Lactic Acid

Open Access Article

1 - A Study on the Antibacterial Activity of Lactic Acid Bacteria Isolated from Traditional Iranian Milk Samples
P. Taheri N. Samadi M. R. Khoshayand M. R. Fazeli H. Jamalifar M.R. Ehsani

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2 - Isolation, identification and fingerprinting of lactobacillus bacteria in dairy and fermented products of Lorestan province and determination of genetic relationships between them using RAPD-PCR marker
S. Daraie B. Doosty K. Samiei

10.30495/jftn.2023.74174.11265

  Introduction: Lactic acid bacteria (LAB) are the main and natural components of the microflora of the digestive system. Identification of lactic acid bacteria and their use in the food industry is very important. Material and Methods: In order to isolate natura More

  Introduction: Lactic acid bacteria (LAB) are the main and natural components of the microflora of the digestive system. Identification of lactic acid bacteria and their use in the food industry is very important. Material and Methods: In order to isolate natural lactic acid bacteria, samples of local yogurt and traditional tarkhineh were collected from different regions of Lorestan province, with respect to suitable geographical distances and different weather conditions. After separating gram-positive and catalase-negative bacteria, 20 lactic acid bacteria were selected and then using specific primers, the 16SrDNA gene was amplified and after alignment and comparison with the NCBI database, the type of bacteria was determined. In order to estimate the genetic diversity between the studied bacteria using the RAPD marker, 4 primers were used. Finally, a phylogenetic tree was made between the studied bacteria. Results: Based on the antibiogram test, it was found that all the studied bacteria were resistant to kanamycin and amikacin antibiotics and sensitive to gentamicin, vancomycin and tetracycline antibiotics. Bacteria isolated from tarkhineh with 97% similarity and bacteria isolated from yogurt with 89% similarity were placed in the same group. Two bacterial strains isolated from yogurt were 94% similar to L.rhamnosus bacteria. In relation to the two bacterial strains isolated from tarkhineh sample, the results showed that these two bacteria were 98% similar to L. pentosus bacteria. Based on the results of grouping by RAPD-PCR marker, the studied bacteria formed 6 groups with a similarity coefficient of 57%, and one genotype alone formed one group. Regarding the geographical distances and the grouping obtained, the bacteria samples isolated from the traditional products of similar geographical areas were placed in close groups. Conclusion: The results generally showed that the use of genetic markers can be very effective in identifying the species and strains of lactic acid bacteria in dairy and fermented products. Manuscript profile

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3 - Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae
M. Ghaempanah M. Hashemiravan A. Sharifan

Introduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods bec More

Introduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods because of the presence of phenolic compounds (antioxidants), vitamin C, carotene and other nutrients. On the other hand, turnip can also be an unexpensive and valuable source of fiber, vitamin and important minerals such as potassium. Beverages are one of the most important and widely consumed products that have been widely introduced in the diet in recent years. Materials and Methods: In this study, 3 species of lactic acid bacteria (Lactobacillus fermentum, Lactobacillus paracasei and Lactobacillus plantarum) were used to produce probiotic beverages. Chemical, qualitative and sensory tests were performed in 3 replications. Fermented beverage with the yeast (Saccharomyces cerevisiae) without bacteria was used as a control sample. pH, alcohol and number of bacteria after 24, 48 and 72 fermentation were investigated. Sensory evaluation was also carried out to evaluate the acceptance of this drink by 10 pints. Results: The results showed that lactobacillus paracasei (7.79 log cfu/ml bacteria 72 h after of fermentation) had a higher acceptance than other bacteria. The value of pH was 3.8 and the amount of alcohol produced in the sample containing this bacterium was lower. Conclusion: According to the total results, the sample containing Lactobacillus paracasei has the best quality among the other treatments.   Manuscript profile

Open Access Article

4 - Lactic Fermentation of Camel Milk via some of Exopolysaccharide Bacteria Generator and Investigation of the Physicochemical and Antioxidant Properties of the Resulted Product
M. Ghaforiyan H. Ezzatpanah A. Mohammadi Nafchi M. Tajabadi Ebrahimi

Introduction: Due to the problems concerned in urban life and the consequences of noncommunicablediseases such as diabetes, cardiovascular disease and cancer, it is necessary tochange the eating habits as a way to help and slow down the diseases. Camel milk is a healthy More

Introduction: Due to the problems concerned in urban life and the consequences of noncommunicablediseases such as diabetes, cardiovascular disease and cancer, it is necessary tochange the eating habits as a way to help and slow down the diseases. Camel milk is a healthyvaluable source that can be presented on the consumers table and can be fermented to extendits shelf life. This research has studied the thermal process of camel milk with producingExololysaccharide bacteria which in addition exhibits antioxidant activity and is effective inimprovement of the sensory characteristics of fermented process.Materials and Methods: Camel milk has been heated at 85°C for 15 minutes and then isimpregnated with Exopolysaccharide bacteria including lactobacillus casei TD4, lactobacilluscasei T20, and lactobacillus plantarum. After incubation periods of first, seventh, fourteenthand twenty first days the physico-chemical characteristics particularly the antioxidant andsensory properties were evaluated.Results: The findings determined that the thermal process apart from the safety increased theshelf life of the product. Strains producing Exopolysaccharide beside the products as theresult of fermentation like lactic acid give the product more acceptability from consumerviewpoint and also have significant role in increasing the antioxidant activity. These productsat refrigerator temperature after 14 days have the highest antioxidant property.Conclusion: This research work indicated that the thermal process did not exhibit significanteffect on the chemical composition and antioxidant activity of the product. In factfermentation by suitable lactic bacteria makes it valuable due to the increase in the shelf life. Manuscript profile

Open Access Article

5 - Reduction of Bacillus Cereus Growth in Oat Tempeh with Co- Fermentation of Different Lactic Acid Bacteria and Rhizopus oligosporus
زهره Didar

Introduction: 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 More

Introduction: 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

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6 - The Effect of Sodium Caseinate Films Incorporated with Lactobacillus. acidophilus and Lactobacillus. casei Bacteria to Control Listeria monocytogenes Inoculated Silver Carp (Hypophthalmichthys molitrix) Fillet
S. M. Ojagh B. Shabanpour M. Kordjazi E. Abdolahzadeh M. Gharaei

Introduction: Casein-based edible films due to high nutritional value have potential toprotect the food products. The purpose of this investigation is to prepare sodium caseinatefilm containing Lactobacillus acidophilus and Lactobacillus casei and determine theantibacte More

Introduction: Casein-based edible films due to high nutritional value have potential toprotect the food products. The purpose of this investigation is to prepare sodium caseinatefilm containing Lactobacillus acidophilus and Lactobacillus casei and determine theantibacterial activity of the film against Listeria monocytogenes inoculated into the silver carpfillet.Materials and Methods: In this survey, Lactobacillus acidophilus and Lactobacillus caseibacteria in the form of solution were added to sodium caseinate film and dried at 40°C for 24hours. The effect of the film to control Listeria monocytogenes was determined on silver carpfillets and culture media during 9 days at 96 hour intervals. The viability of the LAB bacteriawithin 12 days in culture medium and fish fillet were studied at 96 hours intervals. The effectsof incorporated bacteria on the physical and mechanical properties of the film were alsoexamined.Results: The viability of lactic acid bacteria in fillets was increased. Both bacteria causedreduction in the Listeria count as compared to the control group. Lactic acid bacteria had asignificant effect on the solubility percentage, moisture, L index and color difference,however there were not significant differences in tensile strength and elongation percentage.Conclusion: Due to a significant decrease in L. monocytogenes viable count on culturemedia, it seems that the incorporation of LAB cells into films could be a useful method tocontrol food pathogens. Manuscript profile

