Background and Aims: Microbial detoxification is one of the methods for eliminating of aflatoxins, including aflatoxin M1. Reports indicate that some strains of lactic acid bacteria family through surface adsorption of aflatoxin in their cellwall can be effective in removing them and as a primer culture. In this study, the ability of Bifidobacterium animalis and LACTOBACILLUS delbrueckii in the adsorption of aflatoxin M1 in skim milk was assessed. Materials and Methods: For this purpose, about 108 and 109 cfu/ ml of B. animalis (Lactis) and L. delbrueckii (Blegaricus) were inoculated into skim milk without aflatoxin M1. Then, the samples were spiked by aflatoxin M1 in concentrations of 0. 25, 0. 5 and 0. 75 ng/ ml. The concentration of the aflatoxin reside in supernatant of milk samples after different storage times (0. 5, 1, 2 and 24 h) and temperatures of 4 and 37° C was measured by ELISA method, and the results were confirmed by HPLC. Results: The results showed that the highest amount of aflatoxin M1 removal was respectively related to B. animalis (60 ± 2. 5%) with a concentration of 108 cells/ ml and L. delbrueckii (58. 5 ± 2. 5%) with a concentration of 109 cells/ ml and a concentration of 0. 5 ng/ml poison at 37° C for 30 minutes. By comparing the concentration of both bacteria, it also appeared that the B. animalis concentration at 37° C and L. delbrueckii concentration at 4° C were more effective. Also, the results indicate that the ability of bacteria to reduce the amount of poison in half an hour in milk samples with values of 0. 75 ng/ml poison at 4° C and 0. 5 ng/ml poison at 37° C is higher; but over time, contaminated milk at a concentration of 0. 75 ng/ml poison compared to 0. 5 ng/ml poison showed an increased amount of aflatoxin removal. Calclusion: B. animalis and L. delbrueckii can act as two useful probiotics to reduce the harmful effects of aflatoxin M1.

Functional drinks are a new generation of fermented products that have microorganisms with medical properties which give benefit to their host by increasing nutritional value and improving sensory-textural specifications. In this study ability of lactic acid bacteria by LACTOBACILLUS acidophilus DSM 20079 and LACTOBACILLUS DELBRUEKII DSM 15996 in fermentation of celery juice, production of organic acids and effect of phenolic compounds and even sensorial properties in 37 Ċ at 24 h are evaluated. Results demonstrated that both strains were capable of growing and being active in celery juice and the greatest effect in decreasing pH, increasing acidity and also fabricating organic acids was observed by LACTOBACILLUS acidophilus.

Some lactic acid bacteria (LAB), in particular proteolytic strains, in raw milk have useful technological properties and play important role in developing desired characteristics in the final products. However, they are mostly lost during heating and technological processes. Therefore, it would be important to be isolated and maintained for further applications as pure adjunct cultures. In this study, after selective isolation of LAB from raw cow’ s, ewe’ s and goat’ s milks on MRS agar and M17 agar, gram-positive catalase-negative were selected and maintained as pure cultures. Then, the isolates were screened according to their proteolytic activities on skim milk agar (well-diffusion method). The potent grampositive, catalase-negative proteolytic strains were identified via 16S rDNA gene sequencing and antibiotic resistance (10 antibiotic agents, disc-diffusion method) and hemolytic activities (on blood agar containing 5% sheep blood) were evaluated. BLAST analysis resulted in identification of LACTOBACILLUS DELBRUEKII (five isolates), L. DELBRUEKII subsp. bulgaricus, L. fermentum, L. reuteri, L. curvatus, Lactococcus lactis subsp. lactis, and Streptococcus lutetiensis. L. lactis subsp. lactis obtained from cow milk showed the highest proteolytic activity as a 23-mm halo zone was observed on skim milk agar plate after 48 h incubation at 37 ° C. In case of hemolysin production, only LACTOBACILLUS fermentum showed α-hemolytic activity and the others showed no activities. All the identified isolates were sensitive to tetracycline, ampicillin, erythromycin, vancomycin and gentamycin with the exception of L. reuteri and lactococcus lactis subsp. lactis that found to be resistant to vancomycin and gentamycin, respectively. About penicillin, chloramphenicol, clindamycin, kanamycin and streptomycin, the results were varied. Our results verified diversity of wild proteolytic LAB strains in raw milk, as reported before. Although LAB mainly belong to the GRAS list, strains isolated from raw milk should be re-checked for their safety-related properties.

