List of articles (by subject) Industrial Food Microbiology
-
Open Access Article
1 - Microbial study of the effect of replacing herbal preservatives with chemicals on the production of functional cooked sausages
Ali Sharifzadeh Hoda MootamednejadNitrite and nitrate are preservatives that have been used in meat products (sausages) and include carcinogenic effects. Natural antimicrobials with plant origin are incorporated into foods in the forms of essential oils or extracts. They can control spoilage bacteria in MoreNitrite and nitrate are preservatives that have been used in meat products (sausages) and include carcinogenic effects. Natural antimicrobials with plant origin are incorporated into foods in the forms of essential oils or extracts. They can control spoilage bacteria in foodstuffs (e.g., meat products). This work was aimed to evaluate the effect of partial nitrite replacement with Urticadioicaessential oil (UDE) on microbial properties of cooked sausage. Nitrite content (120 ppm) was reduced and replaced with 20, 40, and 60, 80, 100, and 120 ppm of UDE. The effect of UDE on antimicrobial properties of the essential oil was evaluated by MICs determination against Escherichia coli and Clostridium perfringens by the microdilution method. Results indicated that samples with 20 ppm of nitrite and 100 ppm UDEwerenot significantly samples with control at the end of storage period. The high level of nitrite and nitrate in meat products is worrying. Consequently, Reduction and Replacement of these food additives is essential.in this study, all samples with different essential oil levels were acceptable after 60 days of storage. Replacement of 83 % of nitrite with UDE is a reasonable approach in order to put down the harmful effects of nitrite in sausage and to enhance the functionality of the product. Manuscript profile -
Open Access Article
2 - Effect of Lactobacillus plantarum and Lactobacillus ruteri isolated from dairy products in streptozotocin-induced diabetic rat models
Elham Aminian Elham Moazamian Mohammad Amin EdatamaneshBased on the increasing prevalence of type 2 diabetes, the present study aimed to investigate the effect of Lactobacillus isolated from dairy products on blood glucose in diabetic rats. Isolation and characterization of Lactobacillus from dairy products were performed u MoreBased on the increasing prevalence of type 2 diabetes, the present study aimed to investigate the effect of Lactobacillus isolated from dairy products on blood glucose in diabetic rats. Isolation and characterization of Lactobacillus from dairy products were performed using biochemical and molecular tests. In this study, treatment was performed on 49 male Wistar rats with a mean age of approximately 6 to 8 weeks. Rats were divided into 7 groups of 7 each. In the intervention group, Lactobacillus ruteri and Lactobacillus plantarum were used. At the end of 4 weeks, weight changes and blood glucose levels of the rats were compared to the positive and negative controls. Statistical analysis was performed using SPSS software, chi-square test, or Fisher's exact test for comparison of variables. The results showed that during one month the mice were exposed to Lactobacillus bacteria had the highest weight in the fourth week and the lowest weight in the first week of the study. A significant decrease in blood glucose level was observed in the groups consuming L. plantarum and L. ruteri. The present study showed that intervention of Lactobacillus without altering diet or specific diet in rats can significantly decrease blood sugar in the bacterial group. Considering the effect of the studied bacteria on blood glucose reduction, it can be claimed that Lactobacillus can be suggested as an adjunctive treatment in patients with type 2 diabetes. Manuscript profile -
Open Access Article
3 - Investigation of Influencing Factors on Production of Chlorophyll and Carotenoid Pigments from Spirulina Platensis Using Platelet-Burman Design
Sepideh Banayan Mahshid Jahadi Mohammad FazelSpirulina platensis has attracted particular attention because of its importance as food, feed and natural pigments with specific functional properties .The purpose of this study is determination and screening of the most important factors including: light-dark cycles ( MoreSpirulina platensis has attracted particular attention because of its importance as food, feed and natural pigments with specific functional properties .The purpose of this study is determination and screening of the most important factors including: light-dark cycles (12h light/12h dark and 16h light/8h dark), cultivation period (11 and 14 days), light-emitting diodes (LED) composition (6 blue/ 3 red/ 4 white and 3 blue/6 red/4 white), nitrogen source (65 mg/l urea in fed batch mode and 40 mg/l urea in batch mode), carbon source (1 g/l date syrup in batch and fed batch mode), inoculation size (OD: 0.4 and 0.6) and sodium chloride content (0 and 2 g/l) on the chlorophyll a and carotenoids pigments production in Spirulina Platensis using the Placket-Burman design. The results showed that among the investigated factors, sodium chloride, carbon source, light-emitting diodes composition, Cultivation period (p<0.01) and inoculation size (p<0.05) had significant effect on chlorophyll-a production and nitrogen source, carbon source and sodium chloride had significant effect (p <0.01) on carotenoids production. The highest production of these pigments was obtained 13.46 ± 0.9 and 8.21± 0.17 (μg/ml) for chlorophyll-a and carotenoids, respectively. Manuscript profile -