Open Access Article

7 - Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread
S. Zeidvand S. Movahhed P. Rajaei

10.30495/jfbt.2023.61182.10272

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8 - The Effect of Polylactic Acid Packaging Modified with Clay Nanoparticles on Quality and Shelf life of Mushroom
P. Rezaee Sh. Shahriari T. Mostaghim

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9 - Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread
S. Zeidvand S. Movahhed

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10 - Lactic acid-catalyzed Eco-friendly Cyclization Reaction for the Synthesis of 4H-benzo[b]pyrans and 3,4-dihydropyrano[c]chromenes in EtOH/H2O as an Efficient Green Reaction Medium
Nourallah Hazeri Mojtaba Lashkari Homayoun Faroughi Niya Hamed Pourbalouch

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11 - Effect Of Lactobacillus plantarum (KC426951) Bacteria Isolated from the Intestine Of Rainbow Trout Guilan on Hematological Indices and Immune Of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Fry
Afshin Ghaljaei fard hossein khara Alireza Shenavar Masoleh

Inroduction and Objective: The use of probiotics in aquaculture reduces the level of antimicrobial compounds (especially antibiotics), improve feed efficiency, strengthens the immune system, improve blood and the bacterial flora. The effects of the bacteria Lactobacillu More

Inroduction and Objective: The use of probiotics in aquaculture reduces the level of antimicrobial compounds (especially antibiotics), improve feed efficiency, strengthens the immune system, improve blood and the bacterial flora. The effects of the bacteria Lactobacillus plantarum (KC426951) isolated from the gut of rainbow trout Guilan province on some blood safety indicators examined the rainbow trout.Material and Methods:A total of 540 fry with an average weight 3/56±2/24 g (30 per treatment) were prepared. This study in a completely randomized design with 6 treatments and 3 replications for 60 days was investigated invivo.The treatment diets were: 106 (treatment 1), 107 (treatment 2), 108 (treatment 3), 109(treatment4) and 1010 (treatment5) CFU g-1 of lactobacillus plantarum and control treatment (treatment 6) without supplementation with probiotics was.Results: At the end of the experimental period,hematological and immune parameters were measured. Results showed that the highest levels of hematological indices contains WBC count in treatment 4, RBC count, Hb concentration blood , percent hematocrit , percent monocytes, percent eosinophils , MCHC in treatment 5, the MCV, MCH and percent eosinophils,in treatments 1 and percent neutrophilin controls, respectively. Also significant differences between treatments were examined, MCHC, MCH, percentage of monocytes and eosinophils were not observed(p>0.05). The highest levels of Immune factors , including Total serum immunoglobulins, IgM and Lysozym owned treatment 4 and lowest values are those belonging to the control group (pConclusions:The findings suggest that the scope of application of Lactobacillus plantarum bacteria can be dose 109 - 1010 CFU / g food bacteria that stimulate the immune system as introduced. Manuscript profile

Open Access Article

12 - Evaluation of Immunogenicity of PLGA - Proteus mirabilis Detoxified Lipopolysaccharide Conjugate Against Urinary Tract Infection in Mice
Reza Shapouri

Proteus is a gram negative and  facultative anaerobic opportunistic pathogen. This bacterium is responsible for 10% of urinary tract infections. A cause of 90% of proteus-induced infection is the mirabilis. Increasing the multi-drug resistance and the side effects More

Proteus is a gram negative and  facultative anaerobic opportunistic pathogen. This bacterium is responsible for 10% of urinary tract infections. A cause of 90% of proteus-induced infection is the mirabilis. Increasing the multi-drug resistance and the side effects of antibiotics have led to a special concern for this purpose, finding preventive strategies like making a vaccine seems essential. In the present study, LPS from Proteus mirabilis, was extracted, detoxified and conjugated to PLGA nanoparticle. This conjugation was confirmed with ZetaSizer, FTIR and AFM. Vaccination was done intramuscularly, 3 times in two weeks intervals. Then, mices were anesthetized and operated with ethical rights and 6×107 CFU concentrations of P.mirabilis was injected into their bladder. After one week of injection, bladders were removed and suspended in a salt buffer.The results of the challenge test confirmed the success of the PLGA-LPS conjugate in comparison with other groups. In other words, the control and PLGA groups had the highest growth rates, and the average number of colonies was significantly higher than all of the groups. And the number of colonies grown in groups were LPS-PLGA(6.2 *10 cfu/ml) , LPS(3.6 ×103 cfu/ml), PLGA (91.3×102 cfu/ml) and NS(98 × 102 cfu/ml). According to one-way ANOVA, which was done by SPSS software, there was a significant difference between all groups (P <0.05).the PLGA immunogenicity was significantly different with the control group. Therefore, it can be concluded that the PLGA-LPS conjugate has an appropriate immunity and can be a candidate of nano-vaccine for urinary tract infection of P.migrailitis. Manuscript profile

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13 - Bacterial diversity of Apis florea F. (Hym., Apidae) in Iran
Sh. Parichehreh G. H. Tahmasbi A. Sarafrazi S. Imani N. Tajabadi

Apis florea F. and Apis mellifera L. are two honey bee species in Iran. Distribution of Apis florea starts from Paveh in Kermanshah province (located in west of Iran) and ends to Sistan-Baluchestan province (located in south east of Iran). The current study was carried More

Apis florea F. and Apis mellifera L. are two honey bee species in Iran. Distribution of Apis florea starts from Paveh in Kermanshah province (located in west of Iran) and ends to Sistan-Baluchestan province (located in south east of Iran). The current study was carried out by collecting 1400 worker bees from 14 different colonies located in southern regions of Iran. The samples were kept in sterile test tubes containing normal saline. The specific media were used to isolate Lactobacillus bacteria from digestive tracts of the bees. Biochemical tests and DNA extraction were done to identify the colonies. In addition, the colonies were characterized by sequencing 16S rRNA gene using specific primers (27F and 1492R). Since bacterial diversity in digestive tracts is of the approaches for classifying insects from phylogenetic point stand, sequencing was done on 43 colonies of bacteria. The results showed that eight isolates were related to three species (Lactobacillus kunkeei, Lactobacillus plantarum and Lactobacillus apis). Basis on the results, the dwarf honey bee in Iran phylogenetically clustered in five distinct clades in terms of bacterial diversity in digestive tracts. The clades were: 1): Roudan, Bandar-Abbas, Iranshahr 2) Jiroft, Kahnuj, Bushehr, Ahwaz, Dehloran 3) Gachsaran 4) Jahrom, Fasa, Behbahan and 5) Qeshm population. Furthermore, the results indicated that Lactic acid bacterias found in digestive tracts depends on nectar and pollen feeding by this wasp in the geographically different localities. Manuscript profile

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14 - Liquid–liquid equilibria of aqueous two phase system containing of PEGDME and (NH4)2 SO4 at different temperatures and its application in partitioning of lactic acid
Mohammed Taghi Zafarani Moattar Hemayat Shekaari Tohid Hashemzadeh

