جستجوی مقالات مرتبط با کلیدواژه « زیست یارها » در نشریات گروه « صنایع غذایی »

In this editorial article, nationality of the authors from establishment of Applied Food Biotechnology from 2014to the present time has been overviewed. The editorial board, especially chief editor, wish to make a broad global audience to spread knowledgeof food biotechnology via publication of outstanding articles in this journal.At the beginning of the activityof journal office, a limited number of non-Iranian authors submitted their manuscripts to this journal; however immediately after the publication of the first issue, number of the foreign authors increased further, while they showed their satisfaction with the acceleration in peer-review processes of their manuscripts. From the published articles, probiotics has been the major scope; therefore, screening of the beneficial probiotics from various natural sources and their uses in prevention of diseases have been introduced by various authors. Thus, the most interesting findings of the authors have been introduced; through which, readers are furtheradapted to the journal priorities and preferences in probiotics and postbiotics. It is believed that invitation of prestigious authors and carrying out rapid peer-review processes are a key success to achieve high article citations and authors’ satisfactions.

Lactic acid bacteria are known for their strong probiotic effects on the hosts. The probiotic characterization of lactic acid bacteria from Bangladeshi natural honey is limited. The objectives of this study included isolation and assessment of the probiotic and safety characteristics of lactic acid bacteria in Bangladeshi honey. Material s and

Spread and streak plate techniques were used for the bacterial isolation and purification. Isolates were identified using 16S rRNA gene sequence analysis. Agar well diffusion and poisoned food methods were used for antibacterial and antifungal assessments, respectively. Antioxidant activity was carried out based on the microbial free - radical scavenging ability. Microbial autoaggregation, coaggregation and adhesion were assessed using cell sedimentation assay. Blood - agar was used in the hemolytic assay. Anti biotic susceptibility assay was carried out using disc diffusion method.

From a total of 25 strains isolated from honey, ten Gram - positive, catalase - negative non - spore - forming isolates were selected and used in agar well diffusion assay. Three of the isolates showed prominent antimicrobial effects with large inhibition zones ag ainst all the pathogenic strains, including Bacillus cereus, Staphylococcus aureus, Vibrio cholerae , Salmonella typhi and Candida albicans . Extensive characterization of these isolates was carried out, which revealed their growth and biochemical characteri stics and carbohydrate fermentation abilities. Moreover, 16S rRNA gene sequence analysis suggested that the isolates belonged to Pediococcus pentosaceus (two strains) and Apilactobacillus kunkeei . Their tolerance to simulated gastric conditions was assesse d in vitro wherein the isolates showed significant survival in low pH, bile salts and phenol. They showed good adhesion ability to ethyl acetate, chloroform and xylene as well as high autoaggregation and coaggregation characteristics. Moreover, free - radica l scavenging activity of the isolates suggested the presence of considerable antioxidant effects. In safety assessment, the isolates did not show hemolytic activities and were resistant to several antibiotics. Therefore, these results indicate that honey c an be an important source of beneficial lactic acid bacteria species providing several probiotic advantages.

Aside from ability of lactic acid bacteria to conduct fermentation process, by transforming the raw materials into the final food products, they play an essential role in preservation and also production of distinct food flavors through biotransformation of organic acids and compounds. Functionality of lactic acid bacteria has been associated with their ability to produce a wide array of antimicrobial compounds which acts as a gatekeeper for the integrity of food products and safety for the consumers. Bio-preservation properties of lactic acid bacteria is associated to the production of antimicrobial peptides (including bacteriocins), variety of organic acids, diacetyl, reuterin, low molecular organic metabolites, hydrogen peroxide, and carbon dioxide,amongmany others. Different antimicrobials play an essential role not only in the bio-preservation, based on their antibacterial properties, but can be key factors in the anti-mould and consequently reducing the mycotoxins and/or enhance probiotic properties when lactic acid bacteria were applied as. In this review, we aim to present this in a structured manner with different examples for the applicationof lactic acid bacteria and their antimicrobials metabolites in bio-preservation and medical sector versus bacterial and molds and as part of the probiotics properties.

