JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY
Year:2023 | Volume:9 | Issue:4|Papers Count:6

2Ensuring the quality and safety of meat products requires rapid measures to prevent the development and spread of food-borne diseases. Although standard microbiological methods and conventional analytical techniques are available to monitor food safety and quality, these methods are often time-consuming and require experts with advanced skills and tools. Therefore, the urgent need to develop simple and fast tools is always felt to monitor the quality of meat and meat products in the production cycle in a short time. Biosensors and chemical identifiers are important tools for monitoring and controlling the quality of meat products due to their high sensitivity, specialization, reproducibility and stability. In this review article, the use of biosensors in the meat industry and their important role in determining meat quality are discussed. In addition, the role of different biosensors on the identification and detection of pollutants, counterfeit products, pathogenic agents, antibiotics and drug residues in meat products is also summarized. The obtained findings indicate that the new generation of biosensors should be based on nanomaterials that can be used in the food industry, especially in the meat processing sector, with high sensitivity and quick response.

2Abstract Probiotics have been shown to possess several properties, depending on the strain. Some probiotics have important roles in preventing infection and balancing the immune system due to the interaction between the intestinal mucosa and cells in the immune system. This study aimed to examine the properties ofthe properties of probiotic and postbiotic mixture (Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus heloticus) on kidney tissue and testis infected with Escherichia coli bacteria in male Wistar rats. In this experimental study, 21 rats (200-220g) were divided into three groups, including the control group, infected with Schistosomiasis bacteria (108 CFU/ml) and the infected model + receiving probiotics (109 CFU/ml). became Infection was induced for three consecutive days and probiotics were administered for 35 days by gavage method. At the end of the fifth week, the mice were easily killed and histological studies and evaluation of spermatogenesis were performed on the testicular tissue samples. Data analysis in different groups was done with SPSS software and one-way variance statistical test and p<0.05 was considered significant.The results of this study showed that Escherichia coli bacteria caused structural and functional changes such as changes in the shape of spermatogenic tubes, lumen space, thickness of the spermatogenic cell layer and spermatogenesis disorders in testicular tissue. Treatment of mice infected with bacteria with probiotic mixture causes significant changes and relative recovery of testicular tissue compared to the group infected with bacteria. Based on the obtained results, the probiotic mixture, due to its antioxidant function, is probably able to significantly protect the induced damage of Escherichia coli infection in the testicular tissue.

2Abstract: Due to the growing demand of society to use safe food protocols and pay attention to the health of the food basket, the importance of using natural preservatives has increased. Listeria monocytogenes is one of the most important food pathogens. Therefore, the present study was conducted to evaluate the postbiotic antibacterial power of Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus bacteria on this pathogen. The postbiotics were produced in 24 and 48 hours of fermentation and their antibacterial power was determined at acidic and neutral pH by welling methods in agar, determining the minimum inhibitory concentration, determining the minimum bactericidal concentration, as well as the inhibitory effect on the creation of biofilm by Listeria monocytogenes was investigated. The results showed that plantarum species postbiotics at acidic pH and 48 hours' time treatment are more effective in inhibiting biofilm formation and antibacterial power than other postbiotics. The general findings showed that, firstly, the antimicrobial properties of postbiotics are related to the strain and acidic properties. Secondly, dilution of postbiotics effectively reduces antibacterial properties. Considering the antibacterial properties of postbiotics, stability of properties during cold storage, non-toxic nature, effect in reducing inflammatory responses, and treatment of diarrhea, they can be considered suitable candidates to replace preservatives used chemicals.

2The use of edible coatings as a food storage method and as a technique to maintain and improve quality during storage is of great importance. The aim of this study is to optimize the formulation of hydroxypropyl methyl cellulose nanocomposite film containing nanoclay and dill essential oil. In this research, An optimized sample of hydroxypropyl methyl cellulose nanocomposite film containing nanoclay and dill essential oil containing 26.4% by weight of nanoclay and 1.70% dill essential oil was reproduced and its physical and microstructural parameters included Elongation to breaking point, solubility in water and permeability to water vapor were evaluated by infrared spectroscopy and thermal changes of the optimal sample were evaluated against the control sample and the sample without essential oil. The results showed that the optimal sample of HPMC film had the lowest force required to tear, the lowest water vapor penetration and the lowest solubility in water, compared to other samples. The results of FTIR analysis also showed that all the peaks in the control film were more intense than the spectra of the films containing nanoclay and essential oil, and with the increase in the amount of nanoclay in the film samples, the glass transition temperature increased. Based on the results of the present study, it can be said that using the optimal sample of hydroxypropyl methyl cellulose film containing nanoclay and dill essential oil can be used as an edible coating.

2Yogurt, a widely consumed dairy producton a global scale, is highly regarded for its outstanding nutritional composition, gastrointestinal advantages, prolonged storage capability, rapid digestibility and assimilation rates, economic importance, and therapeutic properties.  And It is shown in this research illustrates that yogurt with an increased quantity of alfalfa extract elevates the levels of phenolic compounds and antioxidant capabilities. In this study, alfalfa extract was incorporated into yogurt formulation at varying concentrations of 2, 4, 6, and 8 percent by weight. Following a storage period of 20 days, the assessment of antioxidant activity was conducted by measuring DPPH radical inhibition. Moreover, an analysis of phenolic compounds and an evaluation of yogurt quality attributes including pH, acidity, water content, and viscosity were carried out. Subsequently, a factorial experiment design was employed, utilizing a completely randomized design with three replications for statistical purposes. Statistical analysis involved the comparison of means at a significance level of 1% using SAS software version 9. The results showed that the presence of alfalfa extract led to an augmentation in the levels of water-soluble phenolic compounds as well as the antioxidant capacity of yogurt. So that, at the conclusion of a 10-day period, the highest antioxidant activity was associated with yogurt formulations incorporating 6% and 8% alfalfa extract. Furthermore, the yogurt sample containing 8% extract exhibited the lowest water content, a statistically significant variance compared to the remaining samples (p≤0.05). It should be noted that Considering the impact of dairy products on health and the need to increase per capita consumption of dairy products, more attention should be paid to the production of products that have more health benefits and high rheological properties. Hence, within this study, it was demonstrated that the inclusion of alfalfa extract resulted in an augmentation of the samples' antioxidant characteristics.

2With the increasing progress of science about the health-giving effects of probiotics, the consumption of fermented foods, including kombucha drink, has been noticed and studies have been conducted on its effects in the fields of therapy, nutritional supplements, etc., especially detoxification. The presence of mycotoxins in the entire food chain, the resistant structure and the harm they have, require various detoxification methods. Biological methods of reducing mycotoxins based on the use of microorganisms and their metabolites are among the most important methods of reducing mycotoxins due to the reasons of being safe, maintaining the quality of food and cost-effectiveness. Studies have been conducted on the ability of kombucha to reduce mycotoxins such as aflatoxin B1, patulin, and the inhibitory effect on the growth of mycotoxin-producing fungi. Based on the positive results obtained from the studies and considering the ingredients of this very special drink, Kombucha drink can be considered an effective combination in reducing mycotoxins.