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15 - isolation and identification of lactic acid bacteria with probiotic potential from traditional yogurt in Varamin province.
سحر هنرمند جهرمی fahimeh baghbani-arani Fatemeh Yaghoubi

Using probiotics such as Lactic Acid Bacteria (LAB) to produce valuable food is a universally accepted trend. Dairy products made from locally produced raw milk with different inherent characteristics make up an important part of the daily diet. This makes dairy a rich More

Using probiotics such as Lactic Acid Bacteria (LAB) to produce valuable food is a universally accepted trend. Dairy products made from locally produced raw milk with different inherent characteristics make up an important part of the daily diet. This makes dairy a rich source of LAB screening. The aim of study was to isolate and identify probiotic lactic acid bacteria from traditional yogurt in Varamin province. 32 samples of traditional yogurt were collected from Varamin and lactic acid bacteria were isolated and identified based on biochemical tests. The probiotic properties of the bacteria were determined based on acid tolerance test and bile salt stability test. After molecular identification by PCR and sequencing of some samples the isolated bacteria were identified at the genus and species level. Nine lactic acid bacteria were isolated and identified. Seven lactic acid bacterial isolates were isolated from bovine yogurt samples and 2 isolates from sheep yogurts. Morphological and biochemical properties and fermentation ability of sugars were investigated by isolated lactic acid bacteria. In acid tolerance test, 8 acid-resistant strains were reported and all 9 non-acid-resistant strains were resistant to bile salts. All 9 isolates contained 16srRNA gene. The results of sequencing three isolates showed the presence of one Lactobacillus casei and two Enterococcus faecium. Most of the lactic acid bacteria isolated in this study had probiotic properties. Manuscript profile

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16 - Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens
A. Tarinejad P. Pourabdi Sarabi M. A. Hejazi

Identification of lactic acid bacteria, bacteriocin producing has been noticeable by most researchers. The surveys showed that bacteriocins of lactic acid bacteria has antibacterial effect against bacteria of poisoning agent, so these bacteriocins could be used as natur More

Identification of lactic acid bacteria, bacteriocin producing has been noticeable by most researchers. The surveys showed that bacteriocins of lactic acid bacteria has antibacterial effect against bacteria of poisoning agent, so these bacteriocins could be used as natural preserving of food materials. In this research, antimicrobial activities of bacterial supernatant from 10 native strain of lactic acid bacteria existing in Biotechnology Research Institute of Iran (ABRII), Branch of North-West and West Region of Iran evaluated by disk diffusion assay against seven pathogen including Listeria innocua, Bacillus cereus, flexneri Shigella, Escherichia coli, Staphylococcus aureus, Yersinia entrocolitica, Klebsiella pneumonia. Each test had three replications and the inhibition zone diameter measured in strains and compared with each other. At next step, peptide identification of antibacterial agent was detected by trypsin enzyme treatment. The results represented that lactic acid strains represented good antimicrobial potential against seven bacteria of poisoning agent. Also 15E strain with 6.03mm and 0.167mm inhibition zone diameter versus flexneri shigella and Yersinia entrocolitica showed the highest and lowest rate of suppression, respectively. Escherichia coli and Shigella flexneri the sensitive and Bacillus cereus as resistant strain was detected against bacteriocins of lactic acid bacteria. Also enzyme treatment result confirm peptide identification of antibacterial agent. T2 native strain could consider as strain with high potential versus gram-negative bacteria  like Flexneri shigella, E. coli, Yersinia entrocolitica, and Klebsiella pneumonia. Manuscript profile

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17 - Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger
A. Nasrollahzadeh M. Khomeiri A. Sadeghi M. Mahmoudi M. Ebrahimi

10.30495/jfh.2020.670898

In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid Bacteria Isolated fro More

In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid Bacteria Isolated from Masske, Chal, and local yogurt against Aspergillus flavus and Aspergillus niger. For this purpose, isolates previously tested for antibacterial effects were used. The isolates of Lactobacillus plantarum B38, Enterococcus faecium 8C and Lactobacillus ramonosus Y89 with the highest inhibitory effect on pathogenic bacteria were selected and their antifungal effects against toxin-producing molds were evaluated using the overlay method. The results showed that lactic acid isolates at the end of the fourth day prevented the growth of Aspergillus niger and Enterococcus faecium, Lactobacillus rhamnosus and Lactobacillus plantarum showed 70.84%, 37.65% and 43.31% of inhibitory activity, respectively. The results also showed that Lactobacillus rhamnosus had the highest (62.35%) inhibitory effect on Aspergillus niger (p < 0.05). The results of the study on the effect of lactic acid isolates on the growth of Aspergillus flavus showed that all tested bacteria had inhibitory properties on the molds and Lactobacillus rhamnosus with 83.8% had the highest inhibitory effect on Aspergillus flavus (p < 0.05). Consequently, due to the inhibitory ability of the lactic acid bacteria, they can be used as bio-preservatives along with synthetic preservatives in the food industry. Manuscript profile

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18 - Study of chemical and microbial characteristics of camel raw milk and identification of dominant flora of lactic acid bacteria by PCR method in Semnan
M. Parsaeimehr h. staji A. jebelli javan F. Arab A. Salimi A. Faraki M. Kanaani

10.30495/jfh.2019.669363

Camel milk is considered as the most important sources of nutrition in terms of protein, vitamins and minerals, which is important for health. The aim of this study was to evaluate the chemical properties, microbial profile and the presence of lactic acid bacteria in ca More

Camel milk is considered as the most important sources of nutrition in terms of protein, vitamins and minerals, which is important for health. The aim of this study was to evaluate the chemical properties, microbial profile and the presence of lactic acid bacteria in camel milk. In this study, 24 samples of camel milk from Semnan's livestock farms were collected randomly in a month and were taken to the Food Health Laboratory under aseptic condition and then analyzed for chemical and microbial characterization. The percentage of protein, pH and fat percentage are in the range of 1 to 3 percent, 6 to 6.6 and 2 to 3.5 percent respectively. The average logarithm number of aerobic bacteria, enterococcus, micrococcus, aerobic and anaerobic lactic acid bacteria and mold and yeast were 6.08± 0/06, 3/66± .072, 4.14± 0.06, 5/24± 0.42, 5.18± 0.35, 3/84± 1.15 log cfu g-1, respectively. It should be noted that coliform and Enterobacteriaceae were not isolated from any of the camel milk samples. Staphylococcus aureus was isolated from 2.78 to 4.49 cfu log g-1. In addition, identification of isolates of lactic acid bacteria was performed by sequencing of 16s rDNA. Accordingly, the isolates belong to Lactobacillus casei, Lactobacillus pasturianus, Enterococcus faecium and Enterococcus faecalis. The results of this study showed the microbial diversity in camel milk. Manuscript profile

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19 - Inhibitory effect of nisin-producing Lactococcus lactis on survival of Listeria monocytogenes strains in ultra-filtered white cheese
S. R. Hamidi S. Hanifian

10.30495/jfh.2021.1916560.1297

Listeria monocytogenes (Lm) is an important foodborne pathogen that is of great importance in milk and its products. Despite the measures taken to eliminate and control Lm contamination in pasteurized milk products, but due to its high spread in the environment, there i More