Open Access Article
4 - Evaluation of Microbial, Antioxidant, Proteolytic Degree and ACE Inhibitory Properties of Yogurt Produced By Adjunct Cultures Isolated From Traditional Iranian Yogurts
Mahsa Soltani Mohammad B. Habibi Najafi Reza Hajimohammadi FarimaniSeveral factors are considered during production of yogurt, among which selecting the accurate starter and or adjunct culture is one of the most important factors. This study was aimed to measure the degree of proteolysis, ACE-inhibitory, microbial and antioxidant activ MoreSeveral factors are considered during production of yogurt, among which selecting the accurate starter and or adjunct culture is one of the most important factors. This study was aimed to measure the degree of proteolysis, ACE-inhibitory, microbial and antioxidant activity of yogurt produced by a commercial starter supplemented with native co-cultures isolated from traditional yogurts during a 20-days of storage. All treatments were also compared with the commercial culture as control. Initially, five strains of Lactobacillus lactis, two strains of Lactobacillus helveticus, one strain of Lactobacillus delbrueckii, one strain of Pedicucus pentosaseus and one strain of Vissella sibaria used to inoculate into 40 yogurt samples in a completely randomized factorial design with two replications. The samples were kept at 5 ˚C for 20 days and investigated for their physicochemical properties (pH and acidity), degree of proteolysis, ACE-inhibitory, microbial antioxidant activity. The results of statistical analyses showed that application of native co-cultures was significantly increased the degree of proteolysis, ACE-inhibitory, and antioxidant activity of the samples. Our findings showed that, yogurt inoculated with the native strains of Lactobacillus lactis had the highest scores for ACE-inhibitory and antioxidant activity. In all co-cultures, ACE-inhibitory (47%) and antioxidant activity (58%) exhibited a positive correlation with proteolysis. Our results show that co-cultures greatly affect the ACE-inhibitory and antioxidant activity, which can be used in the production of functional food stuffs. Manuscript profile -
Open Access Article
5 - Bacterial biosurfactants: A review of the biological, technological, and application aspects of Phosphatidylcholine
Mahsa Noktehsanj Monir-sadat ShakeriBiosurfactants and bioemulsifiers are active surface compounds that significantly reduce the surface tensions in very small amounts. Generally, microorganisms synthesize wide ranges of biosurfactants. These compounds are classified based on molecular weight, physicochem MoreBiosurfactants and bioemulsifiers are active surface compounds that significantly reduce the surface tensions in very small amounts. Generally, microorganisms synthesize wide ranges of biosurfactants. These compounds are classified based on molecular weight, physicochemical properties and mode of action. Phosphatidylcholine (PC), one of the major components of commercial lecithin, is the most important membrane phospholipid in eukaryotes which can be synthesized by two pathways, the methylation and/or the CDP-choline pathways. Many prokaryotes lack PC, but in the membranes of some bacteria, significant amounts of this material are found. Due to the high importance of lecithin in the food and medicine industry, studies on the ingredients of lecithin such as phosphatidylcholine and phosphatidylserine are matter of interests. Recognition of the biosynthesis pathways of phosphatidylcholine compounds, especially in the bacteria for optimal production of these microbial metabolites is a matter of great importance. In this study, the structure, biochemical function and biosynthesis pathways of biosurfactants are investigated in bacteria, the production technology and their important applications are also described. Manuscript profile -
Open Access Article
6 - Survival of Lactobacillus acidophilus and Bifidobacterium lactis and quality properties of yogurt made from goat's milk
Rahele Nezhad Razmjoui Akhgar Shahin ZomorodiGoat's milk is a proper alternative to cow's milk because of its higher digestibility and lower allergic characteristics, as well as its higher functional nutrient. On the other hand, its health benefits can be increased by the incorporation of probiotics into goat's mi MoreGoat's milk is a proper alternative to cow's milk because of its higher digestibility and lower allergic characteristics, as well as its higher functional nutrient. On the other hand, its health benefits can be increased by the incorporation of probiotics into goat's milk. This research aimed to investigate the survivability of Lactobacillus acidophilus and Bifidobacterium lactis (B. lactis) individually and in combination on the physicochemical and sensory properties of yogurt made of goat's milk during 21days storage. In this research, 4 treatments were prepared, including control (with no probiotic bacteria), La treatment containing Lactobacillus acidophilus, Bb treatment containing B. lactis, and LaBb treatment containing a combination of Lactobacillus acidophilus and B. lactis. The results showed that the count of Lactobacillus acidophilus, B. lactis, and their combination reached from 8.54 log cfu/g on the first day to 9.43, 10.06 and 10.75 log cfu/g at the end of the storage period, respectively. At the end of the storage period, the control sample had significantly the highest pH and syneresis and the lowest acidity, water holding capacity, viscosity, and overall acceptability among treatments. However, no significant difference between samples containing probiotic in acidity, pH, viscosity, syneresis, water holding capacity, and overall acceptability was observed. According to the results obtained of this study, yogurt made of goat's milk, in addition to being a suitable carrier for probiotics, its sensory properties improve as a result of the incorporation of these probiotics. Manuscript profile -
