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Journal Applied Microbiology in Food Industry
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 Volume5،Number2
 
1
Comparative study of the antimicrobial activity of different extracts of Avicennia marina (maceration and ultrasound) on Escherichia coli and Listeria innocua by new approach to differential equations
( 2 Visit ) ( 1 Download )  Abstract And Keywords
Publication Information : Volume 5 - Number 2
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Abstract :
In this study, for the first time, the pattern of changes in inhibition zone diameter was assessed by three differential models, i.e., J shape,S shape andsemicircular shape. To prove the generalizability of these modeling techniques, the change of inhibition zone diameter of Avicennia marina extract (obtained by different procedures, i.e., ethanol, ethanol-ultrasound, aqueous, aqueous-ultrasound), at eight different levels (5, 10, 15, 20, 25, 30, 35 and 40 mg/ml) against Escherichia coli and Listeria innocua was investigated. Results showed that, all models were capable of modeling the inhibition zone diameter, while, semicircular shape model was the best in investigation ofinhibition zone diameter against Listeria innocua (R2=0.89-0.94, R2adj=0.87-0.93, cross R2adj=0.80-0.85 and RMSE=0.96-1.45),as well, S shape model was the best in assessment of inhibition zone diameter against Escherichia coli (R2=0.90-0.95, R2adj=0.88-0.93, cross R2adj=0.82-0.87 and RMSE=0.25-0.42)Furthermore, results showed that different extracts of Avicennia marina imparted a greater effect on Listeria innocua than Escherichia coli. It's worth mentioning that, the novel differential models with important biological parameters are able to provide better insight into biological systems.
Area of Expertise : Avicennia marina, Antimicrobial effect, Differential models, Inhibition zone diameter, Ultrasound

2
Investigating the effect of different aqueous and alcoholic extracts of some medicinal plants on the growth of apple blue mold (Penicillium expansum
( 2 Visit )  Abstract And Keywords
Publication Information : Volume 5 - Number 2
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Abstract :
Post-harvest diseases are one of the most common causes of damage to fruits and vegetables, and the use chemical fungicides is the fastest method to control it. Therefore, in this study, it was investigated the effect of Neem, Thyme, fennel and Zatariaextracts on apple blue mold, as an alternative to chemical fungicides. In this study, it was studied the effect of the plant extracts in vitro on the growth of fungal pathogen apple blue mold (P. expansum) by two methods included the paper disks and mixed media culture. Then, the effect of some plant extracts of Thyme and Fennel was studied on the rate of symptoms in a cold storage (4 ̊C). The results showed that the aqueous and alcoholic extracts of thyme with a concentration of 500 ppm and with 24.79 and 26.65 mm diameter inhibition zone of pathogen, respectively, were the best extract. The results of another in vitro test, the mixing test of plant extracts with the culture medium, were exactly the same as the disk test, and the concentration of 2000 ppm of aqueous and alcoholic extracts of thyme was 62.49 and 72.66, respectively, it reduced the pathogen growth when it was compared to the control. The results of the storage test showed that the area of spot formed in the treatment of aqueous and alcoholic extracts of thyme with a concentration of six in 1000 was 70.52 and 85.69% in comparison with the control, in other words, this concentration of thyme aqueous extracts showed the highest control of the disease in the storage.
Based on the findings of this study, Thyme and Zataria extracts had the potential to control plant diseases, especially post-harvest diseases.
Area of Expertise :
Apple Blue Mold,Cherry, Fennel, Neem, Thyme

3
Antibacterial properties of olive leaf extracts extracted by subcritical water method on food borne pathogen
( 2 Visit )  Abstract And Keywords
Publication Information : Volume 5 - Number 2
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Abstract :
Medicinal herbs contain large secondary compounds that often have important biological activity, and since extracts of plants are widely used in the pharmaceutical, food, and health industries, various extraction methods are very important. One of these herbs is the olive leaf, which has more beneficial properties than other parts due to its phenolic compounds, its antioxidant and antimicrobial effects. The purpose of this study was to determine the optimal conditions for extraction of bioactive compounds in the olive leaf of Minoodasht area of Golestan province, using by subcritical water method and its antibacterial effect on Staphylococcus aureus and Escherichia coli bacteria by the methods of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) and Disc Distribution. Optimum extraction conditions were carried out at temperatures 120-180 ° C, under a pressure corresponding to the extraction temperature and mixing ratio of 1:20, with physicochemical properties (efficiency, turbidity, and brix). Antimicrobial properties (MIC and MBC) of extracts extracted by each and every one (soaking and subcritical water) against Staphylococcus aureus and Escherichia coli bacteria in concentrations of 25-5130 ppm with three replications, the results showed that the effect of high concentrations of bioactive compounds in extracts obtained by the subcritical water method on gram-positive bacteria of Staphylococcus aureus. Also, in the disk diffusion method, resistant gram-negative bacteria of Escherichia coli and Staphylococcus aureus was the most sensitive bacteria.
Area of Expertise :
Minimum bactericidal concentration, Minimum inhibitory concentration, Olive leaf, Phenolic compounds, Subcritical water

