Bonyadi, M, Mojarrad Khangah, S., Qanbarov, Kh.q, Gojezadeh, M, Dalili Oskuee, R,
Volume 5, Issue 2 (10-2011)
Abstract
Abstract Background and objectives: Yoghurt is a milky, fermented and semi-solid production that is produced by Microorganism starters. These microorganisms are known as lactic acid bacteria, which are responsible for the formation of the tissue, scent and flavor of yoghurt. Their presence in digestive system makes people healthy. The aim of this study was determination of the number of Lactic Acid Bacteria and Yeasts in the combination of traditional yoghurts of villages of East-Azerbaijan- province. Material and Methods:In this study, we gathered 90 samples of traditional yoghurt from the villages of East- Azerbaijan province and transferred, in a standard condition, to the laboratory of pharmaceutical-applied research center of Tabriz medical science university. We used 10-6dilution to measure the number of lactobacilli in MRS Agar medium and 10-3 dilution to count the Yeasts in Saborodextros Agar medium. Then, the grown colony has been enumerated and the kind of bacteria was specified via biochemistry tests. Results: The mean number of lactobacilli in 1 ml of traditional yoghurts is about 62 × 106 CFU/mL and the number of Yeasts 41×104 CFU/mL. Delbrueckii and plantarum are the most common Lactobacilli, and Saccharomyces is with the highest frequency. Conclusion: According to findings of this research, there is considerable amount of microorganisms such as useful bacteria, in the traditional yoghurts of villages of East- Azerbaijan province. They have been used as a starter and probiotic in Dairy and milk factories to produce good production in the future. Key words: Lactic acid bacteria, East-Azerbaijan, Yoghurt, Yeasts
Abdoljalil Eiri, Hami Kaboosi, Farhad Niknejad, Abdollah Ardebili, Hamid Reza Joshaghani,
Volume 16, Issue 4 (7-2022)
Abstract
Background and objectives: Aflatoxin B1 (AFB1) is the most toxic aflatoxin produced by a large number of Aspergillus species. Successful detoxification of this toxin is an important attempt to improve community health. The aim of this study was to evaluate reducing effects of yeasts isolates from kefir and traditional kefir-like fermented beverages on AFB1 in a broth medium.
Methods: Polymerase chain reaction-sequencing was carried out to identify the yeast isolates from kefir and kefir-like beverages. Effects of the isolates on AFB1 adsorption and biotransformation in peptone dexterose broth medium were evaluated by using high performance liquid chromatography.
Results: Saccharomyces cerevisiae and Kluyveromyces marxianus were isolated from kefir and kefir-like beverages and resulted in 46% and 53% AFB1 adsorption, respectively. The isolates 27Y and 2Y caused 7% toxin biotransformation, while 10% toxin biotransformation was achieved by the isolate 18Y.
Conclusion: Our results indicate that the yeast isolates from kefir and traditional kefir-like products can bind to and detoxify AFB1, thereby reducing its harmful effects.
