Microbial contamination

Open Access Article

1 - Investigation of the contamination of semi-prepared foods and fast foods with respect to Staphylococcus aureus bacteria in Chaharmahal and Bakhtiari province.
Manouchehr Momeni-Shahraki fatemeh shirazi یاس محمدی Hossein Khodabandeh shahraki

Fast and cold foods increase the microbiological risk of consumers due to the lack of cooking time and the contact of restaurant workers' hands during preparation. Staphylococcus aureus is one of the most important causes of foodborne diseases. The purpose of this study More

Fast and cold foods increase the microbiological risk of consumers due to the lack of cooking time and the contact of restaurant workers' hands during preparation. Staphylococcus aureus is one of the most important causes of foodborne diseases. The purpose of this study is to determine the abundance of Staphylococcus aureus in semi-prepared foods and fast foods and to identify them by PCR method. In this research, 100 food samples (meat products, falafel, pizza, chicken) were randomly collected from the food preparation and serving centers in Borujen, Shahrekord and Farsan cities in a period of one month to investigate the presence of Staphylococcus aureus. Tested. In total, staphylococcus contamination was observed in samples of meat products (64.1%), falafel (21.2%), pizza (20%), chicken (30.8%). The average number of Staphylococcus aureus bacteria in positive samples was reported (39%). Based on the results of the present research, it can be said that since the results of the production steps and preparation of fast food and semi-prepared foods are manual, there is a possibility of food contamination through human labor. Although the percentage of sample contamination is high, the number of bacteria in the sample is low and does not pose a potential risk to the health of the consumer. Therefore, personal and environmental health education is of great importance in order to reduce the amount of Staphylococcus aureus in people who are involved in food preparation and production. Manuscript profile

Open Access Article

2 - Histological and microbial analysis of different types of raw meat products in Tehran, Iran
Zohreh Mashak Zahra Mahdizadeh Barzoki Amirreza Saadati Maziar Taghavi

10.30495/fh.2023.73971.1141

Manuscript profile

Open Access Article

3 - Evaluation of Microbial Quality of Traditional Ice Cream Sold in East Azerbaijan Province
رضا Mohammadzadeh Khalkhali , M Fardin احمد Sabzi Balkhkanlu, , F Farhadi , R Abri

Ice cream as a popular dairy product used in summer, due to its unique physical and chemical nature, is a suitable environment for growth of microorganisms. Therefore, the aim of this study was to investigate the level of microbial contamination of traditional ice cream More

Ice cream as a popular dairy product used in summer, due to its unique physical and chemical nature, is a suitable environment for growth of microorganisms. Therefore, the aim of this study was to investigate the level of microbial contamination of traditional ice creams provided in East Azarbaijan province. In this study, microbial contamination of the traditional ice creams provided in East Azerbaijan province during 2018-2019 was investigated. A total of 274 ice creams were randomly collected from ice cream supply centers and studied to identify coagulase-positive Staphylococci, Escherichia coli, Salmonella, and total microorganism and Enterobacteriaceae count according to the Iranian National Standard. All tests were cultured according to the Iranian National Standard and were identified and counted by confirmatory tests. A total of 234 samples (85.4%) were not usable, according to the standard limit reported by the Iranian standard Department. In 18.2% and 10.9% of the samples, coagulase-positive Staphylococci and E. coli were isolated, respectively. In addition, 72.2% and 80.2% of the samples, showed the total Enterobacteriaceae and total microorganism count of higher than the limits, respectively. None of the samples were infected with Salmonella. The results showed a high microbial contamination of the studied samples. Accordingly, applying strict standards by the relevant organizations associated with food production, and also providing strict hygiene supervision and a comprehensive control over all stages of ice cream production are essential. The results also indicated the need for health education for ice cream makers. Manuscript profile

Open Access Article

4 - Evaluation of the Chemical and Microbial Characteristics of Pasteurized Yoghurt Drink and Milk Products in Zanjan Province During the Years of 2012 to 2014
A. Mirza Alizadeha J. Tajkey N. Satei A. A. Zamani J. Hejazi

Introduction: Dairy products have specific roles in human nutrition due to the high biological values concerned with proteins. The aim of the present study is to evaluate the chemical and microbial characteristics of pasteurized yoghurt drink and milk products that More