Open Access Article
7 - Evaluation of probiotic characteristics and intraspecific diversity of Lactobacillus plantarum strains isolated from different foods by RAPD-PCR
dina shahrampour morteza khomeiri mahbobeh kashiri seyed mohhamad ali RazaviThe aim of this study was to evaluate the intra-species diversity of 10 strains of Lactobacillus plantarum isolated from different foods including fermented olives, jar cheese, camel milk and sourdough using RAPD-PCR method also to compare their probiotic potential. The MoreThe aim of this study was to evaluate the intra-species diversity of 10 strains of Lactobacillus plantarum isolated from different foods including fermented olives, jar cheese, camel milk and sourdough using RAPD-PCR method also to compare their probiotic potential. The results showed that different banding patterns were created by three types of primers for different strains and according to the similarity matrix drawn by NTSYS software based on Jacard coefficient, a total of 10 strains were divided into two main branches and seven subgroups. The two strains of KAO 17 and KAO 64 isolated from fermented olives were most similar. In addition, the probiotic properties of L. plantarum isolates were evaluated different at strain levels. The results of immunoassay showed that all different strains of L. plantarum were gamma-hemolytic and resistant to vancomycin and their resistance to other common antibiotics was different. Strains isolated from jar cheese containing KMC 37 and KMC 45 had the highest acid resistance. On the other hand, resistance to 0.3% of bile salt showed that there was no significant difference in this regard between the strains isolated from fermented olives and the KMM 5 strain had the highest resistance. In addition, the antimicrobial activity of the strains against gram-positive pathogenic bacteria L. monocytogenes and gram-negative E. coli was different and the highest antibacterial activity belonged to the KMC 45 strain. Therefore, according to the intended purpose, each of the L. plantarum strains can be suggested as a probiotic culture in the food or pharmaceutical Industries. Manuscript profile -
Open Access Article
8 - Evaluation of probiotic and antifungal properties of the selected yeast isolated from fermented black rice
Fatemeh Jafari koshkghazi Alireza Sadeghi Mehran Alami Hoda Shahiri Tabarestani Delasa Rahimi GalogahiProbiotic and antifungal properties of the yeasts isolated from fermented pseudo cereals have been rarely studied, yet. In the present study, after isolation of predominant yeasts isolated from fermented black rice, the yeast with the highest survival in simulated gastr MoreProbiotic and antifungal properties of the yeasts isolated from fermented pseudo cereals have been rarely studied, yet. In the present study, after isolation of predominant yeasts isolated from fermented black rice, the yeast with the highest survival in simulated gastrointestinal conditions was selected for further studies. Then, the selected isolate was identified by PCR, and subsequently, its probiotic properties including antibacterial effects, antibiotic and antimycotic susceptibilities, aggregation, hydrophobicity and hemolytic potentials were also studied. Antifungal activity of the selected yeast was investigated against some of the foodborne fungi. Sequencing of the PCR products led to the identification of Rhodotorula mucilaginosa as the selected yeast isolate. The isolate maintained 84.39% of its survival in continues acid and bile treatment. Also, the inhibitory effect of the yeast isolate on Salmonella enterica was significantly (p<0.05) higher than the other foodborne bacteria. Yeast isolate had proper aggregation and hydrophobicity capabilities, and it was resistant to the antibiotics tested. Furthermore, the most inhibition of the yeast growth was observed in the presence of ketoconazole, while the selected yeast was resistant to propionate, sorbate, itroconazole and fluconazole. The studied yeast isolate had no hemolytic activity. The antifungal effect of the yeast isolate against Aspergillus flavus was also verified. In accordance with these results, the selected yeast isolate has a proper potential to use as a probiotic or protective culture in production of fermented foods. Manuscript profile -
Open Access Article
9 - Feasibility study of producing and evaluation the quality properties of probiotic and synbiotic jelly containing Bacillus coagulans
