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Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Author(s): 

HADAD A. | TAJBAKHSH E. | REISI M.

Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    1-10
Measures: 
  • Citations: 

    0
  • Views: 

    634
  • Downloads: 

    0
Abstract: 

Nowadays PCR-based methods are being used in order to detect Yersinia enterocoliticastrains, plasmids and chromosomal virulence genes. In this study, 300 samples of turkey meatwere collected randomly from retial market in Shahrekord. The isolates and the virulencegenes of the isolates were detected using PCR method. According to the results, 55 serotypesO: 3 were identified, and the prevalence of virulence genes were as follows: yadA (32. 72%), inv (100%), ail (38. 18%), ystA (40%), and virF (27. 27%). Due to the increased consumptionof turkey meat in the country and the possibility of Y. enterocolitica transfer to humans, it isrecommended to carefully observe storage principles, avoid use of undercooked turkey meatand also applying PCR test for direct identification of contamination in food as a quick, accurate and specific technique is recommended.

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Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    11-18
Measures: 
  • Citations: 

    0
  • Views: 

    826
  • Downloads: 

    0
Abstract: 

The use of antibiotics in chicken farming is one of the main concerns for consumers sincethese compounds are usually administrated to control microbial infections in poultry. Forcomparing the antibiotic resistance pattern in Escherichia coli (E. coli) isolated from differentgrowing conditions (conventional and without antibiotic), the E. coli strains were isolatedfrom chicken meat and cecal content of chickens in Isfahan Province. After purification ofE. coli strains on specific bacterial culture, and approve of bacterial strains according tobiochemical tests, the isolates were cultured on Mueller-Hinton culture. The antibioticresistance pattern was examined by disc-diffusion agar test. The results showed that theantibiotic resistance to different medicinal and veterinary antibiotics has occurred in twodifferent growing conditions but the antibiotic resistance was lower in the chickens raisedwith no antibiotic use that conventionally raised chickens.

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Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    19-34
Measures: 
  • Citations: 

    0
  • Views: 

    1887
  • Downloads: 

    0
Abstract: 

In this research, probiotic strawberry juice was produced using probiotic bacteriaLactobacillus casei and Lactobacillus plantarum and four factors brix (9, 11, 13), pH (3, 4), time (0, 7, 14, 21, 28) and bacteria (L. casei and L. plantarum) were studied using factorialdesign in a completely randomized factorial design. Some physicochemical properties (pH, acidity, vitamin C and soluble solids) and probiotic bacterial population of probioticstrawberry juice were measured. The result showed that during storage time, pH, vitamin C, total soluble solids and bacterial population decreased (p<0. 05) and acidity increased(p<0. 05). With increasing the brix, acidity, soluble solids and bacterial population increased(p<0. 05) and vitamin C decreased (p<0. 05). With increasing pH, Vitamin C and bacterialpopulation increased (p<0. 05) and acidity decreased (p<0. 05). The results showed L. caseiwas higher; also, the highest viability of probiotic bacteria in pH = 4, brix= 13 and storagetime zero was observed. In this study, probiotic strawberry juice was produced using L. caseiand L. plantarum and four factors including brix (9, 11 and 13), pH (3 and 4), time (0, 7, 14, 21 and 28 days) and bacteria (L. casei and L. plantarum) were studied using factorial designin a completely randomized factorial design; and some physicochemical properties (pH, acidity, vitamin C, soluble solids and probiotic bacteria population) of probiotic strawberryjuice were measured. The results showed that over time, pH, vitamin C, soluble solids andmicrobial population decreased (p<0. 05) and acidity increased (p<0. 05). With increasing thebrix, acidity, soluble solids and microbial population increased (p<0. 05) and vitamin Cdecreased (p<0. 05). With increasing pH, vitamin C and microbial population increased(p<0. 05) and acidity decreased (p<0. 05). L. casei was higher. The highest viability ofprobiotic bacteria in pH = 4, brix= 13 and storage time zero was observed.

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Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    35-51
Measures: 
  • Citations: 

    0
  • Views: 

    981
  • Downloads: 

    0
Abstract: 

Today, with the discovery of the disadvantages of the use of synthetic preservatives andantioxidants, the use of herbal extracts is important for increasing the shelf-life of foods, especially meat products. Also, the use of natural extracts, as one of the most antioxidantsources, is increasing to improve the quality of all kinds of meat. In this study, the extract ofpeppermint was prepared and evaluated for the minimum inhibitory concentration of venisonin 250, 500 and 1000 ppm concentrations and the minimum inhibitory concentration (MIC)and minimum concentration of MBC (MBC) against E. coli 25922 and the total population ofmicroorganisms. Became all experiments were carried out during the days 0 and 12 in acompletely randomized design with a significant level (p <0. 05) with 5 treatments in threereplications. Characteristics of the study included the total microorganism count, thepopulation count of the E. coli, pH, sensory evaluation (taste, odor, and color) by the Hedonicmethod and the ten trained evaluators, colorimetric (brightness, redness, jaundice indexes), the percentage of the fermentam and the percentage of moisture. The results were analyzed bymeans of mean comparison, Duncan test and two way ANOVA at a significant level (p<0. 05). According to the results, the MIC values for E. coli and the total population ofmicroorganisms were 2. 24 and 1. 66, respectively, and MBC values for E. coli and the totalpopulation of microorganisms were 15. 5 and 12. 5, respectively. The results showed that withincrease in the amount of peppermint extract, the microbial and Azartaract indices decreasedsignificantly during the maintenance period (p <0. 05). The brightness and redness index andjaundice decreased significantly (p <0. 05). However, moisture percentage, taste and chewingproperties as well as tissue properties increased significantly in peppermint extract (ppm05). Finally, taking into account the total results of physicochemical, microbial and qualitativechanges of calf meat during the maintenance period, as well as the opinions of the evaluators, the treatment containing 500 ppm of peppermint extract per kilogram of fleshy calves wasselected as the superior treatment for beef.

