List of Articles جدایه لاکتیکی

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  1 - Effects of pH, temperature and salt on antagonistic activity of barley sourdough lactic acid bacteria on Bacillus subtilis and evaluation of serum parameters and liver enzymes in mice fed with LAB isolates
  M. Ebrahimi Maryam Khashaie Farzaneh Kia‌Daliri Alireza Sadeghi
  10.30495/jfh.2019.667055
  In this experimental study, the effect of pH (2, 4, 11), temperature (4, 85, 121 oC) and bile salt (0.3, 0.6, 1%) treatments on inhibitory potential of cell-free supernatant (CFS) obtained from barley sourdough dominant LAB (Pediococcus stilesii, Weissella cibaria, Lact More

  In this experimental study, the effect of pH (2, 4, 11), temperature (4, 85, 121 oC) and bile salt (0.3, 0.6, 1%) treatments on inhibitory potential of cell-free supernatant (CFS) obtained from barley sourdough dominant LAB (Pediococcus stilesii, Weissella cibaria, Lactobacillus brevis and Lactobacillus curieae) isolates, against B. subtilis were investigated based on microdilution method in comparison to untreated CFS. The safety of LAB isolates was also assessed by control of changes in serum parameters and liver enzymes in mice fed with them. Results were analyzed by one-way analysis of variance.    Based on results, LAB CFS had antagonistic activity against B. subtilis. Inhibitory effects of the CFS under pH and temperature treatments were decreased, but under bile salt treatment was increased. Changes in serum parameters and liver enzymes in mice fed with LAB isolates were also in normal ranges and so on, safety of the LAB isolates was approved. By considering the antagonistic activity of LAB CFS under pH, temperature and salt treatments, against B. subtilis it is possible to use from the CFS as a biopreservative in food processing chain. Manuscript profile
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  2 - Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough
  Fahimeh Hajinia A. Sadeghi A. Sadeghi Mahoonak M. Khomeiri Y. Maghsoudlou A. Moayedi
  10.30495/jfh.2020.671043
  Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough thro More

  Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough through the back-slopping process, and then it was identified using PCR. Subsequently, probiotic properties of the LAB isolate (including resistance to acid and bile, antibacterial effect, auto and co-aggregations capabilities, antibiotic susceptibility and hemolytic activity), as well as its antifungal activity against Aspergillus niger were studied. Sequencing results of the PCR products led to the identification of Pediococcus pentosaceus as predominant LAB isolated from oat sourdough. The survival rate of the LAB isolates after continuous acid and bile treatment was 59.80% in comparison with the control. The antibacterial effect of the LAB on Bacillus cereus was also significantly (p < /em><0.05) higher than the other studied food-borne pathogenic agents. Crude cell-free supernatant (CFS) of the LAB completely inhibited the growth of B. cereus, but reduced the growth of Salmonella enterica by 65.68%. Meanwhile, naturalized CFS of the LAB had no inhibitory effect on these bacteria. Furthermore, the LAB isolates had a proper co-aggregation with Escherichia coli, and showed resistance towards streptomycin, ciprofloxacin, nalidixic acid and vancomycin antibiotics. The LAB isolates had no hemolytic activity, and its antifungal effect on A. niger was also approved. Accordingly, P. pentosaceus isolate has proper potential to use as probiotic or preservative microbial culture in fermentation industries. Manuscript profile
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  3 - Phylogenetic relationship and probiotic properties of dominant lactic acid bacteria isolated from whole barley sourdough
  Maryam Ebrahimi Alireza Sadeghi Balal Sadeghi
  The aims of this study were evaluating the probiotic properties and phylogenetic relationship of dominant lactic acid bacteria (LAB) isolated from whole barley sourdough. At the beginning, dominant LAB isolates were identified by specific PCR. Then probiotic properties More

  The aims of this study were evaluating the probiotic properties and phylogenetic relationship of dominant lactic acid bacteria (LAB) isolated from whole barley sourdough. At the beginning, dominant LAB isolates were identified by specific PCR. Then probiotic properties of the isolates including survival in simulated conditions of gastrointestinal tract, antagonistic effects against Staphylococcus aureus, Listeria monocytogenes, Escherichia coliand Salmonella enterica as foodborne indicator bacteria, ability of aggregation with E. coli and S. enterica as infection agents of intestine and resistance of these LAB isolates against some of routine antibiotics were investigated. For determination of phylogenetic relationship between LAB isolates, maximum likelihood method was also used. Sequencing results of PCR products lead to identification of Lactobacillus brevis, Lactobacillus curieae, Pediococcus pentosaceus and Weissella cibaria as dominant isolated LAB from whole barley sourdough. Among mentioned isolates, L. brevis had significantly (P<0.05) higher survival in pH 2 and 0.3% bile salt in comparison to other isolates. Inhibition zone diameter of foodborne indicator bacteria in the presence of P. pentosaceus was the highest. P. pentosaceus had also significantly (P<0.05) more effective aggregation ability towards E. coli and S. enterica than the others and four LAB isolates were resistant to vancomycin. Analysis of aligned sequences in phylogenetic tree showed that L. curieae and P. pentosaceus had very closely phylogenetic relationship while, the most genetic difference was observed between L. brevis and W. cibaria. Manuscript profile
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  4 - Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs
  Masoumeh Ehsanbakhsh علیرضا صادقی Mojtaba Raeisi Maryam Ebrahimi Mahdi Kashani nejad
  The aims of this study were to evaluate the probiotic and antibacterial properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. For mentioned purpose, survival of the isolates in simulated conditions of ga More

