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Open Access Article
1 - Reduction of Bacillus Cereus Growth in Oat Tempeh with Co- Fermentation of Different Lactic Acid Bacteria and Rhizopus oligosporus
زهره DidarIntroduction: Tempeh is a traditional soy product originally from Asia. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue Materials and Methods: Oat tempeh is produced with Rhizopus oligosporus PTCC 52 MoreIntroduction: Tempeh is a traditional soy product originally from Asia. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue Materials and Methods: Oat tempeh is produced with Rhizopus oligosporus PTCC 5287 with approximately 104 CFU/g. Biological acidification is carried out with inoculation of three starters containing streptococcus,Lactobacillus ,lactococcus and chemical acidification is provided by the addition of 5ml/100g vinegar. Bacillus cereus is inoculated with approximately 105 CFU/g. Results: The Results showed that co- fermentation of lactic acid bacteria and Rhizopus oligosporus caused a decrease in mold growth (p<1%). The highest effect is from the tempeh that was produced with lactococcus lactis sub sp lactis, lactococcus lactis subsp cremoris and the one that was acidified with vinegar. The highest ergostrol and hyphal length is related to the non- acidified tempeh. Conclusion: Biological and chemical acidification caused decreases in Bacillus cereus growth. The highest decrease was observed in tempeh that was made with lactococcus lactis sub sp lactis, lactococcus lactis subsp cremoris. In all the cases tempeh with good quality was produced. Manuscript profile -
Open Access Article
2 - Isolation Of Bacillus cereus from Foods and Studying the Cytotoxicity Of Them on Vero Cells
Zahra Deilami Khiabani Shahrzad Nasiri SemnaniInroduction and Objective:Bacillus cereusis an important enterotoxigenic food borne pathogen. It contains NHE and HBL complex enterotoxins. The genes of these complex can be used for characterization of enterotoxin production in B. cereus. The objective of this study MoreInroduction and Objective:Bacillus cereusis an important enterotoxigenic food borne pathogen. It contains NHE and HBL complex enterotoxins. The genes of these complex can be used for characterization of enterotoxin production in B. cereus. The objective of this study is to detect enterotoxigenic B. cereus and assessing the incidence of it in foods.Material and Methods:220 food samples including; 80 meat products, 20 dairy, 20 rice and 100 salad samples, have been collected in the years 2012-2014. Using biochemical and molecular tests, the B. cereus positive food samples has been detected. B.cereus isolates checked for NHE and HBL complex by specific primers. B. cereus isolates which contain both NHE and HBL have been used for cytotoxic assay on Vero cells.Results: Among 100 B.cereus isolates, 40 contain NHE, 23 contain HBL and 17 isolates contain both complexes. The recent isolates have been used for cytotoxic assay on Vero cells.Conclusion: PCR is a prompt, reliable method for detection of enterotoxigenic bacteria. Enhancing awareness about virulence and prevalence of genes involved in food poisoning would be effective in prevention of food poisoning. Manuscript profile -
Open Access Article
3 - Detection Of Enterotoxigenic Bacillus cereus Isolated from Meat Products from Zanjan
Zahra Deilami Khiabani GHazaleh ShamsolmaaliInroduction and Objective:Most of Bacillus cereus isolates can cause diarrhoeal and emetic types of food poisoning. The diarrhoeal illnesses can be caused by hemolysin BL (HBL), non-hemolytic (NHE) and cytotoxin K. Use of meat products is common nowadays. There is no pr MoreInroduction and Objective:Most of Bacillus cereus isolates can cause diarrhoeal and emetic types of food poisoning. The diarrhoeal illnesses can be caused by hemolysin BL (HBL), non-hemolytic (NHE) and cytotoxin K. Use of meat products is common nowadays. There is no precise report ofB. cereus contamination in Iran, therefore it is important to study in this case.Materials andMethods:80 meat products were collected form stores in Zanjan then the samples were cultured in PEMPA. Following the biochemical tests, the bacterial colonies were identified by PCR. Then B. cereus isolates were checked for NHE complex genes by specific primers using PCR.Results:Results showed that 32 samples of 80 were contaminated with B. cereus. The NHE complex genes were found in 14 samples.The results of this study have shown that NHE PCR is a prompt, reliable method for differentiation between non-enterotoxigenic and enterotoxigenic isolates of B. cereus. Conclusion:Enhancing awareness about virulence and prevalence of genes involved in food poisoning would be effective in the prevention of food poisoning Manuscript profile -
