Journal of Food Microbiology: 5 (4)

Open Access Article

1 - Isolation and identification of Arcobacter butzleri from poultry meat during slaughterhouse and retail stores in Tonekabon
زهرا پور عباس قلی مسعود قانع mehdi ghimi rad

Arcobacters are gram-negative and curved-shaped which are differentiated from campylobacter genus by growing up in presence of oxygen and low temperatures. Arcobacter butzleri is the most prevalent species of this genus known as zoonotic and new pathogen. With the aim o More

Arcobacters are gram-negative and curved-shaped which are differentiated from campylobacter genus by growing up in presence of oxygen and low temperatures. Arcobacter butzleri is the most prevalent species of this genus known as zoonotic and new pathogen. With the aim of identification of the A.butzleri from poultry meat supplied in the slaughterhouses and retail stores, this study was conducted in the Tonekabon city. 140 samples of the poultry meat, including hen (97 samples), duck (25 samples), Turkey (18 samples) were collected, studied and tested in two levels of slaughterhouse (45 samples) and retail stores (95 samples) full randomly. For the purpose of isolation, preT-KB Technique was used and, in order to identify, phenotyping tests were applied. Out of 140 tested samples, 20 samples, at the rate of 14.28%, were infected with the A.butzleri all of which belonged to the samples of hen meat. The highest rate of infection was observed in skin followed by that in the abdominal contents and, finally, in the meat. Rate of frequency in the slaughter house samples was 17.77% and in the retail stores was 12.63%. The poultries are considered as the main reservoir of the Arcobacters. Presence of this bacterium in the poultry meat of the researched region can increase probability of transfer of this pathogenic agent to human through consumption of the feeding products. Thus, it appears that, in order to control infection with this bacterium in the cycle of production and consumption of the poultry meat, it must be careful sufficiently. Manuscript profile

Open Access Article

2 - Determination of chemical composition and minimum inhibitory concentration and minimum bactericidal concentration of Mentha spicata L. essential oil against Staphylococcus aureus and Escherichia coli
katayoon Mokhayeri Hadi Khohsari Seyyede Zahra Seyyed Alangi

Mentha spicata L. (Peppermint) is a widely used medicinal herb that also as a commonly herb spice has used in the food industry.This study carried out to evaluating of chemical composition and antibacterial activity of the essential oil of Mentha spicata L. (Peppermint) More

Mentha spicata L. (Peppermint) is a widely used medicinal herb that also as a commonly herb spice has used in the food industry.This study carried out to evaluating of chemical composition and antibacterial activity of the essential oil of Mentha spicata L. (Peppermint) against Staphylococcus aureus and Escherichia coli.Essential oil of the herb leafs was extracted by Clevenger apparatus. Chemical composition of essential oil was identified with a Gas chromatography/mass spectrometry system and then Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of this essential oil were determined using micro-dilution broth method in microplate 96 pits. A total of 33 chemical constituents were identified which contained 98.5% the total of essential oil compounds. The most important components of this essential oil were: carvone (%28.35), menthol (%14.35), methylene (%14.059) and limonene (%9.303). MIC and MBC of essential oil of this herb against the S. aureus 25 and 25 µg/ml and against the E.coli was 50 and 100 µg/ml respectively. Due to antibacterial compounds of essential oil of this plant, it can be used as a natural preservative in food. Manuscript profile

Open Access Article

3 - Determination of antibiotic resistance pattern of Methicillin-resistant Staphylococcus aureus isolated from the food samples by Multiplex PCR
Esmat Khoori Esmaeil Ataye Salehi Marzieh Khoori

Staphylococcus aureus is able to produce several enterotoxins which can cause poisoning symptoms with different intensities through eating of contaminated food. Due to the emergence of antibiotic-resistant strains of Staphylococcus aureus, the number of antibiotics avai More

