Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Hadi Koohsari"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 6, Pp 121-136 (2022)
The composition and biological activities of kombucha beverage depends on type of herbal tea, concentration of sucrose and the fermentation time. This study aimed to investigate the effect of different preparation conditions on antibacterial activity
Externí odkaz:
https://doaj.org/article/f6421cfaeb87491482475641c0c1e577
Publikováno v:
Journal of Crop Protection, Vol 10, Iss 2, Pp 261-270 (2021)
Aspergillus flavus is one of the important species of molds that can produce toxins during improper storage of wheat grains. In this study, different amounts of calcium oxide (0, 0.5, and 1%) were mixed with wheat samples containing mold spores. Afte
Externí odkaz:
https://doaj.org/article/2622a6f8a1f24c6cb18394f6a1cc4c3f
Autor:
Fahime Ajam, Hadi Koohsari
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 4, Pp 399-410 (2021)
Kefir is produced from the fermentation of milk by microorganisms in kefir grains. Kefir grains include lactic acid bacteria, yeast, and acetic acid bacteria surrounded by a protein matrix and polysaccharide called kefiran. One of the most important
Externí odkaz:
https://doaj.org/article/a807cc1c5fd349ef9f60f65148a3af3d
Publikováno v:
Medical Laboratory Journal, Vol 10, Iss 1, Pp 1-6 (2016)
Abstract Background and Objective: Agr is the most important regulatory system for the expression of Staphylococcus aureus virulence factors in different conditions. Agr acts as a quorum sensing system in this bacterium which is activated by increa
Externí odkaz:
https://doaj.org/article/4ca15239d03b4512bc2d8cc153eebbbe
Autor:
Fahime Ajam, Hadi Koohsari
Publikováno v:
Journal of Food Processing and Preservation. 44
The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. All fermentation conditions had a significant effect on the an
Publikováno v:
Journal of Aquatic Food Product Technology. 26:593-603
This study has evaluated the effects of different concentrations of the water and ethanolic extracts of Iranian propolis (WEP and EEP) on the microbiological and sensory parameters of minced common carp meat that was stored at 4°C for 9 days. The ch
Publikováno v:
Infectious Diseases Research. 2:16
Publikováno v:
Medical Laboratory Journal, Vol 10, Iss 1, Pp 1-6 (2016)
Background and Objective: Agr is the most important regulatory system for the expression of Staphylococcus aureus virulence factors in different conditions. Agr acts as a quorum sensing system in this bacterium which is activated by increased cell co
Publikováno v:
Aquaculture. 516:734639
An 8 weeks trial was performed to evaluate the effects of crud protein (CP) levels (20 and 30%) each in three carbon sources in BFT (sugarcane molasses: M, rice bran: R, M + R and control) on water quality and performance of Common carp (cyprinus car
Autor:
Noor Amir Mozaffari, A Moradi, Seyyed-Naemeh Javid, Ezzat Allah Ghaemi, Hadi Koohsari, Maryam Sadegh-Sheshpoli
Publikováno v:
Jundishapur Journal of Microbiology. 10
Background: Staphylococcus aureus is an opportunistic pathogen that produces many virulence factors, and the most important regulator system of virulence factors expression in these bacteria is the agr system. Expression of virulence factors is not t