲ ﺍﻻﺴـﺘﻴل‬
‫ﻴﻘل ﻭﺍﻥ ﻤﺜل ﻫﺫﻩ ﺍﻝﻨﺘﺎﺌﺞ ﺘﻌﺯﻯ ﺍﻝﻰ ﻭﺠﻭﺩ ﺍﺨﺘﻼﻑ ﻓﻲ ﺍﻝﻔﻌﺎﻝﻴﺎﺕ ﺍﻝﺤﻴﻭﻴﺔ ﻋﻨﺩ ﺍﺨﺘﻼﻑ ﺩﺭﺠﺎﺕ ﺍﻝﺤﺭﺍﺭﺓ‬
‫ﻭﻝﻴﺱ ﻤﻥ ﺍﻝﻤﻌﺭﻭﻑ ﻓﻲ ﺍﻝﻭﻗﺕ ﺍﻝﺤﺎﻀﺭ ﻤﺎﻫﻴﺔ ﺍﻷﻫﺩﺍﻑ ﺍﻝﺘﻲ ﻴﻬﺎﺠﻤﻬﺎ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‪ ،‬ﺒﺎﻹﻀﺎﻓﺔ ﺍﻝﻰ ﺍﻥ‬
‫ﺍﻻﻨﺨﻔﺎﺽ ﺒﺩﺭﺠﺎﺕ ﺍﻝﺤﺭﺍﺭﺓ ﻗﺩ ﻴﺅﺩﻱ ﺍﻝﻰ ﺘﻘﻠﻴل ﻗﺎﺒﻠﻴﺔ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻋﻠﻰ ﺍﻝﻨﻔﻭﺫ ﺨﻼل ﺍﻷﻏﺸﻴﺔ‬
‫ﺍﻝﺨﻠﻭﻴﺔ‪.‬‬
‫‪ $‬ون )!(‬ ‫‪ $‬ون )!(‬
‫‪LS3‬‬ ‫ ‪LS1‬‬
‫ا'‬ ‫ا'‬
‫ود )!(‬ ‫ود )!(‬
‫‪7‬‬ ‫ا'‬ ‫‪7‬‬ ‫ا'‬

‫‪6‬‬ ‫‪6‬‬
‫!رﺕ‪( +‬د ا‪-.‬ی ا‪ + / ,‬زﺏ(‬

‫!رﺕ‪( +‬د ا‪-1‬ی ا‪ + / ,‬زﺏ(‬

‫‪5‬‬ ‫‪5‬‬

‫‪4‬‬ ‫‪4‬‬

‫‪3‬‬ ‫‪3‬‬

‫‪2‬‬ ‫‪2‬‬

‫‪1‬‬ ‫‪1‬‬

‫‪0‬‬ ‫‪0‬‬
‫‪0‬‬ ‫‪2‬‬ ‫‪4‬‬ ‫‪6‬‬ ‫‪8‬‬ ‫‪0‬‬ ‫‪2‬‬ ‫‪4‬‬ ‫‪6‬‬ ‫‪8‬‬
‫ا!'& )ی!م(‬ ‫ا!'& )ی!م(‬

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ا م ا را 
اا
ا ‪1988 (1) 19‬‬

‫‪LS4‬‬ ‫‪LS6‬‬
‫‪ $‬ون )!(‬ ‫‪ $‬ون )!(‬
‫ا'‬ ‫ا'‬
‫‪4‬‬ ‫ود )!(‬ ‫ود )!(‬
‫ا'‬ ‫‪8‬‬
‫ا'‬
‫‪3.5‬‬
‫‪7‬‬
‫‪3‬‬

‫!رﺕ‪( +‬د ا‪-1‬ی ا‪ + / ,‬زﺏ(‬

‫!رﺕ‪( +‬د ا‪-.‬ی ا‪ + / ,‬زﺏ(‬

‫‪6‬‬

‫‪2.5‬‬
‫‪5‬‬

‫‪2‬‬
‫‪4‬‬

‫‪1.5‬‬
‫‪3‬‬

‫‪1‬‬ ‫‪2‬‬

‫‪0.5‬‬ ‫‪1‬‬

‫‪0‬‬ ‫‪0‬‬
‫‪0‬‬ ‫‪2‬‬ ‫‪4‬‬ ‫‪6‬‬ ‫‪8‬‬ ‫‪0‬‬ ‫‪2‬‬ ‫‪4‬‬ ‫‪6‬‬ ‫‪8‬‬
‫ا!'& )ی!م(‬ ‫ا!'&)ی!م(‬

