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Open Access Article
1 - Physico-chemical properties and viability of Lactobacillus rhamnosus LGG in inulin-enriched Doineh (a traditional Iranian food) during 21-day storage at 4°C
Mahdi Azizi Shafa Afshin Akhondzadeh Basti Anousheh Sharifan Ali Khanjari -
Open Access Article
2 - The combined effect of Bacillus coagulans, potassium chloride, and yeast extract on the physicochemical and sensory characteristics of a functional vegetable sausage
Davoud Soleimani Ramin Khorrami Afshin Akhondzadeh Basti Ali Khanjari -
Open Access Article
3 - Evaluation of the Physicochemical, Rheological, Sensory and Survival Characteristics of Bacteria in Functional Milk Dessert Containing Aloe Vera Gel
shamim barandeh marjaneh sedaghatiIntroduction: This research was carried out with the aim of investigating the possibility of producing functional milk dessert containing aloe vera gel with acceptable physicochemical, rheological and sensory properties. Materials and methods: Aloe vera gel was used at MoreIntroduction: This research was carried out with the aim of investigating the possibility of producing functional milk dessert containing aloe vera gel with acceptable physicochemical, rheological and sensory properties. Materials and methods: Aloe vera gel was used at four levels of 0, 3%, 6% and 9% for the production of milk dessert, and its physicochemical properties (pH, syneresis and viscosity), rheological properties (dynamic oscillation test), the sensory and survival characteristics of Lactobacillus plantarum bacteria during 20 days of storage were investigated. Results The results showed that the addition of aloe vera gel decreased the pH of milk dessert samples. The maximum stability of milk dessert samples was observed in sample T3 which contained 9% aloe vera gel. The results showed that in all samples, the viscosity increased significantly with increasing aloe vera gel concentration (p<0.05%). The addition of aloe vera gel significantly increased the survival rate of Lactobacillus plantarum in the treatment samples (p<0.05%). In the evaluation of the rheological properties of the milk dessert, it was found that the storage modulus (Gꞌ), viscous modulus (Gꞌꞌ) increased and the complex viscosity (ƞ*) decreased with the increase in aloe vera gel concentration. In the sensory evaluation, it was found that, the highest overall acceptance score belong to the T2 treatment. Conclusion: According to the results, using 6% aloe vera gel in milk dessert reduces the syneresis, increases the viscosity, improves the survival of Lactobacillus plantarum bacteria, and in terms of the sensory properties, it will increase the acceptability among the consumers. Manuscript profile -
Open Access Article
4 - A Comparative Study Concerned with Generated Folic Acid in Probiotic and Set Yogurt Produced by Milks from Cow, Sheep and Goats
الناز Tamaskoni Zahedi M. R. Ehsani عزیز Homayoni Rad انوشه Sharifan کامبیز LarijaniIntroduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of th MoreIntroduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of this study isto examine the growth rate of folic acid in indigenous set and probiotic yogurt.Materials and Methods: In order to prepare yogurt, milk samples from cow, sheep and goatwere provided and microorganisms consisting of Lactobacillus casei (y2b4, JQ41273501) andordinary yogurt culture (YC-X11) were employed. The samples were incubated for four hoursat 42oC. Folic acid produced during fermentation and storage for 14 days at 4oC weredetermined using liquid chromatography (HPLC). Furthermore, acidity and pH changes andsensory scores were determined on the first, 7th and 14th days.Results: The ability of folic acid production by indigenous probiotic in all the milk samples(cow, sheep and goat) were observed. The rate of folic acid produced by probiotic bacteriawas more than that of set yogurt (P <0.05). pH changes during storage period has a downwardtrend while the acidity took an upward trend on the 14th day of storage time (P <0.05).Conclusion: In general this study has indicated that indigenous Lactobacillus casei is able toincrease the folic acid rate of production up to three times as compared to that produced bythe set yogurt. The inoculation of probiotic had no significant effect on the sensory propertiesof yogurt and an acceptable product has been produced. Manuscript profile -
