حمید میرزایی

Clustered regularly interspaced short palindromic repeats and its associated protein or CRISPR-Cas systems are valuable genetic targets for bacterial phylogeny analysis in epidemiological studies. In this study, the genomic data of 800 sequences of Clostridium botulinum strains from the National Center for Biotechnology Information (NCBI) database was collected and the occurrence and variety of the complete CRISPR-Cas systems and its spacer and repeat sequences evaluated in the genomes recorded for these bacteria with the in-silico method. Also, the secondary structures of repeat sequences were predicted based on the minimum free energy (MFE) algorithm. According to the results, from the 526 genomes with complete CRISPR-Cas array, 306 strains (58%) had Cas genes. Subtypes I-B, I-D, II-C, III-D, and III-B were identified in these arrays. The findings also revealed that Cas 6 is the main protein produced by expression module genes in the studied CRISPR-Cas systems, and diverse Cas proteins are produced by the adaptation and interference modules in these arrays. The average length of spacer and repeat sequences in CRISPR arrays was 30-35 and 30-36 bp, respectively. Moreover, the prediction of secondary structures of repeat sequences showed that subtype II-C, with longer stems than other subtypes, tends to form more stable RNA secondary structures.

Propolis as a by-product of bee activity has been known for its unique antioxidant properties and antimicrobial activity against broad range of microorganisms. In the present study, hydroalcoholic extract of propolis was prepared (the ratio of ethanol to the water was 80:20). After removing the solvent from the extract using a vacuum rotary evaporator, the dried powder of propolis was produced using a freeze dryer at -70 ºC after 40 h. Also, the nanoemulsion of propolis was synthesized using the powder. GC-MS analyses of samples showed numerous phenolic and flavonoid compounds in the produced powder. Total phenolic and flavonoid contents, and antioxidant activity of the produced nanoemulsion were 86.93, 34.21 (mg/ g gallic acid), and 97.68 %, respectively. The particle size, polydipersity index and zeta potential in the nanoemulsion were 86 nm, 0.299 and -23.34 mV, respectively. The results of this study showed that the hydroalcoholic extract and powder of propolis prepared by the freeze drying method had high phenolic and flavonoid content and antioxidant properties. However, these properties in the powder were higher than that was detected for the hydroalcoholic extract. According to the findings of this study, using a freeze dryer, it is possible to produce the powder of propolis hydroalcoholic extract with spherical and nano-sized particles, which can easily be applicable as a preservative in the food industry.

Active edible coatings containing antibacterial compounds offer a promising solution for extending the shelf life of chicken meat. This study aimed to investigate the effects of carboxymethyl cellulose (CMC)-based edible coatings, incorporating thyme essential oil in both macro-structured and microencapsulated (nanoliposomal) forms, on the microbial characteristics of chicken fillet meat during refrigerated storage. Four types of chicken fillet samples were prepared: (1) CMC-based coatings, (2) CMC-based coatings with thyme essential oil encapsulated in nanoliposomes, (3) CMC-based coatings with macro-structured thyme essential oil, and (4) a control group. The samples were stored at 4°C for 15 days and tested on days 1, 3, 6, 9, 12, and 15 for total bacterial count, psychrophilic bacterial count, Enterobacteriaceae count, and Lactobacillus count. The results demonstrated that bacterial populations increased in all groups over time. However, the bacterial count was significantly lower in the samples with coatings containing thyme essential oil nanoliposomes compared to the other groups, including those with macro-structured thyme essential oil coatings (p ≤ 0.05). Additionally, samples with coatings containing macro-structured thyme essential oil showed significantly lower bacterial counts than the control and CMC-coated samples (p ≤ 0.05). No significant difference in bacterial counts was observed between the control and CMC-coated groups. In conclusion, CMC-based active edible coatings containing thyme essential oil nanoliposomes effectively extended the shelf life of raw chicken fillet meat, offering a safe and efficient solution for preserving the quality and safety of chicken meat during refrigerated storage.