Listeria monocytogenes (Lm) is an important foodborne pathogen that is of great importance in milk and its products. Despite the measures taken to eliminate and control Lm contamination in pasteurized milk products, but due to its high spread in the environment, there is a possibility of secondary contamination in products such as Ultra-filtered (UF) white cheese. This study aimed to investigate the inhibitory effect of nisin-producing Lactococcus lactis on Lm in Ultra-filtered white cheese. Ultra-filtrated and pasteurized cow's milk was inoculated with 3 Log CFU/g of standard or native strains of Lm and control and treatment (containing nisin-producing L. lactis) cheese samples were manufactured. Changes in the population of Lm and nisin concentration were estimated throughout the storage period. According to the results, in all groups, the population of Lm began to decrease from day five onwards. Nonetheless, the decreasing trend in the treatment samples and in parallel with the production of nisin was significant (p < 0.01). The native strain of Lm was significantly (p < 0.01) more resistant than the standard one. Since the nisin-producing L. lactis, despite inhibiting Lm, did not negatively affect the growth of starter bacteria and the resulting pH decline of the cheese samples. Consequently, nisin-producing L. lactis can be used to control some bacterial contamination of the UF white cheese. It is also necessary to study the behavior of native strains isolated from food samples along with laboratory strains in inoculation studies. Manuscript profile

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20 - Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms
M. Sadeghi A. Tarinejad M. A. Hejazi Y. Nami

10.30495/jfh.2022.1949266.1340

The growth of contaminating microorganisms in food products causes serious diseases in humans, and the use of lactic acid bacteria to control these contaminants is a promising and developing method. In this study, lactic acid bacteria were isolated from traditional yogu More

The growth of contaminating microorganisms in food products causes serious diseases in humans, and the use of lactic acid bacteria to control these contaminants is a promising and developing method. In this study, lactic acid bacteria were isolated from traditional yogurts and a total of 140 isolates were isolated. The probiotic potential of these lactic acid bacteria including resistance to acidic conditions, resistance to bile salts and sensitivity to ten important antibiotics were investigated and then bacteria with probiotic potential were used to inhibit food pathogens. The measured halo diameters of the bacterial medium were measured and recorded, and the antimicrobial properties of the strains were compared. ARDRA technique was also used to identify the strains. The results showed that all strains have excellent tolerance to pH 2.5 and bile salt of 0.3% and isolates Numbers 12, 100 and 102 are recognized as the most resistant strains against studied food pathogens. Findings from this study showed that yogurt samples are an important source for the production of bacteria with probiotic potential with antimicrobial activity and can be used against food pathogens. Manuscript profile

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21 - Pilot Plant Production of Lactic acid by Lactobacillus casei subsp. casei
S.S Mirdamadi

The aim of present study, was to scale up the production of L (+) lactic acid from the laboratory to pilot plant using Lactobacillus casei subsp. casei PTCC 1608. Moreover, the minimum inhibitory concentration of the produced lactic acid and sodium lactate against 4 tes More

The aim of present study, was to scale up the production of L (+) lactic acid from the laboratory to pilot plant using Lactobacillus casei subsp. casei PTCC 1608. Moreover, the minimum inhibitory concentration of the produced lactic acid and sodium lactate against 4 test strains including Staphylococcus aureus PTCC 1113, Microccoccus luteus PTTC 1110, Escherichia coli PTCC 1330 and Listeria monocytogenes PTCC 1304 were evaluated. According to the results, the specific growth rate of each test strain was decreased by lactic acid. The inhibitory effect of the sodium lactate was lower than lactic acid in all of the experiments. The best carbon (glucose, lactose and whey) and nitrogen (corn steep powder) sources were optimized in batch and fed batch system and also pH, temperature and aeration were improved in shake flask incubator, 20 l and 750 l stirred tank reactors (STR). Glucose (80 g/l) supplemented with (50 g/l) whey was found as the best production medium.Productivity and yield of calcium lactate production in laboratory scale were 0.51 g/lh and 0.56%, respectively. Fed batch production of calcium lactate in 20 l bioreactor increased the productivity and yield up to 2.47 and 0.83%. Production and productivity was increased up to 350 g/l and 5.4 g/lh, respectively in scaled up processes by 750 liters bioreactor (STR). Manuscript profile

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22 - Introduction and comparison of measurement methods of antifungal properties of lactic acid bacteria in cheese
حسین Sedaghat M.H Eskandari مرضیه Moosavi-Nasab S.S Shekarforoush M.A Hanifpour

Various laboratory methods have been developed to evaluate the effectiveness of anti-mould effect of lactic acid bacteria. However, most of these investigations have been conducted in culture medium. Due to the occurrence of complex interaction between food components a More

Various laboratory methods have been developed to evaluate the effectiveness of anti-mould effect of lactic acid bacteria. However, most of these investigations have been conducted in culture medium. Due to the occurrence of complex interaction between food components and antimicrobial substances produced by lactic acid bacteria, the result achieved from these studies may be different from those seen in food model. In various studies growth inhibition of molds on the surface of foods are considered as antifungal activity. Consequently, introduction and comparison of efficient methods for evaluation of anti-mould effect of lactic acid bacteria would be helpful. In this study, antifungal activity of lactic acid bacteria inoculated in cheese was estimated using Microdilution method. Pieces of cheese samples were overlaid with molds and the antifungal effect of this bacteria was studied against Aspergillus flavus and Aspergillus parasiticus. All three methods showed the effectiveness of lactic bacteria on mold inhibition. Comparison of the results showed that there was significant positive correlation between antifungal overlay assay and direct growth of mold on cheese, since this two test showed antifungal effect in the same way including interaction between bacteria and mold and also producing antifungal compound. Manuscript profile

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23 - Impact of lactic acid bacteria on conjugated linoleic acid content and atherogenic index of butter
لیلا Roufegari-Nejad M.R Ehsani مسعود Darabi Amin مریم Mizani آیناز Alizadeh

This is a study aimed to investigate the effect of lactic acid bacteria including Lactobacillus acidophilus and Sterptococcus thermophilus (as thermophilic culture), Lactococcus lactis subsp. lactis, cremoris and diacetylactis, Leuconostoc citrovorum (as mesophilic cult More

This is a study aimed to investigate the effect of lactic acid bacteria including Lactobacillus acidophilus and Sterptococcus thermophilus (as thermophilic culture), Lactococcus lactis subsp. lactis, cremoris and diacetylactis, Leuconostoc citrovorum (as mesophilic culture), Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactis and a mixed culture of L.acidophilus, L. casei and B. lactis on fatty acid profile, conjugated linoleic acid (CLA) and atherogenic index (AI) of butter. Fatty acid analysis with gas chromatography indicated that application of thermophilic and mixed culture decreased the ratio of saturated to unsaturated fatty acid; whereas, the butters made with L. acidophilus had the highest content of CLA. Moreover, AI in the samples prepared with thermophilic cultures was the least. Sensory evaluation of the treatments revealed no significant differences (p> 0/05) in appearance and color. However, the butters prepared with thermophilic and mesophilic cultures had more desirable taste in comparison with the samples made with L. acidophilus, L. casei and B. lactis. From the nutritional point of view, the adverse effect of butter could be diminished via the application of selected lactic acid bacteria. Manuscript profile

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24 - Evaluation of cardiac injury biomarkers in sheep with acute lactic acidosis
مجید Fartashvand یعقوب Hajisadeghi

