Journal of Food Microbiology: 2 (2)

Open Access Article

1 - Production of probiotic juice by use of two varieties of Red and Yellow apple
neda Ghazavi Hamdollah Moshtaghi Mojtaba Bonyadian

Probiotic bacteria due to having positive effects on health, widely used in the manufacture of foods, particularly in the production of dairy products, but having lactose intolerance problem and high cholesterol of dairy products is an important restrictions on the use More

Probiotic bacteria due to having positive effects on health, widely used in the manufacture of foods, particularly in the production of dairy products, but having lactose intolerance problem and high cholesterol of dairy products is an important restrictions on the use of them. Recently, the consumption of non-dairy probiotic foods and specifically non-dairy probiotic juices were developed. The aim of this study was to examine the growth trend of Lactobacillus acidophilus in the two types of red and yellow apple. After inoculation of bacteria to each sample, they were stored at 4°C and at certain times during fermentation, changes in pH, titratable acidity and the sediment, as well as live cell counts were measured under controlled conditions. Both treatments showed a significant decrease in pH, sediment and bacteria population at the end of maintenance, but the changes in acidity were not significant (p<0.05). Sensory evaluation of apple juice on the fifth day showed no significant difference between the control sample and probiotics. On the tenth day of sensory evaluation the probiotic juice significantly has higher concentration than the control sample. In general, red apple juice in compared with yellow apple juice has more favorable conditions for growth of Lactobacillus acidophilus. There was no desirable effect on sensory properties of apple juice after adding probiotics.                                                                                                      Manuscript profile

Open Access Article

2 - Changes of the sensory attributes and microbial load of grass-carp (Ctenopharyngodon idella) fillet affected by thermal drying process during storage at 4°C
Masoud Hedayatifard Nahmeh Youseftabar-Miri Abolfazl Fadavi

The sensory attributes (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal drying. The samples were dried within 4-24 hrs in a la More

The sensory attributes (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal drying. The samples were dried within 4-24 hrs in a laboratory dryer at 65°C and were packed under air condition and stored at 4°C. Temperature and time were recorded until moisture reduced to 35%. Both Row and dried samples were analyzed. The results showed that there were no difference in sensory attributes and microbal counts after drying processs (p>0.05). The results also showed that all of microbial counts and sensory attributes were changed during cold-storing. Microbial load of packed just-dried fish was lower than cold-stored samples; qua bacteria and mold-yeast counts were significantly increased at the day 30 from 2.90 to 3.58 and 1.62 to 3.31 Log cfu/g, respectively (p<0.05). Among of organoleptic parameters, taste and texture showed most changes during storing (p<0.05). Finally, dried products although showed a Quality loss in sensory and microbial indices, had an acceptable quality during 30 days of storage. Manuscript profile

Open Access Article

3 - Evaluation of virulence and enterotoxin genes in Salmonella enteritidis strains isolated from ‎Meat and Egg samples by Multiplex-PCR
Toktam Khodadadipour Kumarss Amini Razagh Mahmoudi

Today,food borne diseases are one of the most serious problems and occur as a result of consumption to contaminated food and water. The aim of the study was evaluation of virulence and enterotoxin genes in Salmonella enteritidis strains isolated from food samples by mul More

Today,food borne diseases are one of the most serious problems and occur as a result of consumption to contaminated food and water. The aim of the study was evaluation of virulence and enterotoxin genes in Salmonella enteritidis strains isolated from food samples by multiplex-PCR. This descriptive, cross-sectional study was performed at 2014 on the 1250 no duplicative and non-repetitive food samples. M-PCR assay was done in order to detection of Stn،sopB،slyA،spvc and Phop/Q genes. Sixty Salmonella enteritidis strains were obtained from poultry meat (35 strains, 58.3%) and eggs (25 strains, 41.6%), respectively. molecular analysis distribution showed all isolates (100%) were absence for spvC gene. The highest and lowest prevalence of the genes were related to Phop/Q and SopB,33.3% and 1.6%, respectively. Evaluation of virulence genes and enterotoxin in the Salmonella enteritidis isolated from the food samples are useful because of presence of the genes and efficacy of M-PCR method in epidemiological investigation and assessment of intraspecies genes transfer in food samples. Manuscript profile

Open Access Article

4 - Evaluation of anti-fungal effects of Iranian Oak Fruit Flour against Penicillium expansum and Aspergillus niger molds
Foroud Khaledi Mehdi Hassanzadeh Roghayeh Sokoutifar

Numerous studies have demonstrated antimicrobial properties Iranian acorn. The fruit can be used as a natural preservative to increase shelf life of food. Penicillium expansum and Aspergillus niger are mold important food spoilage, including bread, fruit and vegetables. More

Numerous studies have demonstrated antimicrobial properties Iranian acorn. The fruit can be used as a natural preservative to increase shelf life of food. Penicillium expansum and Aspergillus niger are mold important food spoilage, including bread, fruit and vegetables. The aim of this study was to evaluate the effect of anti-fungal activity of Iranian acorn flour on mold Penicillium expansum and Aspergillus niger. For this purpose, sabouraud dextrose agar medium (SDA) by adding the value of 0.5 and 1 percent of flour (flour oak and wheat flour) and no flour is individually prepared. The fungal suspension containing Penicillium expansum and Aspergillus nigermolds growing on it and the results were recorded. This study showed that Aspergillus nigeris highly sensitive to the flour oak and even in the presence of 0.5 percent of it, was not able to grow and activities. But Penicillium expansum mold could well on medium containing 0.5 percent of oak flour, its growth, but with the amount of flour in medium to 1%, its growth was strongly influenced and its activity is greatly reduced in comparison with control. The results of this study indicate that Iranian oak fruit is strong anti-fungal compounds. Therefore, it can control the growth of Penicillium expansum and Aspergillus niger very well and it can be used to control food spoilage, including bakery products offered.   Manuscript profile