‫هن‬ ‫ ‪ (!) &)#* : 2‬ا' ‪&$‬آ ‪! 100‬ی&و‪&7‬ام ‪ 17 /‬ز‪  $‬ﻥ ا ت ا ‬
‫‪ $‬ر ﺡ&ارة ‪ 28‬م ‪.‬‬

‫ﻴﻌﺩ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﻤﻥ ﺍﻝﻤﺭﻜﺒﺎﺕ ‪ .(Generally Regarded AS Safe) GRAS‬ﺍﻤـﺎ ﻓﻴﻤـﺎ‬
‫ﻴﺨﺹ ﻗﺎﺒﻠﻴﺘﻪ ﺍﻝﺘﻁﻔﻴﺭﻴﺔ ﺍﻭ ﺘﻭﻝﻴﺩ ﺍﻝﺴﺭﻁﺎﻥ ﺍﻭ ﺤﺘﻰ ﺴﻤﻴﺘﻪ ﻓﻘـﺩ ﺘـﻀﺎﺭﺒﺕ ﺍﻵﺭﺍﺀ ﺤﻭﻝﻬـﺎ )‪(6 ،5 ،1‬‬
‫ﻭﺍﻝﺜﺎﺒﺕ ﻝﺤﺩ ﺍﻵﻥ ﺍﻥ ﻫﺫﺍ ﺍﻝﻤﺭﻜﺏ ﻴﻤﻜﻥ ﺍﺴﺘﻌﻤﺎﻝﻪ ﺩﻭﻥ ﺘﺭﺩﺩ ﺒﺤﺩﻭﺩ ﺍﻝﻤﻌﻘﻭل ‪ .‬ﻭﻤﻥ ﻫﻨﺎ ﻴﻤﻜﻥ ﺍﻝﺘﻭﺼﻴﺔ‬
‫ﺒﺘﺸﺠﻴﻊ ﺇﻨﺘﺎﺝ ﺍﻝﺯﺒﺩ ﺍﻝﻤﻨﻀﺞ ﻝﻠﺤﻔﺎﻅ ﻋﻠﻴﻪ ﻤﻥ ﺍﻝﺘﻠﻑ ﺒﺎﻝﺒﻜﺘﺭﻴﺎ ﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﺒﺎﻹﻀﺎﻓﺔ ﺍﻝﻰ ﺍﺤﺘﻭﺍﺌﻪ ﻋﻠﻰ‬
‫ﻤﻭﺍﺩ ﺍﻝﻨﻜﻬﺔ ﺍﻝﻤﺭﻏﻭﺒﺔ‪ .‬ﺍﻭ ﺇﻀﺎﻓﺔ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺒﺘﺭﺍﻜﻴﺯ ﻋﺎﻝﻴﺔ ﺍﻝﻰ ﺍﻝﻤﻭﺍﺩ ﺍﻷﻭﻝﻴﺔ ﺍﻝﻤﻌﺩﺓ ﻝﺘﺼﻨﻴﻊ‬
‫ﺍﻝﺯﺒﺩ ﻭﺤﻔﻅﻬﺎ ﺒﺩﺭﺠﺎﺕ ﺤﺭﺍﺭﻴﺔ ﻭﺍﻁﺌﺔ ﺤﻴﺙ ﻴﻤﻜﻥ ﻤﻨﻊ ﺍﻝﺘﻜﺎﺜﺭ ﺒل ﻭﺍﻝﻘﻀﺎﺀ ﻋﻠﻰ ﺍﻝﺒﻜﺘﺭﻴﺎ ﺍﻝﻤﺤﺒﺔ ﻝﻠﺒﺭﻭﺩﺓ‬
‫ﻭﺍﻝﻤﺤﻠﻠﺔ ﻝﻠﺩﻫﻭﻥ ﺜﻡ ﻴﻤﻜﻥ ﺍﻝﺘﺨﻠﺹ ﻤﻥ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ﺒﺴﻬﻭﻝﺔ ﻭﺫﻝﻙ ﺒﺭﻓﻊ ﺩﺭﺠﺎﺕ ﺍﻝﺤﺭﺍﺭﺓ‪.‬‬

