- I, Marzieh Hosseininezhad, am a senior researcher in Food Science and Biotechnology with formal qualifications. I rec... moreI, Marzieh Hosseininezhad, am a senior researcher in Food Science and Biotechnology with formal qualifications. I received my doctorate (2008) in Food Microbiology-Biotechnology from the University of Melbourne Australia. I also completed my Bachelor’s and Master’s in Food Science and Technology at Ferdowsi and Tarbiat Modarres University in Iran. I am working in the Department of Food Biotechnology at the Research institute of food Science and Technology, Mashhad, Iran. My research interests lie in the area of on probiotics, prebiotics, microbial metabolites and functional foods.(I, Marzieh Hosseininezhad, am a senior researcher in Food Science and Biotechnology with formal qualifications. I received my doctorate (2008) in Food Microbiology-Biotechnology from the University of Melbourne Australia. I also completed my Bachelor’s and Master’s in Food Science and Technology at Ferdowsi and Tarbiat Modarres University in Iran. I am working in the Department of Food Biotechnology at the Research institute of food Science and Technology, Mashhad, Iran. My research interests lie in the area of on probiotics, prebiotics, microbial metabolites and functional foods.)edit
The goal of the present study was to investigate the controlled fermentation of wheat bran sourdough (WBS) prepared with selected microbial exopolysaccharides (EPSs) extracted from Lactobacillus plantarum (NR_104573.1) in order to improve... more
The goal of the present study was to investigate the controlled fermentation of wheat bran sourdough (WBS) prepared with selected microbial exopolysaccharides (EPSs) extracted from Lactobacillus plantarum (NR_104573.1) in order to improve the qualitative characteristics of Iranian pan bread during its shelf life. The results showed that pan bread samples containing 20% WBS and 1% EPS (g/100 g WBS) enhanced physical, thermal and mechanical properties, sensory perception, and microscopic structure of bread compared to the control and samples with 20% WBS (g/100 g dough). Also, the lowest amounts of baking loss, moisture content (crust), hardness, chewiness, and enthalpy (H) were observed in pan bread containing WBS + EPS during 96 h shelf life. The presence of EPS alongside WBS resulted in the formation of chemical bonds between starch granules and the gluten network, establishing a homogeneous network. The findings of the present study confirmed the positive impact of applying 1% EPS extracted from L. plantarum which was isolated from WBS during controlled fermentation, along with 20% WBS, on the quality of pan bread as a functional compound.
Research Interests:
Abstract Spontaneously-fermented RBS contains a variety of LAB and bacterial metabolites with potential applications as sources of functional ingredients. In this work, the EPS production capacities of the dominant LAB separated from... more
Abstract Spontaneously-fermented RBS contains a variety of LAB and bacterial metabolites with potential applications as sources of functional ingredients. In this work, the EPS production capacities of the dominant LAB separated from spontaneously fermented RBS was investigated. Lactobacillus acidophilus was identified as the dominant isolate via biochemical and molecular investigations. The total carbohydrate, protein and phosphorus contents of the 2.04 × 106 Da EPS were 254.9 g/L, 0.095 g/L, and 0.36% w/w, respectively. HPLC was used for compositional assessment in terms of monosaccharide constituents, revealing that glucose, galactose and maltose were the major components of the EPS produced by L. acidophilus. The EPS was identified using FT-IR, 1H and 13C NMR spectra. FT-IR analysis demonstrated the polysaccharide nature of the EPS; the presence of alcoholic, aromatic and carboxylic acid groups was confirmed via their respective stretching vibrations. The microbial EPS extracted from L. acidophilus was identified as a linear α(1 → 6) polysaccharide. Also, the percentage inhibition of DPPH by the EPS was significant (P
Research Interests:
Research Interests: Chemistry, Animal Production, Notice, Food Sciences, Hydrolysis, and 2 moreLWT and N-glycosidic bond(LWT and N-glycosidic bond)
(LWT and N-glycosidic bond)
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Abstract The molecular action underlying peptide intervention before and after colitis induction is different. To investigate the alleviated effects of mulberry leaf protein hydrolysates (MLPH) on colitis and its potential mechanism, MLPH... more