Open Access Article

5 - Effect of sodium alginat and cinnamon essential oil on shelf life of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage
الهام آل طیب لاله رومیانی منصوره قائنی

In this study was conducted to investigate the effect of sodium alginate and cinnamon essential oils on shelf life of fillets of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage. Fish fillets were treated in sodium alginate (control) and sodium More

In this study was conducted to investigate the effect of sodium alginate and cinnamon essential oils on shelf life of fillets of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage. Fish fillets were treated in sodium alginate (control) and sodium alginate treatments containing 0.5, 1 and 1.5% cinnamon oil in order to achieve the best percentage of oil and each with 3 replicates were prepared. Chemical (TBA, TVB-N, pH, PV), microbial (TVC) factors and organoleptic characteristics at 0, 5, 10, 15, 20 day were evaluated. Results showed that with increasing storage time, the pH of the treatments studied had no significant difference (P> 0.05).In all treatments, PV value from the limited level (10-20 mEq/ kg lipid) not higher. Changes of TBA in 1.5% essential oil of cinnamon coated fillet were less than other treatments (P< 0.05). In all treatments, TVB-N values was showed significant different (P< 0.05) on the 9th, 15th and 20th. TVC counts were not higher than 7 log cfu/ g in 1 and 1.5 % treatments of essential oil. Sensory characteristics of treatments were not acceptable on 20th day. The results showed that sodium alginate coating contains essential oils of cinnamon in silver carp fillets during refrigerated storage at 1.5 % cinnamon essential oil treatments was 15 days. Manuscript profile

Open Access Article

6 - Aerobic spore-forming bacteria in raw and pasteurized milks of East-Azarbaijan area: occurrence, quantity and diversity
Maryam Jabbarpour Sattari Jalal Shayegh Shahram Hanifian

Growth and proliferation of spore-forming bacteria cause food spoilage or may contribute in foodborne illness through the production of toxins. Aerobic spore-formers are widely distributed in nature and are of greater concern in dairy industry. The aim of this study was More

Growth and proliferation of spore-forming bacteria cause food spoilage or may contribute in foodborne illness through the production of toxins. Aerobic spore-formers are widely distributed in nature and are of greater concern in dairy industry. The aim of this study was to investigate the occurrence, quantity and diversity of spore-forming bacteria in raw and pasteurized milks of East-Azarbaijan area. For this reason, 80 raw milks and 40 pasteurized milk samples were randomly obtained and the populations of mesophilic together with thermophilic spore-formers were estimated. The diversity of the enumerated colonies was determined using routine biochemical assays. According to the results, the occurrence of mesophilic and thermophilic spore-formers in raw milks was 82.5% and 87.5%, and for the pasteurized milk samples it was 77.5% and 82.5%, respectively. Results revealed remarkable loads of spore-formers (ranged 2-8 log cfu/ml) both in raw and pasteurized milks. Moreover, 12 and 8 Bacillus species were identified in raw and pasteurized milks, respectively; amongst B. macerans and B. cereus were the major species which accounted for the overall 76% and 64% of the isolates in raw and pasteurized milk samples, respectively. Results revealed that contamination of milk via environmental sources could be the main reason for the presence of high loads of spore-forming bacteria, so that pasteurization process was not appreciably efficient. It was concluded that the presence of toxin-producing species in pasteurized milks could be considered as a health hazard for the consumers. Manuscript profile

Open Access Article

7 - Determination of microbial contamination of olovie salads consumed in Isfahan
مریم عباس والی ندا وهابی انارکی

Increasing use of ready to eat foods is because of changing in lifestyle, increasing urbanization and benefits of this food in terms of ease of use and time-saving preparations. Microbial contamination of foods such as Olovie salad, without any secondary processing stag More

Increasing use of ready to eat foods is because of changing in lifestyle, increasing urbanization and benefits of this food in terms of ease of use and time-saving preparations. Microbial contamination of foods such as Olovie salad, without any secondary processing stage, is very serious. In this study, 102 samples including 48 samples of Olovie salad produced by industrial units and 54 samples produced in traditional units in Isfahan were purchased and their microbial contamination compared with the Iranian standard number 17813. The results showed that 60.4 % of industrial and just 7.4% of traditional samples were in accordance with the national standard in all microbial tests. Industrial samples showed significant difference just in contamination with Staphylococcus aureus (P<0.001). Sandwich shops that were graded in terms of visible hygiene and equipment, were significantly different only in total bacteria and coliforms count (P<0.01). From 26 samples prepared in traditional units with grade one, 22 samples (84.6%) and all 28 samples prepared from the traditional units grade two (100%) were rejected according to relevant standard.  Traditional and industrial samples showed significant difference in all microbial tests except contamination with Clostridium perfringens (P<0.01). The results showed microbial contamination of Olovie salads in markets of Isfahan. More contamination in traditional samples is result of frequent training of personal and general hygiene in factories, cleaning and disinfection of equipment, familiarity with the principles of GMP, frequent inspection and requirement of presence of quality control managers at time of production. Manuscript profile

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