Residues of drugs used in poultry farming are recognized as significant pollutants, posing potential risks to consumer health. Among these, antibiotics are widely administered to combat infectious diseases, with residues frequently detected in various products, including chicken meat. Given the high consumption of chicken in the country, it is crucial to monitor commonly used antibiotics such as chloramphenicol and florfenicol in these products. In this study, a combined method of microwave-assisted extraction and homogenous liquid-liquid microextraction was employed to extract chloramphenicol and florfenicol from chicken meat samples. The extracted antibiotics were subsequently analyzed using high-performance liquid chromatography with a diode array detector. Under optimal conditions, extraction recoveries were 60% for chloramphenicol and 66% for florfenicol, demonstrating the method’s efficiency. The detection limits were 0.20 ng/g for chloramphenicol and 0.17 ng/g for florfenicol, indicating the method’s sensitivity to low concentrations. Notably, florfenicol residues were detected in two of the ten chicken samples tested.

In this study, we examined the effects of free and microencapsulated liposomes containing rosemary essential oil (REO) on the microbiological and physicochemical properties of rainbow trout meat coated with carboxymethyl cellulose (CMC). The essential oil was extracted using a Clevenger, and nanoliposomes of the essential oil were produced through a combination of thin-layer hydration and ultrasound waves. Gas chromatography-mass spectrometry analysis revealed that the main components of REO were compounds 1-8, cineole (30.03%), and alpha-pinene (13.09%). Antioxidant activities measured by the DPPH method were 72.21% for free REO and 71.8% for microencapsulated REO. Both types of REO nanoliposomes were separately applied with CMC to create an edible coating for rainbow trout meat, which was stored at 4°C for 15 days. Our findings on the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of REO and its nanoliposomes against Escherichia coli and Staphylococcus aureus showed that REO nanoliposomes had a significantly lower effect compared to free REO (p< 0.05). Moreover, the growth of live bacteria, psychotropic bacteria, lactic acid bacteria, and enteric bacteria in samples coated with CMC and REO nanoliposomes was significantly reduced compared to other samples and was lower than in samples with free essential oil (p<0.05). Overall, using CMC with either free REO or REO nanoliposomes effectively reduces the microbial and chemical deterioration of rainbow trout during storage.

In the contemporary world, the growing importance of cyberspace and the numerous hazards that have been formed in this virtual ecosystem, have created conditions wherein various organizations and institutions, always seek to maintain and improve security in various areas of cyberspace to carry out their missions successfully. Given this issue, the present research was conducted to analyze cybersecurity communication, focusing on the implementation of filtering and users’ media literacy.

The present research was carried out using a quantitative approach and with an applied purpose, using a survey-type field method. The socio-statistical population includes “FATA police” officers and some lawyers with a high level of expertise and experience in Iran’s judicial system. The sample size includes 25 high-ranking “FATA police” officers and 25 lawyers of the judicial system of Tehran, who were selected using purposeful and judgmental sampling.

The respondents’ perception of applying the maximum filtering policy in Iran shows its failure in improving the security of cyberspace. Also, increasing the level of media literacy among users in its various dimensions and components will improve their security in Iran’s cyberspace.

Given the ineffectiveness of the current filtering policies, we need reforms in the implementation processes of the filtering policy to change the maximum filtering to the minimum level and continuous training of media literacy social skills and its repetition in parallel with the expansion of the use of interactive technologies.