Staphylococcus aureus is able to produce several enterotoxins which can cause poisoning symptoms with different intensities through eating of contaminated food. Due to the emergence of antibiotic-resistant strains of Staphylococcus aureus, the number of antibiotics available for treating these infections is reduced daily. This study aimed to isolate Staphylococcus aureus and identification of methicillin-resistant gene in food samples using PCR technique. The study included 320 samples of different foods was conducted between July of 2015 and March of 2016. The samples were randomly collected from different parts of Mashhad, were sent to the laboratory and in accordance with standard instructions were examined for the presence of Staphylococcus aureus. The antibiotic sensitivity test was done by disk diffusion according to CLSI guidelines. PCR test was used to identify and confirm the isolated Staphylococcus aureus and Virulence genes and resistance. The result showed that 53 samples (16.6%) of the 320 samples were contaminated with Staphylococcus aureus. Antibiogram results showed that the most sensitivity and the most resistance to the antibiotic are for tobramycin antibiotics 100% tetracycline (15.09%) respectively. isolates 9 (16.98%) isolates of the 53 were resistant to methicillin in disk diffusion and 5 (9.5%) isolates had mecA resistance gene in PCR test. Due to high levels of Staphylococcus aureus food contamination the production and distribution of foods must be healthy controlled in order to prevent contamination and transmission of resistant strains of these microbes. Manuscript profile

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Open Access Article

5 - Optimization of the Orang Pigment Production by monascus purpureus from Date Waste Using Response Surface Methodology
Fatemeh Bakhshi Mahshid Jahadi

Pigments produced by Monascus spp. can be used as food grade biocolorant and are preferred over the synthetic variants which elicit various adverse effects. Monascus purpureus PTCC 5303 has been investigated in the present study for orang pigment production employing su More

Pigments produced by Monascus spp. can be used as food grade biocolorant and are preferred over the synthetic variants which elicit various adverse effects. Monascus purpureus PTCC 5303 has been investigated in the present study for orang pigment production employing submerged fermentation. Central composite design (CCD) of response surface methodology (RSM) was used to optimize the three significant medium components (date sugar concentration (20-60 g/l), salt (6-12%) and pH (6-9)). According to the response surface point prediction analysis, date sugar concentration of 20 g/l, NaCl 6% with 9 pH of medium could give maximum orang pigment yield up to 6.7 OD. Under optimized experimental conditions, a maximum yield of orang pigment, biomass productivity, substrate conversion and productivity of orang pigment production were 6.24±0.05 (OD),7.2 (g/l), 82 (%) and 5.36 (g/l.day), respectively. From the results of this study, date waste can be used as a low cost substrate for the production of orang pigment in large scale studies. Manuscript profile

Open Access Article

6 - Cloning and expression of fungal Trametes Laccase gene in yeast host and characterization of recombinant enzyme biochemical properties and kinetic parameters
Ardeshir Hesampour Nooshin Mohandesi

Laccases have received much attention from researchers in last decades due to their ability to oxidase both phenolic and non-phenolic lignin related compounds as well as highly recalcitrant environmental pollutants, which makes them very useful for their application to More

Laccases have received much attention from researchers in last decades due to their ability to oxidase both phenolic and non-phenolic lignin related compounds as well as highly recalcitrant environmental pollutants, which makes them very useful for their application to several biotechnological processes. Despite of Trametes Laccase wildly application as detoxification of industrial effluents, its native low expression, makes it unsuitable for industrial application. In this study, heterologous expression of Trametes Laccase gene in methylotrophic yeast, P.pastoris with αMF as signal peptide and PpinkαHC expression vector under methatol induction in BMGY and BMMY media was investigated and expressed active recombinant laccase biochemical and biophysical properties in compare with native Trametes Laccase was studied. According to codon performance of P.pastoris, Trametes Laccase gene sequence designed and synthetic genes under control of inducible AOX1 promoter was successfully high expressed as active form in yeast host, SDS-PAGE analysis showed the recombinant laccase in size of 65KDa with Km=140µM.Analysis of Laccase biochemical and biophysical properties demonstrated that recombinant Laccase has wide pH profile with pH optima 4.8 and optimum temperature of 60 °C with high activity in P.pastoris host. We conclude that recombinant P.pastoris Laccase could fulfil a serried of predefined industrial quality criteria to be used in industry like, broad pH optimum ,substrate specify and proper thermal stability. Therefore studied methylotrophic yeast could be an appropriate host for expression and production of recombinant Laccase, with industrial application. Manuscript profile

Open Access Article

7 - Effects of whey protein isolate coating enriched with Lysozyme on the microbial quality of chicken fillets during refrigerated storage.
najmeh moghimi