Rumen lactic acidosis is a metabolic disorder which develops in ruminants that have ingested large amounts of unaccustomed feeds rich in ruminally fermentable carbohydrates. In this study we investigated the relationship between serum lactate levels and ruminal fluid pH More

Rumen lactic acidosis is a metabolic disorder which develops in ruminants that have ingested large amounts of unaccustomed feeds rich in ruminally fermentable carbohydrates. In this study we investigated the relationship between serum lactate levels and ruminal fluid pH with changes of cardiac damage biomarkers in serum in 200 sheep with acute ruminal lactic acidosis (ARLA) and 50 healthy ones. After confirmation of ARLA through clinical examination and ruminal fluid pH£5.5, venous blood samples were collected and special analysis carried out on serum samples. According to the findings ruminal fluid pH in diseased and healthy sheep were 5.28 ± 0.2 and 6.93±0.3, respectively. Serum lactate level in sheep with ARLA was significantly higher than normal sheep. (p=0.000). cTnI levels was 0.684±0.03 ng/ml in sheep with ARLA, which was significantly (p=0.000) higher than healthy sheep (0.005±0.00 ng/ml). Other cardiac biomarkers were increased in diseased group, however only elevation of serum activities of AST and CK-MB were statistically significant (p=0.002 and p=0.007 respectively). Although serum LDH activity in diseased group was higher than control group; but this difference was statistically non-significant (p=0.063). There was significant negative correlation between ruminal fluid pH with cTnI concentrations (p=0.004; r=–0.850); so that highest levels of cTnI (2.28 to 3.06 ng/ml) were recorded in three sheep with ruminal fluid pH Manuscript profile

Open Access Article

25 - Control of chilled beef spoilage by combination of packaging and organic acid treatment
Sh Hanifian

       In this study, the  inhibitory  effect  of  lactic  acid  and  acetic  acid  spray  on  spoilage  of  packaged  fresh chilled  beef  was investigated. Meat fr More

       In this study, the  inhibitory  effect  of  lactic  acid  and  acetic  acid  spray  on  spoilage  of  packaged  fresh chilled  beef  was investigated. Meat from the chuck portion of 1 to 2 year old beef bulls was sprayed with 1% solution of lactic and acetic acids prior to packaging with polystyrene and stretch film. Meat  samples  were  kept  at 2- 4° C  and  the package were removed periodically in 2 day intervals from the refrigerating chamber and underwent microbial (total count, coliform cont and psychrophilic count), chemical (pH and TVN) and organoleptic (drip, colour and odor) examinations. The experiment was performed with 20 repetitions.  The results indicated that there was a significant increase in total, coliform and psychrophilic counts during an 8 day preservation period (P<0.01). The difference between  untreated  and  lactic-acid-treated  samples  was  insignificant  while  this difference  was  highly  significant  between  untreated  and  acetic-acid-treated  samples  (P<0.01). With  respect  to  microbial  and  chemical  parameters  of  meat  samples,  it  was  possible  to  keep  untreated  samples  for  4 days,  lactic acid treated  samples for 4-5 days and  acetic acid treated samples  for a maximum of 6-7 days. Due to the insignificant differences in organoleptic properties of untreated and treated samples, it is  possible  to  use  1%  concentration  of  such  organic  acids  in  order  to  increase  the  shelf  life  of  beef  without  causing  undesirable  effects  on  organoleptic  properties Manuscript profile

Open Access Article

26 - Improving the Properties of the Porous Polylactic Acid Scaffold by Akermanite Nanoparticles for Bone Tissue Engineering
masoud arastouei Mohammad Khodaei Seyed Mohmaad Atyabi Milad Jafari Nodoushan

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Open Access Article

27 - Fabrication of polycaprolactone and polylactic acid shapeless scaffolds via fused deposition modelling technology
Amirsalar Khandan Saeid Esmaeili

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Open Access Article

28 - Design and Fabrication of Bone Scaffold Using Ceramic Composite Filament by 3D Printer
Hamideh Soleymani asl Fatemeh Kalantarzadeh Mina Alafzadeh Mojdeh Azizi Mahyar Soheily

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Open Access Article

29 - Optimization of Fused Deposition Modeling Process Parameters to Achieve Maximum Mechanical Properties Using Response Surface Methodology
Ali Hasanabadi Hossein Afshari Seyyed Mohammad Bagher Mirafzali

In this study, the researchers investigated the impact of various parameters, including layer raster angle, infill extrusion width, and layer height, on mechanical properties such as tensile strength, elongation, and Young's modulus of polylactic acid printed samples. T More

In this study, the researchers investigated the impact of various parameters, including layer raster angle, infill extrusion width, and layer height, on mechanical properties such as tensile strength, elongation, and Young's modulus of polylactic acid printed samples. To reduce experimental costs, the Box-Behnken method was employed along with response surface methodology using Minitab software to establish the relationship between input and output variables. The results of the tension test indicated that the raster angle had a significant impact on all three properties. Furthermore, the regression equations showed that changes in infill extrusion width and layer height had a strong effect on tensile strength but had a less significant impact on elongation and Young's modulus. The optimal output parameters were determined to be 38.67 MPa tensile strength, 3.42% elongation, and 1117.47 MPa Young's modulus using input parameters of 10 degree raster angle, 170% infill extrusion width, and 0.2 mm layer height. The study validated the results obtained through experimental testing and concluded that the response surface methodology could predict part properties with high accuracy (less than 6% error) based on input parameters. Manuscript profile

Open Access Article

30 - The Isolation of lactic acid bacteria from local dairy products of Gorgan township with the ability to inhibit the growth of some gastrointestinal pathogens
hadi koohsari Zeinab Rashti Shohre Arab

Isolation and identification of lactic acid bacteria from local products can play an important role in the introduction of unique types of probiotics. The present study was conducted in an attempt to isolate lactic acid bacteria from local dairy produced in the township More

Isolation and identification of lactic acid bacteria from local products can play an important role in the introduction of unique types of probiotics. The present study was conducted in an attempt to isolate lactic acid bacteria from local dairy produced in the township of Gorgan which had the ability to inhibit the growth of some gastrointestinal pathogens. In order to isolate lactic acid bacteria, cheeses samples were sub-cultured on media cultures of MRS agar, M17 Agar , KAA and MRS+Vancomycin. Then, isolates were identified based on general morphological characteristics, biochemical and sugar fermentation tests. Using agar well diffusion, the antibacterial activity of culture supernatant of lactic acid bacteria was tested against four pathogenic bacteria. Among 24 samples of local cheeses and dooghs and 4 industrial samples, a total of 73 isolates were identified in which Lactobacillus casei was the most frequent isolate with with 34.24%. Lactobacillus casei and Lactobacillus acidophilus isolated from sheep's dough and sheep's cheese and Lactobacillus delbrucki and Lactobacillus ramenosus isolated from sheep's dough showed significant antibacterial activity against all pathogenic bacteria studied, namely, E. coli, S. aureus, B. cereus and C. freundii. Moreover, lactic acid bacteria isolated from industrial samples showed less antibacterial activity compared to isolates of local samples. Overall according to antagonistic effects of lactic acid bacteria isolated from of Gorgan’s local dairy products, it is recommended to evaluate their use as probiotic bacteria. Manuscript profile