Replacing naturally occurring bioactive substances, such as microbial metabolites, with synthetic preservative compounds, and getting access to their beneficial properties, is expanding every day. Meanwhile, the focus of many researchers' attention has been on bacteriocins, which have multiple physiological functions, including antibacterial and anticancer properties. In this study, the enterocin production genes of Enterococcus isolates from two fermented dairy products (Motal cheese and Tarkhineh) were tracked using a molecular method. The kinetics of bacteriocin-like substance production, as well as its stability (at high temperatures, different pH levels, and under different enzyme influences), were investigated. The antagonistic (well diffusion method) and anticancer (with MTT colorimetric technique) characteristics of enterocins generated by these isolates were also investigated in two human cancer cell lines. The results of the PCR test showed that isolates of Enterococcus faecium AUT-7KB and Enterococcus faecalis KUMS-T48 contained all three studied enterocin production genes, and the bacteriocin-like metabolites of these strains had strong antagonistic effects on Listeria monocytogenes and Bacillus cereus. These metabolites had high stability at different pH and became ineffective under the influence of protease enzymes (trypsin and pepsin), which indicated their protein nature. Additionally, metabolites of the KUMS-T48 isolate showed strong cytotoxic effects on two cancer cell lines, AGS and HT-29. According to the findings of the current research, enterocins of the E. faecalis KUMS-T48 strain are suggested as a suitable candidate for further anti-tumor studies, such as in vivo studies, after complete investigations of safety aspects.

The existence of different species of Enterococcus, which have a significant effect on the technological characteristics of cheese, particularly its flavor, has been established in milk and dairy products. This study aimed to explore some of the most significant technological features of Iranian Motal cheese-derived Enterococcus isolates with probiotic characteristics. For this, first the growth rates of Enterococcus isolates at 25, 30, 37, and 43 °C were measured, and their ability for acidification was then assessed by measuring pH and acidity by incubation at the optimal temperature for zero, 4, 8, 24, 48 and 72 hours. Subsequently, enzymatic aspects related to technological features including proteolytic and amylolytic activity as well as diacetyl production were evaluated. The results showed that the growth rates of 3TB and 7KB strains belonging to E. durans and E. faecium were greater at 30 °C and that other isolates had the maximum growth rates at 43 °C. Beginning with the fourth hour of incubation, the examined enterococci significantly decreased pH and increased acidity so that, all of the isolates were able to coagulate milk within 72 hours of incubation at the proper growth temperature, with the exception of the 3TB and 7KB strains. It was also observed that isolates 5C, 1D and 3B had all three desired technological characteristics. Overall, examined isolates, particularly the 5C, 1D, and 3B strains, can be employed as an adjunct culture for the manufacture of fermented dairy products such as various cheese types due to their appropriate technological properties.

The potential role of Helicobacter pullorum as an emerging cause of foodborne infection and a common disease between humans and livestock has been proven. This bacterium has been isolated from the contents of the cecum, liver and duodenum of laying and broiler poultry, as well as from the contents of the digestive system and bile ducts in human cases of gastro-intestinal inflammatory diseases. The aim of this study was to investigate Helicobacter pullorum infection in broiler poultry with symptoms of enteritis referred to one of the poultry clinics in Tabriz city. For this purpose, 70 samples of cecal contents and 70 liver samples from 14 broiler flocks were evaluated using bacterial culture and PCR (Polymerase Chain Reaction) methods. Based on the findings, 10 cecal content samples from 2 different herds were positive for the presence of Helicobacter pullorum bacteria in culture and molecular PCR tests, while none of the liver samples were positive in this respect. Considering the role of Helicobacter pullorum in causing mortality and damages in poultry farms and its related economic importance and the possibility of causing secondary carcass contamination during the slaughter due to presence of the bacterium in the digestive system of poultry as well as the zoonotic nature of the disease, therefore the above bacterium should always be considered as a health risk factor threatening the health of consumers.

Bread is the main food in providing energy and protein in the diet of Iranian society. Therefore, the consumed bread must be of good quality, and one of the effective factors in its quality is the consumed flour gluten quality and quantity, which unfortunately, these factors are not desirable for wheat produced in Iran. One of the ways to decrease this problem is to use enzymes in the bread production flour. In this research, the effects of adding glucose oxidase (GO) and trans glutaminase (TG) enzymes in amounts of 0 to 30 ppm, α-amylase (AM) in amounts of 0 to 50 ppm and xylanase (XA) in amounts of 0 to 100 ppm on rheological properties of the Barbary and Lavash bread dough were prepared and analyzed using the response surface method (RSM) and the properties of the resulting dough were studied by farinograph, Falling number and alveograph rheological tests. The results of statistical analysis using Design Expert software showed that in different amounts of TG and GO, increasing AM caused a decrease in falling number. AM and XA decreased the amount of water absorption based on farinograph, but their interaction was not significant. At high amounts ​​of AM and TG, farinograph index (FQC) was at its highest value. The increase of AM decreased the P index of the alveogram, whereas, the increase of GO and XA when used individually increased this parameter. The interaction effect of the last two enzymes was also significant and the median value of both which decreased P index. In Barbary and Lavash bread, the values ​​of TG and GO in the maximum amounts ​​(30 ppm) and AM in the values ​​of 16 and 23 ppm were the most effective. The effect of XA enzyme was not significant in Barbary bread, but 23 ppm of XA showed a positive effect in Lavash bread.