‫ﺠﺩﻭل )‪ :(1‬ﻴﻭﻀﺢ ﺘﺄﺜﻴﺭ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ‪ 4‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ‪/‬ﻏﻡ ﻤﻥ ﺍﻝﺯﺒﺩ ﻓﻲ ﻤﺴﺘﻭﻴﺎﺕ ﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺃﻋﺩﺍﺩ ﺍﻝﺒﻜﺘﺭﻴﺎ‬
‫ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻝﻨﻤﻭ ﺍﻝﻤﺜﻠﻰ )‪ º28‬ﻡ(‪.‬‬
‫‪6‬‬ ‫‪5‬‬ ‫‪4‬‬ ‫‪3‬‬ ‫‪2‬‬ ‫‪1‬‬ ‫ﺍﻝﻭﻗﺕ ﺒﺎﻷﻴﺎﻡ‬
‫‪0‬‬
‫ﺍﻻﺴﺘﻴل‬ ‫ﻭﺠﻭﺩ ﻤﺭﻜﺏ ﺜﻨﺎﺌﻲ‬ ‫ﺍﻝﻌﺯﻝﺔ ﻤﺴﺘﻭﻯ‬
‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫ﺍﻝﻠﻘﺎﺡ ‪- + -‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪3.1‬‬ ‫‪2.3 5.1 2.4‬‬ ‫‪6.0 2.5 5.7 *2.7 210‬‬
‫‪4‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪1.0 3.8‬‬ ‫‪2.1 4.7 2.6‬‬ ‫‪6.4 3.8 6.3 5.1‬‬ ‫‪10‬‬ ‫‪LS1‬‬
‫‪6‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪1.3 3.7‬‬ ‫‪3.5 7.3 3.8‬‬ ‫‪7.6 5.7 7.4 6.9‬‬ ‫‪10‬‬
‫‪2‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪1.1 0‬‬ ‫‪3.5‬‬ ‫‪2.5 4.2 4.3‬‬ ‫‪5.7 7.6 8.8 3.2‬‬ ‫‪10‬‬
‫‪4‬‬
‫‪0‬‬ ‫‪1.3 0‬‬ ‫‪3.3 2.7 5.0‬‬ ‫‪4.2 9.1 4.6‬‬ ‫‪7.6 4.7 6.5 4.8‬‬ ‫‪10‬‬ ‫‪LS3‬‬
‫‪6‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪3.3 2.3 5.7‬‬ ‫‪2.0 6.5 5.0‬‬ ‫‪7.8 6.3 8.5 6.9‬‬ ‫‪10‬‬

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‫‪2‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪1.0 0‬‬ ‫‪2.2‬‬ ‫‪1.3 2.0‬‬ ‫‪2.6 3.3 2.9‬‬ ‫‪10‬‬
‫‪4‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪4.2‬‬ ‫‪0‬‬ ‫‪4.4 2.0 6.5‬‬ ‫‪2.5 6.28‬‬ ‫‪3.6 6.0 4.9‬‬ ‫‪10‬‬ ‫‪LS4‬‬
‫‪6‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪2.5‬‬ ‫‪2.6‬‬ ‫‪4.3 4.7 8.3‬‬ ‫‪4.7 8.5‬‬ ‫‪6.7 7.8 7.1‬‬ ‫‪10‬‬
‫‪2‬‬
‫‪0‬‬ ‫‪1.4‬‬ ‫‪0‬‬ ‫‪2.7‬‬ ‫‪0‬‬ ‫‪3.3 0‬‬ ‫‪5.8‬‬ ‫‪2.0 6.2‬‬ ‫‪2.7 7.9 2.9‬‬ ‫‪10‬‬
‫‪4‬‬
‫‪0‬‬ ‫‪2.9‬‬ ‫‪0‬‬ ‫‪3.9‬‬ ‫‪0‬‬ ‫‪6.0 3.2 8.5‬‬ ‫‪3.0 6.9‬‬ ‫‪5.9 6.6 4.8‬‬ ‫‪10‬‬ ‫‪LS6‬‬
‫‪6‬‬
‫‪0‬‬ ‫‪2.4‬‬ ‫‪0‬‬ ‫‪4.8‬‬ ‫‪2.0‬‬ ‫‪5.6 3.6 6.5‬‬ ‫‪4.6 6.7‬‬ ‫‪5.7 7.2 6.8‬‬ ‫‪10‬‬
‫ﺍﻝﻘﻴﻡ ﻤﻌﺩل ﻝﺘﺠﺭﺒﺘﻴﻥ‪.‬‬ ‫ﻤﻥ ﺍﻝﺯﺒﺩ ﻭﺘﻤﺜل‬ ‫* ﻝﻭﻏﺎﺭﻴﺘﻡ ﺍﻷﻋﺩﺍﺩ ﺍﻝﺤﻴﺔ ﻝﻠﺨﻼﻴﺎ ﻝﻜل ﻏﺭﺍﻡ‬
‫‪ +‬ﻭﺠﻭﺩ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‬
‫‪ -‬ﻋﺩﻡ ﻭﺠﻭﺩ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‬