Open Access Article
5 - Study of Physicochemical, Rheological and Microbiological Characteristics of Soy Probiotic Yoghurt During 21-Days of Storage
Atefeh Ghorbani Rezvan Pourahmad Masoud FallahPour Mahnaz Mazaheri AssadiIntroduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristic MoreIntroduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristics of soy probiotic yoghurt during 21days of storage were evaluated.Materials and Methods: Soy probiotic yogurt was produced by using Bifidobacterium lactis B-12 and yogurt culture. Incubation was conducted at 40 C. The ratio of Bifidobacterium to yogurt bacteria was 5:1. The produced sample was stored at 4 C for 21 days. Acidity, pH, redox potential, syneresis, viscosity and viability of Bifidobacterium lactis B-12 in soy probiotic yogurt were evaluated on 1,7,14 and 21 days of cold storage.Results: The results showed that at the end of storage time, soy probiotic yogurt including Bifidobacterium lactis B-12 with yogurt culture has more than 108 cfu/ml Bifidobacterium and can be consumed as a probiotic product. This might be due to the slow decline in physicochemical variation and prohibition. This yogurt had favorite rheological characteristics.Conclusion: In this study soy yogurt was produced with probiotic Bifidobacteria as a vegetarian product with favorite rheological characteristics. Manuscript profile -
Open Access Article
6 - Study of Production Possibility of Synbiotic Beverage Containing Red Cabbage, Carrots, Turnip Juices and Oligofructose
Manouchehr Jafari Mahnaz Hashemiravan R. PourahmadEnriching beverages with useful compounds such as probiotics and prebiotics is of particular importance in the food industry due to the lack of consumption restrictions by certain people due to the lack of lactose and cholesterol, as well as (vitamins, antioxidants and MoreEnriching beverages with useful compounds such as probiotics and prebiotics is of particular importance in the food industry due to the lack of consumption restrictions by certain people due to the lack of lactose and cholesterol, as well as (vitamins, antioxidants and minerals). In this study, first appropriate amounts of oligofructose were selected as prebiotic material and then a mixture of vegetable water produced in proportions of 20, 30 and 40% was prepared and inoculation of Lactobacillus casei strain by half McFarland method at two levels of 106 and 107 cfu/ml were performed. All physicochemical tests such as pH, acidity, Brix and microbial count were evaluated before fermentation, after 72 hours of fermentation at 37°C and during four weeks of storage at 4°C. Reduced glucose and total glucose were evaluated before fermentation, after 72 and 4 weeks of fermentation. During fermentation and storage, with increasing bacterial density and storage time, pH, Brix, reducing sugar and total sugar of probiotic beverages decreased and acidity increased significantly. The highest survival rate of probiotic bacteria during 28 days of storage related to A3B2 treatment (with bacterial density of 107 CFU/ml) was selected as the best treatment according to the results. Manuscript profile -
Open Access Article
7 - Investigating the essential oil of the medicinal plant Thymus (Thymus vulgaris L.) in the production of probiotic dairy products by determining the viability of bacteria
farah farahani Alireza Tammimi Mohammad Reza Khatami nejadPurpose: The purpose of the present study was to investigate the essential oil of the medicinal plant Thymus vulgaris L. in the production of probiotic dairy products by determining the viability. Materials and methods: Thyme essential oil is used as a flavoring agent MorePurpose: The purpose of the present study was to investigate the essential oil of the medicinal plant Thymus vulgaris L. in the production of probiotic dairy products by determining the viability. Materials and methods: Thyme essential oil is used as a flavoring agent in the production of traditional and industrial dairy products (yogurt, buttermilk, and curd). To produce probiotic products and pasteurized dairy products, bacteria are inoculated and different concentrations of thyme essential oil (0, 25, 40, 70, 100 and 130 micrograms/ liter) are