Electromagnetic waves (EMF) are powerful waves that have always been used in advanced industries. The daily effects of waves are evident in today’s life. This research aims to investigate the effect of EMF on the healthy tissue of the kidney, bladder, and ureter.

In this experimental study, 100 rats were randomly selected and divided into 2 equal groups. The treatment group included 50 rats influenced by EMF waves (1 mT) for 8 hours daily over 8 weeks. The control group, including 50 rats without irradiation was kept for 8 weeks. At the end of the period, all rats were killed via the euthanized method, and the kidney, bladder, and ureter were sampled and after tissue passage, were stained by hematoxylin and eosin stain and terminal deoxynucleotidyl transferase (TdT) nick end labeling methods.

The histopathological changes and cell damage in the kidney, bladder, and ureter included atrophy and necrosis of cells, disorganization, hyperemia, and bleeding in the covering, muscular, and connective tissues. Meanwhile, in the kidney tissue, from the point of view of the induction of ptosis, a large part of the nephrons undergo apoptosis. The results of the statistical analysis were obtained via the Mann-Whitney test method. The result was P≥0.05, indicating a statistically significant effect.

It is recommended that exposure to EMF for a long time must be avoided.

One of the most widely used cheeses in Iran is UF white cheese. The presence of nutrients in different types of cheese, make that susceptible to the growth of various microorganisms. Therefore, the use of preservatives to maintain the quality of this high-consumption dairy product is inevitable. In this study, the effect of concentrations of 0.3 and 0.5% aqueous and methanolic extracts of Spirulina platensis on growth inhibition of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli and also the effect of these extracts in preventing the growth of A.flavus in the UF white cheese has been investigated during 60 days of storage of the product in the refrigerator. In addition, the effect of extracts on texture, taste, color and overall acceptance of the product was evaluated. According to the results, a significant inhibitory effect (p≤0.05) of concentrations of 0.3 and 0.5 aqueous and methanolic extracts was observed on Listeria monocytogenes and Escherichia coli from the 15th day of the storage period and on Staphylococcus aureus from the 30th day of the storage period. The antibacterial effect of 0.5 concentration of methanolic extract was significantly higher than other treatments (p≤0.05). All treatments had a significant antifungal effect on Aspergillus flavus strains (p≤0.05). According to the results of the present research, the used extracts did not have a significant adverse effect on the sensory characteristics of the cheese samples, although the concentration of 0.5 methanolic extract insignificantly decreased the quality of the sensory characteristics of the cheese samples. In general, it can be said that concentrations of 0.5 aqueous extract and 0.3 concentration of methanolic extract of Spirulina platensis can be used as natural preservatives in UF white cheese.

Eggs are highly perishable due to high moisture content and nutrients. This study aimed to investigate the effect of coating with black seed oil and rosemary extract on egg physical, chemical, functional and microbial characteristics. For this purpose, 300 eggs consisted of control group, eggs coated with black seed oil, and samples coated with black seed oil and 1, 2, and 3% rosemary extract were prepared. Throughout the six weeks of storage at 4 °C, thickness, weight loss, Haugh unit, yolk index, pH, amount of egg white foam production and microbial features were investigated. The weight loss in the control group was 6.64 and 4.80 g in the control group and the treatment with 3% rosemary extract, respectively. In the control group, Haugh unit was decreased from about 75 on the first day to 31.38 after six weeks storage. Haugh unit in the egg group coated with 3% rosemary extract was 41.76. The microbial load of shell after six weeks of storage in the control sample was 4.59 log CFU/g, and in the samples coated with black seed oil alone and in the presence of 1%, 2% and 3% rosemary extract were 4.32 and 3.99, 3.27, 2.30 log CFU/g, respectively. Due to the bactericidal effect of coating components, egg-shell microbial load was decreased. The coating was able to increase the shelf life up to six weeks.