Abstract The molecular action underlying peptide intervention before and after colitis induction is different. To investigate the alleviated effects of mulberry leaf protein hydrolysates (MLPH) on colitis and its potential mechanism, MLPH was administered to colitis mice. Results showed that MLPH efficiently alleviated the colitis, and the preventive and therapeutic (P&T) intervention was more effective than the therapeutic intervention alone. MLPH significantly decreased pro-inflammatory cytokines, improved histological damage, and increased SCFA contents. MLPH also reversed microbiota dysbiosis. The dominant genera in MLPH intervention group were significantly positively correlated with colitis prevention parameters (p
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Introduction Lactic acid bacteria (LAB) and their bacteriocins are widely used as natural and safe preservatives in food products, to control both pathogenic and spoilage microorganisms. This study aimed to isolate and identify LAB from... more
Introduction
Lactic acid bacteria (LAB) and their bacteriocins are widely used as natural and safe preservatives in food products, to control both pathogenic and spoilage microorganisms. This study aimed to isolate and identify LAB from several traditionally produced fermented fruits and vegetables from different parts of Iran, screening their potentials for producing bacteriocin-like substances production and evaluate their antimicrobial activities against various pathogens. The effect of heat treatment and different pH values on the stability of bacteriocins were also assessed and compared with commercial nisin for their possible application in the food industry as an alternative to chemical preservatives.
Materials and Methods
Lactic acid bacteria were isolated from several fermented products like hawthorn, mixed fruit pickles containing quince and apple, mango, and medlar. pickle, and tThe isolates were identified using phenotypic (physiological and biochemical) and genotypic (16S rDNA gene sequencing) methods followed by drawing phylogenetic tree based on the neighbor-joining method. The bacteriocins were prepared from the neutralized and cell-free supernatant (CFS). To precipitate the bacteriocins, ammonium sulfate (75%), potassium phosphate buffer, and methanol-chloroform were used, and extraction was completed with a high-speed centrifugecentrifugation. After freeze-drying, the precipitate was kept as crude bacteriocin. The bacteriocin activity was measured by the critical method, and the effect of heat, storage time and pH on the stability of bacteriocins was evaluated. The minimum inhibitory concentration (MIC) and the minimum inhibitory bactericidal concentration (MBC) of the examined bacteriocins were determined on against the pathogenic strains of Escherichia coli and Staphylococcus aureus and compared with commercial nisin.
Results and Discussion
In this research, from 162 isolated strains of LAB, four isolates (10A, S6, Sa, and Ab) were selected based on the highest amount of antimicrobial compounds and diameter of the inhibitory zone against pathogenic strains. then the isolates were identified as different strains of Lactiplantibacillus plantarum (previously classified as Lactobacillus plantarum). The phylogenetic position of the isolates was determined by drawing a phylogenetic tree. The drawn tree consists of two clusters and the first cluster consist of two sub-clusters, with two different strains of L. plantarum in each of them. In the next step, bacteriocin of the isolates was extracted using saturated ammonium sulfate and high-speed (23000g) centrifugingcentrifugation. Partially purified bacteriocins from different species showed high inhibitory effects on tested indicators, which were estimated, for L. plantarum 3360 (10A) and L. plantarum lb51 (Ab), 64000 AU/ml against Staphylococcus aureus and Escherichia coli. All selected bacteriocins indicated a stable effect at different temperatures of 60 and 121°C for 20 min and 4 and -20°C for 6 months, this effect was the examined bacteriocins were also stable against at acidic and alkaline pHs too. Also, the inhibitory property decreased under very acidic (pH < 3) and very alkaline (pH > 8) conditions, but this reduction was not significant at the 95% confidence level. Bacteriocins with 64000 AU/mL activity had higher antimicrobial properties against the pathogens compared to an equal amount of commercial NiseenNisin-S (680 AU/mL). The results of MIC and MBC showed that isolates 10A and Ab have the highest inhibitory properties compared to other extracted bacteriocins and/or nisin. Since heat and chemical preservatives are used in food preparation, the stability of bacteriocins against heat and different pH is important, therefore, after extraction and purification, the extracted bacteriocins can be used as a biological preservative in the production of various food products in the range of acidic and alkaline pH, including juices, meat products, and sauces. Encapsulation of these peptides and their application in food products needs further investigation.