Introduction: Dairy products have specific roles in human nutrition due to the high biological values concerned with proteins. The aim of the present study is to evaluate the chemical and microbial characteristics of pasteurized yoghurt drink and milk products that were produced in Zanjan province between the years of 2012 and 2014. Materials and Methods: Totally 101 samples of pasteurized milk and 63 samples of pasteurized yoghurt drink were analysed. Sampling and chemical and microbial tests were carried out according to the Iranian National Standard. Results: According to our finding out of thetotal samples of pasteurized milk, in terms of acidity, one sample (0.99%), in terms of milks solid not fat contents, 10 samples (9.9%) and in terms of density 9 samples (8.91%) were not according to the standard. Microbial contaminations were not observed in the samples studied. The yoghurt drink samples were according to standard in terms of acidity and pH and only two samples had solid not fat contents more than the figure defined by the Iranian National Standard. The microbial examination of the yoghurt drink indicated that one sample was contaminated with coliform and five samples showed the presence of mold and yeast. Conclusion: Our findings have indicated that the microbiological loads of pasteurized yoghurt drinks and milk produced in Zanjan province are according to the values defined by Iranian National Standard, however continues supervision and controlling is required for both chemical and microbiological values of these products.   Manuscript profile

Open Access Article

5 - Investigation of microbial contamination of some dry medicinal plants in Yazd herbal shops
maryam heydar stbargh heydar meftahizadeh

Background : The use of medicinal herbs for treatment has a long history around the world. Medicinal plants may be contaminated by many microorganisms. Therefore, the evaluation of the quality of the microbial load of medicinal plants is necessary due to the importance More

Background : The use of medicinal herbs for treatment has a long history around the world. Medicinal plants may be contaminated by many microorganisms. Therefore, the evaluation of the quality of the microbial load of medicinal plants is necessary due to the importance of these plants. The aim of this study was to Investigation of microbial contamination of some dry medicinal plants in Yazd herbal shops. method: In this study 35 samples of dried medicinal plants included: Zataria multiflora, Mentha spicata, Melissa officinalis, Borago officinalis, Valeriana wallichii, Cotoneaster kotschyi, Alhagi maurorum samples were collected randomly from different sources of Yazd city and And their microbial load was investigated. In order to determine the bacterial and fungal contamination of these plants, the purple method was used with specific culture medium. findings: The results showed that the highest and lowest microbial contamination in medicinal herbs was related to Borago officinalis and Valeriana wallichii. According to the results obtained from medicinal plants, Mentha spicata has the highest number of yeast and Cotoneaster kotschyi, with the least number of yeast. The pathogenic bacteria of Salmonella and Staphylococcus aureus were not detected in the plants. Conclusion: By identifying the microbial contamination of the herbs, it is possible to use the necessary precautions. Manuscript profile

Open Access Article

6 - Determining the prevalence of Vibrio species in fish and shrimp caught in Qeshm City, Iran
Ebrahim Rahimi Mohammad amin Heidarzadi Najmeh Vahed dehkordi

10.30495/jfh.2023.1979994.1392

Fish and shrimp are very good sources of nutrients such as omega-3 fatty acids, vitamin D, and protein, so they form an important part of people's diet; However, seafood can bring risks for consumers, so the purpose of this study is to investigate the prevalence of Vibr More

Fish and shrimp are very good sources of nutrients such as omega-3 fatty acids, vitamin D, and protein, so they form an important part of people's diet; However, seafood can bring risks for consumers, so the purpose of this study is to investigate the prevalence of Vibrio types in fish and shrimps caught in Qeshm city, Iran. In this study, 250 samples, 50 of each sample, including salted fish, Halvasfid, milkfish, shoe fish, and shrimp, were randomly taken from the beach of Qeshm City and transferred to the food hygiene laboratory of Shahrekord Azad University. The samples were tested according to the standard method of searching for Vibrio species. SPSS version 23 statistical software and chi-square statistical test were used for data analysis. The limit of significance in this study was considered (P<0.05). The results showed that the highest level of contamination among Vibrio was related to parahaemolyticus with 74% of contamination and the lowest level of contamination was related to alginolyticus with 14% of contamination. The contamination rate of salted fish, Halvasfid, milkfish, shoe fish, and shrimp were 30, 16, 6, 24, and 23% respectively. In this study, the risk of consuming raw, half-cooked, or undercooked products is clear. Therefore, it is important to pay attention to the hygiene principles after catching, i.e., freezing until the time of consumption and adequate cooking of the product. Manuscript profile