Elham Rajab Pour Nikoo Samar Mansouripour Javad HamediIn this research, jelly samples including probiotic (containing Bacillus coagulans), synbiotic (containing B.coagulans and galactooligosaccharide) and control (without probiotic and prebiotic) were produced and kept in the refrigerator for six weeks. Survival of probiot MoreIn this research, jelly samples including probiotic (containing Bacillus coagulans), synbiotic (containing B.coagulans and galactooligosaccharide) and control (without probiotic and prebiotic) were produced and kept in the refrigerator for six weeks. Survival of probiotics was evaluated weekly. In order to confirm the safety, microbial tests including E.coli, Salmonella, S.aureus and lactic acid bacteria were carried out. Physicochemical properties of jelly samples including pH, brix and syneresis were considered for six weeks. Sensory evaluation was performed by taste panel assessment. The results showed that there was a decreasing trend of probiotics in probiotic and synbiotic jelly samples within six weeks. The samples kept their probiotic property until sixth week but it was more desirable almost until the fourth and fifth weeks. In safety microbial tests, no growth of the tested microorganisms was observed. Brix test results showed that the trend of brix reduction in probiotic and synbiotic samples was more evident than control from fifth week. This difference was also significant in the sixth week (p<0.05). The pH of the samples did not show significant difference before the fourth week (p>0.05). But after that, the pH of probiotic and synbiotic samples was significantly less than the control (p<0.05). According to the syneresis test, no syneresis was observed in the samples. The results of taste­­ panel showed no significant differences compared to control by adding probiotic or prebiotic to jelly samples (p<0.05). Therefore, according to the results of this research, probiotic and synbiotic jellies can be produced with proper quality characteristics. Manuscript profile -
Open Access Article
10 - Study the antimicrobial effects of ethanolic extract of Thymus vulgaris on foodborne bacteria in vitro
Meysam Alimoradi Mehrdad Ataie Kachoie Fariborz MoattarThymus vulgaris is a plant of family Lamiaceae that has high antimicrobial properties. The present study was performed to evaluate the antimicrobial effects of the ethanolic extract of Thymus vulgaris on food-borne bacteria. Aerial part of Thymus vulgaris was used to pr MoreThymus vulgaris is a plant of family Lamiaceae that has high antimicrobial properties. The present study was performed to evaluate the antimicrobial effects of the ethanolic extract of Thymus vulgaris on food-borne bacteria. Aerial part of Thymus vulgaris was used to prepare methanolic extract. The diameter of the growth inhibition zone of bacteria was assessed using disk diffusion. Minimum inhibitory concentration (MIC) and Minimum Bacterial Concentration (MBC) of ethanolic extract of Thymus vulgaris were evaluated on the target bacteria using ELISA plate. The diameter of the growth inhibition zone of bacteria against the ethanolic extract of Thymus vulgaris ranged from 7.87±0.61 to 16.99±0.37 mm. Application of 50 mg/ml concentration of ethanolic extract of Thymus vulgaris caused the highest diameter of the growth inhibition zone of Pseudomonas aeruginosa (11.38±0.43 mm), Escherichia coli (12.00±0.35 mm), Staphylococcus aureus (16.33±0.69 mm) and Listeria monocytogenes (16.99±0.37 mm). The antimicrobial effects of ethanolic extract of Thymus vulgaris were dose-dependent (P <0.05). The diameter of growth inhibition zone of 50 mg/ml of ethanolic extract of Thymus vulgaris on Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes was higher than all antibiotics (P <0.05). The lowest MIC and MBC values were obtained for Staphylococcus aureus (4 and 6 mg/ml, respectively) and Listeria monocytogenes (4 and 6 mg/ml, respectively). Thymus vulgaris ethanolic extract can be used as a combination with antimicrobial properties in food. Manuscript profile -
Open Access Article
11 - The Effect of Ultraviolet Light on Pigment Production and Morphological Characteristics of Monascus purpureus
Asiyeh Pahlevaninezhad Mahshid Jahadi Nafiseh Sadat Naghavi MohammadAli ZiaPeople's concerns about the use of synthetic additives have doubled the importance of the need for research in the field of production of natural pigments, especially microbial pigments. Therefore, in this study, the spore suspension of Monascus purpureus was treated us MorePeople's concerns about the use of synthetic additives have doubled the importance of the need for research in the field of production of natural pigments, especially microbial pigments. Therefore, in this study, the spore suspension of Monascus purpureus was treated using ultraviolet light at random times (20, 30, 45, 60 seconds) and intervals (20, 30, 35 cm). Then, six suspicious colonies were selected to study the morphological characteristics and their pigment production and biomass growth were studied as liquid culture. The results showed that ultraviolet light caused morphological changes in Monascus purpureus. Pigment production in treated samples increased significantly compared to wild strain (p Manuscript profile -
Open Access Article
12 - Effect of Bunium Persicum Essential Oil,, NaCl and , Bile Salts on viability of Lactobacillus-acidophilus (ATCC4356)
Zhaleh KhoshkhoThe viability of Lactobacillus acidophilus in the commercial preparation process and its usage as probiotic Bactria is useful. The main purpose of this paper is to study the effect of Bunium persicum essential oil (BEO) stress, NaCl, bile salts, and their combinations o MoreThe viability of Lactobacillus acidophilus in the commercial preparation process and its usage as probiotic Bactria is useful. The main purpose of this paper is to study the effect of Bunium persicum essential oil (BEO) stress, NaCl, bile salts, and their combinations on the viability of Lactobacillus acidophilus Bactria. In the following, the effect of BEO stress (0.5 percent), Nacl (2 percent), bile salt (0.15 percent) in comparison with the treatment instance was studied on the Lactobacillus acidophilus population in the refrigerator. Furthermore, the data analysis process was done with the two-way ANOVA and comparing the means by LSD method in SAS software version 9. The conclusions have been out coming from three-time tests with the consideration of P<0.05 in all test steps. After four weeks of 4-Celsius degree temperature conditions, the viability of Bactria and PH decreased, while the amount of degradation in the treated sample was less than the index in the stressed samples. Moreover, the amount of acidity raised in all samples and this growth in stressed samples was more than a treatment sample (P< 0.05). As a conclusion, using BEO with NaCl and bile salt in the densities below of MIC can lead to the viability of Bactria till the end of 14th-day maintenance in the probiotic product. Manuscript profile -