This study aimed to evaluate the effects of additive garlic essence and astaxanthin in macrostructural and nanostructural forms in rainbow trouts’ feed on preservative and sensory properties of meat and biometric measures. Garlic essential oil was produced by Clevenger apparatus and nanostructural forms were prepared by emulsifier and by mixing organic and aqueous phases. Seven hundred fish were equally and randomly divided into seven groups in separate pools with a control group. Six treatments were considered as follows: macrostructural garlic essence (T1), macrostructural astaxanthin (T2), nanostructural garlic essence (T3), nanostructural astaxanthin (T4), garlic essence with astaxanthin in macrostructural (T5) and nanostructural (T6) forms in diet. After 40 days, meat samples were evaluated for antioxidant and sensory properties. Biometric measurements were performed during the farming. Results showed a notable reduction of peroxide and thiobarbituric acid values and positive effects on the smell, flavor, and color of the treated groups’ meat compared to the control group (p<0.05). The meat texture was adversely affected in T1 (p<0.05); However, other treatments showed no effects on meat texture (p>0.05). The mortality rate was lower in the treated groups and the lowest FCRs (Feed Conversion Ratio) were observed in T3 and T4 groups. In general, it was discovered that garlic essence and astaxanthin in the diets improved antioxidant and sensory properties of meat and the biometric properties of rainbow trouts.

Enterococci are among the lactic acid bacteria with probiotic potential which are found in dairy products and especially in fermented products. The study aimed to isolate enterococci from raw milk of Jersey cows and its fermented products as well as to determine some probiotic properties of the isolates. Five specimens from each of raw milk, buttermilk, yogurt, cheese, and butter were obtained. Twelve isolates of Enterococcus faecium, Enterococcus avium, and Enterococcus faecalis were isolated. The antimicrobial effects of the isolates were investigated on indicator microorganisms. All isolates had an inhibitory effect on these microorganisms. Escherichia coli was more sensitive than the others. Pseudomonas aeruginosa and Listeria ivanovii followed, and the lowest susceptibility was observed in Listeria monocytogenes, Bacillus cereus, and Klebsiella pneumoniae, respectively. Overall, gram-negative microorganisms were significantly more sensitive than gram-positive microorganisms (p≤0.05). In the study of resistance of isolates in culture medium containing 0.3% bile, out of 12 isolates obtained from the tested samples, two isolates of E. avium (40%), three E. faecalis isolates (100%), and one E. faecium (20%) were found to be resistant. Amongst, one isolate of E. avium was resistant to acidic conditions. In general, milk and fermented products can be considered rich sources of Enterococcus species, a small number of which are resistant to the human gastrointestinal tract environment. Of course, these isolates must be further evaluated for safety.

Pseudomonas are among psychrophilic bacteria and have been reported in various studies as the predominant spoilage bacterial in slaughter carcass. The aim of this study was to track Pseudomonas spp. from different stages of the slaughter line, slaughterhouse environment and equipment and drop in the packaging. Characteristics such as pigment production, movement pattern and biofilm formation capability of the isolates were also determined. For this purpose, 108 samples were sampled from three industrial poultry slaughterhouses in Tabriz. According to the results, the highest contamination was detected in the samples of the floors, abdominal cavity of carcass and drip samples, respectively. The lowest contamination was observed in the samples related to drinking water, live chicken breast swab and scalder, respectively. The average movement of the Swimming type was significantly (p ≤ 0.001) higher than the two types of Swarming and Twitching movements. And in terms of pigment production, the dominant color was green. Moreover, most of the isolates were able to form biofilms and about 30% of the isolates had moderate and strong ability to produce biofilms. In conclusion, most of the Pseudomonas spp. contamination occurs through different parts of the slaughter line and also the equipment and environment of the slaughterhouse. Due to the biofilm production capacity of Pseudomonas isolates, the issue of proper and more effective washing and disinfection of the slaughter line and equipment is of particular importance.