Open Access Article
4 - Isolation and enumeration of Bacillus cereus in raw milk distributed in Tabriz, Iran and detection of ces gene among the isolates
Mahdieh Heydarzadeh afshin JavadiBacillus cereus is a gram-positive and spore-forming bacterium which is widely distributed in nature. It also has been known as a major food borne pathogen that often plays a role in the contamination of ready-to-eat and dairy products. It causes two different types of MoreBacillus cereus is a gram-positive and spore-forming bacterium which is widely distributed in nature. It also has been known as a major food borne pathogen that often plays a role in the contamination of ready-to-eat and dairy products. It causes two different types of food poisoning in human: the diarrheal type and the emetic type. The aim of this study was to isolate and enumerate B. cereus in raw milk distributed in the stores of Tabriz city, Iran and to detect ces gene among the isolates. For this purpose, 120 samples of raw milk were randomly selected from the stores during February to June 2017. They were transferred to the Laboratory of food hygiene under sterile conditions in order to isolate, identify and enumerate B. cereus according to the national standard method of Iran and PCR. According to the results of microbial culture, out of 120 samples of raw milk, 13 (10.83%) samples were contaminated with B. cereus and the mean rate of contamination was 2.8 log10/ml. PCR results showed that of 13 positive samples, 12 (92.3%) samples contained ces gene which is responsible for vomiting. The results of this study showed that raw milk has the potential for human intoxication by B. cereus; and the use of procedures to reduce the bacterial contamination during the processing of dairy product is required. Manuscript profile -
Open Access Article
5 - Comparison of antibacterial activity of four cultivars of olive (Olea europaea) leaf extract on Bacillus cereus
مریم Abbasvali محمود Esmaeili Koutamehr حمدالله Moshtaghi M.H EskandariIn recent years, plant extracts have been used as antimicrobial agents. One of these extracts is olive leaf extract, which has antimicrobial properties due to its phenolic compounds. In current study the leaf extract of four olive (Olea europaea) cultivars (Shiraz, Zard MoreIn recent years, plant extracts have been used as antimicrobial agents. One of these extracts is olive leaf extract, which has antimicrobial properties due to its phenolic compounds. In current study the leaf extract of four olive (Olea europaea) cultivars (Shiraz, Zard, Roghani and Dezfool) was extracted by different solvents (acetone, methanol and ethanol) using microwave-assisted extraction method. Then the antibacterial activity of the extracts was assessed on Bacillus cereus. The antibacterial activity of the extracts was determined using the standard and micro broth-dilution methods. All experiments were carried out in triplicate. Minimum inhibitory concentration (MIC) of eleven extracts was estimated as 20 mg/ml, and only MIC of the methanolic extract of Roghani cultivar was 10 mg/ml. Bacterial growth curve of B. cereus in the presence of olive leaf extracts was drawn after 24 h incubation at 37 °C and the mean percentage of growth inhibition of each extract was measured after 24 hours. The results showed that in comparison with the other cultivars, the methanolic extract of Roghani cultivar with the percentage of growth inhibition of 91.3% and 87.8% (in the concentrations of 10 and 20 mg/ml, respectively), demonstrated stronger antibacterial effect on B. cereus. This study indicated that olive leaf extract from inexpensive agricultural waste might be a valuable bioactive source with antibacterial activity, and seem to be applicable as a safe food additive. Manuscript profile -