Open Access Article
13 - Antioxidant Effect optimization of ethanol extract of Cirsium vulgare on oxidative stability of soybean oil and comparison with synthetic antioxidant (BHT)
الهام Azadfar Maryam Sabetghadam زهره Bahrami بیتا BeyzaeiVarious factors such as oxygen, light, heat, metal ions and enzymes can affect the oxidative stability of oils and lipids and finally, oxidative rancidity can occur. The application of synthetic antioxidants has been questioned to delay oxidative rancidity due to their MoreVarious factors such as oxygen, light, heat, metal ions and enzymes can affect the oxidative stability of oils and lipids and finally, oxidative rancidity can occur. The application of synthetic antioxidants has been questioned to delay oxidative rancidity due to their toxicity and carcinogenic probability. This study aims to optimize the oxidant performance of an ethanolic extract of Cirsium vulgare on oxidative stability of soybean oil and compare it with synthetic antioxidants (BHT). In this study, Cirsium vulgare extract was extracted under the influence of concentration (100-300 ppm), duration hours and temperatures . After performing different experiments on the extraction of the best extraction conditions, the best extraction conditions were determined using response surface methodology and extraction in optimum conditions. Data analysis was carried out. The results of the optimization process showed that the oxidative stability of oil showed that; time 24.0 min and concentration 100/01temperature 44/745 were determined. Results showed that the optimum sample of Cirsium vulgare in the stability of soybean oil during storage time was more effective than synthetic antioxidant (BHT), due to higher levels of phenolic compounds and antioxidant present in the optimized sample of Cirsium vulgare. Manuscript profile -
Open Access Article
14 - A review of the use of cyanobacteria in increasing effects of prebiotic and probiotic on food
Seyed Amir Ali Anvar Bahareh NowruziProbiotics have been a good and healthy food source for humans for centuries. In the meantime, microalgae are always considered useful dietary supplements. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only inc MoreProbiotics have been a good and healthy food source for humans for centuries. In the meantime, microalgae are always considered useful dietary supplements. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only increase the quality of food but also increase their nutritional value for consumers by increasing the number and shelf life of probiotic bacteria. In fact, as the number of live probiotics in the diet increases, consumers will receive more probiotics at the time of consumption. In this review article, we tried to investigate the effect of probiotics and prebiotics on the use of microalgae supplements on various fermented dairy products. In addition, by reviewing the latest available articles, the effect of using microalgae supplements on the physiological, chemical and microbiological properties and sensory of dairy products were examined. Manuscript profile -
Open Access Article
15 - Study the antimicrobial effects of methanolic extract of Hypericum perforatum on foodborne bacteria
Leila Ghodrati Mehrdad Ataie Kachoie Sadegh Mousavi-Fard Fariborz MoattarHypericum perforatum is a medicinal plant of the genus Hypercasia that has phenolic and flavonoid compounds with high antimicrobial and antioxidant properties. The present study was performed to evaluate the antimicrobial effects of the methanolic extract of Hypericum p MoreHypericum perforatum is a medicinal plant of the genus Hypercasia that has phenolic and flavonoid compounds with high antimicrobial and antioxidant properties. The present study was performed to evaluate the antimicrobial effects of the methanolic extract of Hypericum perforatum on food-borne bacteria. Aerial part of Hypericum perforatum was prepared from the research farm, and after approval by experts, it was dried and powdered and used to prepare methanolic extract. The diameter of the growth inhibition zone of Pseudomonas aeruginosa, Escherichia coli and Staphylococcus aureus was assessed using disk diffusion and compared with antibiotics. Minimum inhibitory concentration (MIC) and Minimum Bacterial Concentration (MBC) of methanolic extract of Hypericum perforatum were evaluated on the target bacteria using ELISA plate. The diameter of the growth inhibition zone of bacteria against the methanolic extract of Hypericum perforatum ranged from 9.33±0.45 to 15.28±0.60 mm. Application of 100 mg/ml concentration of methanolic extract of Hypericum perforatum caused the highest diameter of the growth inhibition zone of Pseudomonas aeruginosa (12.27±0.53 mm), Escherichia coli (13.20±0.59 mm) and Staphylococcus aureus (15.28±0.60 mm). The antimicrobial effects of methanolic extract of fenugreek were dose-dependent (P <0.05). The lowest and highest levels of MIC and MBC of methanolic extract of Hypericum perforatum were obtained for Staphylococcus aureus (0.0010 and 0.0019, respectively) and Escherichia coli (0.50 and 1.00, respectively). The diameter of the growth inhibition zone of bacteria treated with methanolic extract of Hypericum perforatum was higher compared to some antibiotic discs. Manuscript profile -
