bifidobacterium

Open Access Article

1 - The Effectiveness of Alcoholic Rosa Damascene Extract on Lactobacilus Acidophilus and bifidobacterium lactis Probiotic Bacteria Survival in Doogh
, B Akbari-adergani سمیرا Asadolahi fard, AA Anvar , F Shirkhan

In this research, the effect of Rose alcoholic extract on the viability of probiotic bacteria Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12) in Doogh was studied. Probiotic bacteria Bifidobacterium bifidum and Lactobacillus acidophilus were inoculat More

In this research, the effect of Rose alcoholic extract on the viability of probiotic bacteria Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12) in Doogh was studied. Probiotic bacteria Bifidobacterium bifidum and Lactobacillus acidophilus were inoculated into Doogh without Rose alcoholic extract (control) and containing Rose alcoholic extract (1% and 2%). Doogh produced during 4 weeks of storage in a refrigerator at 4° C during a week was investigated for microbial count, pH changes, acidity and survival during the shelf life and the organoleptic characteristics of the product were studied. The results of the statistical analysis indicated that the difference in survival percentage of La-5 and Bb-12 between the ordinary Doogh and the Doogh containing Rose alcoholic extract was significant (p≥0.05). Regarding taste, the results of this study showed that there is a significant difference between the types of Doogh in terms of taste (p<0.05). The study of organoleptic characteristics of Doogh containing Rose alcoholic extract showed that the flavor of this Doogh was improved compared to ordinary Doogh. The pH decreased during the shelf life and the acidity increased slightly. The highest and lowest levels of pH were respectively observed for samples containing 1% and 2% extract. Also, the effect of extract amount on acidity showed that the highest and lowest levels of acidity were in the samples containing 2% and 1% extract, respectively. Therefore, the production and consumption of Doogh containing Rose extract by maintaining organoleptic characteristics together with probiotic bacteria as a pragmatic food product are recommended. Manuscript profile

Open Access Article

2 - Combined Encapsulation of Bifidobacterium bifidum and Beta-Carotene Using Casein-Carrageenan and Estimation of their Durability during Storage and in Simulated Gastric Acid Situation
A. Poursefollah D. Zare M. Mirzaei

Introduction: Bifidobacterium bifidum is a beneficial probiotic usually utilized as supplement in food and food products. Beta-carotene is also a food supplement with antioxidant activity. These compounds are usually susceptible and have short durability, therefore, mic More

Introduction: Bifidobacterium bifidum is a beneficial probiotic usually utilized as supplement in food and food products. Beta-carotene is also a food supplement with antioxidant activity. These compounds are usually susceptible and have short durability, therefore, microencapsulation improves the sustainability. In the present study, the effect of encapsulation using “freeze drying” method was investigated on survivability of Bifidobacterium bifidum and stability of beta-carotene. Materials and Methods: Emulsified beta-carotene in a solution of sodium caseinate and carrageenan were prepared and mixed with a dense suspension of Bifidobacterium bifidum. The solutions were then dehydrated with a freeze dryer device. The viability of bacterium and durability of beta-carotene in encapsulated samples were compared with non-encapsulated samples at the day zero and during storage at 4 and 25 °C for one month and also in simulated gastric acid situation. Results: The results showed that encapsulation could increase the viability of encapsulated Bifidobacterium bifidum and durability of beta-carotene. The presence of beta-carotene in encapsulated samples significantly (P˂0.05) increased the survivability of encapsulated bacterium during storage. Microencapsulation had also a significant positive impact (P˂ 0.05) on the survivability of bacterium in simulated gastric conditions. Conclusion: Microencapsulation of bifidobacterium bifidum and beta-carotene using casein and carrageenan could improve the survivability of bacterium and stability of beta-carotene during storage and in simulated gastric acid situation. Manuscript profile

Open Access Article

3 - The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt
M. H. Marhamatizadeh E. Ehsandoost P. Gholami

Manuscript profile

Open Access Article

4 - Investigating the essential oil of the medicinal plant Thymus (Thymus vulgaris L.) in the production of probiotic dairy products by determining the viability of bacteria
farah farahani Alireza Tammimi Mohammad Reza Khatami nejad

Purpose: The purpose of the present study was to investigate the essential oil of the medicinal plant Thymus vulgaris L. in the production of probiotic dairy products by determining the viability. Materials and methods: Thyme essential oil is used as a flavoring agent More