added to dairy products. The viability of bacteria in dairy products is checked at specific time intervals (0, 4, 8, 12 and 20 days). Findings: By increasing the concentration of thyme in traditional and industrial dairy products, there is a significant decrease in the logarithm of Lactobacillus and Bifidobacterium bacteria (P<0.05). The highest viability of bacteria was observed with low concentrations of thyme in traditional yogurt, and with moderate amounts of essential oil in buttermilk and traditional curd, within 20 days. The highest viability of bacteria is in yogurt and industrial butter with high concentration and in industrial curd with a decrease in the amount of essential oil. The highest viability of Bifidobacterium bacteria is found with high concentrations of thyme in yogurt, buttermilk and traditional curd (P<0.05), also with low concentrations of thyme in industrial yogurt and buttermilk, and with high concentrations in industrial curd. Conclusion: In industrial dairy products with thyme, the viability of Bifidobacterium bacteria is longer, and in traditional dairy products, the shelf life of Lactobacillus bacteria is longer. Manuscript profile -
Open Access Article
8 - Investigation of Probiotic’s Effect on Efficacy of Biofloc in Shrimp Farming
elahe ali asgariDue to the limited natural resources, applied in the aquaculture industry, less dependent methods have been used. The comprehensive system of bacteria plays an important role as a water purifier from organic matter and toxic nitrogen compounds and waste into food. The MoreDue to the limited natural resources, applied in the aquaculture industry, less dependent methods have been used. The comprehensive system of bacteria plays an important role as a water purifier from organic matter and toxic nitrogen compounds and waste into food. The method is fieldwork and taking notes of the results. In the form of four treatments (350 liters) with three repetitions in each treatment in the form of 1. Native probiotics 2. Commercial probiotics 3. Native and commercial probiotics 4. Control with specified concentration. Preparation of western white shrimp larvae and preparation of Bacillus subtilis and Bacillus licheniformis in two forms of traders and natives (from the digestion of juvenile huso) and study of shrimp hemolymph (glucose, cholesterol, uric acid, protein) and weight, length, length of carapace and SGR. During the test, the nitrogen-to-carbon ratio is kept constant at around 15.5. Significant changes occurred following the use of both native and commercial probiotics in the studied indices, including the most significant increase in total protein from 5.39 g to 9.32 g and shrimp weight from 10 g to 13.26 and a decrease in coefficient Food conversion up to 40%, while increasing the fertility of shrimp, followed by an increase in uric acid to 1.52 grams. Native probiotics improved indices such as immunoglobulin up to 120 mg with a significant difference compared to other treatments, improved feed length, and conversion ratio, and total weight and total protein. Manuscript profile -
Open Access Article
9 - Feasibility of vitamin D and Bifidobacterium Lactis loaded-alginate microcapsules for producing probiotic / vitaminated butter
Sahar Saraghi Peyman Rajaei Kaveh ZargariAbstract One of the new ways to improve probiotic bacteria persistence in food products, as well as the survival of bacteria while passing the digestive tract, is to microbialize the probiotic cells in order to safely transport them to the large intestine.&n MoreAbstract One of the new ways to improve probiotic bacteria persistence in food products, as well as the survival of bacteria while passing the digestive tract, is to microbialize the probiotic cells in order to safely transport them to the large intestine. The aim of this study was to determine the effect of microsphere on the survival of Bifidobacterium lactis during pasteurized butter storage period. In this study, alginate microcapsules containing Bifidobacterium lactis were used in butter formulation with values of 1, 2, 3 and 4 cc. Morphological, particle size, and survival tests were performed in similar conditions in the intestine and stomach. Pasteurized butter tests also included acidity assessment, peroxide value, anisidine index, oxidation resistance, melting