List of articles (by subject) Experimental Studies
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Open Access Article
1 - Identification of Methicillin-Resistant Staphylococcus epidermidis (MRSE) Strains Associated with Food Poisoning Outbreaks in Clinical Samples
Parisa Behshod Elahe Tajbakhsh Hassan MomtazMethicillin-Resistant Staphylococcus epidermidis is an important pathogen that causes infectious diseases whose treatment is extremely formidable. Staphylococcus epidermidis enterotoxins with effects on intestinal epithelial cells can are be causing Create food poisonin MoreMethicillin-Resistant Staphylococcus epidermidis is an important pathogen that causes infectious diseases whose treatment is extremely formidable. Staphylococcus epidermidis enterotoxins with effects on intestinal epithelial cells can are be causing Create food poisoning in people. The aim of current study is to the identification of MRSE strains associated with food poisoning outbreaks in Isfahan. During six- months, 60 clinical specimens to isolated from strains of Staphylococcus epidermidis were screened. Following identification strains, MRSE isolates were isolated by PCR method and, and then antibiotic resistance pattern of them was determined by Kirby – Bauer method. The presence of the sea, seb, sed and, sei genes was analyzed by PCR. 45 isolates of Staphylococcus epidermidis were isolated from 60 samples, 30 isolate (66.6 percent) were MRSE. MRSE isolates exhibited the highest rates of resistance to penicillin (80 percent), and cefoxitin (56.6 percent), while they showed the lowest resistance to levofloxacin (13.3 percent), and rifampicin (6.6 percent). The prevalence rate of Moreover, the frequency of enterotoxin genes sea, seb, sed and, sei was 60 percent, 63.3 percent, 13.3 percent and, 76.6 percent respectively, in the isolate. In this study, high percentage of MRSE isolates were antibiotic resistant and produced enterotoxin. Considering that these toxins are superantigen and can more intense the complications of clinical and nosocomial infections, detecting and rapid treatment of these infections are essential. Manuscript profile -
Open Access Article
2 - Effect of Cumin (Bunium persicum) essential oil and extract on microbial and chemical properties in traditional lactic cheese
Mahboobeh Rabanifard Javad Tabatabaian Nimavard Reza sharafati chaleshtoriThe aim of this study was to evaluate methanolic extract (ME) and essential oil (EO) of cumin (C) on the chemical, microbial and sensory properties of traditional lactic cheese. In this experimental study, CEO and CME were prepared. The compounds in the CEO were analyze MoreThe aim of this study was to evaluate methanolic extract (ME) and essential oil (EO) of cumin (C) on the chemical, microbial and sensory properties of traditional lactic cheese. In this experimental study, CEO and CME were prepared. The compounds in the CEO were analyzed by gas chromatography/mass spectrometer and the phenolic content of the CME and CEO by the Folin Ciocalteu method. The cheese treatments containing CEO (125 and 250 ppm), CME (1 and 2%) and control group were prepared. Then, during 60 days of storage of samples, microbial tests including coliform counts, Escherichia coli, Staphylococcus coagulase positive, mold and yeast as well as also, chemical tests including fat, moisture, pH, acidity and salt were performed. Most compounds in CEO were cumin aldehyde (30.40 %), phenylglycol (18.99 %) and γ-terpinene (15.52 %). The phenolic content and antioxidant activity in CME was significantly higher than CEO. Adding CEO and CME to the cheese absorbed less water and salt than the control group, but the fat content increased. During storage, the acidity decreased significantly. The pH has increased slightly during storage and was in accordance with the results obtained by the acidity. The results showed no microbial contamination including coliforms, mold and yeast, E. coli and S. aureus in all groups. Sensorial results demonstrated that there was significant difference between the control group and the CEO groups with the CME groups. The results of this study showed that CEO and CME had high antimicrobial and antioxidant activity in traditional lactic cheese. Manuscript profile -
Open Access Article
3 - The determination of prevalence of Neospora caninum in cow's milk in Yazd Province by Nested-PCR assay in summer 2021