This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and com More

This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and compared with chicken fillets without any coating (control) with 3 replicates were prepared. The microbial parameters (Total bacterial Mesophilic, Enterobacteriaceae, Psychrotroph and Pseudomonas spp count) were evaluated for 12 days. Results showed that during the storage time, in the samples coated with whey protein isolate containing different concentration of Lysozyme, a significant reduction (p< 0.05) were observed in the entire evaluated microorganism groups compared to the control samples. Also a dose related trend was observed due to addition of Lysozyme. Overall the findings of present study suggest that whey protein isolate contain with Lysozyme, may use as a natural coating and preservative to extend the chicken meat shelf life. Manuscript profile

Open Access Article

8 - SCCmec typing of Staphylococcus aureus strains isolated from milk and dairy products
Narges Aminifard Hasan Momtaz Zahra Bamzadeh

Staphylococcus aureus is a major opportunistic pathogen causing various diseases such as pneumonia and urinary tract infections. Indiscriminate and excessive use of antibiotics leads to antibiotic resistance in this bacterium, especially against commonly used antibiotic More

Staphylococcus aureus is a major opportunistic pathogen causing various diseases such as pneumonia and urinary tract infections. Indiscriminate and excessive use of antibiotics leads to antibiotic resistance in this bacterium, especially against commonly used antibiotics in the treatment. The present study aimed to evaluate the antibiotic resistance pattern of Staphylococcus aureus strains isolated from milk and traditional milk products, especially resistance to methicillin. A total of 403 samples of milk and milk products was examined and collected from distribution centers of traditional and dairy products. Strains isolated were tested by PCR to determine the frequency of mec gene, SCCmec types and genes coding for antibiotic resistance. Antibiotic resistance pattern of isolates was assessed by disk diffusion method. Out of 403 samples, 151 samples (%44.67) were infected with Staphylococcus aureus, and the highest prevalence of infection was found in samples of cow raw milk (%58.55). Only IV type was detected in mecA-positive isolates among SCCmec types; a number of 66 isolates belonged to IVd type, 21 isolates related to IVc type and 13 isolates belonged to IVa type and the significant differences between SCCmec type IVd with two types IVc and IVa was observed. The high prevalence of infection with Staphylococcus aureus in raw milk and traditional milk products and high antibiotic resistance of the isolates to common types of antibiotics in treating human infections are serious warning to the community and it requires hygienic measures and quality control of dairy products more than ever. Manuscript profile

Open Access Article

9 - Study of antibacterial effect of Lysozyme on Streptococcus iniae and Lactococcus garviea isolated from rainbow trout (O.mykiss) in Chaharmahal-o-Bakhtiari province
Masomeh Mohammady Amin Nematollahi Hamdollah Moshtaghi Mojtaba Bonyadian

The Streptococcus iniae and lactococcus garviea bacteria cause both Streptococcosis and Lactococcosis diseases in the fishes and so in humann. In recent years, these two factors had large break out in fish-breeding farms. This study amid to verify the effect of lysozym More

The Streptococcus iniae and lactococcus garviea bacteria cause both Streptococcosis and Lactococcosis diseases in the fishes and so in humann. In recent years, these two factors had large break out in fish-breeding farms. This study amid to verify the effect of lysozyme concentration on Streptococcus iniae and Lactococcus bacteria .It also determined minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of these compounds on the growth of mentioned bacteria. Present study investigated antimicrobial effect of different concentrations of Lysozyme (5000, 2500, 1250, 625, 312.5, 156.25, 78.13, 89.06 and 19.53 µg/mL) against Streptoccus iniae and Lactococcus garviea isolated from rainbow trout in Chaharmahal-o-Bakhtiary province. The study used the methods of light (optical) absorption and microdilution in three pH including 5.5, 6, 7, as well. The result of microdilution showed the effect of lysozym in the inhibition of the growth of both bacteria at pH 5.5 and 6 on concentration of 5000 µg/ml, whereas, at pH7 was observed any inhibition. The results showed declining light absorption values resulting from the growth of both bacteria with increasing concentration of lysozyme, however the inhibition effect of 5000 µg/ml of lysosyme at pH6 and 5.5 was significantly (p<0.05) less, in comparison with the smaller concentrations. On the other hand, any inhibitory effect as the optical absorption was observed in the growth of bacteria for the highest concentration of lysozyme in the media of pH 7. Manuscript profile

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