List of Articles ali mohamadi

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  1 - Effect of Ozonation, UV light irradiation and pulsed electric field processes on reducing of Aflatoxin M1 and total Aflatoxin in Acidophilus milk
  Esmat Khoori Vahid Hakimzadeh Ali Mohamadi sani Hasan Rashidi
  One of the most critical challenges facing dairy products is decreasing or eliminating of Aflatoxins, especially Aflatoxin M1. On the other hand, the production of probiotic dairy products is another aim of the dairy industry. Therefore, in this study, using pulse elect More

  One of the most critical challenges facing dairy products is decreasing or eliminating of Aflatoxins, especially Aflatoxin M1. On the other hand, the production of probiotic dairy products is another aim of the dairy industry. Therefore, in this study, using pulse electric field technology in the range of 10 to 30 microseconds, ozonation in the range of 0 to 10 mg/min and ultraviolet radiation in the range of 0 to 5 J/cm2 in acidophilus milk attempted to obtain a probiotic-free aflatoxin product. To investigate the impact of the applied the mentioned processes, a central response method (RSM) was used in the full quadratic model so that these processes were considered as operational variables. For this purpose, the central composite design with three independent variables, including pulsed electric field, ozonation and UV irradiation to complete quadratic form has been used. The results showed a significant effect of independent variables and their synergistic effect at 0.05 levels on the reduction of aflatoxin in acidophilus milk. The best-operating conditions based on the lowest amount of aflatoxin in acidophilus milk consisted of 13.15-microsecond pulses in the electric field, 9.99 mg/min of ozone, and 4.99 J/cm2 of UV waves. In optimum conditions, pH 6.22, Acidity 19.76 (Dornic), dry matter 10.69%, total color change 8.13, and overall acceptance score 4.77 were obtained. Finally, in optimum condition, 84.61% and 86.76% of aflatoxin M1 and total aflatoxins were reduced, and the final product contained 5.2×106 cfu/g Lactobacillus acidophilus, respectively. Manuscript profile
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  2 - Chemical composition and antibacterial activity of the essential oil from Shirazi Turnip root (Brasica rappa L.) in in-vitro conditions
  Ali Mohamadi Sani Khalil Behnam Mehrnaz Esmaeilpour
  The aim of this study was to evaluate the chemical composition and antimicrobial activity of essential oil of Turnip (Brassica rapa) root in Fars-Iran. The essential oil was obtained by hydro-distillation and analyzed by gas chromatography-mass spectrometry (GC-MS) whic More

  The aim of this study was to evaluate the chemical composition and antimicrobial activity of essential oil of Turnip (Brassica rapa) root in Fars-Iran. The essential oil was obtained by hydro-distillation and analyzed by gas chromatography-mass spectrometry (GC-MS) which revealed 16 compounds in which Methyl chavicol (32.31 %), Trans anethole (19.58 %), Linalool (15.46 %), α-Pinene (9.28 %), α- Thujone (6.59 %) and β- Pinene (3.34 %) were the main components. The antimicrobial activity was measured by disk-diffusion and micro-dilution method for determination of MIC and MBC. The results showed that the essential oil of turnip has a significant effect in reducing the growth of bacteria have been tested. However the essential oil had the lowest MIC on (MIC=2.5 mg/ml) E. coli but the results showed the highest effects against (MIC=0.625 mg/ml) S. aureus. Results presented here suggest that the essential oils of turnip possesses antibacterial properties, and is therefore a potential source of active ingredients for food industry. Manuscript profile
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  3 - Study of Antibacterial and Synergistic Effect of Digitalis nervusa Extract and Ciprofloxacin on Staphylococcus aureus
  leili Ayoubinejad hamid nazari Ali Mohammadi sani
  In spite of novel progresses in the methods for foodstuff’s preparation and production, consumer’s health and safety in the public hygiene import increasingly. One of the ways to control sickening microorganisms is the use of chemical retentive in the food. More

  In spite of novel progresses in the methods for foodstuff’s preparation and production, consumer’s health and safety in the public hygiene import increasingly. One of the ways to control sickening microorganisms is the use of chemical retentive in the food. Today consumers are complaining to use natural retentive that are derivatives of herbaceous resources. As for harmful effects of food’s synthetic and chemical retentive. This study performs as for determining antibacterial Effects of Digitalis plant’s extracts on Staphylococcus aureus pathogenic bacteria in the foodstuff. In this study the ethanol extract alone and in combination with ciprofloxacin antibiotic on gram-positive bacteria, Staphylococcus aureus (ATCC25923), were evaluated by micro broth dilution method. MIC test results for Digitalis plant extract and Ciprofloxacin antibiotic evaluated 4.9 mg/ml and 0.5 μg/ml. effect of both extract and antibiotic results showed that growth of Staphylococcus aureus in the simultaneous use of 3.5 mg/ml extract and 0.28 μg/ml was inhibited by antibiotics. Evaluation of MBC tests for Digitalis plant extract and ciprofloxacin antibiotic evaluated 7.1 mg/ml and 1 μg/ml, results show that the combination of 4.2 mg/ml of extract and 0.14 μg/ml antibiotics cause the bacteria is eliminated.Concomitant use of alcohol extract and antibiotics, decreasing 48 percent of antibiotic to inhibit the growth of Staphylococcus aureus, and simultaneous use of alcohol extract and antibiotic, antibiotic use decreased 86 percent in the MBC for Staphylococcus aureus. Manuscript profile
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  4 - Introducing an optimal mixture of Origanum majorana, Long pepper, and Areca extracts with the highest level of activity against gene expression of A and B Staphylococcus aureus enterotoxins.
  Seyyedjavad Naddafi Ali Mohammadi Sani Esmaeil Ataye Salehi Reza Karazhyan
  10.30495/jfm.2022.1930957.1716
  With the growing awareness of the importance of natural extracts with antimicrobial and antioxidant properties, today the food industry is looking for the use these compounds instead of synthetic preservatives. To date, no research has been done to find an optimal mixtu More