Purpose: The purpose of the present study was to investigate the essential oil of the medicinal plant Thymus vulgaris L. in the production of probiotic dairy products by determining the viability. Materials and methods: Thyme essential oil is used as a flavoring agent in the production of traditional and industrial dairy products (yogurt, buttermilk, and curd). To produce probiotic products and pasteurized dairy products, bacteria are inoculated and different concentrations of thyme essential oil (0, 25, 40, 70, 100 and 130 micrograms/ liter) are added to dairy products. The viability of bacteria in dairy products is checked at specific time intervals (0, 4, 8, 12 and 20 days). Findings: By increasing the concentration of thyme in traditional and industrial dairy products, there is a significant decrease in the logarithm of Lactobacillus and Bifidobacterium bacteria (P<0.05). The highest viability of bacteria was observed with low concentrations of thyme in traditional yogurt, and with moderate amounts of essential oil in buttermilk and traditional curd, within 20 days. The highest viability of bacteria is in yogurt and industrial butter with high concentration and in industrial curd with a decrease in the amount of essential oil. The highest viability of Bifidobacterium bacteria is found with high concentrations of thyme in yogurt, buttermilk and traditional curd (P<0.05), also with low concentrations of thyme in industrial yogurt and buttermilk, and with high concentrations in industrial curd. Conclusion: In industrial dairy products with thyme, the viability of Bifidobacterium bacteria is longer, and in traditional dairy products, the shelf life of Lactobacillus bacteria is longer. Manuscript profile

Open Access Article

5 - Feasibility of vitamin D and Bifidobacterium Lactis loaded-alginate microcapsules for producing probiotic / vitaminated butter
Sahar Saraghi Peyman Rajaei Kaveh Zargari

Abstract   One of the new ways to improve probiotic bacteria persistence in food products, as well as the survival of bacteria while passing the digestive tract, is to microbialize the probiotic cells in order to safely transport them to the large intestine.&n More

Abstract   One of the new ways to improve probiotic bacteria persistence in food products, as well as the survival of bacteria while passing the digestive tract, is to microbialize the probiotic cells in order to safely transport them to the large intestine. The aim of this study was to determine the effect of microsphere on the survival of Bifidobacterium lactis during pasteurized butter storage period. In this study, alginate microcapsules containing Bifidobacterium lactis were used in butter formulation with values of 1, 2, 3 and 4 cc. Morphological, particle size, and survival tests were performed in similar conditions in the intestine and stomach. Pasteurized butter tests also included acidity assessment, peroxide value, anisidine index, oxidation resistance, melting point, survival rate of Bifidobacterium lactis, as well as mold and yeast populations in three replications. Sensory evaluation including (flavor, flavor, flavor, perfume, oral sensation and general acceptance) was performed by ten evaluated trained butterfly factory using a 5-point Hedonic method. The results were analyzed by two-way ANOVA and SAS software version 9.4. Non-parametric Kruskal-Wallis Mann-Whitney test was used to assess sensory results. The results showed that alginic microcapsules with a soft and average surface area had a particle size of 300 to 400 microns, and the maximum amount of bacteria in which the bacteria had fallen was 3/3 ± 0.05. Using alginate microcapsules, the index of peroxide, anisidine index decreased significantly as antioxidant properties of alginate as well as vitamin D, and the index of oxidation resistance as well as acidity significantly decreased. Also, by increasing the amount of micro-capsule application, the melting point of butter treatments decreased and the amount of mold and yeast was significantly decreased. Compared to the pasteurized trifoliate with free Bifidobacterium lactis, micro capsulation improved the Bifidobacterium lactis survival rate by two and a half cycles improved logarithmic conditions. Finally, Pasteurized butter treatment with 3 cc of alginate microcapsules was selected as the optimum treatment. Manuscript profile

Open Access Article

6 - Possibility of the production of probiotic chocolate yogurt
M. Sharifi Soltani G. Karim R. Pourahmad

The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with More

The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic yogurt (0.5% and 1.5% fat). Populations of probiotics bacteria, physiochemical and sensory properties of the yogurt samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (P<0.01); besides no significant difference was observed between the populations of B. lactis in the chocolate yogurt and control samples. The highest quantity of the probiotic bacteria was observed at day 7, followed by a decrease in their number; however their populations remained above 7 log cfu/g. Moreover, pH value of the samples decreased over the time of storage, but pH value of the cacao-containing samples increased significantly (P<0.01).In comparison with the control group, no significant increase was recorded in the lipid content of the samples with cacao and sugar, meanwhile the amount of dry matter was higher than control samples (P<0.01). It could be concluded that apart from the prebiotic properties of cacao on L. acidophilus,it can improve the nutritional value of probiotic yogurt and increases the calorie of the product. However for achieving better sensory properties, changes should be considered in the formulation.   Manuscript profile