Lactic acid bacteria are powerful microbial factories, which are able to conduct different fermentation process, to produce variety of beneficial metabolites not just for food biosafety but also for beneficial properties of probiotics and their health promoting properties.

Consumption of milks fermented with lactic acid bacteria has been shown to improve lipid profiles; however, the mechanisms underlying this improvement are not clear. Using in vitroanalyses, the aim of this study was to investigate how Lactobacillus caseistrains AP and AG assimilate cholesterol.

Bacterial growth in ox gall-supplemented media, quantity of assimilated cholesterol and activity of bile salt hydrolase were assessed in Lactobacillus casei strains AP and AG. Furthermore, cholesterol attachment to cell walls was assessed using scanning electron microscopy.

LactobacilluscaseiAG showed a higher cholesterol assimilation (13.05 mgdl-1±0.48)than LactobacilluscaseiAP (8.05 mgdl-1 ±0.48) as well as a faster growth rate of the former strain thanthat of the latter one. Growth inhibition of Lactobacillus caseiAP was associated with increased activity of bile salt hydrolase (halo size of 1.62 mm ±0.20), compared to that of Lactobacillus caseiAG (1.37 mm±0.07) and upregulation of the bshgene. High cholesterol assimilations by Lactobacillus caseiAG seem to attribute to membrane attachment via resistance to bile acids.

Probiotics offer beneficial impact to human health, including lowering serum cholesterol and decreasing occurrence of intestinal infections as well as conferring anti-carcinogenic activities to foods. The present study assessed probiotic doogh drinks made from camel milk and stability of Lactobacillus acidophilus LA-5 (free or microcapsulated) during product shelf life at refrigerated temperatures as well as at simulated gastrointestinal conditions. Microcapsules of Lactobacillus acidophilus LA-5 were produced through coacervation of gelatin and high-methoxy pectin (esterification degree of 70%) or gelatin and Arabic gum as wall materials. Stability of probiotic bacteria in gastrointestinal simulated conditions was assessed. Sensory acceptance of samples was investigated using Hedonic test (9-points) during cold storage for 35 days.Results and After 35 days of cold storage, doogh samples included Lactobacillus acidophilus LA-5 microcapsulated by gelatin- pectin and gelatin-Arabic gum had more survival (77.11 and 74.19%, respectively) than free cells (62.34%). As bacteria subjected to simulated gastric juice, the bacterial logarithmic population of free, gelatin-pectin and gelatin-Arabic gum microcapsulated Lactobacillus acidophilus LA-5 reached to 4, 6 and 5, respectively. In the case of exposure to simulated intestinal fluid, logarithm of the bacterial population reached to 5.6, 6.5 and 6.2 for free, gelatin-pectin and gelatin-Arabic gum bacterial microcapsules, respectively. Organoleptic assessment showed no significant differences between samples in terms of aroma, appearance and overall acceptance. As a result, doogh produced from camel milk containing gelatin-pectin and gelatin-Arabic gum microcapsules of Lactobacillus acidophilus LA-5 included a further cold storage stability, compared to that containing free bacteria. Furthermore, a final probiotic population of more than 106 were seen for microcapsules in simulated intestinal fluid.Conflict of interest: The authors declare no conflict of interest.

Prebiotics and probiotics intake have been widely recognized in past recent years due to possessing multiple health benefits. Prebiotics are non-digestible carbohydrates that promote the growth and/or activity of beneficial bacteria in the colon which improves the health. Moreover, the incorporation of probiotics in food has also been a growing practice due to its immunomodulatory effect, the production of organic acids and other compounds that promotes the absorption of nutrients and the general health of the digestive system. Results and conclusion: Biotechnological strategies have been proposed for prebiotic production and purification in order to meet the demand to be included as ingredients in functional food formulation. Different aspects related to the substrates and different fermentation systems for their production as well as the purification and characterization processes are addressed. Also, we will present the benefits promoted by probiotics, the methods of isolation and characterization, as well as the evaluation of these attributes, so that they can be used in the food industry. With the technological developments in prebiotics and probiotics, it will be possible to deliver foods that respond to consumer demand with low cost and with pleasant sensory characteristics as well as providing beneficial health effects. Conflict of interest: The authors declare no conflict of interest.