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Journal Applied Microbiology in Food Industry
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Applied Microbiology in Food Industry

The latest Published Issue
 Volume6،Number2 (Summer 2020/1399)
 
1
Introducing lactic acid bacteria with cholesterol reducing properties isolated from traditional Iranian butter
( 373 Visit ) ( 51 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 2
Auhtors :
Abstract :
Production of butter from yogurt is a traditional way practiced in many rural regions in Iran. The objective of this study was to isolate and identify the lactic acid bacteria strains with capability of Cholesterol reduction in order to be used as starter in industrial butter production. 10 samples of Iranian traditional butter were collected from local farms across the country. Isolates were identified as LAB based on their Gram reaction, morphology and catalase test in MRS, M17 and MRS with L-Cysteine hydrochloride and L-Mupirocin media. Strains showing high ability of cholesterol reduction and tolerated to bile and acid were then identified by molecular techniques.Finally, the selected strains were used in the formulation of industrial butter production. According to the results of probiotic properties tests, 10 strains showing high ability of cholesterol reduction and tolerated to bile and acid were identified by molecular techniques. The results indicated that 4 isolates belonged to Enterococcus durans, 4 isolates to Lactobacillus, 1 isolate to Pediococcus and 1 isolate to NeoscardoviaLactobacillus brevis M-4386 4358Pediococcus pentosaceus M-4384 4336Neoscardovia arbecensis M-4391 4378 and Lactobacillus pentosus M-4390 4377 were selected to produce industrial butters from cream. The strains used have led to significant changes in the cholesterol content of all samples, and in all samples, cholesterol content was lower than the control. The highest level of cholesterol reduction was achieved in the butter sample prepared by Lactobacillus pentosus M-4390 4377
Area of Expertise :
Traditional butter, Cholesterol, Probiotic, Functional foods

2
Effect of wheat germ and rice bran protein concentrate on the qualitative properties of probiotic yoghurt
( 360 Visit ) ( 44 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 2
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Abstract :
In present research, effect of addition of wheat germ protein concentrate (WGPC) and rice bran protein concentrate (RBPC) on the physicochemical properties and probiotic survival of yoghurt during storage was investigated. Treatments and optimization were determined by Design Expert 10 software using RBPC (0, 0.25, and 0.5 percent) and WGPC (0, 0.5, and 1 percent) mixture as independent variables. Results showed addition of RBPC and WGPC to probiotic yoghurt, increased pH and decreased acidity (p106 cfu/gr during 21 days of storage. Results of probiotic loss revealed that protein concentrate addition decreased probiotic loss. In conclusion, regarding studied factors and numerical optimization, it was revealed that 1% WGPC could improve quality of probiotic yogurt.
Area of Expertise :
probiotic, RBPC, WGPC, yoghurt

3
Identification of chemical compounds, antioxidant potential and antimicrobial effect of Echinophora platylobaextract on some bacteria causing infection and food poisoning
( 351 Visit ) ( 17 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 2
Auhtors :
Abstract :
Echinophora platylobaas a valuable medicinal plant is widely used in traditional medicine to treat infectious diseases.In addition, the herb is used to flavor dairy products. The aim of this study was to extract and identify the chemical compounds, investigate the antioxidant property, determination of total phenolicand flavonoid content and the antibacterial effect of Echinophora platyloba extract (EPE) on some foodborne bacteria. Maceration method was used for extract of aerial parts of Echinophora platyloba. Chemical compoundsof the extract were identified by high performance liquid chromatography (HPLC). Antioxidant properties of EPE was measured by DPPH free radical scavenging method (IC 50), total phenolic compounds were determined by using Folin-ciocalteu and total flavonoid content by aluminum chloride reagent, respectively. Antimicrobial activity was determined by Microdilution broth method, minimum bactericidal concentration (MBC), diffusion in agar by disk and well method. Chlorogenic acid and Pyrocatechol were the most abundant compounds in EPE. Total phenoliccompounds, total flavonoids and IC50 of EPE were 100.30± 0.45 mg GAE/g, 126.26 ± 0.52 mg QE/g and 263.95 ± 0.61 mg/ml, respectively. The minimum inhibitory concentrations for Staphylococcus aureusListeria inocouaPseudomonas aeruginosa and Escherichia coli were 16, 32, 128 and 128 mg/ml, respectively. The MBC for all bacteria was greater than 512 mg/ml for all bacteria. The diameter of the microbial inhibitory zone of the EPE in disc and well diffusion methods for Staphylococcus aureus (most sensitive) was 24.14 mm and 19.70 mm, respectively.The results of this study revealed that EPEhas an acceptable antibacterial activity against the pathogenic microorganisms. However, Gram-positive bacteria obtained higher antimicrobial activity of the extract, compared to Gram-negative bacteria. It is recommended that further studies be conducted to investigate the clinical application of EPE.
Area of Expertise :
Chemical compounds,Echinophora platyloba, Extract, Pathogenic bacteria

4
The effect of Tragacanth and Guar gums as edible coatings on the microbial, physicochemichal, rheological, and sensorial properties of Cheddar cheese during storage
( 356 Visit ) ( 27 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 2
Auhtors :
Abstract :
The aim of this study was to evaluate a Guar/Tragacanth gum-based edible coating used on Cheddar cheese and the effect of these coatingson the microbial, physicochemichal, rheological, and sensorial properties of Cheddar Cheese During 90 days of period. Five coated Cheddar cheese were prepared in triplicate: coated with polyvinyl acetate as control (C), coated with 1% Guar gum (GG), coated with 0.75%, 1%, and 1.25% Tragacanth gum (TG1, TG2, and TG3 respectively). All samples were ripened at 8±2°C. Coating the Cheddar cheese with edible coatings in comparison with the control didnot significantly affect the growth of pseudomonas bacteria, and yeast (p>0.05). The total mesophilic aerobic bacteria (TMAB), and Coliform bacteria growth was significantly altered under the effect of edible coating materials (p The pH, acidity, and melting point content of samples significantly affected with edible coating (P,G, and ƞ) in cheddar cheese (p,G, and ƞ) in the TG2 sample, the highest Gand Gin the TG3 sampleand the highest ƞin the GG sample were observed. Based on the sensory evaluation samples were not significantly different (p>0.05). On this basis, TG3 coating is recommended as an appropriate edible coating.
Area of Expertise :
Cheddar cheese, Edible coating, Guar gum, Polyvinyl acetate, Tragacanth gum

5
Effect of Iranian starter culture with exopolysaccharide production ability on set yoghurt characteristics during self-life
( 325 Visit ) ( 16 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 2
Auhtors :
Abstract :
Yoghurt is one of the most popular fermented dairy product which affect by starter culture bacteria characteristics. In this study, isolated lactic acid strains from traditional Iranian yoghurt after passing morphology and safety evaluation steps were selected according to exopolysaccharide producing ability and apply as set yoghurt starter culture beside commercial starter without this ability, CH-1. During shelf life, rheological factors, syneresis amounts and organoleptic factors were determined. Results showed strong effects of exopolysaccharide on firmer structure, stronger rheological factors, decreased syneresis amounts and better sensory evaluation. Probably applied strains with exopolysaccharide production ability, due to trapped water in gel structure in high weight exopolysaccharide molecules, resulted in lower wheying off and firmer structure. we found that some Iranian lactic acid strains as our research strain have very good potential for stabilizer replacement and result in excellent structure and perfect sensory attribute.
Area of Expertise :
Exopolysaccharide, set yoghurt, Starter culture

6
The study of Freezing Effect on Amino Acid Profile and Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillet During 9 Months at -18°C
( 336 Visit ) ( 17 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 2
Auhtors :
Abstract :
Rainbow trout (Oncorhynchus mykiss) is a species with high commercial value and much appreciated by consumers. This study was carried out to determine proximate analysis, amino acids composition and their changes in rainbow trout fillets during 9 months storage at -18°C. The results revealed that 17 amino acids were obtained in rainbow trout fillet,10 essential and 7non essential amino acids. In this research, Aspartic acid, Glutamic acid, Arginine, Leucine and Lysine were the main amino acids of rainbow trout fillets. The results of proximate analysis and its changes shown that moisture content of fillet s gradually reduced, protein content was decreased significantly, and fat and ash content were continually increased during frozen storage time (p
Area of Expertise :
Amino acids, Freezing, Rainbow trout, Shelf life

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