‫‪ $‬ون )!(‬
‫‪ $‬ون )!(‬ ‫‪LS1‬‬
‫‪LS3‬‬ ‫ا'‬
‫ا'‬
‫ود )!(‬
‫ود )!(‬ ‫‪8‬‬
‫‪9‬‬ ‫ا'‬
‫ا'‬

‫‪8‬‬ ‫‪7‬‬

‫‪7‬‬ ‫‪6‬‬
‫!رﺕ‪ +‬ا‪(2‬د ا‪ + / ,‬زﺏ(‬

‫‪6‬‬ ‫!رﺕ‪ +‬ا(د ا‪,‬ـ ‪ + /‬زﺏ(‬ ‫‪5‬‬

‫‪5‬‬
‫‪4‬‬
‫‪4‬‬
‫‪3‬‬
‫‪3‬‬
‫‪2‬‬
‫‪2‬‬

‫‪1‬‬ ‫‪1‬‬

‫‪0‬‬ ‫‪0‬‬
‫‪0‬‬ ‫‪5‬‬ ‫‪10‬‬ ‫‪0‬‬ ‫‪5‬‬ ‫‪10‬‬
‫ا!'& )ی!م(‬ ‫ا!'& )ی!م(‬

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‫‪LS6‬‬ ‫‪8‬‬ ‫‪LS4‬‬

‫‪ $‬ون )!(‬
‫‪9‬‬ ‫‪7‬‬ ‫ا'‬
‫ود )!(‬
‫‪8‬‬
‫‪6‬‬ ‫ا'‬

‫!رﺕ‪ +‬ا‪(2‬د ا‪ + / ,‬زﺏ(‬

‫‪7‬‬
‫‪ $‬ون )!(‬ ‫‪5‬‬
‫!رﺕ‪ +‬ا‪(2‬د ا‪ + / ,‬زﺏ(‬

‫‪6‬‬ ‫ا'‬
‫ود )!(‬ ‫‪4‬‬
‫‪5‬‬ ‫ا'‬
‫‪4‬‬ ‫‪3‬‬

‫‪3‬‬
‫‪2‬‬
‫‪2‬‬
‫‪1‬‬
‫‪1‬‬

‫‪0‬‬ ‫‪0‬‬
‫‪0‬‬ ‫‪5‬‬ ‫‪10‬‬ ‫‪0‬‬ ‫‪5‬‬ ‫‪10‬‬

‫ا!'& )ی!م(‬ ‫ا!'& )ی!م(‬

‫هن‬ ‫ ‪ (!) &)#* : 3‬ا' ‪&$‬آ ‪! 100‬ی&و‪&7‬ام ‪ 17/‬ز‪  $‬ﻥ ا ت ا ‬
‫‪ $‬ر ﺡ&ارة ا ‪.3‬‬