In this study, the physico-chemical and antimicrobial properties of alcoholic extract of propolis were evaluated. Physico-chemical properties of propolis samples including moisture content, color, turbidity and antioxidant activity and chemical composition were measured. The antimicrobial properties of the extract were also investigated. The antioxidant property of propolis was 92.75%. In chemical analysis of the extract, 61 bioactive compounds were identified. Chalcone is the most abundant substance in the extract. Antimicrobial tests showed that the minimum inhibitory concentrations of propolis extract against Salmonella enteritidis, Staphylococcus aureus and Escherichia coli and Candida albicans was 40, 10, 40 and 5 (μg/ml) and the minimum bactericidal concentration of the provided extract against mentioned microorganisms was 40, 10, 80 and 5 (μg/ml), respectively. Findings indicate that propolis is an antimicrobial compound with high antioxidant properties and can be used in food and pharmaceutical industries.

Bisphenol A is a chemical substance that impairs estrogenic endocrine and the presence of BPA in water causes various problems for human health. The present study aims to evaluate the amount of BPA in bottled waters in Ardabil and to optimize the ozone condition for reducing it in water. For this purpose, 5 samples were selected out of 13 brands of bottled water. One sample of each brand was tested on the first day and 4 other samples were tested after 30 days of storage at temperatures of 5, 15, 25, and 40 °C using a high-performance liquid chromatography device. To determine the ozonation efficiency, at first, the concentration of consuming ozone, pH of the environment, duration of ozonation, and initial concentration of BPA were optimized and then tested under optimal conditions. On the first day, the amount of BPA in all brands was within the limits allowed by the Department of Health of America (20 µg/L). By increasing the temperature of storage, the amount of BPA increased in all samples and at 40 °C, its amount exceeded the allowable limit in 3 brands. Optimal conditions are achieved at an ozone concentration of 6 mg/l, pH equal to 7, concentration of dissolved BPA equal to 10 mg/l, and ozonation time in 10 minutes. Furthermore, ozonation in these conditions removed 90% of BPA in water. In general, it can be declared that the contamination of BPA in bottled waters increases during preservation, and especially at temperatures higher than a refrigerator (out of the refrigerator), and ozonation under optimized condition is an effective method to reduce it.

In water applications, improper drainage systems increase the pollution of water resources. This study aimed to find an eco-friendly water disinfectant in the coagulation stage of drinking water treatment plants. In this study, iron oxide nanoparticles were synthesized by the co-precipitation method. The antibacterial activity of iron oxide nanoparticles was assessed on six important water-polluting bacteria (Escherichia coli, Enterococcus faecalis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus). The results showed that the highest effect of synthesized iron oxide nanoparticles with MIC< 0.07 μg/ml is against B. cereus and E. faecalis. In addition, iron oxide nanoparticles had antibacterial activity against Staphylococcus aureus with MIC= 0.3 μg/ml and in K. pneumoniae with MIC= 1.25 and P. aeruginosa and E. coli with MIC= 0.6 μg/ml. MBC results showed that iron oxide nanoparticles were to eliminate 99.9% of E. coli and S. aureus bacteria at a concentration of 1.25 μg/ml and K. pneumoniae at a concentration of 2.5 μg/ml. The obtained results show the antibacterial potential of nanoparticles for use in water treatment. It seems that the use of Fe3O4 nanoparticles as adsorbents in the water treatment process can be an efficient and economical alternative to disinfect water in the early stages of water treatment.