Open Access Article

7 - Determination of microbial contamination in traditional and pasteurized butter samples, marketed in Birjand city
A. azhdari H.R. Kazemi seghale

Butter is a dairy product made by churning fresh or fermented cream and is one of the most highly concentrated forms of fluid milk. The aim of this survey was to assess loads of microbial contamination in traditional and pasteurized butter samples marketed in Birjand ci More

Butter is a dairy product made by churning fresh or fermented cream and is one of the most highly concentrated forms of fluid milk. The aim of this survey was to assess loads of microbial contamination in traditional and pasteurized butter samples marketed in Birjand city, Iran. For this propose, totally 100 samples, including 60 samples of traditional butter and 40 samples of pasteurized butter, were collected randomly under sterile conditions and were analyzed according to the protocol of Iranian National Standards Organization. Data were analyzed with SPSS-19 software. The statistical analysis of data showed that the rate of contamination with coliforms, Escherichia coli, Staphylococcus aureus and mold and yeast in the traditional butter samples were higher than Iranian Standard limits in 8.3%, 3.3%, 1.7% and 61.7%, respectively; meanwhile 7.5%, 7.5% and 27.5% of the pasteurized samples were contaminated with coliforms, E. coli, and mold and yeast, respectively. Contamination with S. aureus was not found in any of the pasteurized samples. There was no significant difference between contamination with coliforms, E. coli and S. aureus in traditional and pasteurized samples, however, this difference between mold and yeast was significant (P< 0.05). The results indicated that the microbial contamination in traditional and pasteurized butter samples was higher than standard limits in 65% and 27.5% of the samples, respectively which needs strict preventive measures. Manuscript profile

Open Access Article

8 - The investigation of microbial contamination and Natamycin in industrial Dough produced in Ardabil
نسیم Soheili Ramin Atazadeh Azadeh Jodaie

10.30495/jfh.2020.671224

Natamycin is a preservative used to control molds and yeast in dough; however, the Food and Drug Administration prohibits the use of any preservative in the production of dough. Therefore, this study aimed to determine the microbial contamination and natamycin concentra More

Natamycin is a preservative used to control molds and yeast in dough; however, the Food and Drug Administration prohibits the use of any preservative in the production of dough. Therefore, this study aimed to determine the microbial contamination and natamycin concentration in 60 samples of dough from 10 dairy plants in Ardabil Province. Microbial tests were performed to determine the populations of coliforms, molds and yeasts as well as to detect Staphylococcus aureus and Escherichia coli contamination. The results showed that the amount of natamycin in 73.33% of the samples was higher and 26.67% were determined lower than 10 ppm. In addition, the highest concentration of application was found among the samples obtained in the warm season. S. aureus and E. coli was not observed in any of the samples. On the other hand, 20% of the samples exceeded the standard limit for mold and yeast count; while 15% of the samples exceeded the standard for the coliforms. Considering the presence of microbial and natamycin contamination in some industrial dough samples and their unacceptable quality, measures must be taken to eliminate contaminants. Manuscript profile

Open Access Article

9 - Assessment of microbial contamination in packed fresh vegetable to ready for use, in Mashhad
R. Ghodusi A. Azhdari

10.30495/jfh.2020.1901127.1276

Vegetables are one of the main categories of the food pyramid and their consumption plays a vital role in the health promotion of the community. On the other hand, the incidence of microbial diseases caused by the consumption of contaminated vegetables has been increasi More

Vegetables are one of the main categories of the food pyramid and their consumption plays a vital role in the health promotion of the community. On the other hand, the incidence of microbial diseases caused by the consumption of contaminated vegetables has been increasing. The aim of this study was to determine the microbial contamination of different kinds of ready for use packaged vegetables in Mashhad, Iran. For this, a total of 200 vegetable samples were randomly collected from different regions of Mashhad. samples were examined with the standard methods in terms of the aerobic mesophilic bacteria, coliforms, Escherichia coli, mold, and parasitic eggs. Results showed that in 19%, 14%, 8%, 13%, and 3.5% of the samples, the contamination rate of aerobic mesophilic bacteria, coliform, Escherichia coli, mold, and the parasitic eggs was higher than Iranian National Standard limits, respectively. In addition, a total of 31% of the samples were unusable due to excessive microbial contamination. Therefore, producers and consumers should be given the necessary training to use hygienic rules and stricter preventive measuring is also recommended. Manuscript profile