Open Access Article
6 - The effect of monolaurin in combination with Mentha pulegium L. and Mentha spicata L. essential oils on Bacillus cereus and E. coli O157:H7: in vitro study
مسلم Neyriz Nagadehi S.M Razavi-Rohani گیتی Karim ودود Razavilar امیر Zeynali رضا DelshadMonolaurin, pennyroyal (Mentha pulegium L., Labiatae) and spearmint (Mentha spicata L.) essential oils have various antibacterial activities on microorganisms. Enhancement of antibacterial activity and detection of their combined effects on B.cereus ATCC 11778 and E. co MoreMonolaurin, pennyroyal (Mentha pulegium L., Labiatae) and spearmint (Mentha spicata L.) essential oils have various antibacterial activities on microorganisms. Enhancement of antibacterial activity and detection of their combined effects on B.cereus ATCC 11778 and E. coli O157:H7 were the purpose of this investigation. Monolaurin preparation, spearmint and pennyroyal essential oils preparation and analysis of their chemical composition with GC-MS method, bacterial inoculums preparation, antimicrobial susceptibility testing using broth micro dilution MIC testing and finally statistic analysis of results with SPSS software package were the material and methods used in this research. MIC (minimum inhibitory concentration) of pennyroyal oil, spearmint oil, monolaurin, monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on B.cereus and E. coli O157:H7 were significant (p<0.01). The MIC of monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on B.cereus in comparison with the MIC of pennyroyal and spearmint oils separately were significant (p<0.01). Monolaurin spearmint oil combination showed synergistic inhibitory effect on E.coli O157:H7. The most effective antimicrobial agents on B.cereus were monolaurin, monolaurin-spearmint oil combination and monolaurin-pennyroyal oil combination, and the least effective agent was spearmint oil. Also the most effective antimicrobial agent on E. coli O157:H7 was pennyroyal oil, and the least effective agent was monolaurin. Since the MIC of monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on E.coli O157:H7 in comparison with the MIC of monolaurin separately were not significant, therefore for significant effect on E.coli O157:H7 and other gram negative bacteria, combination of monolaurin with chelating agents and other natural antimicrobials are suggested. Manuscript profile -
Open Access Article
7 - بررسی استفاده از روشهای مختلف شستشوی کاهو در کاهش بار میکروبی باسیلوس سرئوس
زهره دیدار -
Open Access Article
8 - Predictive mathematical models for evaluation of Cuminum cyminum L. and temperature storage effect on Bacillus cereus in BHI broth
Zohreh MashakBacillus cereus is a food-born pathogen that 20% of total outbreaks of food intoxication in the world are caused by Bacillus cereus. Nowadays there is an increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods. Cuminum MoreBacillus cereus is a food-born pathogen that 20% of total outbreaks of food intoxication in the world are caused by Bacillus cereus. Nowadays there is an increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods. Cuminum cyminum L. is a plant native to Iran that is used in traditional medicine and food products. The aim of this survey is providing of predictive mathematically models for evaluation of antibacterial effect of Cuminum cyminum L. essential oil on Bacillus cereus in a multi-factorial system. The essential oil of Cuminum cyminum L. plant was obtained by steam-distillation and analyzed by GC/MS. Then, effects of different concentrations of Cuminum cyminum L. essential oil (0, 0.005, 0.015, 0.030 and 0.045%) and storage temperature (10, 25 and 35°C) were evaluated on growth of Bacillus cereus in BHI broth during at certain intervals (1, 2, 3, 4, 5, 6, 9, 12, 15, 18, 21 24, 27, 30, 36 and 42 days). The growth of Bacillus cereus was significantly decreased by 0.015% EO concentration incubated at 10°C storage temperature and 0.030% EO concentration incubated at 25 and 35°C storage temperature (p<0.05). The predictive mathematically models produced in this study can be a useful tool for evaluation of changes of this microorganism along of the food chain. Manuscript profile -