4
The study of probiotic properties of Lactobacillus vermiform andLactobacillua fermentomisolated from honey and possibility of production probiotic peach juice and strawberry juice
( 2 Visit )  Abstract And Keywords
Publication Information : Volume 5 - Number 2
Auhtors :
Abstract :
The use of probiotic supplements in the beekeeping industry can increase the growth rate and improve the feed conversion ratio and improve resistance to the disease and increase the production ofhoney. In this study, probiotics of two species of Lactobacillus vermiform and Lactobacillus fermentum isolated from honey bee stomach, under the diagnostic tests. The mentioned probiotic bacteria in quantities 108 cfu/ml as individually and mixed inoculated intonatural peach and strawberries juice. The product tests included acidity acidity and pH assessment, soluble solids content (Brix), viability assessment of probiotic bacteria, evaluation of sugary regeneration, as well as sensory evaluation. The results showed that increasing the duration of maintenance and increasing the probiotic population increased acidity, pH, brix and also the percentage of reducing sugars significantly (p≤0.05) deacreased. Also sensory properties of the treatments were significantly associated with decreasing acceptability during storage and also increasing the probiotic population (p≤0.05). Over time, survival of probiotics was reduced in all treatments that the least reduction was observed in treatments contain mixing of two types of probiotics. Althought the number of probiotic bacteria during 21 days decreased but their number after 21 days of storage was higher than 106 cfu/ ml, so they were considered as probiotics in accordance with national standard for jouices. The results showed that the tratment contains peach juice with a population of 108 cfu/ml from the 50% mixture of Lactobacillus vermiformand Lactobacillus fermentum was selected as the optimal treatment.
Area of Expertise :
Honey of bee stomach, Lactobacillus fermentum, Lactobacillus vermiform, Probiotic peach juice, Probiotic strawberry juice

5
Optimization of fermentation conditions and evaluation of qualitative characteristics of almond-soy milk beverage fermented with kefir starter
( 2 Visit )  Abstract And Keywords
Publication Information : Volume 5 - Number 2
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Abstract :
Almond and soy milk, due to unsaturated fatty acids phytosterols and antioxidant Compounds are important among functional Drinks. Fermentation of these products using probiotic microorganisms of kefir grains increases the functional properties. Therefore, in this study, we investigated the physicochemical properties (acidity, antioxidant and viscosity), microbial (number of bacteria of lactic acid and yeast) and sensory of fermented almond / soybean milk using kefir starter. For this purpose, different conditions of fermentation processes including different concentrations of sugar (1-5%), and inoculum (0/04-0/1%), and fermentation temperature (20-30 °C) were investigated using responsesurface methodology (RSM) in Central Composite Design (CCD). The results showedby increasing the sugar concentration and inoculum, the acidity and antioxidant activity of the samples were increased. Effect of sugar concentration, inoculation and fermentation time had a significant effect on the number of lactic bacteria and yeasts (p fermentation temperature. In this condition, maximum antioxidation powerful, number of probiotics (acid lactic bacteria and yeasts), apparent viscosity was 47.19%, 48×106 cfu/ml and 28×106 cfu/ml, 165.17CP respectively with a maximum score for sensory assessments.
Area of Expertise :
Almond-soy­milk beverage, Kefir starterOptimization of fermentation conditions, Qualitative properties

6
Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation
( 2 Visit ) ( 1 Download )  Abstract And Keywords
Publication Information : Volume 5 - Number 2
Auhtors :
Abstract :
In the poultry industry, additives such as antibiotics are used to increase performance and reduce mortality. In recent years, probiotics are used in poultry nutrition due to their beneficial effects on production and absence in carcasses. In the poultry industry, Bacillus spp. probiotics are used to help increase feed intake and reduce the risk of salmonella infection. The purpose of this study was to isolate native probiotic strains with these abilities. In this research, 25 samples from freshly feces from 7 poultry and 16 samples from 3 rice field regions of Golestan province were collected. After isolation of Bacillus spp. on nutrient agar, their probiotic characteristics such as enzyme production, bile salt, acid, pepsin, trypsin and antibiotic resistance, and the ability of attachment to intestinal epithelial cells and inhibit Salmonella enterica serovarTyphimurium invasion were evaluated. The selected strain was identified by polymerase chain reaction (PCR) and 16S rDNA sequence. Top strain was identified as Bacillus tequilensis, which showed the highest binding to epithelial cells of the intestine and prevented the binding of Salmonella spp. This strain can improve the quality of poultry as a chicken diet and reduce the incidence of salmonellosis in chickens and humans, which, if this is achieved, will be a step towards consumer health. Considering the results obtained in this project, it is hoped to produce native probiotic for the prevention of Salmonella infection in Iran.
Area of Expertise : Bacillus, Poultry flora, Probiotic, Salmonella enterica serovarTyphimurium

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