Many organisms produce lactic acid by fermentation, but most industrially important strains are from the genus LACTOBACILLUS and Rhizopus oryzae. L(+)-Lactic acid is the only optical isomer for use in pharmaceutical and food industries because human body is only adapted to assimilate this form. In this research, six strains of LACTOBACILLUS and four strains of R. oryzae (known as high producer) were examined for optical isomers of lactic acid. The production of lactic acid was improved and lactic acid produced in submerged media on rotary shaker incubator. The optical isomers of lactic acid were examined by L(+) and D(-) lactate dehydrogenase kit. All the R. oryzae strains tested produced only L(+) isomer of lactic acid. The highest fungal and bacterial producer strains were R. oryzae PTCC 5263, LACTOBACILLUS plantarum PTCC 1058, L. Bulgaricus PTCC 1332 and L. DELBRUEKII subsp DELBRUEKII PTCC 1333. Lactobacilli strains produced combination of both optical isomers of lactic acid. Among them, L. casei subsp. Casei produced the low amount of D(-)-lactic acid (2%). The optimum concentration of glucose for lactic acid production by R. oryzae and LACTOBACILLUS strains were 180 g/l and 80–120 g/l, respectively

Introduction: Dental caries is one of the most common diseases all over the world. Several bacteria are involved in this process; one of them is LACTOBACILLUS spices. The aim of this study was to evaluate the effect of Mentha spicata essential oil on three spices of LACTOBACILLUS, including LACTOBACILLUS casei (PTCC 1608), LACTOBACILLUS plantarum (PTCC 1058) and LACTOBACILLUS rhamnosus (PTCC 1637).Materials and Methods: In this in vitro cohort study Mentha spicata essential oil was extracted using a Clevenger type apparatus with hydro distillation method. Gas chromatography (GC) in association with GC/MS (mass spectrophotometry) analysis was performed. Disk diffusion and dilution of well methods were used to evaluate the antibacterial effect of the extract. Data were analyzed with one-way ANOVA and post hoc Tukey tests, using SPSS 20 (a=0.05).Results: Mentha spicata essential oil was affected all the three bacterial species. MIC (minimum inhibitory concentration) for all the three species was 222.5 mg/mL. MBCs (minimum bactericidal concentrations) for 1608 and 1058 species and 1637 species were 445 mg/mL and 890 mg/mL, respectively. At concentrations less than 890 mg/mL, no significant differences were observed in inhibition zones between the three species (p value<0.001).Conclusion: Under the limitations of the present study, Mentha spicata extract had antibacterial properties on oral pathogens. Further studies are recommended in this respect.

Probiotic strains of LACTOBACILLUS can be used as food preservatives. The purpose of this study was to investigate the use of LACTOBACILLUS delbrueckii subsp. bulgaricus (PTCC1737), L. reuteri (1655 PTCC), L. brevis CD0817 and the combination of LACTOBACILLUS on microbial quality of rainbow trout fillet in refrigeration and freezing temperature. Treatments were immersing fillets in suspensions of L. reuteri, L. brevis, L. delbrueckii and the combination of LACTOBACILLUS. The control treatments consisted of additive-free fillet and fillet processed with 2% solution of lactic acid. The control and test treatments were refrigerated (five days) and frozen (six months). Staphylococcus aureus and Escherichia coli were not observed in test and control treatments. L. delbrueckii subsp. bulgaricus was not observed in frozen storage. The number of LACTOBACILLUS showed a decrease in combination treatments during freezing (1. 34logCFU/g). In L. brevis, total saturated and unsaturated fatty acids were 23. 91% and 77%, respectively. In L. reuteri, total saturated and unsaturated fatty acids were 27. 12% and 72. 88%, respectively (P<0. 05). Significant increase in ratio of unsaturated to saturated fatty acids in L. brevis compared to L. reuteri and no significant difference in L. brevis number during storage at freezing temperature caused that L. brevis is recommended for preserving farmed rainbow trout fillet under refrigeration and at freezing temperatures.

In this survey antibacterial effects of LACTOBACILLUS casei and LACTOBACILLUS acidophilus against Painibacillus larvae, causative agent of honeybee American foulbrood disease, has investigated by Agar spot test, Well diffusion and Microdilution methods. In Agar spot test 107cfu/ml of LACTOBACILLUS casei and LACTOBACILLUS acidophilus made inhibition zone 45 and 40 mm around spots on the agar medium respectively. In the well diffusion method, 100 microliters of cell free supernatant (cfcs) of LACTOBACILLUS casei and LACTOBACILLUS acidophilus mede inhibition zone 40 and 30 mm around wells respectively, 50 microlitrs of L. casei and L. acidophilus supernatant mede inhibition zone 30 and 25 mm around wells respectively and 30 microlitrs of L. casei and L. acidophilus supernatant made inhibition zone 20 and 12 mm around wells respectively. In the microdulation method 103 -108cfu/ml concentrations of two LACTOBACILLUS inhibited P. lrvae growth completely, but 102 and 10 cfu/ml of two LACTOBACILLUS have not any effect on the P. larvae growth. The results of this study show that L. casei and L. acidophilushave antibacterial effects on the P. larvae, causative agant of the honeybee American foulbrood disease and can use as a safe remedy for treatment of this disease.

