Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Aziznia Hamed; HOSSEININEZHAD MARZIEH; NAJI TABASI SARA; ZAMANI HOSSAIN

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2019 | Volume:5 | Issue:2 Page(s): 70-81

Download Full-Text

Persian Verion

View:

431

Download:

Cites:

Information Journal Paper

Title

Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation

Author(s)

Aziznia Hamed | HOSSEININEZHAD MARZIEH | NAJI TABASI SARA | ZAMANI HOSSAIN | Issue Writer Certificate

Keywords

BacillusQ2

Poultry floraQ1

ProbioticQ2

Salmonella enterica serovar TyphimuriumQ2

Abstract

In the poultry industry, additives such as antibiotics are used to increase performance and reduce mortality. In recent years, Probiotics are used in poultry nutrition due to their beneficial effects on production and absence in carcasses. In the poultry industry, Bacillus spp. Probiotics are used to help increase feed intake and reduce the risk of salmonella infection. The purpose of this study was to isolate native Probiotic strains with these abilities. In this research, 25 samples from freshly feces from 7 poultry and 16 samples from 3 rice field regions of Golestan province were collected. After isolation of Bacillus spp. on nutrient agar, their Probiotic characteristics such as enzyme production, bile salt, acid, pepsin, trypsin and antibiotic resistance, and the ability of attachment to intestinal epithelial cells and inhibit Salmonella enterica serovar Typhimurium invasion were evaluated. The selected strain was identified by polymerase chain reaction (PCR) and 16S rDNA sequence. Top strain was identified as Bacillus tequilensis, which showed the highest binding to epithelial cells of the intestine and prevented the binding of Salmonella spp. This strain can improve the quality of poultry as a chicken diet and reduce the incidence of salmonellosis in chickens and humans, which, if this is achieved, will be a step towards consumer health. Considering the results obtained in this project, it is hoped to produce native Probiotic for the prevention of Salmonella infection in Iran.

Cites

No record.

References

No record.

Cite

APA: Copy

Aziznia, Hamed, HOSSEININEZHAD, MARZIEH, NAJI TABASI, SARA, & ZAMANI, HOSSAIN. (2019). Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 5(2 ), 70-81. SID. https://sid.ir/paper/407477/en

Vancouver: Copy

Aziznia Hamed, HOSSEININEZHAD MARZIEH, NAJI TABASI SARA, ZAMANI HOSSAIN. Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2019;5(2 ):70-81. Available from: https://sid.ir/paper/407477/en

IEEE: Copy

Hamed Aziznia, MARZIEH HOSSEININEZHAD, SARA NAJI TABASI, and HOSSAIN ZAMANI, “Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 5, no. 2 , pp. 70–81, 2019, [Online]. Available: https://sid.ir/paper/407477/en

Related Journal Papers