Open Access Article

10 - Evaluation of Microbial quality of food samples collected in the East region of Gilan
علیرضا مسیحا Mohammad reza Khoshkholgh Khosro Isazadeh

Bacterias are considerd as the most important factor to cause infections and food poisoning, so that microbial contamination in food is thought to be an increasing worldwide crisis. Current studies have been conducted aiming to determine the microbial contamination rate More

Bacterias are considerd as the most important factor to cause infections and food poisoning, so that microbial contamination in food is thought to be an increasing worldwide crisis. Current studies have been conducted aiming to determine the microbial contamination rate in food samples in East Gilan. In this cross-sectional descriptive study, 606 different food samples have been randomly sampled and sent to Azan university of Lahijan according to the type and source, in order to determine the diversity of bacterial quality of foods, and moreover have undergone the experiment as for assessing the bacterial contamination. This study has shown that the bacterias of Escherichia coli, coliform Mesophile are taken into connsideration as the most pollutant foods (P<0.001).So that the sum of 11/55% contamination with E. coli, 6/97% contamination Mesophile and 6/8% contamination of the observed forms have to do with coliforms, The highest rate of bacterial contamination are linked with lettuce salad, sweets, handmade juices, local milk and traditional ice cream. Among the sweets, the contamination to coliforms was 11% higher than other bacerias, and accordingly in dairy products, the contamination to Escherichia coli 7.9%, Escherichia coli in juices 15%, coliforms in fruits and vegetables 3.6% and Escherichia coli in protein foods have shown the highest contamination. Noting the findings in this study, in order to prevent the microbial contamination in foods, personal awareness, observing the sanitation, surveillance in preparation, transportation, storage and supply of food are all of great necessity. Manuscript profile

Open Access Article

11 - Survey of the total microbial count and the rate of contamination to coliform, staphylococcus aureus and mold and yeast in traditional cheese in Birjand during 2015
bizhan baniassadi Ataalah azhdari

Cheese is a fermented milk product with high nutritional value. Traditional cheese has an important role in family meals in Iran and especially in South Khorasan. According to the conditions of production, storage and sale, the possibility of microbial contamination in More

Cheese is a fermented milk product with high nutritional value. Traditional cheese has an important role in family meals in Iran and especially in South Khorasan. According to the conditions of production, storage and sale, the possibility of microbial contamination in this product is very high and so it can cause a variety of food borne diseases in consumers. The aim of This Survey was measurement and determination of microbial contamination in traditional cheeses which were marketed in Birjand. For this propose, Birjand city was divided into four regions (North, South, East and West) and 15 samples of traditional cheese were collected from each region (totally 60 samples) under sterile conditions and studied with standard methods of Iranian national standards organization. Data were analyzed with SPSS software. The statistical analysis of the data showed that the total microbial count (TC) and the rate of contamination with coliforms, staphylococcus aureus and mold and yeast were greater than Iranian standard limits in all samples and also in 93.33% of samples Escherichia coli was isolated. The results obtained in this study concluded that traditional cheese in Birjand has a high microbial contamination and more strict preventive measures are necessary. Manuscript profile

Open Access Article

12 - Determination of microbial contamination of olovie salads consumed in Isfahan
مریم عباس والی ندا وهابی انارکی

Increasing use of ready to eat foods is because of changing in lifestyle, increasing urbanization and benefits of this food in terms of ease of use and time-saving preparations. Microbial contamination of foods such as Olovie salad, without any secondary processing stag More

Increasing use of ready to eat foods is because of changing in lifestyle, increasing urbanization and benefits of this food in terms of ease of use and time-saving preparations. Microbial contamination of foods such as Olovie salad, without any secondary processing stage, is very serious. In this study, 102 samples including 48 samples of Olovie salad produced by industrial units and 54 samples produced in traditional units in Isfahan were purchased and their microbial contamination compared with the Iranian standard number 17813. The results showed that 60.4 % of industrial and just 7.4% of traditional samples were in accordance with the national standard in all microbial tests. Industrial samples showed significant difference just in contamination with Staphylococcus aureus (P<0.001). Sandwich shops that were graded in terms of visible hygiene and equipment, were significantly different only in total bacteria and coliforms count (P<0.01). From 26 samples prepared in traditional units with grade one, 22 samples (84.6%) and all 28 samples prepared from the traditional units grade two (100%) were rejected according to relevant standard.  Traditional and industrial samples showed significant difference in all microbial tests except contamination with Clostridium perfringens (P<0.01). The results showed microbial contamination of Olovie salads in markets of Isfahan. More contamination in traditional samples is result of frequent training of personal and general hygiene in factories, cleaning and disinfection of equipment, familiarity with the principles of GMP, frequent inspection and requirement of presence of quality control managers at time of production. Manuscript profile