  The aims of this study were to evaluate the probiotic and antibacterial properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. For mentioned purpose, survival of the isolates in simulated conditions of gastrointestinal tract, their antagonistic activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coliand Pseudomonas putida as foodborne indicator bacteria, ability of aggregation with E. coli as an infection agent of intestine and profile resistance of these lactic acid bacteria (LAB) isolates against some of routine antibiotics and their hemolysis activity were also investigated. Based on the results, the highest sensitivity of the bacterial indicators towards LAB isolates was observed in L. monocytogenes. Furthermore, the highest inhibition of LAB cell-free culture filtrate (CCF) were belonged to L. paraplantarum logarithmic and stationary CCF, against L. monocytogenes and P. pentosaceus stationary CCF, against P. putida. The survival of L. paraplantarum was also significantly (P<0.05) more than the other LAB isolate in pH=3 and 0.3% bile salt. Furthermore, the LAB isolates were resistant to Vancomycin, Sterptomycin, Nalidixic Acid, Ciprofloxacin and Gentamycin antibiotics. Aggregation ability of L. paraplantarum and P. pentosaceus with E. coli were respectively equal to 31.52 and 16.9% and the LAB isolates hadn’t hemolysis activity. Manuscript profile
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  5 - Molecular identification and evaluation of antimicrobial effects of dominant LAB isolated from Tarkhineh and its bacteriocin-like substances on some foodborne microorganisms
  Atena Sarani علیرضا صادقی Morteza Khomeiri Yahya Maghsoudlou Ali Moayedi Maryam Ebrahimi
  Isolation and evaluation of the characteristics of lactic acid bacteria (LAB) from traditional fermented products have always the possibility of exposure to isolates with unique capabilities.In the present study after molecular identification of dominant LAB isolated fr More

  Isolation and evaluation of the characteristics of lactic acid bacteria (LAB) from traditional fermented products have always the possibility of exposure to isolates with unique capabilities.In the present study after molecular identification of dominant LAB isolated from Tarkhineh, antibacterial and antifungal effects of the isolate and its bacteriocin-like substances on some foodborne indicators were investigated in accordance with the reference methods. Sequencing results of polymerase chain reaction led to the identification of Lactococcus lactis as dominant isolate. LAB isolate had proper antibacterial effect but there was no significant difference (P<0.05) between growth inhibitory diameter of S. aureus and E. coli in present of the isolate. Furthermore, the inhibitory effect of the crude supernatant was higher than that of the neutralized and treated supernatants against studied indicator bacteria. The highest reduction in the population of S. aureus (87.91%) was also observed in the presence of crude supernatant obtained from Logarithmic growth phase. The LAB isolate had the higher antifungal effect on A. flavus rather than A. niger, but the growth rate of A. niger compared to A. flavus was remarkably (P<0.05) higher in each of the third to sixth days of incubation in the presence of bacteriocin-like substances. Based on the results of this study, Lactococcus lactis isolate and its bacteriocin-like substrates can be used as starter culture in fermented food processing, or as bio-preservative in food and pharmaceutical industries. Manuscript profile
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  6 - Molecular identification and evaluation of probiotic and antifungal properties of Entrococcus faecium isolated from natural honey
  Sara Shahryari Delasa Rahimi Hosein Purabdolah Maryam Ebrahimi Alireza Sadeghi
  10.30495/jfm.2023.1980405.1810
  Natural honey is a proper substrate to isolate probiotic bacteria. Characterization of probiotic and antifungal properties of microorganisms isolated from food ecosystems such as natural honey that have been less studied is an interesting task. In the present study, aft More

  Natural honey is a proper substrate to isolate probiotic bacteria. Characterization of probiotic and antifungal properties of microorganisms isolated from food ecosystems such as natural honey that have been less studied is an interesting task. In the present study, after molecular identification of a predominant lactic acid bacterium (LAB) isolated from the natural honey, its probiotic properties and antifungal effect were investigated. Then, the antibacterial (spot method) and antifungal (overlay method) activities of the LAB isolate were evaluated against some foodborne microorganisms. Sequencing results of the PCR products led to the identification of Enterococcus faecium. Survival rate of the isolate in simulated gastrointestinal conditions was equal to 20.68%, and its antibacterial and antifungal effects on Salmonella enterica and Aspergillus niger were also 31.06 and 32.35% inhibition, which were significantly (P<0.05) higher than the other foodborne indicators studied. Furthermore, the isolate had a proper antibiotic resistance profile, and it had no hemolytic activity. Auto-aggregation ability of the isolate was also equal to 32.34%, and its co-aggregation with Escherichia coli, S. enterica, Listeria monocytogenes and Bacillus cereus was 34.29, 21.35, 15.58 and 14.98%, respectively. Based on the results, it can be concluded that the E. faecium isolated from honey can be used as probiotic and/or protective culture in food industry. Manuscript profile