Subject Areas :

مرتضی خمیری ¹ (دانش آموخته دکتری میکروبیولوژی مواد غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی ومنابع طبیعی گرگان، گرگان، ایران.)
ماندانا محمودی ² (دانش آموخته دکتری میکروبیولوژی مواد غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی ومنابع طبیعی گرگان، گرگان، ایران.)

Received: 2019-04-15 Accepted : 2019-07-08 Published : 2021-09-23

Keywords:

References:

1. خمیری، م.، عیسی­زاده رازلیقی، س.، نصرالله­زاده، ا. 1395. بررسی فعالیت ضد مخمری لاکتوباسیلوس بر ویسو انتروکوکوس فاسیوم جداشده از چال(شیرتخمیری شتر) برمخمرهای عامل فساد مواد غذایی در دوغ. مهندسی بیوسیستم ایران. جلد 47، شماره 4، 649-643.


2. Adebayo, C.O. and Aderiye, B.I. 2011. Suspected mode of antimycotic action ofbrevicin SG1 against Candida albicans and Penicillium citrinum. Food Control, 22: 1814-1820.


3. Albenzio, M., Corbo, M.R., Rehman, U.S., Fox, P.F., De Angelis, M., Corsetti, A. andet al. 2001. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. International Journal of Food Microbiology,67: 35-48.


4. Ayyash, M., Al-Dhaheri, A.S., Al Mahadin, S., Kizhakkayil, J. and Abushelaibi, A. 2018a. In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. Journal of Dairy Science, 101: 1-12.


5. Ayyash, M., Al-Nuaimi, A.K., Al-Mahadin, S. and Liu, S.Q. 2018b. In vitro investigation of anticancer and ACE-inhibiting activity, a-amylase and a-glucosidase inhibition, and

 

antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. Food Chemistry, 239: 588-597.

6. Badis, A., Guetarni, D., Moussa-Boudjema, B., Henni, D.E., Tornadijo, M.E. and Kihal, M. 2004. Identification and technological properties of lactic acid bacteria isolated from raw goat’s milk of four Algerian races. Food Microbiology, 2: 579-588.


7. Bian, X., Muhammad, Z., Etareri Evivie, S., Luo, G.W., Xu, M. and Huo, G.C. 2016. Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation. Food Control,66: 183-189.


8. Crowley, S., Mahony, J.and van Sinderen, D. 2013. Current perspectives on antifungallactic acid bacteria as natural bio-preservatives. Trends in Food Science andTechnology, 33: 93-109.

 

9. Delavenne, E., Ismail, R., Pawtowski, A., Mounier, J., Barbier, G. and Le Blay, G. 2013. Assessment of lactobacilli strains as yogurt bioprotective cultures. Food Control, 30: 206-213.


10. Donkor, O.N., Henriksson, A., Singh, T.K., Vasiljevic, T. and Shah, N.P. 2007. ACE-inhibitory activity of probiotic yoghurt. International Dairy Journal, 17: 1321-1331.


11. Elfahri, K., Donkor, O. and Vasiljevic, T. 2014. Potential of novelLactobacillus helveticus strains and their cell wall bound proteasesto release physiologically active peptides from milk proteins. International Dairy Journal, 38:37-46.


12. Elfahri, K.R., Vasiljevic, T., Yeager, T. and Donkor, O.N. 2016. Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains. Journal of dairy science, 99: 1-10.


13. Fernandez, B., Vimont, A., Desfossés-Foucault, E., Daga, M., Arora, G. and Fliss, I. 2017. Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese. Food Control, 78: 350-356.


14. Gamba, R.R., De Antoni, G. and León Peláez, A.2016. Whey permeate fermented with kefirgrains shows antifungal effect against Fusarium graminearum. Journal of Dairy Research, 83(2): 249-255.


15. Gulahmadov, S.G., Abdullaeva, N.F., Guseinova, N.F., Kuliev, A.A., Ivanova, I.V. and Dalgalarondo, M. 2009. Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses. Applied Biochemistry and Microbiology, 45(3): 266-271.


16. Hayes, M., Ross, R.P., Fitzgerald, G.F. and Stanton, C. 2007. Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part II: Bioactive peptide functions, 4: 435-449.


17. Lau, A.S.Y. and Liong, M.T. 2014. Lactic acid bacteria and bifidobacteria-inhibited Staphylococcus epidermidis. Wounds, 26: 121-131.


18. Liu, M., Bayjanov, J.R., Renckens, B., Nauta, A. and Siezen, R.J. 2010. The proteolytic system of lactic acid bacteria revisited: a genomic comparison. BMC Genomics, 11: 36.


19. Londero, A., León, A., Diosma, G., De Antoni, G., Abraham, A. and Garrote, G. 2014. Fermented Whey as Poultry Feed Additive to Prevent Fungal Contamination. Journal of the Science of Food and Agriculture. 94: 3189-3194.


20. Luz, C.,Saladino, F.,Luciano, F.B., Mañes, J. and Meca, G. 2017. In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum. LWT-Food Science and Technology, 81: 128-135.


21. Maragkoudakis, P.A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B. and Tsakalidou, E.2006. Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, 16: 189-199.


22. Nyanzi, R., Awouafack, M.D., Steenkamp, P., Jooste, P.J. and Eloff, J.N. 2014. Anticandidal activity of cell extracts from 13 probiotic Lactobacillus strains and characterisation of lactic acid and a novel fatty acid derivative from one strain. Food Chemistry, 164: 470-475.


23. Pinto, E., Vale-Silva, L., Cavaleiro, C. and Salgueiro, L. 2009. Antifungal activity of the clove essential oil from Syzygium aromaticum on Candida, Aspergillus and dermatophyte species.

 

Journal of Medical Microbiology, 58: 1454-1462.

24.Rowe, M.and Donaghy, J. 2011. Microbiological aspects of dairy ingredients. In Dairyingredients for food processing (pp. 59-101). Wiley-Blackwell.

25. Sangmanee, P. and Hongpattarakere, T. 2014. Inhibitory of multiple antifungal components produced by Lactobacillus plantarum K35 on growth, aflatoxin production and ultrastructure alterations of Aspergillus flavus and Aspergillus parasiticus. Food Control, 40: 224-233.


26. Sharma, S. 2014. Antivirulence activities of Bioactive Peptides produced by Lactobacillus helveticus and Lactobacillus acidophilus against Salmonella enterica serovar Typhimurium. M.S. Thesis, Guelph, Ontario, Canada.


27. Solieri, L., Rutella, G.S. and Tagliazucchi, D. 2015. Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation. Food Microbiology, 51: 108-116.


28. Tropcheva, R., Nikolova, D., Evstatieva, Y. andDanova, S. 2014. Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak”. Anaerobe, 28: 78-84.