mohsen jafarian nasir rafatiNeosporosis is the main cause of abortion in cattle in Iran and other parts of the world, which is caused by a parasitic protozoan Neospora caninum . The economic effects of Neosporosis are reduced milk and meat production in cattle. Transmission of N.caninum is possibl MoreNeosporosis is the main cause of abortion in cattle in Iran and other parts of the world, which is caused by a parasitic protozoan Neospora caninum . The economic effects of Neosporosis are reduced milk and meat production in cattle. Transmission of N.caninum is possible through vertical and horizontal routes. Some studies have been conducted on the importance of vertical transmission during infancy, through colostrum and milk. Most studies in Iran to investigate the incidence of N.caninum in cattle are based on the search for anti-parasitic antibodies in the blood serum and limited studies have been performed on milk. The aim of this study was to investigate the presence of N.caninum genome in raw cow milk using PCR method to evaluate the vertical transmission of this parasite. In this study, 300 samples of raw cow's milk were collected from traditional farms in Yazd province. The results of this study showed that 54 cases (18%) of 300 samples of cow milk were infected with N.caninum genome. The findings of the present study indicate a high presence of N.caninum infection and showed that infected cow's milk plays an important role in the transmission of Neosporosis in newborn calves. Based on these findings, control and eradication programs, including vaccination, are necessary to prevent and reduce the economic losses of this protozoan infection in cattle. Manuscript profile -
Open Access Article
4 - Evaluation of survival of probiotic bacterium Lactobacillus acidophilus (La-5) microencapsulated in synbiotic ketchup sauce and simulated gastric and intestinal environment
mohsen vazifedoostTomato ketchup is a widely used product in the world and in Iran, therefore, preparing symbiotic products from it will promote health. In this study, a completely randomized design and response surface method (rotating central composite design) and Design Expert softwar MoreTomato ketchup is a widely used product in the world and in Iran, therefore, preparing symbiotic products from it will promote health. In this study, a completely randomized design and response surface method (rotating central composite design) and Design Expert software (version 7) and Duncan test were used to compare the means. According to the results, the best treatments among the sauce samples in terms of survival of the probiotic bacterium Lactobacillus acidophilus after 30 days of storage, the sample contained 2% lactulose and 2.5% fiber (whether encapsulated or free bacteria). Bacterial residue at the end of storage period was 4.09 *107 cfu/ml in the sauce sample containing encapsulated bacterium and 1.19 * 107 cfu/ml in the sauce sample containing free bacterium. Electron imaging of optimal specimens showed that dimensions of encapsulated bacterium were larger than those of the sauce containing the free bacteria. The transfer of optimal samples to the simulated environment of the stomach and intestines indicated that the sample of the sauce contained encapsulated bacteria in the formulation of which 2.5% fiber and 2% lactulose were used, having a significant difference (p Manuscript profile -
Open Access Article
5 - Effect of tarragon and savory essential oils on the microbial, physicochemical and sensory properties in minced beef
Jwan Wali Abdulrahman Aljaf Shahram HanifianThis study aimed to study the effect of tarragon and savory essential oils on the shelf life of minced beef. Appropriate concentrations of tarragon and savory essential oils were determined by sensory and microbial tests and mixed with minced beef. The treatment and con MoreThis study aimed to study the effect of tarragon and savory essential oils on the shelf life of minced beef. Appropriate concentrations of tarragon and savory essential oils were determined by sensory and microbial tests and mixed with minced beef. The treatment and control samples weighing about 100g were packaged in polyethylene containers and stretched films. Microbial, physicochemical and sensory assessments were performed on the samples every day for five days. The results showed that the trend of increasing aerobic mesophilic bacteria in control samples was significantly different (P <0.05) from the second day until the end of the five-day storage period. Similar results were observed for psychrotrophs and coliforms. From the day thee, the pH difference in the control and treatment groups was significant (P <0.05). Peroxide value, total volatile nitrogen content as well as sensory properties of tarragon and savory treatments had almost similar results. Nonetheless, from the third to the fifth day there was a significant difference (P <0.05) between the control and treatment groups. It seems that the use of tarragon and savory essential oils can retain the population of spoilage bacteria below the allowable level, for up to four and five days, respectively. It was concluded that tarragon and savory essential oils can be used as natural antimicrobial/antioxidants to improve the sensory properties of minced meat. Manuscript profile -
Open Access Article
6 - Comparison of antibiotic resistance and virulence factors in Enterococcus faecalis isolates isolated from animal and human sources
