The Effect of Lactiplantibacillus plantarum from Motal Cheese on the Adhesion of Cronobacter sakazakii to Epithelial Cells

Autor: S. Fatemizadeh, Mohammad Bagher Habibi Najafi, Dennis Sandris Nielsen

Publikováno v: مجله پژوهش‌های علوم و صنایع غذایی ایران, Vol 19, Iss 4, Pp 557-575 (2023)

IntroductionCronobacter sakazakii is an opportunistic pathogen, which has been linked to the contamination of powdered infant formula, and associated with outbreaks leading to fatalities in neonatal intensive care units. Few studies have explored the

Externí odkaz: https://doaj.org/article/9430ca9c25d44cc7aebf1fc3169e55d0

Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology

Autor: Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, Paria Rahnama Vosough, Neda Norouzi, Seyyed Javad Ebadi Nezhad, Baltasar Mayo

Publikováno v: Scientific Reports, Vol 13, Iss 1, Pp 1-13 (2023)

Abstract A total of 50 lactic acid bacteria (LAB) isolates from Iranian traditional dairy products (Motal and Lighvan cheeses, and artisanal yogurt) were screened for gamma-aminobutyric acid (GABA) production. Firstly, a rapid colorimetric test was p

Externí odkaz: https://doaj.org/article/2467c1b4ba4649d4b71773ee22d463b7

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

Autor: Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki

Publikováno v: Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 21-26 (2018)

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese s

Externí odkaz: https://doaj.org/article/f0b8bbcb688747b8b737eb73e4ff52bc

Complete Genome Sequences of Three Lactiplantibacillus plantarum Strains Isolated from Traditional Iranian Raw Milk Motal Cheese

Autor: Saeideh Sadat Fatemizadeh, Lukasz Krych, Josue L. Castro-Mejía, Denitsa Vladimirova Stefanova, Witold Kot, Mohammad Bagher Habibi Najafi, Dennis Sandris Nielsen

Publikováno v: Fatemizadeh, S S, Krych, L, Castro-Mejía, J L, Stefanova, D V, Kot, W, Najafi, M B H & Nielsen, D S 2023, ' Complete Genome Sequences of Three Lactiplantibacillus plantarum Strains Isolated from Traditional Iranian Raw Milk Motal Cheese ', Microbiology Resource Announcements, vol. 12, no. 1, e0047922 . https://doi.org/10.1128/mra.00479-22

The complete genome sequences, as determined by a combination of short- and long-read sequencing, of three Lactiplantibacillus plantarum strains (M8, M17, and M19) that were isolated from Iranian motal cheese are reported. The genome sizes were estim

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b5efc122ff93edcd46b1a3d16449a62
https://pubmed.ncbi.nlm.nih.gov/36475910

Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp

Autor: Paria Rahnama Vosough, Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, Ali Javadmanesh, Baltasar Mayo

Publikováno v: Food Bioscience. 49:101869

The production of polysaccharides derived from lactic acid bacteria (LAB) can be a valuable alternative to current polysaccharides. In this study, eight samples of Kishk (traditional dairy product) were collected in sterile conditions and directly cu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0dd339c009c3b7d59f0ce02b3a1b595
https://doi.org/10.1016/j.fbio.2022.101869