Open Access Article
9 - Comparison of bacteria in beef meat and poultry in terms of packaging and without packaging in Gilan province
Ali Mojaddar langroodi Ali Ehsani Aiub Ebadi احسان مقدس کیاFood-borne illness is a major international public health concern and a significant cause of reduced economic growth. Contaminated food is the usual source of human infections, and poultry and beef meat are considered the major infectious route for humans. Each year, mi MoreFood-borne illness is a major international public health concern and a significant cause of reduced economic growth. Contaminated food is the usual source of human infections, and poultry and beef meat are considered the major infectious route for humans. Each year, millions of persons become ill from foodborne diseases, though many cases are not reported. To assess the microbiological quality and safety of beef and poultry meat and try to achieve the connection of its contamination with hygienic conditions of packaging and without packaging of food in this study we analyzed food borne pathogens (Salmonella, Staphylococcus aureus and Bacillus cereus) in Gilan province. A total number of 380 beef and poultry meat samples (with packing and without packaging) were collected and studied. Out of which 5/5 percent were founded contaminated with Salmonella 20/5 percent were founded contaminated with Staphylococcus aureus while 11/8 percent were founded contaminated with Bacillus cereus. Also 13/9 percent (beef meat) and 23/9 percent (poultry meat) were contaminated. The study confirmed the presence of Salmonella, Staphylococcus aureus and Bacillus cereus in beef and poultry meat. It is a potential threat to consumer health. To reduce of contamination, good hygiene practices are necessary from processing to storage. Manuscript profile -
Open Access Article
10 - The study of Iranian food contact plastic wrap contamination with bacteria causing food-borne disease
Hajieh Ghasemian Safaei Nasrin Mirzaei Ahmand Reza Bahrami Bayan Saeidi Ebrahim RahimiThe use of plastic wrap for foodstuff is very common in the world. Plastic wrap is impermeable to air, oils, greases, and more importantly, bacteria which makes it useful for food packaging. Bacillus cereus and Staphylococcus aureus are of important pathogens and the mo MoreThe use of plastic wrap for foodstuff is very common in the world. Plastic wrap is impermeable to air, oils, greases, and more importantly, bacteria which makes it useful for food packaging. Bacillus cereus and Staphylococcus aureus are of important pathogens and the most common cause of food-borne disease.Ten Iranian plastic wraps with different brands were chosen and identification was done by biochemical test and serial dilution methods. After microorganism identification, selective and differential medium cultures were used to confirm bacteria. Among ten Iranian plastic wrap; seven samples were devoid of any contamination, while two samples had Bacillus cereus contamination and one plastic wrap sample had Staphylococcus aureus contamination. According to the result of serial dilution, 1.6X104 CFU and 2.1X102 CFU Bacillus cereus and 1.7X101 CFU Staphylococcus aureus was counted. Acceptable microbial limits for Bacillus cereus and Staphylococcus aureus per gram of plastic wrap need to be established by international organizations for standardization. Besides, the presence of Bacillus cereus and Staphylococcus aureus on plastic wrap surface and related disease in food contact plastic wrap needs to have a continuous investigation. Manuscript profile -
Open Access Article
11 - Evaluation of antimicrobial activity of Lactobacilli isolated from traditional sourdoughs against Bacillus cereus
