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Showing 3 results for Tukmechi
V. Rezaei Aminlooi, N. Ahmadifard , A. Tukmechi, N. Agh,
Volume 7, Issue 3 (Summer 2018)
Abstract
Aims: Artemia is one of the most important live foods in aquaculture. The aim of the current study was to investigate Microbiota of Artemia franciscana fed by bacterial probiotic Bacillus subtilis and yeast Saccharomyces cerevisiae under laboratory conditions.
Materials and Methods: In this experimental research, 500 Artemia nauplius were transported to 1 liter Zug with salinity of 70ppt and fed daily by Dunaliella tertiolecta and wheat bran. The present study was carried out in 4 treatments, including control treatment (no additive probiotics), probiotic treatment of Saccharomyces cerevisiae, probiotic treatment of Bacillus subtilis, and equal combination of yeast and bacteria. Statistical tests including Duncan's new multiple range test and one-way analysis of variance were used. SPSS 21 and Excel 2013 software were also used.
Findings: Bacterial probiotic treatment showed the highest colony count compared with other treatments (p<0.05). Treatment containing equal combination of yeast and bacteria had the highest colony after probiotic bacterial treatment (p<0.05). The highest number of Bacillus colonies in the body was obtained in probiotic bacterial treatment and combination of yeast and bacteria, respectively, which was significantly higher than control and yeast treatments (p<0.05). Based on the total number of Bacillus colonies, probiotic bacterial treatment showed a significant difference with other treatments and the lowest number of colony was related to probiotic yeast treatment (p<0.05).
Conclusion: Compared with other treatments, the highest number of lactic acidic bacteria is in bacterial treatment. These probiotics can well place on the surface as well as inside the body of Artemia. Therefore, using Bacillus subtilis alone or with Saccharomyces cerevisiae can have a positive effect on the bacterial count of Artemia
Volume 18, Issue 110 (April 2021)
Abstract
The use of natural substances could reduce consumption of synthetic agents in food industry. Plants attract the main concentration on this topic, Iran with special conditions has a good potential for growing the plants that have medical application. Zataria multiflora is growing in different part of Iran has antibacterial activity that could be used in food. The aim of this study was to evaluate the antibacterial effect of Zataria multiflora on Aeromonas hydrophila and the use of essence as a coat to improve the shelf life of perca filet. Fresh Zataria multiflora harvested essence was prepared by using the Clevenger apparatus. Then antibacterial property of Zataria multiflora was determined by mirobroth dilution method for measuring the minimal inhibition and bactericidal concentration at laboratory scale. Chemical composition of essence was assayed, also five different levels of essence were used as a food coat in filet. Results showed that MIC and MBC were 250 and 125 µg/ml against Aeromonas hydrophila, respectively. Also results showed that the efficacy of essence extraction was 1.84 percent, and the higher compound in Zataria multiflora essence was thymol (40.5 %). Also, results documented that the use of two level of essence (0.1 and 0.5 percent) of essence in perca filet could statistically increase the shelf life than the control, as well as improve the organoleptic properties. It’s should be concluded that the use of Zataria multiflora essence as food coat by inhibition the bacteria increase shelf life of perca filet at refrigerator storage.
Volume 19, Issue 128 (October 2022)
Abstract
In general, keeping beef fillets in the refrigerator (4 ° C) will be spoiled due to the growth of microbes, which endangers the food and economic health of the consumer. Therefore, the aim of this study was to investigate the effects of whey protein coating. And gelatin with three levels of whey protein (0, 0.5 and 1%), three levels of gelatin (0, 0.5 and 1%) and two concentrations of whey protein-gelatin combination (0.5 and 1%) In order to increase the shelf life of beef fillet at refrigerated temperature. For this purpose, tests of moisture, peroxide number, thiobarbituric acid index, microbial load and general acceptance were performed on coated and uncoated beef fillets. The results showed that with increasing storage time in all treatments, the amount of peroxide and thiobarbituric index of samples increased, which was less in coated samples than uncoated samples (p <0.05) and with increasing storage time, moisture content of fillets. Without coverage as well as overall acceptance of samples decreased significantly. The minimum amount of bacteria also belonged to the samples coated with 1% whey protein-gelatin. Based on the obtained results, it can be concluded that the use of whey protein and gelatin combination coating with a concentration of 1% as an edible coating in beef fillet was selected as the best treatment.