Mahmoud Shahveh Elahe Tajbakhsh Hassan Momtaz Reza RanjbarEnterococci are an important and diverse group of bacteria that are known to be resistant to most antibiotics used to treat diseases. In this cross-sectional study, 104 samples of red meat and 1000 urine samples suspected of urinary tract infection in the border city of MoreEnterococci are an important and diverse group of bacteria that are known to be resistant to most antibiotics used to treat diseases. In this cross-sectional study, 104 samples of red meat and 1000 urine samples suspected of urinary tract infection in the border city of Kermanshah were examined for Enterococcus faecalis. First, the samples were approved by biochemical and molecular methods, then in order to evaluate their ability to produce biofilm, Microtiter Plate method was used and their sensitivity to antibiotics was also determined by Kirby-Bayer method. Enterococcus faecalis infection in human samples and red meat samples was reported to be 5% and 40.38% respectively. In the strains isolated from red meat samples, the highest resistance was reported to be to Streptomycin while the lowest resistance was to Vancomycin. In the human isolate samples, the highest resistance was reported to be to Co-trimoxazole ,while the lowest resistance was to Nitrofurantoin . In strains isolated from red meat, ebp A, ebp B and ebp C were reported to be 71.43%, 59.52% and 64.28% respectively. No statistically significant relationship was observed between biofilm production and ebp genes in these isolates. However, in strains isolated from urine, a significant relationship was detected between ebp genes and biofilm production. Similarly, it was reported that there was no statistically significant relationship between the meat type and the virulence gene type. But, the findings of the study showed a significant relationship between the frequency of efa A, gel E, ace and esp genes. Manuscript profile -
Open Access Article
7 - Optimization of culture medium for exopolysaccharide production by native strains of Lactobacillus fermentum, Lactobacillus plantarum, and commercial strain of Lactobacillus acidophilus
Maryam Enteshari Najafabadi Leila Roozbeh Nasiraie Abdollah Ghasemi Pirbalouti Hamidreza NooriExopolysaccharides, compounds derived from the metabolites of probiotic bacteria, play an important role in regulating the immune system. Considering the role of culture medium in the production efficiency of exopolysaccharides, the aim of this investigation was to opti MoreExopolysaccharides, compounds derived from the metabolites of probiotic bacteria, play an important role in regulating the immune system. Considering the role of culture medium in the production efficiency of exopolysaccharides, the aim of this investigation was to optimize the culture medium for the production of exopolysaccharides by Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidophilus. In addition, the effect of dextrose and sucrose on the production of exopolysaccharide was investigated using paper disks impregnated with probiotic culture medium. Then, the production efficiency and inhibitory power of exopolysaccharide free radicals were investigated in the culture medium after whey alone and with yeast extract and peptone. Sucrose as a carbon source of optimal culture medium for the production of exopolysaccharide is more suitable than dextrose. In addition, the production efficiency and inhibition of free radicals by exopolysaccharides of native probiotic strains in all culture media was significantly higher than commercial strains, which could be due to different enzyme mechanisms. In the cell wall of L. fermentum and L. plantarum is involved in the breakdown of sugars, which plays an important role in the formation of the final structure of the exopolysaccharide. Therefore, it is suggested that for L plantarum and L fermentum, YS culture medium with high production efficiency should be used and there is no significant difference for ATCC bacteria. For medicinal use, we recommend YD culture medium for NIMBB003 bacteria, SS culture medium for NIMBB014 bacteria, and SD culture medium for ATCC bacteria, which has better antioxidant properties and efficiency. Manuscript profile -
Open Access Article
8 - Investigation of lactobacilli isolated from traditional Maragheh cheese and evaluation of their acid production capacity at different times and temperatures