Open Access Article
16 - Evaluation of probiotic properties of Enterococcus faecalis and Enterococcus faecium species isolated from Pousti cheese of Gilan province in 2020
Nasrollah Aali Jalil KhandaghiPousti cheese is a traditional dairy product in different parts of our country. Enterococci are among the predominant bacteria in raw milk cheeses, such as pousti cheeses, which are even used in cheese as a starter or probiotic. The aim of this study was to isolate and MorePousti cheese is a traditional dairy product in different parts of our country. Enterococci are among the predominant bacteria in raw milk cheeses, such as pousti cheeses, which are even used in cheese as a starter or probiotic. The aim of this study was to isolate and identify Enterococcus faecalis and Enterococcus faecium strains with probiotic potential from Pousti cheeses in Gilan province. For this purpose, after isolation and detection of enterococci by phenotypic and biochemical methods, Survival under in-vitro conditions simulating the human GI tract (acid, pepsin, bile and pancreatin), antagonistic properties of isolates and their Auto-aggregation properties, and Co-aggregation with Escherichia coli and Salmonella enterica were evaluated. The results showed the presence of enterococci in 23 cheese samples (76.6%) which were confirmed by confirmational and biochemical tests as 29 isolates of Enterococcus faecium (50%) and 22 isolates of Enterococcus faecalis (37.9%). Totally, 14 samples (27.4%) were able to survive in the presence of acid and pepsin and were selected for the further steps. Finally, 12 isolates well tolerated the presence of bile and pancreatin and their antimicrobial and aggregation properties were evaluated. The isolates showed significant anti-listeria effects and also had a high auto-aggregation power (53.95%) and their co-aggregation effect was higher with Salmonella enterica than Escherichia coli. From the results it can be concluded that some native isolates of Enterococcus faecalis and Enterococcus faecium in Pousti cheese have good potential for use as probiotics. Manuscript profile -
Open Access Article
17 - Prebiotic effect and functional properties of dietary fiber extracted from Ziziphus mauritiana seeds by alkali-hydrogen peroxide method
mojtaba afrazeh مهرنوش Tadayoni habib abbasi Abdolkarim SheikhiThis study aimed to extract dietary fiber from the Ziziphus mauritiana seeds by alkaline-hydrogen peroxide extraction method and evaluate its prebiotic and functional properties. For this purpose, seeds were first defatted. Then, its dietary fiber was extracted using al MoreThis study aimed to extract dietary fiber from the Ziziphus mauritiana seeds by alkaline-hydrogen peroxide extraction method and evaluate its prebiotic and functional properties. For this purpose, seeds were first defatted. Then, its dietary fiber was extracted using alkaline hydrogen peroxide treatment. Prebiotic effect (at concentrations of 1 and 5%) in sugar-free culture medium on Lactobacillus acidophilus was studied for 72 hours. The technological and functional properties of the extracted dietary fibers including DPPH test, cholesterol-binding capacity, glucose adsorption capacity, oil binding capacity and water adsorption capacity were measured. Z. mauritiana seed dietary fiber had water adsorption, oil binding capacity, glucose adsorption capacity, and cholesterol binding capacity equal to 0.51 ml/g, 2.50 g/g, 37.60 mmol/L, and 14.52 mg/g, respectively. The results of the prebiotic evaluation showed that the sample containing 1% Z. mauritiana seed dietary fiber had the lowest pH with pH 5.69 at 48 h (p<0.05). Also, the trend of pH decrease was variable during the time of the test (p<0.05). The results of Lactobacillus acidophilus count indicated that the culture containing 1% Z. mauritiana seed dietary fiber at 48th hour with 4.7 Log CFU/ml had the highest count. Besides, the trend of bacterial multiplication was variable concerning its concentration and over time (p<0.05). Besides, due to its beneficial properties, Z. mauritiana seed dietary fiber can be used as an available and inexpensive source of dietary fiber in the food and pharmaceutical industries. Manuscript profile -
Open Access Article
18 - Effect of Olive Leaf and Oregano supplement on performance, oxidation and microbial flora of breast broiler chickens