Open Access Article

31 - Effect of Lactic acid on microbiological and chemical indices of common carp fillets during storage at 4 0C
سید محمد علی نوری سعید خانزادی علی فضل آرا حسین نجفزاده ورزی محمد عزیززاده

This study was carried out to evaluate shelf life, microbiological and chemical attributes of common carp (Cyprinus carpio) fillets treated by dipping in 1.5% lactic acid solution during refrigerated storage at 4 °C for 18 days. Mesophilic and psychrophilic counts, More

This study was carried out to evaluate shelf life, microbiological and chemical attributes of common carp (Cyprinus carpio) fillets treated by dipping in 1.5% lactic acid solution during refrigerated storage at 4 °C for 18 days. Mesophilic and psychrophilic counts, TVN (Total Volatile Nitrogen), pH, TBA and Expressible Moisture (EM) were carried out at 0, 3, 6, 9, 12, 15 and 18 days of storage. The microbiological and chemical analyses demonstrated significant reduction in mesophilic and psychrophilic counts, TVN and pH in treatment group (p Manuscript profile

Open Access Article

32 - A review of the use of cyanobacteria in increasing effects of prebiotic and probiotic on food
Seyed Amir Ali Anvar Bahareh Nowruzi

10.30495/jfm.2022.1943527.1740

Probiotics 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 More

Probiotics 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

33 - Lactic acid, as an efficient catalyst for the one-pot three-component synthesis of 1-amidoalkyl-2-naphthols under thermal solvent-free conditions
Khatereh Khandan-Barani Arezo Motamedi-Asl

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34 - Investigation the effects of bacterial additive and moisture absorbent on the fermentability and nutrient composition of potato silage
Mehran Jalili Hamid Mohammadzadeh علی حسینخانی اکبر تقی زاده

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35 - Effects of Different Sources of Probiotics on Performance, Carcass, Intestinal Morphology and Bone Characteristics in Broiler Chickens
F. Naghibi H.R. Aliakbarpour V. Rezaeipour

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36 - Investigation the Effects of Bacterial Additive and Moisture Absorbent on the Fermentability and Nutrient Composition of Potato Silage
M. Jalili H. Mohammadzadeh A. Hossein-Khani A. Taghizadeh

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Open Access Article

37 - Effect of Processed Barley Grain on in vitro Rumen Fermentation and Fate of Nitrogen Metabolism
P. Kheirandish M. Danesh Mesgaran A. Javadmanesh M. Mohri E. Khafipour S.A. Vakili

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Open Access Article

38 - In vitro production of recombinant ergokonin protein and its application in the polylactic acid film to control Aspergillus niger and Penicillium notatum
Mohammad javad Akbarian Meymand Arash Babaei

Background & Objectives: Fungal is one of the most important causes of food spoilage. The use of antimicrobial active packaging increases food safety and shelf life. Hence, this study aimed to produce antifungal compounds (Ergoconin) and its application in the polyl More

Background & Objectives: Fungal is one of the most important causes of food spoilage. The use of antimicrobial active packaging increases food safety and shelf life. Hence, this study aimed to produce antifungal compounds (Ergoconin) and its application in the polylactic acid film to reduce the fungal contamination of Aspergillus niger and Penicillium notatum.  Materials & Methods: To produce the Ergoconin recombinant protein, the target gene was entered into the pET21 expression vector, and the recombinant vector was transferred to Escherichia coli BL21 (DE3) as host of expression. Gene expression was evaluated by SDS-PAGE, western blot and dot blot. To purify the recombinant protein, a chromatography column was used. Poly-lactic acid bioactive films were prepared by casting method and adding different amounts of Ergoconin (0, 0.25, 0.5, and 0.75%) to 4% wt Poly-lactic acid solution. To investigate the antifungal effect of the poly-lactic acid film, Disc diffusion was used.   Results: Ergokonin gene was replicated by specific primers. The expression of recombinant protein was performed by SDS-PAGE and confirmed by dot and western blot. Ergoconin compound had an antifungal effect on both fungi. The inhibition zone diameter for both fungi increased with increasing Ergoconin concentration. The antimicrobial film had a more antifungal effect on Penicillium notatum.   Conclusion: Ergoconin destroys fungi by preventing the synthesis of glucan in the wall of fungi. Therefore, Poly-lactic acid film containing Ergoconin can be used as antimicrobial active packaging to increase food safety. Manuscript profile

Open Access Article

39 - Optimization of fermented cow meat quality by lactic acid bacteria in batch fermentation
Elham Rahnama Nafiseh Sadat Naghavi

Background & Objectives: Lactic acid bacteria are essential factors for obtaining optimum sensory aspects in fermented meat. The aim of this study was the enhancement of cow meat quality by optimization of acid production using Lactobacillus sakei and Lactobacillus More

Background & Objectives: Lactic acid bacteria are essential factors for obtaining optimum sensory aspects in fermented meat. The aim of this study was the enhancement of cow meat quality by optimization of acid production using Lactobacillus sakei and Lactobacillus plantrum in batch fermentation.   Materials & Methods: In this cross-sectional descriptive study, L. sakei subsp. sakei PTCC1712 and L. plantrum PTCC1058 were grown in MRS medium and confirmed by molecular identification. Using Taguchi software (16 version), trials were designed to optimize three factors including temperature, bacterial inoculation, and glucose supplementation. The results were analyzed based on detection of acid production and compared by ANOVA program. Total product bacteria, lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were counted by standard microbial methods.   Results: Maximum acid production for L. sakei was detected at 36 ºC, 10% glucose and 8000 CFU.g-1 inoculated bacteria; and for L. plantarum was detected at 37 ºC, 10% glucose, and 9000 CFU. g-1 inoculated bacteria. The best factor affecting pH decline was a carbon source for both bacterial strains. Lactic acid bacteria showed a fourfold increase after fermentation and maintained 60% of their viability following heating stage. No Enterobacteriaceae was found in the product, and other pathogens showed a great decrease. Using both strains simultaneously, 6.9% improvement in acid production was observed.   Conclusion: Both Lactobacillus strains had similar conditions for cow meat fermentation and showed synergistic activity for acid production when used simultaneously. Manuscript profile

Open Access Article

40 - Impact of Lactic Acid Bacteria Cells on the Aflatoxin B1 in Wheat Flour During Manufacture Fino Bread
Mohamed Fouad Moustafa El-Shenawy Ahmed Hussein Tarek El-desouky

10.22034/jchr.2021.1911328.1195

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41 - Preparation and evaluation of physical and cellular activity properties of poly (L-lactic acid)/ heparinized multiwall carbon nanotube nanocomposite films for application in nerve regeneration
Shokoufeh Mounesi Rad محمد تقی خراسانی Morteza Daliri Joupari

The objective of this study was to prepare crystalline poly (L-lactic acid) (PLLA)/multiwall carbon nanotube (MWCNT) nanocomposite films using solvent vaporization method, for nerve regeneration applications. Ultrasonic energy and heparinization of MWCNTs were used in o More