Open Access Article

7 - The Effect of Extract and Fiber of Mint Stalk on Viability of Bifidobacterium Lactis Bacteria in Stirred Yogurt Using the Response Surface Method
محسن وظیفه دوست امیر حسین الهامی راد مسعود شفافی زنوزیان محمد حسین حداد خداپرست محمد آرمین

In today's world, there is a growing tendency towards producing healthy and nutritious food. Mint is a genus of plants that its healthy and nutritious effects have been proved. Adding probiotic bacteria to yogurt increases its nutritious benefits. This study aims at add More

In today's world, there is a growing tendency towards producing healthy and nutritious food. Mint is a genus of plants that its healthy and nutritious effects have been proved. Adding probiotic bacteria to yogurt increases its nutritious benefits. This study aims at adding the extract and fiber of mint stalk to stirred yogurt containing Bifidobacterium Lactis bacteria (BB-12) as well as examining the viability of this bacterium. To do so, the response surface methodology and the central composite rotatable design were employed. The findings obtained from the analysis showed that there was a significant relationship between different concentrations of fiber and extract, and the viability of Bifidobacterium Lactis bacteria in the first day to the 21st day (P<0.01). Having applied the response surface method, the optimization depicted that the maximum viability of Bifidobacterium Lactis bacteria is only achieved when the concentration of extract and fiber are 0.1 and 1.3 percent, respectively. In these conditions, the utility of the model equals 0.94 and the number of Bifidobacterium Lactis bacteria is 7.11±0.005 log cfu/ml in the first day, 6.49± 0.035 log cfu/ml in the 7th day, 6.24 ± 0.055 log cfu/ml in the 14th day, and 5.41±0.17 log cfu/ml in the 21st. Since the produced yogurt under the condition of optimization contained at least 106 colony of bacteria per milliliter, the said product was called functional. Manuscript profile

Open Access Article

8 - Survival of Lactobacillus acidophilus and Bifidobacterium lactis and quality properties of yogurt made from goat's milk
Rahele Nezhad Razmjoui Akhgar Shahin Zomorodi

Goat's milk is a proper alternative to cow's milk because of its higher digestibility and lower allergic characteristics, as well as its higher functional nutrient. On the other hand, its health benefits can be increased by the incorporation of probiotics into goat's mi More

Goat's milk is a proper alternative to cow's milk because of its higher digestibility and lower allergic characteristics, as well as its higher functional nutrient. On the other hand, its health benefits can be increased by the incorporation of probiotics into goat's milk. This research aimed to investigate the survivability of Lactobacillus acidophilus and Bifidobacterium lactis (B. lactis) individually and in combination on the physicochemical and sensory properties of yogurt made of goat's milk during 21days storage. In this research, 4 treatments were prepared, including control (with no probiotic bacteria), La treatment containing Lactobacillus acidophilus, Bb treatment containing B. lactis, and LaBb treatment containing a combination of Lactobacillus acidophilus and B. lactis. The results showed that the count of Lactobacillus acidophilus, B. lactis, and their combination reached from 8.54 log cfu/g on the first day to 9.43, 10.06 and 10.75 log cfu/g at the end of the storage period, respectively. At the end of the storage period, the control sample had significantly the highest pH and syneresis and the lowest acidity, water holding capacity, viscosity, and overall acceptability among treatments. However, no significant difference between samples containing probiotic in acidity, pH, viscosity, syneresis, water holding capacity, and overall acceptability was observed. According to the results obtained of this study, yogurt made of goat's milk, in addition to being a suitable carrier for probiotics, its sensory properties improve as a result of the incorporation of these probiotics. Manuscript profile

Open Access Article

9 - Isolation and identification of like Bifidobacterium bacteria from traditional Tarkhineh food and evaluation of their ability to lower cholesterol and triglyceride levels in vitro
nasim afshar kumarss amini Hamidreza Mohajerani Sasan saki

10.30495/jfm.2023.1956806.1774

Isolation and identification of bacteria with useful properties from local products can play an important role in introducing unique types of probiotics. The aim of this study was to isolate, identify and evaluation of the ability of Bifidobacterium bacteria isolated fr More