Neda Sadeghi ronizi seamak parsaei vahid mohammadiThe purpose of this experiment was to investigate the effect of olive leaf and oregano supplement on performance, oxidation and microbial flora of breast broiler chickens. For this, 400 one-day-old Ross 308 broilers were used in a completely randomized design with 5 tre MoreThe purpose of this experiment was to investigate the effect of olive leaf and oregano supplement on performance, oxidation and microbial flora of breast broiler chickens. For this, 400 one-day-old Ross 308 broilers were used in a completely randomized design with 5 treatments and 4 replications. Treatments include; control, 5 g olive leaf, 5 g oregano, 5 g mixture of olive leaf and oregano and 50 g erythromycin . At 42 day of age, four birds from each treatment were randomly selected and euthanized by cervical dislocation. Finally, carcass characteristics were evaluated. To determine oxidation by measuring the concentration of malondialdehyde and for the number of breast meat bacteria per unit colony formation per gram of meat, samples were extracted from the breast tissue of the chickens and stored at 4 ° C. The results showed that a significant reduction in FCR was observed in the birds fed ERY compared to Control group (P < 0.04). Relative breast weight in control birds was low compared to other treatments (P <0.002). Lipid oxidation showed a significant difference between treatments on days 4, 6, 8, 10 and 12 during storage in the refrigerator (P < 0.05). Also, the erythromycin bacteria in breast meat up to day 8 of storage in the refrigerator was affected by the experimental treatments (P <0.05). Overall, the use of a mixture of 5 g of olive leaf and oregano improves the quantity and quality of broiler chickens by reducing the oxidation and TVC bacteria. Manuscript profile -
Open Access Article
19 - Investigating the growth ability of Lactobacillus plantarum on sesame meal multure medium
Marjan sadat Mousavi Mohammad Hojjatoleslamy Zeinab Al-Sadat Ebrahimzadeh Mousavi Hossein Kiani Seyed Mohammad Ali JalaliSesame oil meal is a protein-rich by-product obtained from sesame seed oil extraction, which is seen as one of the cultivation wastes with high nutritional value and cheap price and is abundantly accessible in the agriculture industry. This product can also be used as a MoreSesame oil meal is a protein-rich by-product obtained from sesame seed oil extraction, which is seen as one of the cultivation wastes with high nutritional value and cheap price and is abundantly accessible in the agriculture industry. This product can also be used as a cheap substrate for the growth of Beneficial microorganisms including probiotics. This research examines the growth of Lactobacillus Plantarum As a probiotic in the sesame meal culture media under different incubation conditions to achieve the best microbial count of probiotic bacterium of Lactobacillus Plantarum. Sesame meal paste with an initial pH of 6.5 was used as the culture medium, with incubation conditions including aerobic conditions under three temperature rates of 30, 37 and 44°C for 48 hours. The findings revealed that the bacterium could grow in the sesame meal medium, increasing the microbial population to 108cfu/g at the end of fermentation under 30 and 37°C. Also, Lactobacillus Plantarum significantly reduced the pH of all fermented samples under all temperatures (p<0/05), with the pH decreasing by most around 4.85 at 37°C. The findings also suggested that the combination of fatty acids of the sesame meal culture medium changed due to Lactobacillus Plantarum growth. Fatty acids (C15:0), (C15:1), (C16:0), (C16:1), (C18:1t), (C18:1c), (C21:0) and (C24:1) increased significantly (p<0.05), whereas fatty acids (C14:1), (C17:0), (C18:1c), (C18:2c), (C20:0), (C18:3n3), (C20:1), (C22: 0) and (C24: 0) decreased significantly (p<0/05). In the meantime, fermentation helped produce (C17:1) and (C22:1) and consume linoleic acid. In sum, sesame meal can serve as a nutrient and cost-saving medium to grow Lactobacillus Plantarum. Manuscript profile -
Open Access Article
20 - Effects of Shallots (Allium stipitatum) aqueous and ethanolic extracts on the Streptococcus thermophiles and Lactobacillus bulgaricus in TSB medium
Sara Ashrafian Mojtaba Bonyadian Hamdallah MoshtaghiYogurt is one of the most popular dairy products is widely consumed around the world, due to its high nutritional value and the presence of beneficial bacteria. This study aimed to investigate the effect of ethanolic and aqueous extracts of shallot on the survival of yo MoreYogurt is one of the most popular dairy products is widely consumed around the world, due to its high nutritional value and the presence of beneficial bacteria. This study aimed to investigate the effect of ethanolic and aqueous extracts of shallot on the survival of yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus). Aqueous and ethanolic extracts of shallots were extracted by the soaking method. The MIC and MBC of the extracts were obtained for starter bacteria by the microdilution method. Extracts were added to milk at concentrations obtained in the MIC along with a 3 percent yogurt starter. The inoculated milk was incubated at 45 ° C until pH = 4.5. The yogurts were cooled and stored at 4 °C. On days 1, 3, 7, and 14, pH, acidity, and LAB count tests were performed on yogurt. The results showed that on days 1, 3, 7, and 14, the acidity and pH of the extracts groups were significantly different from the control group (p <0.05). Also, the LAB count on days 1, 3, 7, and 14, in the extract groups was significantly different from the control group (p <0.05). The results also showed that the inhibitory effect of aqueous extract on starter bacteria was more than ethanolic extract of shallot (p <0.05). In conclusion, the results revealed that the starter bacteria in yogurt in presence of Shallot extracts were alive and active until day 14 during refrigeration, which can transmit the probiotic effects of yogurt and shallots to the consumer. Manuscript profile -
Open Access Article
21 - Evaluation of the effect of cold plasma against Pseudomonas aeruginosa inoculated in rose water