The objective of this study was to prepare crystalline poly (L-lactic acid) (PLLA)/multiwall carbon nanotube (MWCNT) nanocomposite films using solvent vaporization method, for nerve regeneration applications. Ultrasonic energy and heparinization of MWCNTs were used in order to effective dispersion of the carbon nanotube in the PLLA matrix. The effect of fundamental system parameters including carbon nanotube types and concentrations on morphology of the films was studied by Scanning Electron Microscopy (SEM). Transmission Electron Microscopy (TEM) was carried out for characterization of nanotubes’ dispersion in PLLA. Contact angle and zeta potential measurements were used to investigate the hydrophilicity and negative surface charge of the films. In vitro studies were also conducted by using murine P19 cell line as a suitable model system to analyze neuronal differentiation over a 2-week period. SEM and immunofluorescence staining were used to confirm the cells attachment and differentiation on the films. Obtained results indicate that films containing heparinized multiwall carbon nanotubes (HMWCNTs) were quite acceptable for nerve regeneration and enhanced the nerve cell differentiation and proliferation. Manuscript profile

Open Access Article

42 - Evaluation of the thermal properties of PLLA/HA and PLLA/45S5 composites for application in bioabsorbable interference screws
mohammad khorsand-ghayeni علیرضا صادقی اول شهر سمیرا نوخاسته امیر مهدی مولوی حسین امینی مشهدی

Replacement of metals with bioabsorbable polymers has shown promising results for fabrication of biomedical implants. But polymers themselves have some restrictions such as inability in osteoconduction and integration with surrounding tissue, induce foreign body reactio More

Replacement of metals with bioabsorbable polymers has shown promising results for fabrication of biomedical implants. But polymers themselves have some restrictions such as inability in osteoconduction and integration with surrounding tissue, induce foreign body reactions, reducing of pH by degradation products which can results in unwanted inflammatory reactions in related place, and weak mechanical properties in compare to metallic types. In order to alleviate these problems using of polymeric composites including bioactive particles is taken into consideration. In the present work 45S5 bioactive glass and hydroxyl apatite (HA) ceramic particles were used for fabrication of poly(L-Lactic acid) (PLLA) composite screws. Microstructure and thermal properties of produced samples were evaluated by differential thermal analysis (DTA), thermogravimetry (TG), scanning electron microscopy (SEM) and particle size analysis (PSA). Also for evaluation of osteogenic activity of produced samples, alkaline phosphatase (ALP) and Alizarin Red Staining assays were carried out and cytotoxicity was conducted through MTT assay. In compare to PLLA screws, PLLA/HA and PLLA/45S5 composites showed more and less thermal stability respectively. The results of cell analysis assays showed no cytotoxicity and both composites revealed proper osteogenesis potentials. Manuscript profile

Open Access Article

43 - Anisotropy of Mechanical Properties of Poly Lactic Acid Scaffolds Produced by Fused Deposition Modeling for Bone Tissue Engineering
Mohammad Khodaei Reza Amini

10.30495/apme.2021.681637

Biodegradable porous scaffold polymers are good candidates for tissue engineering. In this research, a three-dimensional porous poly-lactic acid (PLA) scaffold was prepared using a Fused Deposition Modeling (FDM) including about 70% porosity. The study of the phases of More

Biodegradable porous scaffold polymers are good candidates for tissue engineering. In this research, a three-dimensional porous poly-lactic acid (PLA) scaffold was prepared using a Fused Deposition Modeling (FDM) including about 70% porosity. The study of the phases of primary filament and scaffold using the X-ray diffraction (XRD) test shows that no significant phase difference has been created due to the manufacturing process and the polymer retains its phases properties. The results of the mechanical properties evaluation by the compression test show that the mechanical properties of the scaffold are different in both the parallel and perpendicular directions of the Z axis during the printing, and the mechanical properties of the scaffold are of anisotropic property. Microstructural study by Scanning Electron Microscope (SEM) also shows that the morphology of scaffold porosities is different in two directions, and this is the main cause of anisotropic mechanical properties. Anisotropy of the mechanical properties of FDM produced scaffolds should be considered during load bearing applications in vivo. Manuscript profile

Open Access Article

44 - Characterization of Thermal and Structural Properties of Poly Lactic Acid Parts Fabricated By Fused Depositing Modeling
Mohsen Khalilian Said Golabi Mohammad Khodaei

10.30495/apme.2021.1892982.1979

Poly Lactic Acid implants are a good candidate for bone tissue engineering due to their favorable biodegradability and mechanical properties. In this study, after studying the structural and thermal properties of polymer by Fourier transform infrared spectroscopy (FTIR) More

Poly Lactic Acid implants are a good candidate for bone tissue engineering due to their favorable biodegradability and mechanical properties. In this study, after studying the structural and thermal properties of polymer by Fourier transform infrared spectroscopy (FTIR), differential calorimetery analysis (DSC), thermal gravimetery analysis (TG) and X-ray diffraction (XRD) tests, to determine the appropriate temperature range of 3D printing, rigid polylactic acid (PLA) implants were prepared by Fused Deposition Modeling FDM at three different temperatures of 200, 210 and 220 °C as standard tensile test specimens. The results of the tensile test showed that in this range, as the print temperature increased, the samples had higher strength and higher fracture stress. Also to further investigate the effect of the FDM temperature, scanning electron microscopy (SEM) images were taken from the surface of the printed samples. Microscopic images show that as the print temperature increases, the melt spray and diffusion are more severe and the sample surface is rough. The results show that 210 °C is the optimum temperature for PLA printing. Manuscript profile

Open Access Article

45 - Investigating the Effect of Poly (D L-Lactic Acid) Molecular Weight on the Shape Memory Parameters: A Molecular Dynamics Study
Mohammad Amini Abbas Montazeri

Shape memory polymers are a subset of smart materials that can regain their original shape after a temporary deformation. In recent years, these polymers have been vastly utilized in many industries (especially biomedical). The main purpose of this study was to find the More

Shape memory polymers are a subset of smart materials that can regain their original shape after a temporary deformation. In recent years, these polymers have been vastly utilized in many industries (especially biomedical). The main purpose of this study was to find the influence of the polymer molecular weight on the various shape memory parameters. Additionally, the mechanisms governing the shape memory behavior of polymers are thoroughly studied. Calculating the glass transition temperature and exploring its role on the shape memory behavior of polymeric materials are the other objectives of the current research. In this study, all models were built via Materials Studio and all the simulations were carried out using LAMMPS software. Based on the obtained results, the glass transition temperature of polymer increases with increasing the degree of polymerization. The attempts made to achieve an optimal microstructure revealed that the shape fixity parameter increases from 90% to 94% with increasing the molecular weight from 36000 g/mol to 108000 g/mol. In contrast to the shape fixity, the shape recovery parameter follows a descending trend with increasing the molecular weight. This is attributed to an increase in the ratio of the fixed phase to its reversible counterpart. Manuscript profile

Open Access Article

46 - Isolation and Identification of Pathogenic Cocci Form Bacteria of Rainbow Trout (Oncorhynchus mykiss) in Fish Farms in North West Province of Fars, Using Culture and PCR Methods
فرشید کفیل زاده یلدا بناکار ایرج نامداری

Streptococcosis /Entrococcosisis important disease in aquaculturewhich are duo to gram positive bacteria such as cocci in fresh and salty water fish and cause infectious and septicemia. In recent decades the mentioned diseases caused economic damages. One of the most im More