Lactic acid bacteria (LAB) and their bacteriocins are widely used as natural and safe preservatives in food products, to control both pathogenic and spoilage microorganisms. This study aimed to isolate and identify LAB from several traditionally produced fermented fruits and vegetables from different parts of Iran, screening their potentials for producing bacteriocin-like substances production and evaluate their antimicrobial activities against various pathogens. The effect of heat treatment and different pH values on the stability of bacteriocins were also assessed and compared with commercial nisin for their possible application in the food industry as an alternative to chemical preservatives.
Materials and Methods
Lactic acid bacteria were isolated from several fermented products like hawthorn, mixed fruit pickles containing quince and apple, mango, and medlar. pickle, and tThe isolates were identified using phenotypic (physiological and biochemical) and genotypic (16S rDNA gene sequencing) methods followed by drawing phylogenetic tree based on the neighbor-joining method. The bacteriocins were prepared from the neutralized and cell-free supernatant (CFS). To precipitate the bacteriocins, ammonium sulfate (75%), potassium phosphate buffer, and methanol-chloroform were used, and extraction was completed with a high-speed centrifugecentrifugation. After freeze-drying, the precipitate was kept as crude bacteriocin. The bacteriocin activity was measured by the critical method, and the effect of heat, storage time and pH on the stability of bacteriocins was evaluated. The minimum inhibitory concentration (MIC) and the minimum inhibitory bactericidal concentration (MBC) of the examined bacteriocins were determined on against the pathogenic strains of Escherichia coli and Staphylococcus aureus and compared with commercial nisin.
Results and Discussion
In this research, from 162 isolated strains of LAB, four isolates (10A, S6, Sa, and Ab) were selected based on the highest amount of antimicrobial compounds and diameter of the inhibitory zone against pathogenic strains. then the isolates were identified as different strains of Lactiplantibacillus plantarum (previously classified as Lactobacillus plantarum). The phylogenetic position of the isolates was determined by drawing a phylogenetic tree. The drawn tree consists of two clusters and the first cluster consist of two sub-clusters, with two different strains of L. plantarum in each of them. In the next step, bacteriocin of the isolates was extracted using saturated ammonium sulfate and high-speed (23000g) centrifugingcentrifugation. Partially purified bacteriocins from different species showed high inhibitory effects on tested indicators, which were estimated, for L. plantarum 3360 (10A) and L. plantarum lb51 (Ab), 64000 AU/ml against Staphylococcus aureus and Escherichia coli. All selected bacteriocins indicated a stable effect at different temperatures of 60 and 121°C for 20 min and 4 and -20°C for 6 months, this effect was the examined bacteriocins were also stable against at acidic and alkaline pHs too. Also, the inhibitory property decreased under very acidic (pH < 3) and very alkaline (pH > 8) conditions, but this reduction was not significant at the 95% confidence level. Bacteriocins with 64000 AU/mL activity had higher antimicrobial properties against the pathogens compared to an equal amount of commercial NiseenNisin-S (680 AU/mL). The results of MIC and MBC showed that isolates 10A and Ab have the highest inhibitory properties compared to other extracted bacteriocins and/or nisin. Since heat and chemical preservatives are used in food preparation, the stability of bacteriocins against heat and different pH is important, therefore, after extraction and purification, the extracted bacteriocins can be used as a biological preservative in the production of various food products in the range of acidic and alkaline pH, including juices, meat products, and sauces. Encapsulation of these peptides and their application in food products needs further investigation.