omid mirzaei tash Mohammad Ali ShabkhizProbiotic bacteria are microbial food supplements that are present in appropriate amounts in the digestive system and are beneficial to human health. Emong the probiotic bacteria, lactobacillus most common type of bacteria that are in dairy products and production lacti MoreProbiotic bacteria are microbial food supplements that are present in appropriate amounts in the digestive system and are beneficial to human health. Emong the probiotic bacteria, lactobacillus most common type of bacteria that are in dairy products and production lactic acid during the fermentation. The aim of this study was to isolate and identify of lactobacillus from bacteria flora of traditional Maragheh cheese and determine the technological properties their lipolitic and proteolitic activity. For this purpose lactic bacteria isolated by common methods of cultivation and identification according to PCR and biochemical properties and then done supplementary tests for full recognition present isolates such warm coloration, oxidase, catalase test, and ability of acid production and pH changes by lactobacillus evaluated during different times and optimum temperature for growth. The results showed that in all samples, the acidity increased significantly (P <0.05) and the pH decreased over time. Acidity increased significantly (P <0.05) in all samples and in temperature 30, 37, 42, 45c and during 0, 4,8,24,48 h and observed in 48 to 72 h in several samples low decrease and also pH was regular decrease in all samples and high temperature to 48 h and in 48 to 72 h in most samples and temperatures were fixed amount. Therefore, Maragheh traditional cheese is a valuable source of Lactobacillus bacteria, which allows consumers to find a new way to enjoy health. Manuscript profile -
Open Access Article
9 - Investigation of some technological properties of Enterococcus isolates in Iranian Motal cheese
Fardin Kouhi حمید میرزائی yousef Nami Jalil Khandaghi Afshin JavadiThe existence of different species of Enterococcus, which have a significant effect on the technological characteristics of cheese, particularly its flavor, has been established in milk and dairy products. This study aimed to explore some of the most significant technol MoreThe existence of different species of Enterococcus, which have a significant effect on the technological characteristics of cheese, particularly its flavor, has been established in milk and dairy products. This study aimed to explore some of the most significant technological features of Iranian Motal cheese-derived Enterococcus isolates with probiotic characteristics. For this, first the growth rates of Enterococcus isolates at 25, 30, 37, and 43 °C were measured, and their ability for acidification was then assessed by measuring pH and acidity by incubation at the optimal temperature for zero, 4, 8, 24, 48 and 72 hours. Subsequently, enzymatic aspects related to technological features including proteolytic and amylolytic activity as well as diacetyl production were evaluated. The results showed that the growth rates of 3TB and 7KB strains belonging to E. durans and E. faecium were greater at 30 °C and that other isolates had the maximum growth rates at 43 °C. Beginning with the fourth hour of incubation, the examined enterococci significantly decreased pH and increased acidity so that, all of the isolates were able to coagulate milk within 72 hours of incubation at the proper growth temperature, with the exception of the 3TB and 7KB strains. It was also observed that isolates 5C, 1D and 3B had all three desired technological characteristics. Overall, examined isolates, particularly the 5C, 1D, and 3B strains, can be employed as an adjunct culture for the manufacture of fermented dairy products such as various cheese types due to their appropriate technological properties. Manuscript profile -
Open Access Article
10 - relationship between the use of motivational learning techniques and critical thinking among English language learners in the field of health and food technology
Fariba Rahimi maryan Aghayali اسماعیل حسینیThis research aimed to unravel the type of language learning strategies used by Iranian ESP students, to uncover the relationship between the use of language learning strategies and ESP learners’reflective thinking and motivational level. For this purpose, 60 participan MoreThis research aimed to unravel the type of language learning strategies used by Iranian ESP students, to uncover the relationship between the use of language learning strategies and ESP learners’reflective thinking and motivational level. For this purpose, 60 participants were selected randomly from among electrical engineering B.S. ESP students studying at Islamic Azad University, Isfahan Branch, and were made homogeneous in terms of their English proficiency through Oxford Quick Placement Test (OQPT). Then, a 50-item Strategy Inventory for Language Learning was administered to the participants to discover the types of learning strategies utilized by them during their ESP course. Then, the participants’ reflective thinking ability and motivation were determined through relevant questionnaires. The obtained results indicated the majority of the ESP students preferred to use cognitive strategy. Moreover, the results pointed to a significant relationship between the use of language learning strategies and the reflective thinking potential of Iranian ESP students and lack of relationship between the use of language learning strategies and motivation of ESP students. The results also provide theoretical and pedagogical implications of the findings for ESP courses. Manuscript profile