مجله میکروبیولوژی کاربردی در صنایع غذایی
سال یکم شماره 2 (زمستان 1394)

Disruption of lipid metabolism in some populations causes cardiovascular disease. Now, cardiovascular disease is the first cause of death in industrialized countries. Probiotics are live microorganisms and if that these organisms enough used could be health effects for the host. The aim of this study was investigation of effect of Bifidobacterium bifidum on blood lipid level in hypercholesterolemic rats. In this experimental study, 28 male rats with an average weight of 5 ± 120 g divided to 4 groups: The first group was control, the second group was treated with probiotic, third group treated was hypercholesterolemic and the fourth group was hypercholesterolemic rats that treated with probiotic. 109 cfu/ml of lyophilized Bifidobacterium bifidum daily was gavages for 21 days. Then, blood samples were taken from the hearts of rats and lipid factors were determined. The results showed that significant reduction in total cholesterol and LDL levels in hypercholesterolemic rats treated with Bifidobacterium (P

Organic agricultural wastes are considered as one of the environmental problems. This kind of cellulytic waste can be converted to a material with a high nutritional value. Edible mushroom is a way to utilize organic agricultural wastes. Different species of mushroom strains can be grown on these inexpensive agro wastes. In present study, Volvariella spp. was purchased from Persian Type of Culture Collection, Iranian research organization for science technology. Wheat and wheat bran were used for spawn preparation. Further cultivation performed on a bed of lignocelluloses wastes such as wheat straw, pulp of black tea, sun flower seed hull, corn cob, oak wood and sawdust as the base. In cultivation bed with oak wood and pulp black tea, fruit bodies were appeared at 34±3°C. Growth ratio for this culture was 6.2h producing 2.6267 proteins. Interestingly further growth at higher temperature showed the same protein and growth ratio. Culture with sawdust and corncob did not show a proper growth. In this investigation we were about to prove a new cultivation formula from lignocellutytic waste in order to introduce a new high protein producing variety of mushroom relative to botton mushroom or another oyster mushroom and can be cultivated in tropical or semi tropical area of Iran especially( Persian Gulf).

Studies suggest that in some populations due to impaired lipid metabolism in diabetics can cause cardiovascular disease. Probiotics are live microorganisms that are specific and can be used if sufficient cause health effects have however been few studies on the effects of probiotics in the treatment and prevention of diabetes carried out. The purpose of this study, the effect of Lactobacillus casei on cholesterol in diabetic rats and healthy.Male Wistar rats were used in this test from 28 to four groups: control group consisted of healthy, diabetic, and two groups, Diabetic control group receiving probiotics and probiotic groups. Diabetic groups of rats received intraperitoneal injection of streptozotocin 60mg/kg and Lactobacillus casei TD2, 21 days 109 cfu rate of gastric gavage to rats in the experimental group were given. Finally, after collection blood, blood cholesterol levels were evaluated.The results of these studies have shown that L.casei TD2 significantly (P

Recently, consumption of functional foods due to increased awareness of people and nutritional value of these products has been increased. Production of probiotic Doogh will increase of functional potential. In this study, the effect of addition of salt, flavoring agent, carbon dioxide and duration of refrigerated storage was investigated on the quality properties of probiotic Doogh at the end of fermentation and during the refrigerated storage. The results showed that salt concentration for about 0.4-0.5 %, significantly increased viability of probiotics in comparison with control samples. Carbon dioxide addition up to 20 psi equilibrium pressure (concentration of about 0.4% w/v), not only had no detrimental effect on the growth of probiotics, but also in some cases increased their survival. Its problem is, emerging a special bad taste, composing of a bitter after taste and nasty smell in the final product, which was exacerbated at the end of refrigerated storage. This problem may be improved or eliminated by testing other starter culture and decreasing the percentage of gas.