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Author(s): 

EBRAHIMI N. | NEJATI F.

Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    53-62
Measures: 
  • Citations: 

    0
  • Views: 

    1532
  • Downloads: 

    0
Abstract: 

Beta-galactosidase is one of the most important industrial enzymes capable of decomposinglactose into glucose and fructose. In this study, two strains of Kluyveromyces marxianus(GY101 and BY101) were investigated for the production of the β-galactosidase from wheyas a culture media. Whey was inoculated with each strain and examined for enzymeproduction with aeration at 100 rpm for 144 hours. In order to increase the enzymeproduction, the effect of adding yeast extract (0. 2 and 0. 5%), magnesium sulfate (0. 5%) andmanganese sulfate (0. 5%) at 24, 48, 96, 120 and 144 hours at 30° C and 37° C wereinvestigated and the enzyme activity was measured. The highest enzyme production after 144hours at 30° C with GY101 and BY101 strains by adding yeast extract (0. 5%) were 2. 25 and2. 18 U/ml, and with magnesium sulfate added 2. 12 and 1. 94 U/ml, respectively. According tothe results of this study, whey cheese is an appropriate environment for the production of theβ-galactosidase enzyme using K. marxianus with the presence of yeast extract and magnesiumand manganese sulfate as supplements. The best temperature for the production of the enzymein both strains was 30° C, and the addition of mineral supplements and yeast extract had apositive effect on the production of β-galactosidase. While the GY101 strain was moresuitable than BY101 and magnesium sulfate was more suitable than manganese sulfate, andthe enzyme activity increased with increasing yeast extract concentration.

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Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    63-71
Measures: 
  • Citations: 

    0
  • Views: 

    780
  • Downloads: 

    0
Abstract: 

Escherichia coli (E. coli) are one of the most common intestinal pathogenic bacteria thatcause various infections among men and animals. E. coli O157: H7 is one of the majorserotypes which are placed in the group of Enterohemorrhagic E. coli or EHEC. The purposeof this study was searching for serotype O157: H7 in samples of domestic birds’ egg in themarket by culture method and PCR molecular method and the antibiotic resistance of thisbacterium was investigated. Totally, 87 samples of domestic poultry eggs (chicken, quail, pigeons, ostriches) three parts of shell, yolk and white (from each part a separate sample)were examined and after culturing steps, 8 samples were infected with this bacterium. Then, these 8 samples were tested with PCR strain and finally, 4 samples had O157: H7 straingenotype. Also after conducting antibiogram tests to determine the sensitivity toward differentantibiotics, the most sensitivity of E. coli was belonged to antibiotics ciprofloxacin, ceftiroxone, enrofloxacin, enrofloxacin and nalidixic acid.

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Author(s): 

MOHAMMADI F.

Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    72-78
Measures: 
  • Citations: 

    0
  • Views: 

    1323
  • Downloads: 

    0
Abstract: 

Poultry colibacillosis is one of the most important diseases which is caused by Escherichiacoli and causes great economic damages to chicken farm industry. According to high spreadof antibiotic resistance in this bacterium and the consequent resistant strain of E. coli, thisstudy conducted to detect antibiotic resistance profile in E. coli isolated from chickencarcasses transferred to Veterinary Diagnosis laboratories in Kermanshah, Iran. Antibioticresistance profile was studied in 500 isolated of E. coli in spring and summer of 2014 usingsimple disk diffusion method. The results showed that the first quarter of year had mostlyE. coli resistance to Chloretetracycline, Erythromycin, Oxytertracyclin and Colistin and insummer in addition of this four antibiotics, Danfloxacin had high rate of resistance antibiotic. According to the increase spread of antibiotic resistance, it is necessary to prevent of illnessentrance to the poultry with proper nutrition principles and hygiene. Timely vaccination canprevent greatly of chicken farm with infectious diseases and follow that, the rate of antibioticusing is low and we can development into products without antibiotics.

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Author(s): 

REZAPOUR R. | HANIFIAN S.

Issue Info: 
  • Year: 

    2018
  • Volume: 

    5
  • Issue: 

    2
  • Pages: 

    79-89
Measures: 
  • Citations: 

    0
  • Views: 

    1783
  • Downloads: 

    0
Abstract: 

Psychorotrophs are the heterogeneous group of bacteria that can grow at refrigeratortemperatures. Most of these bacteria produce extracellular proteases and lipases whichdecompose lipids and proteins in milk that leads to undesirable defect in milk. These defectsdo not disappear even after pasteurization and sterilization. This study aimed to investigatethe occurrence rate and diversity of psychotropic bacteria in raw milk tankers and dairyprocessing equipment as well as the biofilm-forming ability of the isolates. A total of 80samples including 30 samples of raw milk tanks, 30 samples of dairy product processingequipment and 20 samples from different surfaces of the production line were collected. According to the results, 26. 25% of the samples were found contaminated withpsychrotrophic bacteria. Amongst, 65% of the surface samples of production line, 23. 33% ofthe raw milk tanks and 3. 3% of the processing equipment were positive for psychrotrophicbacteria. Out of 31 isolates, Bacillus genus had the highest contamination rate (32. 25%), whilst Alcaligenes showed the lowest rate (3. 2%). The results of biofilm formation revealedthat 21 isolates (67. 75%) were able to produce biofilm. It was concluded that in some cases, current CIP procedure is not efficient for the entire removal of biofilm from the processingequipment. It seems that it is necessary to apply complementary physical/chemicalapproaches along with the current CIP procedure to complete obliteration of biofilms fromdairy industry.

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