Open Access Article

13 - Determine the effect of an increase in the general level of prices on food health: a retrospective study
mahmoud Bakhshinejad

The purpose of this study was to investigate the effect of monetary shocks and food prices on food health. And it's important and necessary in many ways. The most important is food and nutrition security in Iran, food and nutrition security is achieved when all people A More

The purpose of this study was to investigate the effect of monetary shocks and food prices on food health. And it's important and necessary in many ways. The most important is food and nutrition security in Iran, food and nutrition security is achieved when all people At all times, the quantity and quality of the various foods with safe food content will be used to meet the needs and have a healthy and active life with health, a healthy environment and adequate care. Required data are extracted from the Bank of the Islamic Republic of Iran Economic Time Database and the Food and Drug Administration of the Ministry of Health and Medical Education during the period of 1975-96. The model used in the Cargo (2005) model was taken. This model is an error correction model with food contamination variables, real food prices, real per capita income, real exchange rate, and negative and positive money supply shocks. The results indicate that in the long run, positive and negative monetary shocks have a positive and negative effect on food micro-nutrients, as well as actual per capita income has a significant and positive effect on food microbial contamination in Iran.The purpose of this paper is to investigate the effect of monetary shocks and food prices on food microbial contamination, and it is important and necessary in many ways, most important of which is food and nutrition security in Iran, food and nutrition security is achieved when all people At all times, the quantity and quality of the various foods with safe food content will be used to meet the needs and have a healthy and active life with health, a healthy environment and adequate care. Required data are extracted from the Bank of the Islamic Republic of Iran Economic Time Database and the Food and Drug Administration of the Ministry of Health and Medical Education during the period of 1975-96. The model used in the Cargo (2005) model was taken. This model is an error correction model with food contamination variables, real food prices, real per capita income, real exchange rate, and negative and positive money supply shocks. The results indicate that in the long run, positive and negative monetary shocks have a positive and negative effect on food micro-nutrients, as well as actual per capita income has a significant and positive effect on food microbial contamination in Iran. Manuscript profile

Open Access Article

14 - Evaluating the Contamination of Some Iranian most Consumed Spices and Reduction of Microbial Load by UV Radiation
Behrouz Akbari Faezeh Shirkhan Masumeh Sam Nejad

10.30495/jfm.2021.683210

Spices may be contaminated during various stages of harvesting, drying or transporting. Different methods are used to reduce the microbial level of spices, which has problems such as flavor changes. The purpose of this study was to introduce optimized condition for UV-r More

Spices may be contaminated during various stages of harvesting, drying or transporting. Different methods are used to reduce the microbial level of spices, which has problems such as flavor changes. The purpose of this study was to introduce optimized condition for UV-radiation on the reduction of microbial load of some high-consumption spices. Six types of spices including turmeric, ginger, red pepper, black pepper, cinnamon and sumac were sampled from Tehran market. Tests were carried out based on reference standards. Infected spices were then exposed to ultraviolet cabinets at 254 nm in thicknesses of 1, 5, 10 mm and 15, 10, and 5 minutes. Microbial test was performed on irradiated samples. According to the results, It was revealed that the time factor on the total count of aerobic mesophilic bacteria of turmeric, red pepper, black pepper, cinnamon, and also on the coliform count of turmeric and red pepper, as well as on the count of mold of turmeric, red pepper and black pepper had quite significant effect (P Manuscript profile

Open Access Article

15 - Prevalence of Pseudomnas aeruginosa in various species of shrimps of Isfahan and Chabahar in summer and autumn and the effect of season and place of supply on it
Seyedmajid Hashemi Ebrahim Rahimi Seyed Amirali Anvar Hamed Ahari Maryam Ataee

10.30495/jfm.2022.1955955.1772

Pseudomonas aeruginosa a potential risk factor for food poisoning especially in aquatic foods like shrimp. In order to determine and compare the rate of infection in different species of shrimp in two seasons of summer and autumn in Isfahan and Chabahar cities, the abdo More