Abolfazl Golshan Tafti Ghazal Yazdanpanah Mohammad Hassan FooladiIn this study, the inhibitory effect of 71 Lactobacilli isolated from traditional sourdoughs against Bacillus cereus was evaluated and compared by using three methods (spot on lawn,well diffusion and disk diffusion). There was no inhibition zone around the discs and wel MoreIn this study, the inhibitory effect of 71 Lactobacilli isolated from traditional sourdoughs against Bacillus cereus was evaluated and compared by using three methods (spot on lawn,well diffusion and disk diffusion). There was no inhibition zone around the discs and wells in the well diffusion and disk diffusion methods. The inhibitory effect of Lactobacillus isolates against Bacillus cereus in the Spot on lawn method was observed as a clear zone around the colonies. All Lactobacillus isolates were able to inhibit the growth of Bacillus cereus in the spot on lawn method, but there was a significant difference (p<0.01) among the isolates in terms of antimicrobial activity. Among the Lactobacillus isolates, 8 isolates had significantly stronger antimicrobial activity and the diameter of clear zone around the colonies was reported in the range of 2.67-7.83 mm. The diameter of clear zone around the Lactobacillusisolates 70, 46, 21, 55, 59 and 11 was 7.83, 7.67, 7.33, 7.16, 7 and 7 mm, respectively. Therefore, they were reported as Lactobacillus isolates with strong antimicrobial activity in the spot on lawn method. These isolates can have potential to be used as starter cultures in production of sourdough and bread. Manuscript profile -
Open Access Article
12 - Study of frequency of NHE complex genes in Bacillus cereus isolated from cow milk in Tabriz city
Taher Rasoulpour Saman MahdaviBacillus cereus is a gram positive and spore producing bacterium that is widely spread in nature. Many of this bacterium strains cause food poisoning with signs of diarrhea and vomiting. Diarrhea-type diseases cause by haemolytic enterotoxins HBL, non haemolytic NHE and MoreBacillus cereus is a gram positive and spore producing bacterium that is widely spread in nature. Many of this bacterium strains cause food poisoning with signs of diarrhea and vomiting. Diarrhea-type diseases cause by haemolytic enterotoxins HBL, non haemolytic NHE and cytotoxin K. Milk is one of the food products that may be contaminated by livestock with mastitis caused by Bacillus cereus. The aim of this research was the study of frequency of NHE complex genes in Bacillus cereus isolated from cow milk in Tabriz city. 42 samples of Bacillus cereus isolated from cow milk after molecular confirmation were investigated for study of frequency of NHE complex genes by use of specific primers by PCR method. Of 42 tested samples, 41 positive cases were detected. Of 41 Bacillus cereus tested, 37 cases (90.2%), 35 cases (85.3%) and 31 cases (75.6%) harbored nheA, nheB and nheC genes, respectively. 30 samples (73.1%) simultaneously contained all three studied genes. In 3 samples (7.3%) of Bacillus cereus bacteria, no NHE complex genes were observed. The simultaneous presence of NHE complex genes in most of tested Bacillus cereus isolates indicates the high virulence of tested bacteria and their high pathogenic potential. Manuscript profile -
Open Access Article
13 - Evaluation of the prevalence rate and antibiotic resistance pattern of Bacillus cereus in infant formula and foods containing formula
Beigom Omidi Shila Safaian Nahid RahimiFard Rezvan Mosavi Nadoshen Babak PorakbariThe present study was conducted with the aim of evaluating the antibiotic resistance pattern of Bacillus cereus in ice cream, cake, cheese, and infant formula. For this purpose, 600 samples were prepared from food sales centers in Tehran and transferred to the quality c MoreThe present study was conducted with the aim of evaluating the antibiotic resistance pattern of Bacillus cereus in ice cream, cake, cheese, and infant formula. For this purpose, 600 samples were prepared from food sales centers in Tehran and transferred to the quality control laboratory of the Faculty of Veterinary Medicine of Tehran University of Medical Sciences and cultured on the special culture medium of Bacillus cereus, MYP, which contained polymyxin B supplement and egg yolk. Then, from the pink colonies, gram staining and catalase test were performed and the sensitivity of the isolated bacteria to ampicillin, penicillin, vancomycin, cefazolin, methicillin, cefixime, sulfamethoxazole, trimethoprim, chloramphenicol, cefepime and tetracycline was evaluated based on the disc diffusion method. According to the results, no contamination with B. cereus was observed in any of the cake, cheese and ice cream samples. However, out of 150 