Research Interests:
Research Interests: Food Science, Biology, Animal Production, Credibility, Misrepresentation, and 2 moreFood Sciences and LWT(Food Sciences and LWT)
(Food Sciences and LWT)
This study was conducted to assay the biocontrol efficiency of essential oils on two destructive pla potato and tomato, in vitro and under greenhouse conditions. In laboratory tests antibacterial effects of the essential oils extracted... more
This study was conducted to assay the biocontrol efficiency of essential oils on two destructive pla potato and tomato, in vitro and under greenhouse conditions. In laboratory tests antibacterial effects of the essential oils extracted from Coriandrum sativum, Cuminum cyminum, Rosmarinus officinalis globulus in different concentrations were tested against Pectobacterium carotovorum (causal agent of potato) and Ralstonia solanacearum (causal agent of wilt in potato and tomato). Thyme oil exhibited the highest antibacterial activity in cultured media for both plant pathogenic bacteria, so it was selected to apply in greenhouse experiments to determine bacterial wilt and soft rot incidence on potato and tomato. Treatment by thyme essential oil caused significant reduction in soft rot and bacterial wilt incidence on potato by 41 and 44%, respectively treatment on tomato caused 50% reduction of wilt compared with the control sample. The obtained resu thyme oil had antibacterial effects o...
Research Interests:
يداه هديروش 1 ديس ، يلع يربمغيپ 2 * يديما روصنم ، 3 دمحم ، يوقن اضر 3 يفورعم دعسا ، 4 و هيضرم ينيسح داژن 5 Hadi Shoorideh, Seyed Ali Peyghambari, Mansour Omidi, Mohammad Reza Nghavi, Asad Maroufi and Marzieh Hosseini Nejad 1 تاتابن حلاصا... more
يداه هديروش 1 ديس ، يلع يربمغيپ 2 * يديما روصنم ، 3 دمحم ، يوقن اضر 3 يفورعم دعسا ، 4 و هيضرم ينيسح داژن 5 Hadi Shoorideh, Seyed Ali Peyghambari, Mansour Omidi, Mohammad Reza Nghavi, Asad Maroufi and Marzieh Hosseini Nejad 1 تاتابن حلاصا يرتكد يوجشناد نارهت هاگشناد يعيبط عبانم و يزرواشك سيدرپ 2 و 3 نارهت هاگشناد يعيبط عبانم و يزرواشك سيدرپ داتسا 4 و 5 سا بيترت هب دهشم يياذغ عيانص و مولع هدكشهوژپ و ناتسدرك هاگشناد رايدات
Research Interests:
The aim of this study was to improve the quality and nutritional value of Barbari bread using sourdough and whole wheat-barley flour. To optimize the fermentation condition, the effect of sourdough content (15–30%), temperature... more
The aim of this study was to improve the quality and nutritional value of Barbari bread using sourdough and whole wheat-barley flour. To optimize the fermentation condition, the effect of sourdough content (15–30%), temperature (30–45 °C), and time (30–120 min) of fermentation on Barbari bread characteristics (specific volume, porosity, textural characteristics, phytic acid and sensory properties) were investigated. The optimal conditions obtained by the model for the production of Barbari bread were found 30.00% sourdough, 39.39 °C temperature, and 55.81 min fermentation time. Under optimal condition, the overall acceptance, hardness, gumminess, chewability, volume, porosity, and phytic acid were 3.63, 38.58 N, 24.61 N, 193.50 N/mm, 1.69%, 17.71%, and 0.151%, respectively, which was consistent with experimental data. The phytic acid content significantly decreased by increasing sourdough and fermentation time, which resulted in the highest content of zinc and iron content.
