List of Articles سعید حسین زاده

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  1 - Biochemical and antimicrobial properties of bacterial endophytes isolated from yarrow (Achillea millefolium) and tragacanth (Astragalus Gossypium) in Fars geographical regions
  Z. Erjaee S.S. Shekarforoush S. Hosseinzadeh
  10.30495/jfh.2019.669288
  Yarrow (Achillea millefolium) and tragacanth (Astragalus Gossypium) are medicinal plants in the Middle East that have been used for medical purposes. The presence of endophytic bacteria in the medicinal plants has been recently focused by many researchers. Endophytes ar More

  Yarrow (Achillea millefolium) and tragacanth (Astragalus Gossypium) are medicinal plants in the Middle East that have been used for medical purposes. The presence of endophytic bacteria in the medicinal plants has been recently focused by many researchers. Endophytes are bacteria and fungi in the inner parts of the plant tissues which in addition to their benefits for the plants, contain effective bioactive compounds. In this research, endophytic bacteria were isolated from yarrow and tragacanth. Their antifungal and antibacterial activities against Staphylococcus aureus (ATCC 6538), Escherichia coli (ATTC 35218), Salmonella Typhimurium(ATCC 14028), Listeria monocytogenes (PTCC 1163) and Aspergillus niger (PTCC 5154) were assessed using disk diffusion method. Bacteria having antimicrobial activity were further identified by 16S rDNA, biochemical characteristics and enzyme activities. The bacteria isolated from yarrow and tragacanth were found as Bacillus safensis and Bacillus pumilus, respectively. These isolates showed inhibitory effects against the tested fungi. B. safensis could ferment D- glucose, sucrose, mannitol, and lactose. The activities of oxidase, catalase, gelatinase, protease, and amylase enzymes were also investigated. B. pumilus could only ferment D-glucose and represented the activities of oxidase, catalase, and amylase. Manuscript profile
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  2 - Effect of dietary Lactobacillus fermentum and lactulose on fatty acid profile and heavy metal residues in rainbow trout (Oncorhynchus mykiss)
  S. Madreseh H.R. Ghaisari S. Hosseinzadeh
  10.30495/jfh.2020.671509
  Recently, demands upon the consumption of various seafood are increasing in a human diet. Heavy metals naturally occur in the environment and contamination of foodstuffs are causing great concerns. This study was aimed to investigate the effects of encapsulated and lyop More

  Recently, demands upon the consumption of various seafood are increasing in a human diet. Heavy metals naturally occur in the environment and contamination of foodstuffs are causing great concerns. This study was aimed to investigate the effects of encapsulated and lyophilized Lactobacillus fermentum as probiotic and lactulose on heavy metal residues and fatty acid profile in rainbow trout. Thus, fishes were randomly allocated into three replicates of six different treatments. The experimental groups received basal diet (control group), basal diet plus lactulose, basal diet plus lyophilized L. fermentum and lactulose, basal diet plus encapsulated L. fermentum and lactulose, basal diet plus lyophilized L. fermentum, basal diet plus encapsulated L. fermentum. All the groups were fed three times daily for a period of 56 days. At the end of experiments, samples of the fillet and liver were taken. Our results showed that encapsulated L. fermentum and lactulose as synbiotic, significantly increased n-6 fatty acid in muscles and reduced moisture (p < 0.05). This supplementary diet significantly reduced Pb and Cd residues in muscles and Pb, Zn and Cd residues in liver (p < 0.05). Results showed that using encapsulated L. fermentum and lactulose in the diet improve the overall quality of fish. Manuscript profile
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  3 - Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese
  S.M. Mohammadi M. Aminlari S. S. Shekarforoush S. Hosseinzadeh
  10.30495/jfh.0621.669328
  The flavor and quality of the Iranian enzymatic cheese are influenced by different factors during its production and storage. The present study was aimed to investigate the effects of various processing conditions, such as pasteurization, retentate treatment, microfiltr More

  The flavor and quality of the Iranian enzymatic cheese are influenced by different factors during its production and storage. The present study was aimed to investigate the effects of various processing conditions, such as pasteurization, retentate treatment, microfiltration (MF), double bactofugation (DBF) and ultrafiltration on the microbial, chemical and textural analysis of the Iranian enzymatic cheese. Our results revealed a significant reduction of the mesophilic bacterial counts (p < 0.05), in all the applied methods of processing. A considerable increase in the numbers of yeasts and molds was observed up to the 21st days of storage (p < 0.05). No obvious changes were observed in the spore counts in 4 °C storage condition, except for the treatment that double bactofugation was excluded. Moreover, the levels of proteins and NPN remained stable. Level of lactose was reduced during the shelfing which was associated with the increased acidity due to the lactose fermentation. In general, the rigidity of samples was gradually increased up to the end of storage (p < 0.05). The current study revealed that concomitant use of different technologies (Hardles’ method) improved the overall acceptance of the cheese and increased its shelf life, the qualities which enhances at 4 °C storage condition. Manuscript profile
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  4 - The effect of microencapsulation with succinylated alginate on the viability of Lactobacillus acidophilus and the qualitative and sensory properties of yogurt during the storage
  M. Forouzantabar S. Hosseinzadeh H. R. Gheisari S. S. Shekarforoush
  10.30495/jfh.2020.578849.1200
  The use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the c More

  The use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the current work, the effect of succinylated alginate and its application as a micro-coating on the preparation of Lactobacillus acidophilus microcapsules was evaluated on the qualitative properties (pH, acidity, syneresis, and water holding capacity), sensory properties, and survival of this bacteria in yogurt during 21 days of storage at 4°C. For this purpose, four samples of yogurt including yogurt without L. acidophilus, yogurt containing free L. acidophilus, yogurt containing microencapsulated L. acidophilus with native alginate, and yogurt containing microencapsulated L. acidophilus with succinylated alginate, was prepared. The results of qualitative tests showed that the acidity and syneresis of yogurt containing succinylated alginate microcapsules were lower while the pH and water holding capacity were higher than the other experimental groups. Also, the results of microbial counting and sensory evaluation showed that the microencapsulation of L. acidophilus using succinylated alginate was significantly increased its survival during the storage time (p < /em><0.05) without any adverse effects on the sensory properties. Therefore, microencapsulation with succinylated alginate can be suggested as an effective approach to improve the survival of probiotics in yogurt.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian   //   TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian   //   TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // Manuscript profile