Zeinab Rahmani Fatemeh Mohamadi Reza Sharafati ChaleshtoriCold plasma is a novel non-thermal food processing technology that uses reactive medium and energetic photons and particles, to inactivate contaminating microbes on various foods. The aim of this study was to investigate the effect of atmospheric pressure cold plasma on MoreCold plasma is a novel non-thermal food processing technology that uses reactive medium and energetic photons and particles, to inactivate contaminating microbes on various foods. The aim of this study was to investigate the effect of atmospheric pressure cold plasma on Pseudomonas aeruginosa in vitro and rose water. In this experimental study, P. aeruginosa was exposed to 15 kHz plasma for 10, 30, 50 and 70 seconds. The effect of plasma on rose water inoculated with the bacterium at a concentration of 105 CFU / mL during storage for 7 days at room temperature was also investigated. The results showed that the highest non-growth halo diameter in P. aeruginosa was 31 mm in 70 seconds treatment. In addition, the plasma had an inhibitory effect on growth of P. aeruginosa in rose water during storage. Therefore, the use of plasma as a non-thermal and microbial reducing method in the rose industry is recommended. Manuscript profile -
Open Access Article
22 - Isolation and identification of like Bifidobacterium bacteria from traditional Tarkhineh food and evaluation of their ability to lower cholesterol and triglyceride levels in vitro
nasim afshar kumarss amini Hamidreza Mohajerani Sasan sakiIsolation and identification of bacteria with useful properties from local products can play an important role in introducing unique types of probiotics. The aim of this study was to isolate, identify and evaluation of the ability of Bifidobacterium bacteria isolated fr MoreIsolation and identification of bacteria with useful properties from local products can play an important role in introducing unique types of probiotics. The aim of this study was to isolate, identify and evaluation of the ability of Bifidobacterium bacteria isolated from Tarkhineh traditional food in lowering cholesterol and triglyceride levels of the culture medium. Native strains of Bifidobacterium were isolated from a local food called Tarkhineh using general and specific culture media and identified based on phenotypic characteristics, standard biochemical tests and 16S rRNA sequencing. Then, samples with probiotic properties such as resistance to acid and bile were examined in terms of sensitivity to common antibiotics. Cholesterol and triglyceride lowering activity of their culture medium was also measured by o-phthaldehyde method. During this study, 210 bacteria were isolated from Tarkhineh food, including 13 strains of like Bifidobacterium bacteria. Among them, 10 strains were resistant to acid and bile condition. Antibiotic susceptibility analysis showed that most strains were sensitive to common antibiotics and S4 and S1 strains reduced cholesterol in culture medium by 75 ± 0.58 and 71±0.13%, respectively (p<0.01). Among the strains, strains S4, S10 and S1 applied 65%, 63% and 62% reduction of the medium triglyceride, respectively. The data of this study showed that the probiotics isolated from the local food of Tarkhineh had the potential to absorb and reduce cholesterol and triglycerides of the culture medium to a significant extent. It seems that the potential of these strains to improve the lipid pattern can be further investigated. Manuscript profile -
Open Access Article
23 - Investigating the antimicrobial effects of lemongrass and lavender extracts and essential oils with antibiotics on some food bacteria
Mehrdad Ataie Kachouei Elham Fakhri fatemeh khodaverdipourIn recent years, the increase in drug resistance against bacteria and the increased dosage of common drugs and antibiotics, as well as the side effects caused by these drugs, have brought natural factors such as medicinal plants with fewer side effects, which have recei MoreIn recent years, the increase in drug resistance against bacteria and the increased dosage of common drugs and antibiotics, as well as the side effects caused by these drugs, have brought natural factors such as medicinal plants with fewer side effects, which have received more attention. increase. For this reason, in this study, we prepared alcoholic extracts and essential oils from lemongrass and lavender plants and then serially diluted them to obtain the minimum growth inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Shigella Flexnerl, Salmonella typhimuriom, Esherichia coli and Staphylococcus aureus bacteria were prepared. Zones of inhibition of bacterial growth were also measured and compared using the disc diffusion method. The results obtained showed that the halo diameter of the essential oil was larger than that of the extract, indicating a higher susceptibility of the sample to the Gram-positive bacterium Staphylococcus aureus. The amount of MIC and MBC in essential oil and extract, respectively, against each of the four bacteria tested was measured by microdilution method, which showed that the concentration of MIC and MBC in essential oil was lower than in extract. Analysis of compounds in each essential oil and extract was performed using a GC-MS device, essential oils contain more compounds than extracts and therefore have more antibiotic properties. Therefore, the results of this study demonstrate that lemongrass and lavender essences and extracts have antibacterial effects. Therefore, they can be used as natural plant products to combat bacterial infections. Manuscript profile