Research Interests:
Nowadays, studies on the functional and nutritional values of bread are being developed in order to improve these characteristics as well as application of various dietary fibers and prebiotic compounds in bakery products. The aim of this... more
Nowadays, studies on the functional and nutritional values of bread are being developed in order to improve these characteristics as well as application of various dietary fibers and prebiotic compounds in bakery products. The aim of this research was application of prebiotic inulin in the formulation and production of functional Taftoon, a kind of Iranian traditional bread widely used in the country, and evaluation of its nutritional value and qualitative effects. For this purpose, specific percentages of wheat flour (ratios of 2, 4, 6 and 8%) were replaced by commercial inulin with average polymerization of 23 and the produced Taftoon was assessed in terms of qualitative characteristics. The results of Farinograph assessment showed that the sample containing 6% inulin received the maximum sensory score for improvement and stability indexes compared with the control sample. Moreover, based on the results the added 6% inulin, regardless of its amount, not only lacked any negative e...
Research Interests:
Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microencapsulation of... more
Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microencapsulation of probiotics and their survival during baking and gastrointestinal aggregation have positive physiology effects on consumers. The aim of the research was to study qualitative characteristics and microbial survival of probiotic bread produced with 1, 1.5 and 2% encapsulated microbial suspension along with edible starch 5% during 48 h. The results of this assessment showed that the time of storage reduced microbial population of the probiotic bread in such way that the <em>p</em>opulation decline in the 1% suspension was more severe. Also, in both samples containing different microbial suspensions, the specific volume decreased while the porosity increased within 48 (<em>P</em>≤ 0.05), compared to the control. Whereas, hardness of probiot...
Research Interests:
Prebiotic compound of inulin has been increasingly noticed by many researchers and food scientists for its functional and health breeding properties. Perennial plant of chicory (<em>Cichorium intybus</em>) is the commercial... more
Prebiotic compound of inulin has been increasingly noticed by many researchers and food scientists for its functional and health breeding properties. Perennial plant of chicory (<em>Cichorium intybus</em>) is the commercial source of inulin production in Europe and Australia, while this plant is growing wildly in Iran as an annual crop and little studies has been done on its quality enhancement and properties. The aim of this project was to compare the inulin extracted from Iranian volunteer annual chicory with commercial inulin and that of some other plants including <em>Jerusalem artichoke</em> and perennial chicory which was originally from Hungary but cultivated in Iran. Inulin was extracted using hydrothermal extraction process followed by clarification and concentration. The concentrate was fractionated using ethanol precipitation. Physico-chemical analysis was carried out to determine its characterizations and polymerization degree. The most yield of i...
Research Interests:
Research Interests:
Research Interests:
هدیکچ اهلاس رد ،ریخا ي ششوپ دربراک ناونع هب یکاروخ ياه لماح مسیناگراورکیم هلمج زا یتسیز لاعف تابیکرت لاقتنا هجوت دروم کیتویبورپ ياه نوزفازور رارق تسا هتفرگ . هنیهب ،شهوژپ نیا رد نویسلاومرف يزاس عون کی ششوپ یکاروخ یسکوبرک هیاپ رب زراکاس و... more