infant formula samples, 30 samples were infected with B. cereus (18 samples < 10 CFU/g, 7 samples had 10-102 CFU/g, and 5 samples>102 CFU/g). B. cereus isolated from infant formula has the highest sensitivity to vancomycin (67.76%), tetracycline (70%), and chloramphenicol (33.63%) antibiotics and had the highest level of resistance to penicillin (100%), cefixime antibiotics (100%) and ampicillin (67.96%). The general results indicated a significant prevalence of B. cereus in the tested milk, which due to the growing trend of using milk powder and more importance to the quality and health evaluation of milk powders for consumption, contamination investigation and preventive approaches should be given more attention. Manuscript profile -
Open Access Article
14 - بهینه سازی تولید آلیزارین توسط محرک های زیستی مختلف در گیاه روناس با روش تحریک-اینفیلتراسیون
سونا اعیادی طیبه سلیمانیمقدمه و هدف: روناس با نام علمی Rubia tinctorum، یکی از شناخته شدهترین گیاهان دارویی هست که آلیزارین و دیگر آنتراکینونها که مواد رنگی مهمی با اثرات دارویی هستند، از آن استخراج میشوند. هدف از این تحقیق بهینهسازی و افزایش تولید آلیزارین در گیاه کامل روناس با القای محرک Moreمقدمه و هدف: روناس با نام علمی Rubia tinctorum، یکی از شناخته شدهترین گیاهان دارویی هست که آلیزارین و دیگر آنتراکینونها که مواد رنگی مهمی با اثرات دارویی هستند، از آن استخراج میشوند. هدف از این تحقیق بهینهسازی و افزایش تولید آلیزارین در گیاه کامل روناس با القای محرکهای زیستی میباشد. روش تحقیق: جهت افزایش تولید آلیزارین، محرکهای باکتریایی (استافیلوکوکوس اورئوس و باسیلوس اورئوس در غلظت-های نیم و یک مک فارلند) قارچی ( فوزاریوم اگزوسپوریوم و آسپرژیلوس فومیگاتوس در غلظتهای mg total sugar/mL 2/0 و 4/0) به گیاه کامل روناس به طور مستقیم با استفاده از سوزنهای بسیار نازک انسولین میباشد، تزریق شد که این روش elicitation-infiltration نام دارد. سپس مقدار آلیزارین این نمونهها با استفاده از روش استاندارد افزایشی توسط روش UV-Visible مورد بررسی قرار گرفتند. نتایج و بحث: استافیلوکوکوس اورئوس (1 مک فارلند) موثرترین محرک در افزایش زیست توده بود. علاوه بر این، در بین محرکهای قارچی، آسپرژیلوس فومیگاتوس با غلظت mg total sugar/mL 4/0 مهمترین کمک را در افزایش زیست توده آشکار کرد. به کارگیری محرکهای باکتریایی افزایش محسوسی را در مقدار آلیزارین در همه غلظتها ایجاد کرد. بیشترین افزایش (5 برابری) را نیم مک فارلند باسیلوس سرئوس داشته است. علاوه بر این، فوزاریوم اگزوسپوریوم نتایج برجسته-ای را در افزایش تولید آلیزارین از خود نشان داده است. توصیه کاربردی صنعتی: طبق اطلاعات به دست آمده، کاربرد روش elicitation-infiltration برای افزایش تولید آلیزارین برای اولین بار مورد استفاده قرار گرفته شده است و طبق نتایج ، این روش می تواند روش موثری برای بررسی های بیشتر در مورد بهینه سازی تولید متابولیت های ثانویه در گیاهان دیگر نیز به کار گرفته شود. Manuscript profile -
Open Access Article
15 - فعالیت ضد میکروبی عصاره استونی Salvia officinalis در برابر جدایه های بیماریزا
قزلباش ق. ر پریشانی م. ر فویوانی م .حمقدمه وهدف: Salvia officinalis به عنوان یک داروی سنتی در درمان برخی از بیماریها در کشورهایی از جمله لبنان، سوریه، اردن و .... شناخته شده است. به علاوه S. officinalis در مطالعات مختلف برای بررسی تاثیرات دارویی مورد آزمایش قرار گرفته است. هدف در این مطالعه برر Moreمقدمه وهدف: Salvia officinalis به عنوان یک داروی سنتی در درمان برخی از بیماریها در کشورهایی از جمله لبنان، سوریه، اردن و .... شناخته شده است. به علاوه S. officinalis در مطالعات مختلف برای بررسی تاثیرات دارویی مورد آزمایش قرار گرفته است. هدف در این مطالعه بررسی فعالیت ضد باکتریایی این گیاه در برابر تعدادی از باکتریها بوده است. روش تحقیق: سه عصاره مختلف ( عصاره آبی، استون و اتانولی) از نظر ویژگیهای ضد باکتری در برابر باسیلوس آنتراسیس، باسیلوس سرئوس، اشریشیاکلی و استافیلوکوکوس اورئوس با روش انتشار دیسکی مورد ارزیابی قرار گرفتند. نتایج و بحث: عصاره های اتانولی تاثیرات ضد باکتریایی متوسطی را نشان دادند در حالیکه عصاره های استونی به خصوص عصاره برگها تاثیر قدرتمندی در این زمینه داشتند. از سوی دیگر عصاره های آبی هیچ فعالیت ضد باکتریایی در برابر باکتریهای مورد آزمایش نشان ندادند. نتایج نشان دهنده فعالیت بازدارندگی عصاره استونی با MIC معادل 10 میلی گرم در میلی لیتر برای باسیلوس آنتراسیس و MIC معادل 30 میلی گرم در میلی لیتر برای استاف اورئوس بود. میکروارگانیسمهای گرم منفی حساسیت بیشتری نسبت به عصاره ها نشان دادند. در مجموع می توان گفت که عصاره های استخراج شده توسط حلالهای آلی به خصوص استون می تواند به عنوان یک ترکیب ضدباکتری مورد استفاده قرار گیرد و نیز به این نکته می توان اشاره کرد که چنانچه قطبیت حلال کاهش می یابد ترکیبات ضد باکتری و بنابراین فعالیت عصاره افزایش نشان می دهد. توصیه های کاربردی/صنعتی: عصارهSalvia officinalisمی تواند به عنوان پماد برای درمان زخم استفاده شود و به عنوان یک داروی جدید در برابر باسیلوس آنتراسیس معرفی شود. Manuscript profile -