Streptococcosis /Entrococcosisis important disease in aquaculturewhich are duo to gram positive bacteria such as cocci in fresh and salty water fish and cause infectious and septicemia. In recent decades the mentioned diseases caused economic damages. One of the most important cocci are lactic acid bacteria. They invaded to fish farms and caused to death of them. The aim of this research was identification of gram positive and pathogenic cocci form bacteria in rainbow trout farms in North West area of Fars province by cultivation and PCR methods. At first 90 samples of rainbow trout were collected from farms where might be contaminated. Then dead and sick fish were identified and their clinical profiles were recorded. Sampling from their kidney was done for cultivating bacteria and doing biochemical test to identify them. In the next step for determination of antibiotic that was effective on identified bacteria antibiogram test was done. At the end identification of bacteria was done by PCR method in the base of 16srRNA gene. In this research 43 gram positive cocci were identified they included: 4.6% Streptococcus iniae, 23.3 % Lactococcus graviae, and 72.1 % Streptococcus milleri. The result of PCR test showed that identified bacteria belonged to lactic acid bacteriathat caused diseases in the fish. As regards the diseases are common between human and aquaculture and they cause economical damages so identification and treatment of these infectious agents are important. Clinical symptoms of bacteria which cause the diseases are similar so the best method for identification of them is PCR. Manuscript profile

Open Access Article

47 - Evaluation of Biocompatibility of PLA Scaffold Coated with Laponite on Human Bone Marrow Mesenchymal Stem Cells
Zahra Orafa Shiva Irani Ali Zamanian Hadi Bakhshi Habib Nikukar Behafarid Ghalandari

Bone tissue engineering is a promising approach to develop new appropriate treatments for bone tissue damage. One of the important goals in this field is to fabricate the scaffolds by mimicking the extracellular matrix. The aim of this study was to study the fabrication More

Bone tissue engineering is a promising approach to develop new appropriate treatments for bone tissue damage. One of the important goals in this field is to fabricate the scaffolds by mimicking the extracellular matrix. The aim of this study was to study the fabrication of polylactic acid/Laponite (PLA/LAP) scaffold and to investigate the behavior of human bone marrow mesenchymal stem cells (hBMSCs) on it. First, PLA scaffold was fabricated by electrospinning technique, and then LAP (0.8 wt%) was coated on it. The morphology of the scaffold was examined by scanning electron microscopy (SEM) and Energy-dispersive X-ray (EDX) spectroscopy. The chemical structure of the scaffold was evaluated by ATR-FTIR spectroscopy and its hydrophilicity was tested by measuring the water contact angle. Finally, the biocompatibility of the scaffold and cell viability tested with MTT assay was performed on hBMSCs. The results of scaffold morphology showed a successful coat of LAP 0.8% on the surface of PLA scaffold. Furthermore, the hydrophilicity of PLA scaffold improved after coating with LAP 0.8%. The Biocompatibility of scaffold up to 24 hours and hMSCs viability up to 72 hours after cell culture were confirmed (p≤0.001). Based on the results of this study, it seems that PLA/LAP of 0.8% scaffold can be a promising candidate for bone tissue engineering applications by maintaining biocompatibility and cell viability due to the presence of ions in LAP nanoparticles. Manuscript profile

Open Access Article

48 - طراحی و بهینه سازی پیچ کامپوزیتی پلی لاکتیک اسید/ شیشه زیست فعال برای کاربرد های ارتوپدی
عماد حسینی انوشه زرگر خرازی

Considering their suitable strength and ability to properly stabilize, metal screws are used to repair bone fractures. پیچ های فلزی به دلیل استحکام مناسب جهت ترمیم شکستگی های استخوان مورد استفاده قرار می گیرند. اما مشکلاتی چون ضریب کشسانی بالای فلزات نسبت به استخوان های More

Considering their suitable strength and ability to properly stabilize, metal screws are used to repair bone fractures. پیچ های فلزی به دلیل استحکام مناسب جهت ترمیم شکستگی های استخوان مورد استفاده قرار می گیرند. اما مشکلاتی چون ضریب کشسانی بالای فلزات نسبت به استخوان های بدن که منجر به پدیده پوکی استخوان می گردد و نیز امکان رهایش یون های فلزی در موضعی که می توان منجر به ایجاد عفونت های موضعی یا مشکلات سیستمی شود ،جایگزینی پیچ های غیر فلزی به جای انواع فلزی را در دستور کار محققین قرار داده است. در این مطالعه کامپوزیت متشکل از فاز زمینه پلیمر پلی ال-لاکتیک اسید و فاز تقویت کننده الیاف شیشه زیست فعال جهت طراحی پیچ مد نظر قرار گرفت. ابتدا ضرایب کشسانی در آنالیز میکرو تخمین زده شد سپس به آنالیز ماکرو توسط نرم افزار آباکوس 6.11 برای مدل‌سازی با وضعیت‌های دولایه‌ای تشکیل شده از الیاف تک جهته و رندوم (UD/R) و سه لایه ای متشکل از الیاف تک جهته ،الیاف با زاویه 20± درجه نسبت به اعمال نیرو و الیاف رندوم (UD/±20/R) با درصد های مختلف از ضخامت لایه ها انتقال داده شد. نتایج نشان داد ترکیب کامپوزیت سه لایه با درصد لایه های(25/10/65) دارای مناسب ترین پاسخ مکانیکی می باشد. در این نمونه با درصد لایه های (25/10/65) مدول خمشی 7/22 گیگا پاسکال ،استحکام خمشی 347 مگاپاسکال و ضریب کشسانی در راستای طولی 8/24 گیگا پاسکال تخمین زده شد. که مقداری از ضریب کشسانی استخوان کورتیکال بیشتر است. پیچ کامپوزیتی طراحی شده جهت تثبیت شکستگی ارتوپدی از استحکام لازم برخوردار است و به عنوان کاندیدی جهت جایگزینی پیچ های فلزی قابل استفاده است. Manuscript profile

Open Access Article

49 - The effect of eight weeks of endurance training with garlic supplementation on aerobic capacity and lactic acid in middle-aged non-professional female athletes
farhad safari zanjani Leila tavasolian ghomashchi

Long-term endurance training improves aerobic capacity and lactic acid indicators during rest and sports activity. Increasing aerobic capacity and reducing lactic acid by consuming garlic can enhance these beneficial effects and therefore can increase endurance performa More

Long-term endurance training improves aerobic capacity and lactic acid indicators during rest and sports activity. Increasing aerobic capacity and reducing lactic acid by consuming garlic can enhance these beneficial effects and therefore can increase endurance performance. Therefore, this study was conducted with the aim of investigating the effect of 8 weeks of endurance training with garlic supplementation on aerobic capacity and lactic acid in non-professional middle-aged female athletes in zanjan city. Healthy non-athlete women were randomly divided into four groups [garlic supplement (with an average age of 52.33), exercise (53.60), garlic and exercise supplement (53.93) and a control (with an average age of 63.53)]. After Bruce's test (pre-test), a garlic supplement group, a training group (only training) and a garlic supplement and training group (garlic plus training) were given, and the control group did not perform any specific activity. The subjects, at the end of the eighth week, were again Bruce's test was performed to analyze the data, independent t-test and covariance analysis were used, and the significance level was 0.05 in all tests. The results showed that there was a significant difference between the consumption of garlic supplement, exercise, garlic with exercise in increasing aerobic capacity and reducing lactic acid. Also, after 8 weeks, garlic supplementation caused a significant difference in maximum oxygen consumption compared to the control group. The findings of the present study show that consuming garlic during exercise has a significant effect on increasing aerobic capacity and reducing lactic acid in non-athletic women. Manuscript profile

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