point, survival rate of Bifidobacterium lactis, as well as mold and yeast populations in three replications. Sensory evaluation including (flavor, flavor, flavor, perfume, oral sensation and general acceptance) was performed by ten evaluated trained butterfly factory using a 5-point Hedonic method. The results were analyzed by two-way ANOVA and SAS software version 9.4. Non-parametric Kruskal-Wallis Mann-Whitney test was used to assess sensory results. The results showed that alginic microcapsules with a soft and average surface area had a particle size of 300 to 400 microns, and the maximum amount of bacteria in which the bacteria had fallen was 3/3 ± 0.05. Using alginate microcapsules, the index of peroxide, anisidine index decreased significantly as antioxidant properties of alginate as well as vitamin D, and the index of oxidation resistance as well as acidity significantly decreased. Also, by increasing the amount of micro-capsule application, the melting point of butter treatments decreased and the amount of mold and yeast was significantly decreased. Compared to the pasteurized trifoliate with free Bifidobacterium lactis, micro capsulation improved the Bifidobacterium lactis survival rate by two and a half cycles improved logarithmic conditions. Finally, Pasteurized butter treatment with 3 cc of alginate microcapsules was selected as the optimum treatment. Manuscript profile -
Open Access Article
10 - Sensory characteristics of probiotic cheese
sharareh shahbaziCheese is a very suitable substrate for probiotic microorganisms to guide them into the intestine. In addition, different types of cheese are produced around the world. The consumption of cheese by the majority of people, in addition to having nutritional value for them MoreCheese is a very suitable substrate for probiotic microorganisms to guide them into the intestine. In addition, different types of cheese are produced around the world. The consumption of cheese by the majority of people, in addition to having nutritional value for them, increases the market demand for probiotic cheese. Probiotics often survive in food products at a standard level until consumption without changing the sensory properties of that substance. In relation to the fact that probiotics can have an effect on the taste, texture and appearance of dairy products, the sensory properties of dairy products have been subjected to several studies. In this article, the sensory characteristics of cheese produced by probiotics were investigated. Manuscript profile -
Open Access Article
11 - حالتهای عملکردی پروبیوتیک و اثر آن روی پارامترهای بیوشیمیایی و عملکرد رشد در طیور
م. ابد ال-فتاحفراهم کردن یک جیره سالم یکی از چالشهای مهم سلامتی در جهان برای حفظ سلامت و شرایط تغذیهای جمعیتها است. به این دلیل، استراتژیهای کنترلی جدیدی از قبیل پروبیوتیکها به عنوان پیشگیری کننده و درمان بجای آنتیبیوتیکها بکار گرفته شدهاند. به طور مشابه، پروبیوتیکها آثار آ Moreفراهم کردن یک جیره سالم یکی از چالشهای مهم سلامتی در جهان برای حفظ سلامت و شرایط تغذیهای جمعیتها است. به این دلیل، استراتژیهای کنترلی جدیدی از قبیل پروبیوتیکها به عنوان پیشگیری کننده و درمان بجای آنتیبیوتیکها بکار گرفته شدهاند. به طور مشابه، پروبیوتیکها آثار آنتاگونیستی روی میکروارگانیسمهای متنوع دخیل در چندین مکانیسم شامل بهبود عملکرد سد اپیتلیال روده، رقابت روی گیرندههای چسبنده، رقابت روی مواد مغذی در دسترس، آثار ضدباکتریایی، تجزیه و خنثیسازی سموم و اثر تعدیل کنندگی سیستم ایمنی دارند. علاوه بر این، پروبیوتیکها آثار مثبتی روی پارامترهای بیوشیمیایی دارند و میتوانند به عنوان مکمل­های جایگزین بهبود دهنده سلامتی شامل هیپوکلسترولومیا و کاهش قند خون استفاده شوند. پروبیوتیکها از طریق مکانیسمهای مختلفی در ارتباط با هیپوکلسترولومیا و هیپوگلایسمی توضیح داده شدهاند. همچنین، استفاده از پروبیوتیکها در خوراک سودمندی پروتئین در خوراک را افزایش میدهد. بنابراین، این بررسی سعی داشته است به طور کلی بینش در مورد نحوه عملکرد حالتهای پروبیوتیکها و اهمین آنها از نظر بیوشیمیایی را ارائه دهد. Manuscript profile -
Open Access Article
12 - Probiotics: Challenging the Traditional Modes of Action
A.G. Lorenzoni S. Pasteiner M. Mohnl F. Perazzo -
Open Access Article
13 - Investigating the Effect of Local Probiotics Strains on β-Amyloid Brain Biomarker in Induced Alzheimer’s-Disease Wistar Rats