هدیکچ اهلاس رد ،ریخا ي ششوپ دربراک ناونع هب یکاروخ ياه لماح مسیناگراورکیم هلمج زا یتسیز لاعف تابیکرت لاقتنا هجوت دروم کیتویبورپ ياه نوزفازور رارق تسا هتفرگ . هنیهب ،شهوژپ نیا رد نویسلاومرف يزاس عون کی ششوپ یکاروخ یسکوبرک هیاپ رب زراکاس و زلولس لیتم لماح ناونع هب کیتویبورپ تهج ششوپ تابن یهد تفرگ رارق یسررب دروم . هطوغ زا سپ لوصحم يور هدنامیقاب ششوپ رادقم ،تابن يور ششوپ تکرح نازیم یتفاب تایصوصخ و يرو ، یگدنبسچ و يورنارگ تظلغ تحت ششوپ لولحم یسکوبرک فلتخم ياه زراکاس و زلولس لیتم خساپ حطس شور زا هدافتسا اب و رب ساسا زکرم عبرم حرط ي دروم سررب ی رارق تفرگ . سلاومرف ی نو هب ی هن ارب ي ششوپ هد ی تابن لماک اب زا هدافتسا تظلغ 97 / 0 دصرد سکوبرک ی تم ی ل زلولس ، 5 / 46 دصرد زراکاس ، هارمه اب تبرش هب مادک ره زوتکورف تبرش و زکولگ م ی ناز 5 دصرد هب تسد دمآ . ساسارب اتن ی ج ، ازفا ی ش نامزمه سکوبرک تظلغ ی تم ی ل زلولس ) زا 8 / 0 ات 2 / 1 دصرد ( ، زراکاس و ) زا 40 ات 50 دصرد ( ، بجوم ازفا ی ش رض ی ب ماوق لولحم زا ششوپ 27 / 9 هب 62 / 82 درگ ی د . نچمه ی ن شهاک صخاش رج راتفر ی نا اب ازفا ی ش سکوبرک تظ...
Research Interests:
Background and objective: Growth of beneficial probiotics is attributed to their tolerance to stress factors while most probiotics have a relatively short and unstable shelf life. Bacillus coagulans , an economically important... more
Background and objective: Growth of beneficial probiotics is attributed to their tolerance to stress factors while most probiotics have a relatively short and unstable shelf life. Bacillus coagulans , an economically important spore-forming species, is becoming increasingly remarkable in field of probiotics for the decrease of harmful effects of processing and environment conditions on the survival of bacterial cells and to assure their functionality in the human body. The aim of this review was to explore scientific research on therapeutic, functional and biosafety properties of Bacillus coagulans as a novel probiotic. Results and conclusion: Many scientific literatures have been published on the use of health promoting Bacillus spores in foods. Bacillus coagulans mostly includes several health benefits of non-spore forming probiotics and is able to tolerate heat and stressful requirements of food processing as well as gastrointestinal tract conditions. Considering specific charact...
Research Interests:
Probiotics and prebiotics play important role in improvement of the intestinal microbial balance and have a great potential for food industry and public health. Survival of probiotics during gastric stress is influenced by the prebiotic... more
Probiotics and prebiotics play important role in improvement of the intestinal microbial balance and have a great potential for food industry and public health. Survival of probiotics during gastric stress is influenced by the prebiotic carriers. In order to introduce effective synbiotic pairs, in this study the prebiotic influence of inulin (extracted from chicory and Jerusalem artichoke and also standard lab grade inulin), glucose and non-carbohydrate sample were assessed on bile resistance and inhibition of two Lactobacillus species against <em>E.coli </em>O<sub>157</sub>:H<sub>7</sub>. The effect of inulin treatments were studied on growth and viability of <em>Lactobacillus casei </em>PTCC1608 and <em>Lactobacillus rhamnosus </em>PTCC 1637under various bile salts concentrations (0, 0.3, 0.5, 1, 1.5%) in completely randomized factorial design and the inhibition effects were evaluated using well- diffusion technique in co...
Chicory plant is known as one of the main sources of industrial and commercial production of inulin. Inulin composition and its functional features depend on various parameters, including genetic characteristics and plant origin, growth... more
Chicory plant is known as one of the main sources of industrial and commercial production of inulin. Inulin composition and its functional features depend on various parameters, including genetic characteristics and plant origin, growth environmental conditions and harvesting time, and also extraction method as well as the post extraction methods. The aim of this study was to evaluate native and exotic cultivars of chicory in terms of inulin production efficiency. The Results showed that the efficiency of inulin in indigenous landrace was relatively low while foreign cultivars revealed higher inulin content. By considering the significant difference between root weight and inulin content, foreign genotype (<em>Orchies</em>) was chosen to achieve optimal conditions for extracting inulin-type fructans. Response Surface Methodology and Central Composite Design were employed to investigate the effect of independent variables of time (20 to 60 min), temperature (50 to 80° C) ...