Isolation and identification of bacteria with useful properties from local products can play an important role in introducing unique types of probiotics. The aim of this study was to isolate, identify and evaluation of the ability of Bifidobacterium bacteria isolated from Tarkhineh traditional food in lowering cholesterol and triglyceride levels of the culture medium. Native strains of Bifidobacterium were isolated from a local food called Tarkhineh using general and specific culture media and identified based on phenotypic characteristics, standard biochemical tests and 16S rRNA sequencing. Then, samples with probiotic properties such as resistance to acid and bile were examined in terms of sensitivity to common antibiotics. Cholesterol and triglyceride lowering activity of their culture medium was also measured by o-phthaldehyde method. During this study, 210 bacteria were isolated from Tarkhineh food, including 13 strains of like Bifidobacterium bacteria. Among them, 10 strains were resistant to acid and bile condition. Antibiotic susceptibility analysis showed that most strains were sensitive to common antibiotics and S4 and S1 strains reduced cholesterol in culture medium by 75 ± 0.58 and 71±0.13%, respectively (p<0.01). Among the strains, strains S4, S10 and S1 applied 65%, 63% and 62% reduction of the medium triglyceride, respectively. The data of this study showed that the probiotics isolated from the local food of Tarkhineh had the potential to absorb and reduce cholesterol and triglycerides of the culture medium to a significant extent. It seems that the potential of these strains to improve the lipid pattern can be further investigated. Manuscript profile

Open Access Article

10 - Antagonistic effects of bifidobacterium spp. in decrease of cytopathic effects of Verotoxin-producing Escherichia coli
Najmeh Namdar Mohammad Kargar Yahya Tahamtan Mohammad Hosein Hoseini

Background and Objectives: Most Enterohemorrhagic E. coli O157:H7 strains are able to adhere to Vero cell line tightly and produce shiga toxin. The aim of this study was to develop a probiotic in vitro model for protection against E. coli O157:H7. Materials and Methods More

Background and Objectives: Most Enterohemorrhagic E. coli O157:H7 strains are able to adhere to Vero cell line tightly and produce shiga toxin. The aim of this study was to develop a probiotic in vitro model for protection against E. coli O157:H7. Materials and Methods: This study was performed experimentally on probiotic Bifidobacterium and shigatoxinogen E.coli O157:H7 in Vero cell line monolayers. The probiotic bacterium first was grown in MRS media and then was transferred into the vero cell line-containing wells. After incubation, the cells were first exposed to three different treatments (pure stx1, stx2, a mix of stx1and stx2) and then were treated with E. coli O157:H7 bacterial culture. After 24 h incubation at 37° C in CO2 incubator, the cell changes were observed by invert microscope. Results: The vero cell lines pre-treated with probiotic bacterium responded differently to the doses of used Shiga-toxin and E. coli O157:H7. When the cells were treated with only toxin or E. coli O157:H7, there was a intensive amounts of cell cytotoxicity. However, pre-treatment with prebiotic bacterium decrease significantly the toxicity caused by E. coli O157:H7. The survival rates of the Vero cells treated with probiotic ranged between 80% and 100% compared with controls.   Conclusion: Based on the results of this study, the probiotic bacteria and the supernatant prepared from their culture decrease the cell toxicity effects of shiga-toxin and E. coli O157:H7. Therefore, the probiotic bacteria can be used as an alive vaccine in food industry in order to prevent and treatment of infections. Manuscript profile

Open Access Article

11 - The Effect of lactobacillus spp and bifidobacterium longum on heamatological factors in famale BALB/c mice infected with salmonella typhimurium
زینب عزیزی پور مهدی رهنما رضا شاپوری

Probiotics are live microorganisms that consuming them increase health. It is used in treating and resolving gastrointestinal infections in humans and animals, caused by Salmonella typhimurium. Therefore the aim of this research is to study the effects of probioticandrs More

Probiotics are live microorganisms that consuming them increase health. It is used in treating and resolving gastrointestinal infections in humans and animals, caused by Salmonella typhimurium. Therefore the aim of this research is to study the effects of probioticandrsquo;s mixture on prevention and treatment of female mice BALB/c infected with Salmonella typhimurium ATCC 14028, and to investigate the effects of Probiotics mixture on the blood indices and serum cholesterol level of the infected mice. In this study 18 female mice BALB/c aging 6-8 weeks were chosen and divided into three groups of six: experimental, sham and control. After treating the experimental group with a mixture of probiotic (Lactobacillus acidophilus, Lactobacillus Ramnosus andBifidobacterium Longum) and sham with normal saline orally for 35 days, 1ml of suspension of bacteria (103 CFU / ml) was injected intraperitoneally to the mice in the three groups. After the pre-treatment period, blood samples were takes for testing blood indices. After dissecting the mice and removing spleen, the spleen homogenization was performed and the number of bacteria was counted. According to the results, mixture of probiotic reduced the number of Salmonella typhimurium, spleen and liver indices, reduced liver and spleen weights and increased the number of lymphocyte Manuscript profile