Open Access Article
16 - Molecular identification and optimization of keratinase production in keratin-degrading bacteria isolated from soil poultry of Marvdasht city
Somayeh Khodayari Farshid KafilzadehBackground & Objectives: Feather is one of the environmental pollutants that about 90% of its weight is made of highly resistant creatine plates. A number of bacteria are able to produce a keratinase enzyme in the presence of keratin substrate. The purpose of this s MoreBackground & Objectives: Feather is one of the environmental pollutants that about 90% of its weight is made of highly resistant creatine plates. A number of bacteria are able to produce a keratinase enzyme in the presence of keratin substrate. The purpose of this study was isolation and molecular identification of keratin- degrading bacteria from the soil of poultry farms around Marvdasht city in order to measure keratinase activity in superior creatine-degrading strains. Material & Methods: In this study, 15 soil samples from poultry farms around Marvdasht city was collected. Seven bacterial isolates were cultured on a feather meal medium. Five isolates that showed clear degradation zone, were chosen for further chemical and molecular identification. The bacteria were sequenced, and a specific accession number in the gene bank was allocated to each of them as a new strain Then, all five isolates were assessed for the level of keratinase enzyme production. Result: All isolates belonged to Bacillus species. All five isolates were able to completely degrade keratine. The most keratinase activity was reported 17.12 (ml/min) for Bacillus cereus SKH1. Conclusion: Different species of Bacillus in this study showed the ability to produce a keratinase enzyme in the presence of keratin substrate. Investigating the level of keratinase activity in bacterial isolates showed that all have the potential treat feather waste. Manuscript profile -
Open Access Article
17 - Isolation of orange orchards rhizosphere Bacillus cereus by the ability of α-amylase secretion
Mahnaz Ramezani Ali Riahi-Madvar Mooj KhaleghiBackground and Objectives: Rhizosphere bacteria assist growth of plants via dissolving phosphate, production of special compounds such as phytohormones and release of hydrolytic enzymes such as a-amylase and kitinase. This study aimed to isolate and to identify a a-amyl MoreBackground and Objectives: Rhizosphere bacteria assist growth of plants via dissolving phosphate, production of special compounds such as phytohormones and release of hydrolytic enzymes such as a-amylase and kitinase. This study aimed to isolate and to identify a a-amylase producing bacillus in rhizosphere of orange orchards and to investigate microbial activity to enzyme production in presence of different source of carbon ranges. Materials and Methods: This study was conducted in order to isolation of a-amylase bacilli from rhizosphere of orange orchards located at Kerman province, Iran. After sample collection, bacteria were isolated by growing on starch agar. Several molecular (based on 16SrRNA) and biochemical methods were used to identify bacterial species. The starch rapid hydrolysis test was used to investigate amylase activity of the isolates. Additionally, the enzyme production level was studied in the presence of several carbon sources include glucose, fructose and starch ranges. Results: Molecular and biochemical analysis showed that isolated bacterium is a strain of Bacillus cereus named as Bacillus cereus MR-R3 and recorded in GeneBank under accession number of KC306945.1. Moreover, results showed that starch and glucose have the highest positive effects on alpha amylase production in the presence of 0.5 g/l and fructose have the highest effect in the presence of 0.25 g/l. Conclusion: Isolation and identification of orange orchards rhizospher-derived bacillus species considering their ability to produce a-amylase and phosphate solvation showed that the presence of this species in this region is very important. Moreover, increase in production of the enzyme after treatment with different carbon sources can be related to their gene expression induction effects. Manuscript profile -
