JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY
Year:2016 | Volume:2 | Issue:1|Papers Count:6

In this study, molecular method used to measure the Aspergillus niger with Real Time PCR technique in tomato paste. Because of problems mold count method such as proofer error, low and non-repeatability precision, accuracy and repeatability, developing a standard method high accuracy and repeatability and mold counts seems necessary. Real Time PCR molecular method can be used as a suitable method to identify and quantify the precise mold is considered based on the measurement of absolute and relative genes existing molds. Tomato paste samples with different amounts of mold spores (101, 103 and 105) per gram were contaminated. After incubation and growth of spores and mycelium of mold, DNA extraction from each sample was performed using al-sammari method. Then, using Real Time PCR reaction of DNA copy number of molds using SYBR Green reagent and primers of the Aspergillus niger genus was determined. The results showed thatby increasing amount of DNA molds in controls and inoculated samples Real Time curve were entered logarithmic phase in the lower CT values. The correlation coefficient of linear calibration Real Time was R2=0.938 which indicates that the accuracy of this test is quantitative detection. The reaction specificity was determined using melting curve of the primers and indicated that the reaction has been completely dedicated.

Today dairy products are the most familiar probiotic products in Iran. In recent years because of three factors such as lactose intolerance in some consumers, the present of cholesterol in milk and the present of allergenic protein in milk, consumers prefer to use non-dairy probiotic products instead of dairy probiotic products. The aim of the present study was to investigate the probability of the use of orange/mango nectar as a carrier for the probiotic bacteria. At first, physicochemical properties of orange/mango nectar were evaluated. Then lactobacillus acidophilus was used as probiotic strain. Probiotic bacterium was inoculated to the orange/mango nectar, and then it was stored at 4oC. The pH of probiotic nectar and the viability of probiotic bacteria in orange/mango nectar were evaluated at the end of each week. The results showed that viability of lactobacillus acidophilus reached to 106 cfu/ml within one week and to 105 cfu/ml within two weeks. There was no significant difference in pH. Orange/mango nectar may not be a suitable carrier for probiotics, but because of the benefits of this product and viability of strain for 7 days without pH difference, it is suitable to study more for increasing the shelf life of probiotic orange/mango nectar, it is required to using prebiotics and different technology of microencapsulation for introducing this product to food industries.

Fermented foods have abundant benefits. One of the most popular fermented foods is fermented soy or tempe which is fermention of soybean by Rhizopus oligosporus. On the other hand, okara or soy bean cured residue is solid waste after production of soy milk with capability to use for fermentation. At present study, the growth of different edible mushrooms was evaluated on okara and temperature was optimized for growth of selected fungus. Results indicated that among different species of Pleurotus, Agaricus, Flammulina, Rasgulla and Rhizopus, the best strain for production of a suitable fermented food was Rhizopus oligosporus. Temperature was optimized for growth of Rhizopus oligosporus on okara and result indicated that the optimum temperature was 32oC. Finally, fermented okara was formulated by some ingredients to produce a novel fermented food. Results showed that the best formulation for production of a suitable burger by fermented okara includes potato powder (25%), tofu (20%), sugar (4%), salt (2%), garlic (3.5%), spices (1.5%) and egg (20%). The amount of protein on formulated food was 40.6% which is valuable amount on human nutrition.

Nowadays yoghurt is the most popular fermented and probiotic dairy product in all over the world which is related to its unique properties and healthful values. The aim of this research was evaluate the effect of adding maltodextrin and xanthan gum singly and binary combination, on quality properties of the probiotic stirred yoghurt containing Lactobacillus paracasei subsp paracasei. Probiotic cell count, physicochemical and sensory properties of the samples were determined on 1st, 7th, 14th and 21st day of cold storage (4oC). The results showed that the yoghurt containing combination maltodextrin and xanthan gum had the most alive probiotic cell count, best taste, texture, flavor and overall acceptability, the least syneresis and the most viscosity at the end of 21st day of storage. The lowest score of color and appearance belonged to control sample. In all samples pH, probiotic cell count and sensory properties were decreased during the storage, versus acidity, viscosity and syneresis were increased. Adding the compounds used to reduce syneresis and pH, and increase live probiotic cell count, acidity and improve the sensory properties of yoghurt samples in compare with control sample. In all samples (excluding control), the probiotic cell count was more than 106 cfu/ml until the end of 21st day, shows the efficiency of using maltodextrin and xanthan gum in formulation of the probiotic yoghurt.

The thyroid gland is one of the largest endocrine glands in the body, which is located in the anterior neck and consists of two connected lobes. The thyroid gland produces and secretes thyroid hormones, the principal ones being thyroxine (T4) and triiodothyronine (T3), which is more active. These hormones control rate of use of energy sources, protein synthesis, and controls the body's sensitivity to other hormones, growth and rate of function of many other systems in the body. Hence, the control of these hormones is pretty critical in body and it can be affected by too many factors such as stress. The effect of stress on thyroid function is complex. However, changes induced by stress on the serotonergic system, which is part of brain function, and cortisol levels may affect thyroid hormones metabolism. Probiotics are alive microorganisms when administrated which confer health benefit on consumers when in adequate amount. Use of probiotics can control the thyroid hormones by controlling the stress conditions. We use 40 male wistar rats with the same age and weight in this experiments. After 2 weeks of adaptation, the rats were randomly divided in to 4 groups (n=10). Control groups daily gavaged with 1 ml of PBS buffer (pH: 7.2), while the positive control restrained 15 min in restrainer for induction of Chronic restraint stress (CRS). The trail groups received 109 cfu of Lactobacillus case TD2 as probiotic by intra gastric gavage, while the Trail 2 group was CRS condition. After 3 weeks, rats were anaesthetized by inhalation of diethyl ether and blood samples were taken directly from their hearts. Then the level of thyroid hormones and glucose were assayed in blood serum. The results showed that the applied stress condition had no effect on T3 concentration level (p value=0.575). T4 level significantly decreased in positive control group compare to negative control (p value=0.001). Administration of probiotic increased the level of T4 to normal level and there was no significant difference between negative control and trial groups (p value=0.824). Stress caused significant increase in glucose level in positive control compare to negative control group (p value=0.0035). in trail groups the glucose concentrations were normal by use of probiotic (p value=0.9). The results of this experiment showed the L. casei TD2 could control the changes in thyroid hormones possiblt by control the CRS condition.

Probiotics are live and specific microorganisms that use of them will increase the hosts health. The protective effect of probiotic on microflora against disease has been demonstrated in several studies. Continues use of probiotics are effective in reducing the incidence of various disease. The one of resistance immune factors is number of CD4+ cells. Also use of probiotics leading to reduce fatigue and improve mental health of athletes condition. In this study, investigated the effect of probiotic Bifidobacterium bifidum on count of CD4+cells, in 40 volunteer athletes that were divided into 2 groups. First group use the probiotic juice contain 2×109 cfu/ml Bifidobacteria probiotic supplement and the other group was given a placebo as a control. This experiment was done for eight weeks and bleed them in every fifteen days after and before 24 hours for their 100 meters running then measured the number of CD4+cells in 2 groups that mentioned. Results showed in athletes who were used supplements of probiotics Bifidobacterium bifidum had more number of CD4+ cells compared to the control groups, and probiotic juice is effective on their immune system.