Pseudomonas aeruginosa a potential risk factor for food poisoning especially in aquatic foods like shrimp. In order to determine and compare the rate of infection in different species of shrimp in two seasons of summer and autumn in Isfahan and Chabahar cities, the abdominal muscle of 35 shrimps in each season of each city were sampled. Samples were homogenized in peptone water medium, then incubated and cultured in PCA medium. Suspected colonies were isolated and then confirmatory tests of Pseudomonas aeruginosa and confirmation of the presence of nanI, the specific gene of Pseudomonas aeruginosa by PCR.In summer, in Isfahan and Chabahar, 48.5% and 25.7% were infected respectively. In autumn, the prevalence was 22.9% for Isfahan and 20% for Chabahar, respectively. In Isfahan, the highest rate of infection was related to Metapenaueus affinis and the lowest to Penaeus semisulcatus in summer. In autumn, the highest number of infected samples was related to Penaeus merguiensis and the lowest to Penaeus semisulcatus. In Chabahar city, in both seasons, the most infected samples were related to Metapenaeus affinis, and the lowest to Panaeus semisulcatus and in autumn was related to both Penaeus semisulcatus and Litopenaeus vannamei.There was a high prevalence of this bacterium in samples of different shrimp species in both seasons and both cities, which indicates a high risk of food poisoning of Pseudomonas aeruginosa due to improper consumption of shrimp. Cold chain observance during storage, transportation and sell of shrimp will be very effective in controlling this problem. Manuscript profile

Open Access Article

16 - Chemical and Microbial Quality of Pasteurized Yoghurt in the Zanjan Province in 2012 to 2014
Adel Mirza Alizadeh Mehran Mohseni Abbas Ali Zamani Hamid Barani Bonab

Abstract Generally, yogurt has the highest consumption among all fermented milk products in the world and has significant nutritional value, particularly protein and calcium. Yogurt due to having higher acid, often suffer micro-organism infections resistant to acid such More

Abstract Generally, yogurt has the highest consumption among all fermented milk products in the world and has significant nutritional value, particularly protein and calcium. Yogurt due to having higher acid, often suffer micro-organism infections resistant to acid such as molds and yeasts. But main surface spoilage in yogurt occurs by mold. The present study was done between the years 2012 to 2014 on pasteurized yogurt samples collected from 9 dairy products industry of Zanjan Province for the purpose of monitoring the quality of products. The results showed that from among 50 samples of pasteurized yogurt, all of them in terms of acidity, pH and solids-not-fat (SNF) properties were consistent with national standards. Also in investigating the total bacteria count, no infection was observed with pathogenic micro-organisms. Findings from the study showed that most of the pasteurized yogurt produced in the Province of Zanjan in terms of the quality and biological characteristics is suitable and compliant with standards. Manuscript profile

Open Access Article

17 - استفاده از روش رقیق‪سازی با 15N برای تصحیح آلودگی میکروبی در هنگام ارزیابی تجزیه‪پذیری رای‪گراس تازه از طریق کیسه‪های نایلونی
ر. طهماسبی ج. و. نولان ر. س. دوبس

این آزمایش برای تعیین میزان آلودگی میکروبی و نرخ‪های ناپدید شدن ماده خشک، نیتروژن و نیتروژن 15 در گیاه نشان‪دار شده رای‪گراس صورت گرفت. پرنیال رای‪گراس (لولیوم پرنه) با استفاده از محلول نیتروژن 15 در هنگام رشد در گلخانه نشان‪دار گردید و در مرحله چهار برگی برداشت شد. سپس More