The presence of endocrine-disrupting chemicals in the environment and their adverse effects on human and animal health have attracted much attention in recent years. Estrogens are the most important endocrine disruptors and estrone (E1) and 17β-estradiol (E2) is the strongest of them. This study aimed to optimize the conditions of the removal of E1 and E2hormones in water using ozonation. To evaluate the amount of E1and E2, high-performance liquid chromatography was used. To evaluate the effect of ozonation on the removal of the studied hormones, first, the optimal ozonation conditions in terms of ozone gas concentration, ozonation time, pH, and E1 and E2hormones were calculated. According to the obtained results, ozone concentration of 4 mg / l, duration of 5 minutes, pH of 6, and initial concentration of the solution of E1 and E2hormones up to 10 mg / l had the greatest effect. Eventually, ozonation under optimal conditions eliminated 90% of E1 and 95% of E2. Overall, the results of this study showed that ozonation under optimal conditions is a good way to remove these hormones from water.

The emergence of entrepreneurial university is the result of inner development of university, impact of external factors on university, and increasing importance of knowledge and innovation in society. This study aims to provid a model for development of entrepreneurial university ecosystem at state universities in Iran.

This was based on the sequential exploratory mixed method and in two sections of qualitative and quantitative. In qualitative section used grounded theory method and in quantitative approach researchers used correlational method based on PLS and structural equation modeling. The population consisted of policy makers and professors, managers of entrepreneurship centers, growth and science and technology parks, industry department authorities, and PhD candidates in Tehran, Beheshti and Tarbiat Modarres University. Using purposeful sampling method in qualitative section and in quantitative section was people based on multi-stage random cluster sampling. 20 people were selected as key informants. The data were collected through a and semi-structured interview and in quantitative was questionnaire based on item of qualitative section two methods including reviewing accountable validity and external and questionnaire through Cronbach's alpha (0.83) used to obtain validity and reliability of data.

At axial coding stage, causal factorss, contextual, interventional, actions and interactions and outcomes were identified and presented in conceptual model. 72 indicators and 18 factors were approved using factor loading, extraction mean variance and high convergence validity (0.4), z high coefficients (1.96), coefficient of determination (R2) and goodness of fit (GoF= 0.55).

Universities need to develop an entrepreneurial ecosystem in which entrepreneurship flourishes. Entrepreneurship ecosystems are the result of interaction and commitment of the community and the university, roles, infrastructures and events that provide a suitable environment for the creation and development of levels of entrepreneurial activity.

Vegetable essential oils and their components have anti-bacterial known effects. The aim of this study was to evaluate different concentrations of essential oils of Mentha spicata on the survival rate of Escherichia coli O157: H7 in traditional Lighvan cheese during ripening. Essential oils were extracted using the Kelevenger apparatus, and they were analyzed by GC/MS. To determine the necessary oil concentration in terms of the organoleptic, sensory evaluation was conducted by a test panel. Cheese samples prepared with the help of local manufacturers based in the village of Lighvan in triplicates, including zero and 100 and 200 ppm from essential oils of Mentha spicataand doses of 103 and 105 CFU/mL from the E. coli O157: H7 bacterium. The numbers of the E. coli O157: H7 bacteria were analyzed during the days 0, 30, 60, and 90 of the ripening period.Mentha spicata essential oils had considerable antimicrobial effects against E. coli O157: H7. Using the vital oils caused a decrease in the numbers of E. coli O157: H7 bacteria in the 90th days of ripening (P<0.05). Using from Mentha spicata at a concentration of 200 ppm can reduce the survival of E. coli O157: H7 in Lighvan cheese. Therefore, it can be argued that the studied essential oil can be used as a natural preservative traditional Lighvan cheese but should be used in concentrations such that do not have any adverse effects on the flavor of food.

Basil (Ocimum basilicum L.) is widely used as a food flavoring. The essential oil of this plant has antimicrobial effects on some foodborne pathogens.

The purpose of this study was to evaluate the effect of different concentrations of basil essence on the microbial and sensory properties of traditional Iranian white cheese during the period.