One of the pathogenic bacteria species in the genus of Lactococcus is Lactococcus garvieae. It causes human disease (endocarditis) and mastitis in dairy cows to appear. The presence of these bacteria in the raw milk products like Lighvan cheese was reported. Lighvan cheese is a traditional cheese which is made from raw sheep's milk.In this study, fresh milk, curd, Fresh cheese and ripe cheese, and fresh grass Lighvan area was used to isolate bacteria. Biochemical tests at 10°C and 45°C and grow in salt concentration 4% and 6.5 %, was performed. After extraction of DNA, PCR reaction with primers for genes of Lactococcus 16S rRNA performed and the products were sequenced by the company Source BioScience England, then in gene databases NCBI, the sequence of which more than 97% were similar in terms of genus and species were identified.At first, 1500 colonies similar to Lactococcal genera isolated from different sources such as fresh grass, fresh milk, curd, fresh cheese and ripened cheese according to colony morphology. Then, the 625 isolates were selected by gram stain. The biochemical tests carried out to select 60 isolates of Lactococcal genus and the PCR was used to determine the 16S rRNA gene sequence region to identify species. Based on molecular identification 50 species, were belonged to the Lactococcal genera and finally two species of Lactococcus were Lactococcus garvieae.According to the results, the presence of two species of Lactococcus garvieae (fresh milk and curd) was demonstrated in the early stages of Lighvan cheese production, But, there was no presence of the bacteria in fresh cheese and ripened cheese.

Lactobacillus species are genetically diverse groups of Lactic Acid Bacteria (LAB) that have been introduced as probiotics, because of some characteristics such as their anti-tumor properties, helping the intestinal flora balance, production of antibiotics, stimulation of host immune response, etc. The aim of this study was to investigate cytotoxic effects of indigenous probiotic lactobacillus paracasei on HT-29 colon cancer cell line.Human colon cancer cell lines HT-29 were cultured in Dulbecco’s modified eagles medium (DMEM) and L-929 fibroblast cell line was used as a normal cell. HT-29 and L-929 cell lines were treated under different concentrations of bacterial exopolysaccharide extract TD3 (2/0, 2, 20, 40 mg ml) at 24, 48, 72 hours, respectively. Cell viability measured by MTT assay.MTT assay indicated that exopolysaccharide extract of lactobacillus paracasei in a time and dose-dependent had an inhibitory effect on HT-29 cells. The most effect of cytotoxic corresponds to a concentration of 40 mg/ml at the time of 72 hours that was significant compared to the control group but did not inhibit the growth of L-929 cell line.In this study, it was shown that extract of lactobacillus paracasei has a cytotoxic effect on colon cancer cell lines (HT-29) and could be considered as colon cancer biological product.

Ma-al-shaeer is a non-alcoholic carbonated beverage that comes from extracts of germinated barely. Popularity of this beverage arises from its good taste and benefits, as well as high nutritional value. In addition to the above factors, qualitative aspects of Ma-al-shaeer, including the physical properties (foam stability and carbon dioxide gas) from the consumer point of view play an important role in its acceptability. Thus, the aim of this research is to study the effect of Saccharomyces and fermentation conditions on the physical properties of Ma-al-shaeer. The effect of several species of yeasts and fermentation conditions on the physical properties of Ma-al-shaeer was assessed. Yeast starters with determined inoculation percent were added separately in to wort with known gravity. Wort was fermented for 48 hours in different temperatures under periodic aeration. pH drop, foam stability and the amount of carbon dioxide were analyzed for 48 hours. The highest pH drop was mentioned for treatments fermented at 24˚C and the lowest one was for treatments at 4˚C. The highest and lowest amount of carbon dioxide and foam stability was for treatments with fermented at 24 and 4˚C. Treatments with Saccharomyces cerevisiae showed the highest pH drop, foam stability and the amount of carbon dioxide and the lowest one was mentioned for treatments with Saccharomyces rouxii. Since the physical properties of Ma-al-shaeer such as foam stability and the production of carbon dioxide gas play an important role in consumer’s acceptability, production of Ma-al-shaeer with Saccharomyces cerevisiae fermented at 4˚C is suggested.