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Articles by A.M. Mobarez
Total Records ( 2 ) for A.M. Mobarez
  A.M. Mobarez , R. Hosseini Doust , M. Sattari and N. Mantheghi
  Lactic Acid Bacteria (LAB) commonly used in food as starter cultures are known to produce antimicrobial substances such as bacteriocins and have great potential as food bio-preservatives. Six L. acidophilus isolated from traditional yoghurt, were screened for the production of antimicrobial substances. Lactobacillus acidophilus isolated from bio-yoghurt showed the broadest spectrum of antimicrobial activity was selected for further characterization. The growth of isolates was investigated in MRS medium containing 1-2% glucose at pH 6.5-7. Purification of the active compound was achieved after gel filtration and ion exchange chromatography. As revealed by SDS-PAGE, active fractions were relatively homogeneous, showing a protein with molecular mass of 30 kDa. It was stable to heat (100°C for 15 min). The bacteriocin-like substance was active against the gram positive bacteria Bacillus cereus and Staphylococcus aureus and against Pseudomonas aeroginosa and Klepsiella pneumona. The antimicrobial activity against P. aeroginosa was stronger than S. aureus. These antibacterial activities of bacteriocins-like substance were determined under absence of organic acids and hydrogen peroxide in medium.
  M. Zarringhalam Moghaddam , M. Sattari , A.M. Mobarez and F. Doctorzadeh
  The inhibitory effect of bacteriocins produced by yogurt Lactobacilli on the growth and verotoxins production of enterohemorrhagic Escherichia coli O157:H7 (EHEC) was investigated. Three Lactobacilli species (Lactobacillus acidophilus, Lactobacillus bulgaricus and Lactobacillus helveticus) were isolated from commercial yogurts. The antibacterial activity against E. coli O157: H7 was examined and the results showed that all the species were effective. They were also effective on the inhibition of verotoxins production. The inhibition against verotoxins was observed at the concentrations lower than the Minimum Inhibitory Dilution (MID) of each lactobacilli bacteriocin, indicating that these lactobacilli bacteriocins would preferentially prevent the production of verotoxins rather than have bactericidal effect on EHEC. We also found that bacteriocins of L. acidophilus and L. bulgaricus were resistant to heating at 56, 80 and 100°C for 10, 30 and 60 min, but the bacteriocin produced by L. helveticus was inactivated by heating at 100°C for 30 and 60 min. Also the former bacteriocins were stable between pH 3 and 10 but the latter bacteriocin (L. helveticus) was considered to be sensitive to pH 10. It was observed that all the bacteriocins produced by the test isolates maintained full stability after storage for 30 days at -20°C and partial stability after storage for 60 days at 4°C while no activity was detected after storage for 60 to 120 days at 37°C.
 
 
 
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