‫ﺠﺩﻭل )‪ :(2‬ﻴﻭﻀﺢ ﺘﺄﺜﻴﺭ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل ‪ 4‬ﻤﺎﻴﻜﺭﻭﻏﺭﺍﻡ‪/‬ﻏﻡ ﻤﻥ ﺍﻝﺯﺒﺩ ﻋﻠﻰ ﻤـﺴﺘﻭﻴﺎﺕ ﻤﺨﺘﻠﻔـﺔ ﻤـﻥ ﺃﻋـﺩﺍﺩ‬
‫ﺍﻝﺒﻜﺘﺭﻴﺎ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻝﺜﻼﺠﺔ‪.‬‬
‫‪8‬‬ ‫‪6‬‬ ‫‪4‬‬ ‫‪2‬‬ ‫‪0‬‬ ‫ﺍﻝﻭﻗﺕ ﺒﺎﻷﻴﺎﻡ‬
‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫‪-‬‬ ‫‪+‬‬ ‫‪-‬‬ ‫ـﺎﺌﻲ ‪+ -‬‬ ‫ـﻭﺩ ﺜﻨـ‬‫ﻭﺠـ‬
‫ﺍﻻﺴﺘﻴل‬
‫*‬ ‫‪2‬‬
‫‪7.1‬‬ ‫‪7.9‬‬ ‫‪7.8‬‬ ‫‪7.1‬‬ ‫‪7.1‬‬ ‫‪7.5‬‬ ‫‪5.6‬‬ ‫‪6.5‬‬ ‫‪2.7‬‬ ‫‪10‬‬ ‫‪LS1‬‬
‫‪4‬‬
‫‪5.2‬‬ ‫‪4.5‬‬ ‫‪6.0‬‬ ‫‪7.9‬‬ ‫‪6.9‬‬ ‫‪8.9‬‬ ‫‪5.6‬‬ ‫‪8.3‬‬ ‫‪5.1‬‬ ‫‪10‬‬
‫‪6‬‬
‫‪7.9‬‬ ‫‪7.5‬‬ ‫‪8.8‬‬ ‫‪8.9‬‬ ‫‪8.9‬‬ ‫‪8.8‬‬ ‫‪6.8‬‬ ‫‪8.7‬‬ ‫‪6.9‬‬ ‫‪10‬‬
‫‪2‬‬
‫‪7.6‬‬ ‫‪7.7‬‬ ‫‪9.0‬‬ ‫‪9.1‬‬ ‫‪7.8‬‬ ‫‪7.9‬‬ ‫‪5.2‬‬ ‫‪7.7‬‬ ‫‪3.2‬‬ ‫‪10‬‬ ‫‪LS3‬‬
‫‪4‬‬
‫‪8.2‬‬ ‫‪8.2‬‬ ‫‪8.9‬‬ ‫‪8.9‬‬ ‫‪8.7‬‬ ‫‪9.0‬‬ ‫‪8.3‬‬ ‫‪8.6‬‬ ‫‪4.8‬‬ ‫‪10‬‬
‫‪6‬‬
‫‪7.5‬‬ ‫‪9.3‬‬ ‫‪8.2‬‬ ‫‪9.0‬‬ ‫‪9.5‬‬ ‫‪10.3 8.2‬‬ ‫‪9.3‬‬ ‫‪6.9‬‬ ‫‪10‬‬
‫‪2‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪3.0‬‬ ‫‪2.9‬‬ ‫‪4.9‬‬ ‫‪5.5‬‬ ‫‪6.7‬‬ ‫‪2.9‬‬ ‫‪10‬‬ ‫‪LS4‬‬
‫‪4‬‬
‫‪0‬‬ ‫‪0‬‬ ‫‪0‬‬ ‫‪3.0‬‬ ‫‪2.9‬‬ ‫‪3.9‬‬ ‫‪5.2‬‬ ‫‪6.8‬‬ ‫‪4.9‬‬ ‫‪10‬‬
‫‪6‬‬
‫‪0‬‬ ‫‪4.6‬‬ ‫‪2.9‬‬ ‫‪5.1‬‬ ‫‪3.8‬‬ ‫‪5.2‬‬ ‫‪8.5‬‬ ‫‪8.4‬‬ ‫‪7.1‬‬ ‫‪10‬‬
‫‪2‬‬
‫‪8.9‬‬ ‫‪8.2‬‬ ‫‪8.5‬‬ ‫‪7.4‬‬ ‫‪7.6‬‬ ‫‪7.7‬‬ ‫‪6.4‬‬ ‫‪7.7‬‬ ‫‪2.9‬‬ ‫‪10‬‬ ‫‪LS6‬‬
‫‪4‬‬
‫‪8.5‬‬ ‫‪8.8‬‬ ‫‪8.9‬‬ ‫‪8.2‬‬ ‫‪8.2‬‬ ‫‪9.4‬‬ ‫‪6.9‬‬ ‫‪8.9‬‬ ‫‪4.8‬‬ ‫‪10‬‬
‫‪6‬‬
‫‪8.7‬‬ ‫‪8.6‬‬ ‫‪8.1‬‬ ‫‪8.4‬‬ ‫‪8.1‬‬ ‫‪9.3‬‬ ‫‪8.1‬‬ ‫‪8.6‬‬ ‫‪6.8‬‬ ‫‪10‬‬
‫ﺍﻝﺤﻴﺔ ﻝﻜل ﻏﺭﺍﻡ ﺯﺒﺩ ﻭﺘﻤﺜل ﺍﻝﻘﻴﻡ ﻤﻌﺩل ﻝﺘﺠﺭﺒﺘﻴﻥ‪.‬‬ ‫* ﺘﻤﺜل ﻗﻴﻡ ﻝﻭﻏﺎﺭﻴﺘﻡ ﻋﺩﺩ ﺍﻝﺨﻼﻴﺎ‬
‫‪ +‬ﻭﺠﻭﺩ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‬
‫‪ -‬ﻋﺩﻡ ﻭﺠﻭﺩ ﺜﻨﺎﺌﻲ ﺍﻻﺴﺘﻴل‬