Cheese samples were prepared from local producers with concentrations of 0, 150 and 250 ppm of basil essential oil. On day 0, 15, 30, 60 and 90, the cheese samples were tested for the number of aerobic mesophilic bacteria, coliforms, Staphylococcus aureus, and also on the 90th ripening day for the sensory characteristics.

The results of microbial assays showed that concentrations of 150 and 250 ppm of basil essential oil had a significant (P<0.05) inhibitory effect on aerobic mesophilic bacteria in the 60 and 90 days of ripening; meanwhile, the significant (P<0.05) inhibitory effect on the population of coliforms was observed on days 30, 60 and 90. Moreover, the concentration of 150 ppm of basil essential oil on day 90 and the concentration of 250 ppm on days 30, 60 and 90 demonstrated a significant (P<0.05) inhibitory effect on the population of Staphylococcus aureus. Sensory evaluation revealed that concentrations of the essential oil had no significant effect on the sensory properties of the samples.

It can be concluded that the above concentrations of basil essential oil can be used as a natural preservative in Iranian traditional White cheese.

This article seeks to develop strategies for managing cultural diplomacy in the West Asian region. In this regard, the authors while enumerating the strengths, weaknesses, threats, opportunities of the cultural space of the country by obtaining the opinion of experts in international relations and cultural studies, identified the strategies for managing the cultural diplomacy of the Islamic Republic of Iran. This research is heuristic in terms of purpose, applied in terms of the type, survey in terms of methodology, and its data analysis is combinatory (quantitative and qualitative). To identify SWOT indices, the authors used Delphi method (qualitative) and used strategic planning methodology management strategies formulated by Fred, R. David (quantitative) to develop strategies for managing cultural diplomacy. The statistical population in this research is consistent with the sample size and the non-probabilistic purposive sampling method is a judgment-sampling type which consists of two groups: experts in international relations and cultural studies (20 persons). To collect data, the expert checklist and the data analysis based on the Delphi results were used, and finally 10 optimal strategies were provided by employing strategic planning instruments (SWOT and QSPM). They are as follows: using the potential of cyberspace and young generation to neutralize the activities of the enemy by producing useful cultural content; directing the cultural space of the country towards enhancing the level of public culture in coordination with Iranian- Islamic culture and boosting cultural exports in the West Asia region; influencing the purposeful appropriation of cultural credits to elites to improve native cultural attractions; implementing policies consistent with the Supreme Leader's guidelines in the cultural fields to expand cultural influence; confronting enemy's cultural influence and employing the capabilities of critics to neutralize enemy's activities; media and virtual operations by employing appropriate methods to spread Iranian- Islamic culture; managing cultural products in the virtual and real world for influencing the West Asia region; capacity building in specialized cultural workgroups to enhance and produce cultural content in real and virtual space consistent with the country's policies in the region; applying offensive strategies rather than defensive ones and using the potentials of cultural elites to deal with enemy's activities aimed at changing society's values and norms; and finally, appropriate planning for managing cultural space by adopting an approach to increasing cultural influence and inspiring the cultural atmosphere in the region.

Histamine poisoning is one of the main concerns in traditional cheese health and its most important producers are decarboxylating bacterial strains which act during cheese ripening period. The aim of this study was to determine the effect of Rosmarinus officinalis essential oil (EO) on Lactobacilli count and Histamine amount in Lighvan cheese using HPLC method. The Chemical composition of EO was detected using GC/MS. Cheese samples containing 0, 125 and 250 ppm of Rosemary EO were prepared. Lactobacillus count and Histamine amount of samples were measured on days 0, 30, 90 and 150 of the ripening period. Alfa pinene (11.1%), Camphore (10.2%) and Limonene (5.9%) were detected as three main components of rosemary EO. Lactobacillus count on the understudied days in all EO-treated groups (125 and 250 ppm) was significantly (p<0.05) lower compared to the control group during ripening period and Histamine amount in control, 125 and 200 ppm groups were 190, 170 and 51.04 mg/kg respectively. Overall it could be concluded that addition of 125 and 250 ppm of rosemary EO could act as a natural preservative in traditional Lighvan cheese.