این آزمایش برای تعیین میزان آلودگی میکروبی و نرخ‪های ناپدید شدن ماده خشک، نیتروژن و نیتروژن 15 در گیاه نشان‪دار شده رای‪گراس صورت گرفت. پرنیال رای‪گراس (لولیوم پرنه) با استفاده از محلول نیتروژن 15 در هنگام رشد در گلخانه نشان‪دار گردید و در مرحله چهار برگی برداشت شد. سپس به مدت 33 ساعت درون شکمبه سه رأس گوسفند فیستولا شده، که به صورت مجزا در قفس‪های متابولیکی نگهداری می‪شدند، قرار داده شد. گوسفندان روزانه 800 گرم یونجه خرد شده دریافت می‪کردند و به آب آشامیدنی تازه دسترسی داشتند. تعداد 6 کیسه به صورت همزمان درون شکمبه گوسفندان قرار داده شد و سپس در زمان‪های 0، 3، 7، 12، 21 و 33 ساعت پس از شکمبه‪گذاری برداشته شدند. نتایج با استفاده از یک مدل نشان دهنده تجزیه‪پذیری ماده خشک و کل نیتروژن در زمان تنظیم گردیدند. نتایج نشان داد که بقایای حاصل از شسته شدن کیسه‪های زمان صفر در مقایسه با نمونه‪های گیاه تازه، درصد غنی شدن پایینتری داشتند (7/7 درصد در مقایسه با 3/8 درصد). تخمین کمتر از حد تجزیه‪پذیری مؤثر پروتئین گیاه تازه در حدود 4 درصد می‪تواند در باره پیش‪بینی پروتئین عبوری و تجزیه‪پذیر در شکمبه و همینطور مدیریت تغذیه پروتئین پیامدهایی داشته باشد. بنابراین به دلیل این که تصحیح نمودن بر پایه این فرض استوار می‪باشدکه نیتروژن میکروبی نشان‪دار نمی‪باشد اما میکروب‪ها با چسبیدن به رای‪گراس تا اندازه‪ای نشان‪دار می‪شوند، خطای واقعی و تجزیه‪پذیری مؤثر کماکان ممکن است کمتر از حد تخمین زده شوند. انجام مطالعات با دو مارکر می‪تواند برای درک بهتر خطاهای مرتبط با تکنیک کیسه‪های نایلونی کمک شایانی نماید. Manuscript profile

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18 - کنترل آلودگی های درون شیشه ای Dionysia tapetodes به منظور ارائه روش بهینه ریزازدیادی این گیاه
لیلا سمیعی Maedeh Aghdaei سعیدرضا وصال

آلودگیهای میکروبی درون شیشهای، یکی از  مهمترین مشکلات در فرایندکشت بافت گیاهان میباشند. تلاشهای اولیه جهت ریزازدیادی Dionysia tapetodes که یک گیاه زیبای بالشتکی صخرهای در شمال شرق ایران میباشد، منجر به صد درصد آلودگی ریزنمونهها گر More

آلودگیهای میکروبی درون شیشهای، یکی از  مهمترین مشکلات در فرایندکشت بافت گیاهان میباشند. تلاشهای اولیه جهت ریزازدیادی Dionysia tapetodes که یک گیاه زیبای بالشتکی صخرهای در شمال شرق ایران میباشد، منجر به صد درصد آلودگی ریزنمونهها گردید. از این رو مطالعه حاضر به منظور ارائه پروتکل مؤثر ضدعفونی سطحی ریزنمونههای گیاه دیونیزیا با استفاده از مواد ضدعفونی کننده مختلف  مانند هیپوکلریت سدیم، اتانول و کلرید جیوه در غلظتها و زمانهای مختلف صورت گرفت. مؤثرترین روش ضدعفونی که منجر به دستیابی به 6/91 درصد ریزنمونههای سالم گردید با استفاده از کلرید جیوه  با غلظت 1/0 درصد به مدت 4 دقیقه بدست آمد، البته این ماده در غلظتهای بالاتر ( 2/0 درصد) برای بافتهای گیاه حالت سمیت نشان داد و منجر به نکروزه شدن بافت ریزنمونهها به میزان 66/41  درصد گردید. همچنین علیرغم اینکه هیپوکلریت سدیم به عنوان یک ماده ضدعفونی کننده عمومی در کشت بافت شناخته شده است، این ماده به اندازه کلرید جیوه در حذف آلودگیهای میکروبی در ریزنمونههای گیاه دیونیزیا مؤثر نبود و استفاده از آن در غلظت 3 درصد و به مدت 15 دقیقه در فرایند ضدعفونی باعث بروز 75 درصد آلودگی میکروبی در ریزنمونهها شد. در مجموع در مطالعه حاضر یک روش بهینه جهت ضدعفونی ریزنمونه های D. tapetodes و دسترسی به گیاهان عاری از بیماری این گیاه ارائه گردید که این امر میتواند فرایند ریزازدیادی گیاه دیونیزیا را در آینده تسهیل نماید. Manuscript profile

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