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‫ﺍﻝﻤﺼﺎﺩﺭ‬
1- Bjeldanes, L.F. and Chew, H. (1979). Mutagenicity of 1,2, dicarbonyl
compounds, Maltol, Kojic acid, Diacetyl and related substances. Mut. Res.
67: 367-371.
2- Davies, F.L. and Law, B.A. (1984). "Advances in the Microbiology and
Biochemistry of Cheese and Fermented Milk". Elsevier Applied Science
Publishers. London and New York.
3- Downey, W.K. (1980). Review of the progress of airy Science: Flavor
impairment from pre- and post-manufacture lipolysis in milk and dairy
products. J. Dairy Sci. 47: 237-252.
4- Harrigan, W.F. and McCance, M.E. (1976). "Laboratory Methods in Food
and Dairy Microbiology". Academic Press: London and New York.
5- Jay, M.J. (1982a). antimicrobial properties of diacetyl. Appl. Environ.
Microbiol. 44: 525-532.
6- Jay, M.J. (1982b). Effect of diacetyl on food borne microorganisms. J. Food.
Sci. 47: 1829-1831.
7- Kulshrestha, D.C. and Marth, E.H. (1974a). Inhibition of bacteria by some
volatile and non-volatile compounds associated with milk. I. Escherichia
coli. J. Milk. Food. Technol. 37: 510-516.
8- Kulshrestha, D.C. and Marth, E.H. (1974b). Inhibition of bacteria by some
volatile and non-volatile compounds associated with milk. II. Salmonella
typhimurium. J. Milk. Food. Technol. 37: 539-544.
9- Kulshrestha, D.C. and Marth, E.H. (1974c). Inhibition of bacteria by some
volatile and non-volatile compounds associated with milk. III.
Staphylococcus aureus. J. Milk. Fd. Technol. 37: 545-550.
10- Kulshrestha, D.C. and Marth, E.H. (1974d). Inhibition of bacteria by
some volatile and non-volatile compounds associated with milk. IV.
Streptococcus lactis. J. Milk. Food. Technol. 37: 593-599.
11- Nickerson, J.T. and Sinskey, A.J. (1977). Microbiology of foods and food
processing. Elsevier, New York, Oxford.
12- Robinson, R.K. (1985). "Dairy Microbiology". Elsevier Applied Science
Publishers: London and New York.
13- Westerfeld, W.W. (1945). A colorimetric determination of blood acetion,
J. Biol. Chem. 161: 495-502.
.‫ ﺠﺎﻤﻌﺔ ﺒﻐﺩﺍﺩ‬.‫ ﺍﻝﻁﺭﻕ ﺍﻝﻌﻤﻠﻴﺔ ﻝﺘﺤﻠﻴل ﺍﻝﺤﻠﻴﺏ ﻭﻤﺸﺘﻘﺎﺘﻪ‬.(1985) .‫ ﻁﺎﺭﻕ ﺴﺎﻜﻥ‬،‫ ﺍﻝﺭﺍﻭﻱ‬-14
.‫ﺒﻐﺩﺍﺩ‬-‫ ﻤﻁﺒﻌﺔ ﺍﻝﺤﻜﻭﻤﺔ‬.‫ ﺍﻝﺯﺒﺩ‬،‫ﺍﻝﺠﺒﻥ‬-‫ ﺼﻨﺎﻋﺎﺕ ﺍﻷﻝﺒﺎﻥ‬.(1970) . ‫ ﺤﺴﻴﻥ ﻁﻪ‬،‫ ﺍﻝﻨﺠﻡ‬-15

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