فهرست مقالات Lactobacillus brevis

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  1 - Optimization and modeling of growth conditions for <i>Lactobacillus brevis</i> IBRC10818 for biosynthesis of gamma-aminobutyric acid, affected by ultrasonic shock
  Mahboobe Rezaei Younes Ghasemi Anousheh Sharifan Hossein Bakhoda
  10.30495/fh.2023.73163.1135
  This study aimed to produce gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter in the nervous system, from Lactobacillus brevis IBRC 10818 using microbial biosynthesis and ultrasonic shock. Microbial biosynthesis is one of the best production methods co چکیده کامل

  This study aimed to produce gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter in the nervous system, from Lactobacillus brevis IBRC 10818 using microbial biosynthesis and ultrasonic shock. Microbial biosynthesis is one of the best production methods compared to chemical synthesis. The response surface methodology (RSM) was used to optimize and model the GABA production under the influence of four shock factors: ultrasonic intensity, ultrasonic time, incubation period, and monosodium glutamate (MSG) concentration. The shock was applied during the lag phase. The optimal conditions for maximum GABA production were predicted to be 2.98 % MSG, 70.8 h incubation time, 6.30 min shock time, and 33 kHz frequency. Under these conditions, the GABA production was 266.19 mg/L, which was close to the predicted value of 212.2 mg/L. The model prediction was suitable with a high coefficient of determination (R2=0.96). پرونده مقاله
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  2 - Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
  H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad
  The possible use of Lactobacillus brevis IBRC-M10790 with degrading phytase activity was investigated in sourdough and Barbari bread using 20 and 30% of sourdough in the formulation- in order to enhance the nutritional bioavailability, and the efficiency of the bacteria چکیده کامل

  The possible use of Lactobacillus brevis IBRC-M10790 with degrading phytase activity was investigated in sourdough and Barbari bread using 20 and 30% of sourdough in the formulation- in order to enhance the nutritional bioavailability, and the efficiency of the bacteria in decreasing phytate via using in sourdough was compared to yeast. Results showed that L. brevis IBRC-M10790 has better efficiency in phytate reduction than yeast alone or the combination of yeast and bacteria, and can be effectively used for improving the nutritional properties of Barbari bread. Use of 30% sourdough in bread formulation gave the highest percentage of phytate reduction in breads. It seems that not only the percentage of sourdough (the amount of used yeast), but also fermentation time is important in reducing the level of phytate in Barbari bread. Statistical analysis revealed that pH is not the major factor for phytate reduction in Barbari breads with different percentages of sourdough. پرونده مقاله