Research Interests: Biology()
()
Abstract: The spread of antibiotic resistant pathogens is one of the most serious menaces to successful treatment of microbial diseases. Medicinal and aromatic plants are widely used as traditional medicines and constitute a major source... more
Abstract: The spread of antibiotic resistant pathogens is one of the most serious menaces to successful treatment of microbial diseases. Medicinal and aromatic plants are widely used as traditional medicines and constitute a major source of natural organic compounds. In this research essential oils of Coriandrum sativum, Thymus vulgaris, Cuminum cyminum, Rosmarinus officinalis and Eucalyptus globulus were evaluated for their antibacterial activities, against Pectobacterium carotovorum, Ralstonia solanacearum and Escherichia coli. The essential oils were used at different
Research Interests:
Research Interests:
کاربرد عوامل شیرینکننده و حجم دهنده جایگزین شکر در محصولات غذایی اگرچه در کاهش کالری موثر است ولی معمولا با تغییر بافت و ویژگیهای حسی محصول همراه است. در این تحقیق حذف شکر در فرمولاسیون پودر ژله با استفاده از ایزومالت به عنوان یک ترکیب... more
کاربرد عوامل شیرینکننده و حجم دهنده جایگزین شکر در محصولات غذایی اگرچه در کاهش کالری موثر است ولی معمولا با تغییر بافت و ویژگیهای حسی محصول همراه است. در این تحقیق حذف شکر در فرمولاسیون پودر ژله با استفاده از ایزومالت به عنوان یک ترکیب حجمدهنده فراسودمند و سوکرالوز به عنوان یک شیرین کننده قوی بدون تغییر بر ویژگیهای کیفی محصول بررسی گردید. درصدهای مختلف ایزومالت (صفر، 20، 30، 50، 75 و % 100) همراه سوکرالوز استفاده و نمونههای ژله از نظر بافت و خواص فیزیکی، شیمیایی، میکروبی و حسی- چشایی ارزیابی شدند. نتایج نشان داد که جایگزینی کامل شکر با حداقل 50% وزنی قند الکلی ایزومالت همراه با 0/13 درصد سوکرالوز موجب استحکام بافت شده و با کاهش ایزومالت از قدرت ژل کاسته گردید، در حالیکه تغییر معنی داری در سایر ویژگیهای رئولوژی و کیفی حاصل ایجاد نشد. همچنین ویژگیهای میکروبی نمونه بدون شکر در طول دوره ماندگاری با محدوده استاندارد مطابقت داشت. ارزیابی حسی چشایی محصول نیز بیانگر پذیرش ژله حاوی ایزومالت نسبت به نمونه شاهد بود. برمبنای نتایج این تحقیق میتوان در فرمولاسیون ژله کمکالری، ساکارز ر...
Research Interests:
Research Interests:
ABSTRACT Biological control has been considered as one of the most interesting approaches to reduce plant diseases during the past decades while essential oils are among the most important antibacterial agents. In this study, the efficacy... more
ABSTRACT Biological control has been considered as one of the most interesting approaches to reduce plant diseases during the past decades while essential oils are among the most important antibacterial agents. In this study, the efficacy of the essential oils from 5 plant species was evaluated in vitro against Pectobacterium carotovorum subsp. carotovorum the cause of potato blackleg. Essential oils of Thymus vulgaris (leaf), Rosmarinus officinalis (leaf), Coriandrum sativum (seed), Cuminum syminum (seed) and Eucalyptus camuldulensis (leaf) were extracted by hydrodistillation and tested against the bacterium by the paper disc diffusion method at concentrations of 0.01% , 0.05% , 0.1% , 0.5% , 1% , 5% , 10% , 25% , 50% , 75% , 100% (v/v). The minimum inhibitory concentration (MICs) was determined by twofold broth dilution method. The largest inhibition zone (16.5 mm) and lowest MIC (5 µl/ml) were shown by T. vulgaris, followed by C. sativum &gt; C. syminum &gt; R. officinalis. The efficacy of essential oils from E. camaldolensis was insignificant. MIC values of essential oils were 5-250 µl/ml. Results indicate that thyme essential oil has a potential to be used as an antibacterial against bacterial blackleg disease in potato. Inhibitory effects of the essential oils on potato blackleg disease in being determined in vivo.