Open Access Article
18 - Study of Physicochemical factors on dipicolinic acid formation by Bacillus cereus PTCC1015
Saber Niksirat Mohammad Faezi Ghasemi Khosro Isasazadh Mohammad Reza Khosh Kholgh PahlavianiBackground and Objective: Dipicolinic acid (pyridne 2, 6 dicarboxylic acid) is a major component of bacterial spore and is unique in that it has been found only in bacterial endospore. This study was aim to evaluate the environmental stress on DPA production in Bacillus MoreBackground and Objective: Dipicolinic acid (pyridne 2, 6 dicarboxylic acid) is a major component of bacterial spore and is unique in that it has been found only in bacterial endospore. This study was aim to evaluate the environmental stress on DPA production in Bacillus cereus PTCC1015. Materials and Methods: In this experimental study the effects of environmental stresses including temperature, ethanol, NaCl and pH on the production of DPA by Bacillus cereus PTCC 1015 were evaluated by colorimetric assay (the color complex formed by interaction of ferrous iron with dipicolinic acid) and comparison with standard curves. Results: The results showed that the amount of DPA in B. cereus decreased upon increase in acidic condition and salt concentration in the medium. DPA formation increased at alkaline pH 8-10. DPA formation decreased in the medium containing 5-55% of ethanol. DPA formation was higher in optimum temperature at 30 ºCin comparison to the reference strains. The cell concentration decreased at 90 ºC and level of DPA detected in this stage. Conclusion: In stressful condition, DPA formation significantly reduced and these properties can be used in food and dairy industries to control spore production of Bacillus cereus. Manuscript profile -
Open Access Article
19 - Survey Role and Important of Surfaces Structure and β–lactamase of Bacillus cereus in Drug Resistant
Shilla Jalalpoor Hamid AbousaidiBackground and Objectives: S-layer is a outer protein in bacteria and archaea which intensifies bacterial pathogenicity due to inhibiting antibiotic’s entrance to cells. Because staffs and hospital surfaces have a major role in nosocomial infections, contaminating MoreBackground and Objectives: S-layer is a outer protein in bacteria and archaea which intensifies bacterial pathogenicity due to inhibiting antibiotic’s entrance to cells. Because staffs and hospital surfaces have a major role in nosocomial infections, contaminating this source with S-layer and β–lactamase positive strains of B. cereus can lead to spread the antibiotic resistant nosocomial infections. In this study, in addition to determine the frequency of S-layer and β–lactamase positive strains in hospital environment, their function in inhibition of antibiotic’s entrance has been surveyed. Material and Methods: The descriptive research was performed on 274 samples isolated from Azzahra hospital and Isfahan University during 2005/2007. In order to preparation of samples, 16 hours bacterial culture in TSA (Tryptone Soya Agar) were used and then electrophoresis with 10X SDS-PAGE were performed. Antibiogram were performed with Kirby Bauer method and β–lactamase production, with acidimetric method. Results: From 247 isolated bacteria, frequency of B. cereus strains was %9.49. Eleven sample (84/6%) from 13 isolated B. cereus of staff hand and 1 sample (7/7%) from 13 isolated B.cereus from hospital surfaces produce S-layer nano-structure. According to antibiogram result, non producer S-layer strains, in comparative S-layer producer strains, were more sensitive to antibiotics and all S-layer producer B.cereus strains, produce β–lactamase. Conclusion: Result of this study show high prevalence S-layer and β–lactamase producer B. cereus strains in hospital, that lead to increase antibiotic resistance nosocomial infection and is necessary go on to reduce transfer virulence agent and antibiotic resistant in pathogen bacteria. Manuscript profile
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