Open Access Article

12 - Detoxification of aflatoxin M1 by Bifidobacterium lactis and Streptococcus thermophilus in skimmed milk
Masoud Atashpanjeh Seyed Amirali Anvar Amireghbal Khajehrahimi Maryam Tala نکیسا Sohrabi Haghdoost

Contamination of food products, especially dairy products, with aflatoxins, is one of the main problems in the food industry. This research aimed to remove aflatoxin M1 using two probiotics, Bifidobacterium lactis and Streptococcus thermophilus, either alone or in combi More

Contamination of food products, especially dairy products, with aflatoxins, is one of the main problems in the food industry. This research aimed to remove aflatoxin M1 using two probiotics, Bifidobacterium lactis and Streptococcus thermophilus, either alone or in combination, in skimmed milk containing this toxin. The study investigated the effects of storage time, microbial strain, bacterial concentration, toxin concentration, and temperature on the removal of aflatoxin M1. Two probiotic bacteria, Bifidobacterium lactis and Streptococcus thermophilus, at dilutions of 108 and 1010 CFU/ml, were inoculated alone and in combination into skimmed milk contaminated with different concentrations of aflatoxin M1 (0.1, 0.25, and 0.5 μg/ml). The samples were then incubated at 4°C and 37°C for 0.5, 1, 2, and 24 hours. The detoxification percentage of aflatoxin M1 was measured using high-performance liquid chromatography (HPLC). The results showed an increase in the removal of aflatoxin M1 with time. The removal of aflatoxin M1 by these strains varied from 12% to 87% depending on the concentration of bacteria, storage time, toxin concentration, and bacterial strain, whether alone or in combination. The results of this study suggest that using probiotics can be an effective method for reducing or eliminating the concentration of aflatoxin M1 in the dairy industry. Manuscript profile

Open Access Article

13 - Investigation of bacterial abundance of Lactobacillus, Bifidobacterium, Enterococcus faecalis and Fusobacterium nucleatum in paraffin tissue samples of intestinal adenomatous polyps.
Mohamadreza Esrafili Reza Shapouri حبیب ضیغمی Fakhri Haghi

Background & Aim: Microbiota is a collection of microorganisms that live in the oral cavity, respiratory system and intestine of multicellular organisms. Microbiota exerts numerous physiological and pathological effects on the host in which it lives. Increasing attentio More

Background & Aim: Microbiota is a collection of microorganisms that live in the oral cavity, respiratory system and intestine of multicellular organisms. Microbiota exerts numerous physiological and pathological effects on the host in which it lives. Increasing attention has been directed to the interaction of host and microbiota. Adenomatous polyps are one of the common symptoms of colon cancer, the second leading cause of cancer-related death worldwide. Our study tries to show the relationship between Lactobacillus, Bifidobacterium, Enterococcus faecalis and Fusobacterium nucleatum in the intestinal paraffin tissue samples of adenomatous polyp patients and healthy individuals. Materials & methods: In this study, in order to investigate the mentioned bacteria in a total of 100 samples of intestinal paraffin tissue from adenomatous polyp patients (50 people) and healthy controls (50 people) for the presence, copy number and relative quantity of the above bacterial species using Real-time polymerase chain reaction (PCR), compared to the reference gene, were investigated. Results: In the studied samples, the presence and number of copies of Enterococcus faecalis bacteria in adenomatous polyp samples was significantly higher than the other three groups. There was no significant difference in the abundance and presence of Fusobacterium nucleatum and Lactobacillus species between the two groups. Also, a decrease in the average number of gaps and the relative abundance of Bifidobacterium species in adenomatous polyps compared to the control group was obtained. Conclusion: Our study showed a higher number of Enterococcus faecalis bacteria and a decrease in the number of Bifidobacterium species in the samples of intestinal paraffin tissue of patients with adenomatous polyps compared to the control group. However, any association between gut microbiome dysbiosis and adenomatous polyps remains unknown. Manuscript profile

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