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial... more
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal (GI) tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains and their environment has gained increased interest in recent years. This paper presents an overview of the important features of stress responses in Lb. casei, and related proteomic or gene expression patterns that may improve their use as starter cultures and probiotics.
Research Interests: Nutrition and Dietetics, Probiotics, Biology, Stress, Proteomics, and 13 moreMedicine, Animal Production, Food Microbiology, Animals, Milk, Cheese, Lactobacillus Casei, Fermentation, Dairy Products, Food Sciences, Critical Reviews in Food Science and Nutrition (CRIT REV FOOD SCI), Hydrogen-Ion Concentration, and food handling
Although members of the Lactobacillus casei group are known to survive under acidic conditions, the underlying mechanisms of growth at acidic condition and the impact of low pH on the relative level of protein expression at the cell... more
Although members of the Lactobacillus casei group are known to survive under acidic conditions, the underlying mechanisms of growth at acidic condition and the impact of low pH on the relative level of protein expression at the cell surface remain poorly studied. After confirming the taxonomy of L. casei strain GCRL 12 which was originally isolated from cheese and confirmed by 16S rRNA sequence analysis, the impact of acidic pH on growth rate was determined. Late log-phase cells cultured at pH 4.0 showed obvious changes in Gram staining properties while transmission electron microscopy analysis revealed evidence of structural distortions of the cell surface relative to the controls cultured at pH 6.5. When comparing cytosolic or whole cell preparations on SDS-PAGE, few changes in protein profiles were observed under the two growth conditions. However, analysis of surface protein extracted by 5M LiCl demonstrated changes in the proportions of proteins present in the molecular weight ...
Research Interests:
Research Interests:
Stress responses in probiotic Lactobacillus casei Marzieh Hosseini Nezhad a , Malik Altaf Hussain b & Margaret Lorraine Britz c a Research Institute of Food Science and Technology , Iran b Department of Wine, Food and Molecular... more
Stress responses in probiotic Lactobacillus casei Marzieh Hosseini Nezhad a , Malik Altaf Hussain b & Margaret Lorraine Britz c a Research Institute of Food Science and Technology , Iran b Department of Wine, Food and Molecular Biosciences , Lincoln University , New Zealand c Tasmanian Institute of Agriculture, Faculty of Science, Engineering and Technology , University of Tasmania , Tasmania , 7001 , Australia Accepted author version posted online: 12 Sep 2013.
Research Interests:
Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to... more
Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim of this study was isolation and identification of mycoflora from main raisin’s varieties (Poloie, Pikami & Teiphi) produced in Khorasan Razavi Province. Four types of culture medium (Yeast Extract Glucose Chloramphenicol Agar (YGC), Potato Dextrose Agar (PDA), Czapek Dox Agar (CA) and Dichloran Glycerol Agar (DG18)) were used for isolation. The highest contamination was found in Teiphi raisin samples. The drying method was not effect on fungi contamination. For Fungi Identification, Macroscopic and Microscopic features were investigated. The Result showed that frequently isolated fungi were Aspergillus and Penicillium species. The fragment (600 bp) of Internal Transcribed Spacer 5.8SrRN...
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial... more
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains ...