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Journal Applied Microbiology in Food Industry
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Applied Microbiology in Food Industry

The latest Published Issue
 Volume6،Number4 (Winter 2021/1399)
 
1
The effects of different levels of Spirulina platensis extract on qualitative and microbiological properties and viability of probiotic bacteria in probiotic dairy dessert
( 470 Visit ) ( 110 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 4
Auhtors :
Abstract :
Dairy products have a large share of the world market for healthy foods, and enrichment of these products with physiologically active ingredients such as probiotics or other functional ingredients has received much attention. Spirulina platensis is one of these bioactive compounds and has many antioxidant, antimicrobial and nutritional properties so its use in food formulations can improve the nutritional and sensory properties and reduce the use of chemical preservatives and thus increase shelf life of products. In the present study, the production of probiotic dairy desserts containing microalgae extract of Spirulina platensis (at three levels of 0.5, 1 and 1.5%) and the effect of microalgae on increasing the survival of probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis were investigated Also, the quality characteristics of the dessert such as pH, emulsion stability and sensory properties as well as the microbial properties of the product were studied. The results showed a positive effect of spirulina extract in improving the qualitative, sensory and microbial properties of the product so that increasing the concentration of the extract showed a direct relationship with the stability of the samples and reduced the syneresis in them Also, samples containing 1percent spirulina extract received the highest overall sensory acceptance score The results of microbial examinations showed that with increasing the concentration of the extract, the total bacterial count, mold and yeast count and coliform and Staphylococcus bacteria decreased compared to the control treatment The survival of probiotic bacteria during storage period was also improved by the addition of spirulina.
Area of Expertise :
dairy desserts, microbial properties, probiotic, quality characteristics,Spirulina platensis.

2
Evaluation of the effects of hydrolyzed canola meal protein on blood biochemical characteristics and bacterial population of beluga fish (Huso huso
( 467 Visit ) ( 54 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 4
Auhtors :
Abstract :
The aim of this study was to investigate the effects of hydrolyzed canola meal protein on hematological and biochemical factors of beluga fish (Huso huso) juvenile. For this purpose, 840 juvenile belugas with an average weight of 305 grams were distributed in 12 tanks, 70 in each tank. Each tank has a capacity of 2400 liters. Canola meal hydrolyzed protein was fed with different levels of 0 (control), 300 (treatment 1), 400 (treatment 2) and 500 (treatment 3) mg of protein for 8 weeks. At the end of the breeding period, blood samples were taken to measure blood parameters and serum was isolated to evaluate biochemical parameters. The results showed that the consumption of hydrolyzed protein of canola meal in the diet had no significant effect on the amount of hematocrit, hemoglobin, erythrocytes, MCV, MCH and MCHC but increased the number of white blood cells. The results obtained from the serum factors showed that with increasing the level of hydrolyzed protein, the amount of albumin, total protein, immunoglobulin) IgMand complement system activity increased, so that the most favorable result was observed in the 500 mg treatment, which was a significant difference with the control group. (P lactobacilli in the treatment fed with 500 mg of hydrolyzed protein was significantly higher than the control group (P
Area of Expertise :
Beluga fish, Biochemical parameters of blood, Canola meal hydrolysis protein

3
Evaluation of physicochemical, structural and sensory properties of synbiotic feta cheese containing beta-glucan and bifidobacterium during shelf life
( 405 Visit ) ( 30 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 4
Auhtors :
Abstract :
Cheese is one of the most diverse dairy products, so that in different parts of the world, hundreds of types of cheese with different shapes and flavors are made with different production methods. On the other hand, today the production and consumption of probiotic foods, especially probiotic dairy products, have become very important. Therefore, the aim of this study was to evaluate the physicochemical, structural, sensory and viability characteristics of synbiotic feta cheese containing beta-glucan and bifidobacterium during the shelf life. In this study, optimization of synbiotic feta cheese formulation with variable prebiotic compounds (percentages of beta-glucan including 0, 0.5, 1 and 1.5%) and probiotic bacteria (108, 109 bifidobacterium) and storage time (1, 30 and 60 days) was prepared. During the 60-day storage period acidity, pH, moisture, fat based on dry matter, salt, colorimetry, proteolysis, microbiological tests to evaluate the survival of probiotic bacteria, tissue and sensory evaluation were performed during 3 periods of 20 days. The results showed that the maximum moisture in the sample with beta-glucan 1.5% with inoculation 109 was (29.70), the maximum salt in the sample with beta-glucan was 0.1 with inoculation of 108 (2.52). The best dye sample in the sample had 0.5 beta-glucan with 109 inoculations (90.79). The lowest percentages of lipolysis and proteolysis were observed in the sample containing 0.5% of beta-glucan and 108 (0.32) inoculation, respectively, in the control and 108 (20.13) inoculation samples. The results of this study showed that the optimal amounts of the synbiotic combination of beta-glucan and the probiotic bacterium Bifidobacterium can bring useful and tasty food to consumers by reducing proteolysis and lipolysis and increasing the shelf life of feta cheese.
Area of Expertise :
Beta-glucan, Bifidobacterium, Probiotic, Feta cheese, Synbiotic

4
Survey of physiochemical and microbial properties of functional beverage of date juice and Salix aegyptiaca L. distillate contained Bacillus coagulans
( 390 Visit ) ( 39 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 4
Auhtors :
Abstract :
Consumers' demand for health-promoting and disease-preventing foods has led to the production of functional foods containing probiotic bacteria. Therefore, the aim of this study was production and survey of physiochemical and microbial properties of functional beverage of date juice and Salix aegyptiaca L. distillate contained Bacillus coagulans. In this experimental study, date juice and S. aegyptiaca distillatewere prepared. The groups containing 12 % and 9 % of date juice (group 1and 2, respectively) and 25% of S. aegyptiaca distillateas well as 108 CFU/mL of B. coagulans were prepared. Then, during 90 days of storage of beverages at refrigerated temperature (4±1 C), the microbial, chemical tests and survival of B. coagulants were investigated (at 30-day intervals). The results demonstrated that the phenolic content and antioxidant activities were higher in group 1 than group 2. The antioxidant activities also decreased during storage, so that group 1 from 147.25 to 89.64 mmol Fe2+/mL and in group 2 from 112 to 86.5 mmol Fe2+/mL. In addition, none of the groups 1 and 2 were contaminated coliform, E. coli, mold and yeast. B. coagulans count in beverages during storage were higher than 107 CFU/mL. Sensorial results demonstrated that the overall acceptance of group 1 was more than group 2. Based on the results, our best group was 12% date juice with 25% S. aegyptiaca distillateand 108 CFU/mL Bacillus coagulans
Area of Expertise : Bacillus coagulans, Functional beverageDate juice, Salix aegyptiaca distillate

5
Biochemical, physical and functional properties of commercial yeast walls
( 435 Visit ) ( 11 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 4
Auhtors :
Abstract :
Given the concerns about the safety and health of the animal's gastrointestinal tract, as well as antibiotic residues in livestock and poultry feed, alternatives are needed to protect livestock under stressful conditions against the invasion of pathogenic bacteria. Prebiotic as the food additives are one of the possible strategies to improveanimal health and performance in the absence of antibiotic growth stimulants. The aim of this study was to compare the biochemical and physical characteristics and prebiotic properties of three yeast wall products to improve animal safety and health. In the present study, physical and biochemical characteristics and biological activity of 3 commercial cell walls “SafMannan, TechnoMOS and KimiaMOS” have been studied by various analyses including density, protein content, carbohydrates and ash measurements, survival analysis, light microscopy imaging, infrared spectroscopy and their potential in binding to pathogenic bacteria. Among the studied yeast cell walls, SafMannanshowed higher β-glucan content than the other walls. KimiaMOSalso had a higher percentage of protein and lower lipid content compared to the other walls. Also, KimiaMOSshowed a more significant effect in binding to Salmonella and E. coli compared to the other two walls.
Area of Expertise :
Pathogenic bacteria bindin,β-glucan, Prebiotics, Yeast cell wall,Mannanoligosaccharide 

6
Green synthesis of ZnO nanoparticles using leaf extract of Thymus pubescens and their antibacterial activity
( 426 Visit ) ( 37 Download )  Abstract And Keywords
Publication Information : Volume 6 - Number 4
Auhtors :
Abstract :
 In this study, ZnO nanoparticles less than 30 nm in spherical shape and using simple and eco-friendly method was fabricated. ZnO nanoparticles in between of metal oxides have maximum interest because they are inexpensive to produce, safe and can be prepared easily. This metal oxid has potential applications like antibacterial, antifungal, anti-diabetic, anti-inflammatory, wound healing, and antioxidant. In the present article, Zinc oxide nanoparticles were synthesized by both chemical and green methods.Thymus pubescens leaf extract was used as a reducing agent and stabilizer in the green synthesis of ZnO nanoparticles. The crystalline structure, chemical elements, morphology, weight variations, functional groups, and optical characteristics of the fabricated ZnO nanoparticles were characterized by XRD, EDX, SEM, TGA, FT-IR, and UV-vis DRS instruments. The results of the XRD and SEM were confirmed the size and morphology of nanoparticles less than 30 nm in spherical shape. Furthermore, the presence of some biocompounds from the extract on the prepared nanoparticles was recorded by TGA, FT-IR, and UV-vis DR spectra. The anti-bacterial activities of the nanomaterials were studied by CFU method.The biological function of the synthesized ZnO nanoparticles showed a favorable anti-microbial efficacy against gram-negative (E. coli) and gram positive (S. aureus) bacteria. Our results indicated that the fabricated ZnO nanoparticles using Th. pubescens leaf extract, against E. coli (13.1 ± 0.46) have the highest anti-bacterial activity than that of S. aureus (17.8 ± 0.35). Therefore, the ZnO nanoparticles can be introduced as a potential proficient disinfectant.
Area of Expertise : Thymus pubescens, Antimicrobial activity, ZnO nanoparticles

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