Ehsan Asghari Jafari Maryam Ghobeh Hanieh Jafary Parichehr YaghmaeeOne of the most important causes of global population decline is the overgrowth of neurodegenerative diseases, including Alzheimer's disease characterized by the extracellular accumulation of amyloid beta (Aβ) plaques in the hippocampus. Probiotics are microscopic MoreOne of the most important causes of global population decline is the overgrowth of neurodegenerative diseases, including Alzheimer's disease characterized by the extracellular accumulation of amyloid beta (Aβ) plaques in the hippocampus. Probiotics are microscopic organisms that are important for maintaining and improving human health. This study aims at assessing the effect of two probiotic strains, including Bifidobacterium longum and Limosilactobacillus reuteri on Aβ42 gene expression, the count of amyloid plaques, and neurogenesis in the brain of Alzheimer's disease rat models. First, two probiotic strains were isolated, purified and identified from traditional yogurt, and the rats were grouped as follows: thirty male Wistar rats were randomly divided into 5 groups. The control group underwent any surgery with no special treatment. The other groups underwent surgery and after being injected by Aβ42, they were divided into the sham group receiving water (probiotics solvent) and the two experimental groups receiving 2.5 x 109 CFU of Bifidobacterium longum and Limosilactobacillus reuteri strains. Finally, Aβ42 gene expression, the count of amyloid plaques, and neurogenesis were assessed in the brain of Alzheimer's disease rat models. In the brain of induced Alzheimer’s disease rats, neuron death occurred and the number of amyloid plaques increased significantly (p<0.001). Also, Aβ42 gene expression was increased in their brains. Meanwhile, treatment with both probiotic strains notably improved all of these symptoms. Therefore, the use of both Bifidobacterium longum and Limosilactobacillus reuteri probiotic strains seem to be effective in the recovery and treatment of Alzheimer's disease which certainly requires more investigations. Manuscript profile -
Open Access Article
14 - Investigating the performance, intestinal microbiology and blood parameters, following the addition of probiotic, and antibiotic to the diet of Arian breed broilers
Farshad Najjar Asiabani Mojtaba Bazaei Mohammad Pouranian Seyed Ali Raeissadat S BelivandIndiscriminate use of antibiotics causes the increase of antibiotic resistance and the transfer of antibiotic resistant genes from animals to humans, so it is necessary to find suitable alternatives for antibiotics to minimize these factors, which the present experiment MoreIndiscriminate use of antibiotics causes the increase of antibiotic resistance and the transfer of antibiotic resistant genes from animals to humans, so it is necessary to find suitable alternatives for antibiotics to minimize these factors, which the present experiment pursued the same goal. 420 one-day-old broiler chickens were used for 42 days in the form of a completely randomized design with 7 treatments, 3 replications and 20 chickens per replication. The experimental treatments included the control diet and three levels of protexin and virginiamycin 10% (0.25, 0.5, and 0.75). At the end of the data analysis, GLM method was used to compare the averages with Duncan's multi-range test. In the entire breeding period, the amount of feed consumed under the influence of experimental treatments containing protoexin and virginiamycin decreased compared to the control (p<0.5). The effect of protexin on live weight, ready-to-cook carcass and average daily weight gain was significant, so that in the treatments containing protexin, the live weight and ready-to-cook carcass were higher than the control (p<0.5). The treatment containing 0.5% of protexin had the highest live weight and ready-to-cook carcass weight (p<0.5). The concentration of blood parameters of glucose, cholesterol, triglycerides, high, low and very low density lipoproteins and blood urea nitrogen were affected was higher than the control (p<0.5). Therefore, the results of the present study showed that the effect of probiotics is not only equal to antibiotics, but also has better and more useful effects in some cases, so it is possible to use probiotics instead of antibiotics. He suggested virginiamycin in the diet. Manuscript profile
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