The objective of the present study was to develop probiotic apple juices fermented with LACTOBACILLUS delbrueckii, LACTOBACILLUS plantarum and LACTOBACILLUS acidophilus. To this end, the probiotic microorganisms individually inoculated to the apple juice at 107 (log cfu/ml) and changes in bacterial cell viability and physicochemical and organoleptic properties were investigated over a 3-day fermentation period at 37 ° C and then a 4-week storage period at 5 ° C in comparison to the control sample. The results showed that the probiotic beverages experienced an increase of about 1. 5-2 (log cfu/ml) in viable cell counts after the fermentation period. The first week of the storage period was also concomitant with tremendous rise in lactobacilli counts but decreasing trend were observed for all the three species until the end of the storage period. However, the viable cell counts for the beverages fermented with L. delbrueckii, L. plantarum and L. acidophilus were found to be 8. 6. 8. 5 and 8. 8 (log cfu/ml), respectively, after 4 week storing, which are higher than the minimum requirements needed for probiotic status. Both the fermentation and storage periods caused increase in acidity and decrease in pH, total sugar content and brix. The sensory acceptance of the prebiotic beverages significantly (p≤ 0. 05) reduced as the storage period prolonged. Despite differences observed in sensory attributes of the probiotic beverages during storage period, they did not significantly (p>0. 05) differ in terms of total acceptability at the end of the shelf-life. All the three samples had significantly (p≤ 0. 05) lower sensory acceptance compared to the control sample but at the end of storage period, they all received total sensory scores between 6 and 7. Considering the cell viability, and physicochemical and organoleptic properties, and despite all the differences observed between the samples, it could be concluded that development of probiotic apple juices is satisfactorily possible with the three microorganisms.

Fermented sausage is a traditional product that exist in all parts of the world. Lactic acid bacteria widely used for fermented sausage production. The aim of this study was to evaluate, the effect of two types of lactic starter culture (LACTOBACILLUS sakei & LACTOBACILLUS plantarum) on texture, chemical and microbial properties of fermented sausage. For this purpose, following the cultivation and preparation, starter cultures were inoculated into samples. physico-chemical and microbial tests were done during the course of fermentation and ripening period and their changes have been investigated on days 0, 5, 10 and 15. Also texture analysis tests were evaluated on day 0 and 15. The results show that sample inoculated with LACTOBACILLUS plantarumhad the most pH and lactic acid bacteria average. Moisture has been reduced and protein, fat and ash content have been increased in all samples. Also the results show that sample inoculated with LACTOBACILLUS sakei has the most maximum shear force average.

In this research, the effect of LACTOBACILLUS plantarum and LACTOBACILLUS rhamnosus bacteria isolated from the gut of the domestic fish (Tor grypus) on the immune response of common carp (Cyprinus carpio) were evaluated. For this purpose, 300 juvenile carps with average weight of 70 ± 11. 5 gr were randomly divided into five groups and were fed with feed containing LACTOBACILLUS plantarum, 5×107 CFU/ml LACTOBACILLUS rhamnosus, bacteria combination, 250 mg of commercial product of Multi-Behsil probiotic and non-probiotic for 60 days, respectively. Blood samples were taken at days 0, 30 and 60 from each group and immunological parameters were analyzed and compared. All groups were challenged with Aeromonas hydrophila bacteria on day 60 of the experiment. The lysozyme activity in treated groups with rhamnosus, combination and commercial probiotic significantly increased compared with control group. The activity of myeloproxidase in commercial probiotic group had a significant increase on day 30. There was also a significant rise in NBT reduction in the combination and commercial probiotics group (p <0. 05). The bactericidal activity in the plantarum and combination group on day 30 was significantly higher than control group. Bactericidal activity increased significantly after 60 days in all treated groups. Total immunoglobulin in combination and plantarumgroup rose significantly on days 30 and 60, respectively. After the challenge, the combination diet showed a better survival rate than other groups. The results showed that the two isolated bacteria had probiotic effects and appropriate immune stimulation, especially asmixture.