  With the growing awareness of the importance of natural extracts with antimicrobial and antioxidant properties, today the food industry is looking for the use these compounds instead of synthetic preservatives. To date, no research has been done to find an optimal mixture of Origanum majorana, Long pepper, and Areca extracts against the gene expression of A and B enterotoxins of S. aureus. Therefore, in this study, we are seeking to provide a mixture of these extracts with the highest anti-enterotoxigenic activity using real-time PCR and mixture statistical methods. If successful, we introduce these extracts as an antagonist against the growth of pathogenic bacteria and the gene expression of enterotoxin of S. aureus. In the first stage, the antimicrobial activity of Origanum majorana, Long pepper, and Areca extracts was studied, which Origanum majorana had the highest antimicrobial activity among them. On the other hand, among the tested bacteria, gram-positive bacteria were more sensitive than gram-negative bacteria. The tested extracts had a synergistic effect on each other against the gene expression of A and B enterotoxins of S. aureus. The mixture of extracts including 47% Origanum majorana extract, 27% Long pepper extract, and 26% Areca extract showed the highest activity against the gene expression. Manuscript profile
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  5 - Study of Antifungal activity of Helichrysum arenarium essential oil on growth of Candida albicans and Saccharomyces cereviciae
  Hedyeh Davoudi Moghadam Ali Mohamadi Sani Masoumeh Mehraban Sangatash
  Abstract Helichrysum arenarium L. is a perennial herbaceous plant that belongs to asteraceae family and traditionally used to treat various diseases in many countries. In this study, the essential oil from the aerial parts of the H. arenarium L. was extracted with hydro More

  Abstract Helichrysum arenarium L. is a perennial herbaceous plant that belongs to asteraceae family and traditionally used to treat various diseases in many countries. In this study, the essential oil from the aerial parts of the H. arenarium L. was extracted with hydro-distillation using a clevenger approach and then its antimicrobial effects was studied on the growth of two yeasts species, Candida albicans and Saccharomyces cereviciae, using micro-dilution method at ten different concentrations. The results of this study indicated that the essential oil of H. arenarium had significant effects on reducing and eliminating tested yeasts (P< 0.05) but C. albicans with MIC=195.31 and MFC=3125 μg/ml indicated more resistant than S.cereviciae so that growth of S. cereviciae in all concentrations was lower than that of the C. albicans. The results revealed that the essential oil of H. arenarium had a significant anti yeast activity (P<0.05); therefore, it can be used as an antifungal agent in the food and pharmaceutical industries Manuscript profile
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  6 - Antibacterial characteristics of Pelargonium graveolens L. Hérit essential oil against food-borne pathogens
  Hoda Mohammadzade Ali Mohammadi Sani Shahram Shoeibi
  Abstract Using the potential of natural materials as special food additives for reducing the use of chemical preservatives in production of food stuff, considering their antimicrobial properties, is of great importance. In this research, the in vitro antibacterial effec More

  Abstract Using the potential of natural materials as special food additives for reducing the use of chemical preservatives in production of food stuff, considering their antimicrobial properties, is of great importance. In this research, the in vitro antibacterial effects of Pelargonium graveolens essential oil on Staphylococcus aureus, Escherichia Coli, Salmonella enterica and Listeria monocytogenes were studied. To do so, 4ml of the essence was prepared using Clevenger. Afterward, MIC and MBC were determined. MIC of S. aureus and E. coli was equal to 62.5 ppm and this figure for S. enterica and L. monocytogenes was 125 and 31.25 ppm, respectively. The results showed that, comparing to gram-negative bacteria, the gram-positive bacteria were more sensitive to this essential oil. The most sensitive tested microorganisms were L. monocytogenes, S. aureus, E. coli, and S. enterica. Finally, we found that the use of some ornamental plants for inhibiting bacteria can be a helpful approach in future researches. Manuscript profile
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  7 - Study of Antifungal activity of Helichrysum arenarium essential oil on growth of Candida albicans and Saccharomyces cereviciae
  Hediyeh Davoudi Moghadam Ali Mohamadi Sani Masoomeh Mehraban Sangatash
  Helichrysum arenarium L. is a perennial herbaceous plant that belongs to asteraceae family and traditionally used to treat various diseases in many countries. In this study, the essential oil from the aerial parts of the H. arenarium L. was extracted with hydro-distilla More

  Helichrysum arenarium L. is a perennial herbaceous plant that belongs to asteraceae family and traditionally used to treat various diseases in many countries. In this study, the essential oil from the aerial parts of the H. arenarium L. was extracted with hydro-distillation using a clevenger approach and then its antimicrobial effects was studied on the growth of two yeasts species, Candida albicans and Saccharomyces cereviciae,using micro-dilution method at ten different concentrations.  The results of this study indicated that the essential oil of  H. arenarium had significant effects on reducing and eliminating tested yeasts (P< 0.05) but C. albicanswith MIC=195.31 and MFC=3125 µg/ml indicated more resistant than S. cereviciae so that growth of S. cereviciae in all concentrations was lower than that of the C. albicans. The results revealed that the essential oil of H. arenarium had a significant anti yeast activity (P<0.05); therefore, it can be used as an antifungal agent in the food and pharmaceutical industries. Manuscript profile