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Articles by Keivan Beheshti Maal
Total Records ( 3 ) for Keivan Beheshti Maal
  Keivan Beheshti Maal and Rasoul Shafiei
  The aims of this research were investigating natural origins for producing new vinegar types as well as isolating and identifying new AAB strains that could be used in large scale industrial procedures and those could resist formal stresses such as alcohol and acetic acid concentrations, temperature fluctuations and other conditional alterations. We isolated and identified a native Acetobacter strain with high acetic acid productivity and tolerance against high ethanol concentrations from Iranian peach as a summer delicious fruit that is very susceptible to food spoilage and decay. We used selective and specific laboratorial culture media such as Standard GYC, Frateur and Carr media. Also we used a new industrial culture medium and a miniature fermentor with a new aeration system innovated by Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town, Isfahan, Iran. The isolated strain was successfully cultivated in modified Carr media with 2.5 and 5% ethanol simultaneously in high temperatures, 34-40°C after 96 h of incubation period. We showed that the increase of ethanol concentration resulted in rising of strain sensitivity to high temperature. In conclusion we isolated and characterized a new Acetobacter strain from Iranian peach that could be considered as a potential strain for production of a new vinegar type, peach vinegar, with a delicious taste and advantageous nutritional value in food biotechnology and industrial microbiology.
  Keivan Beheshti Maal , Majid Bouzari and Farahnaz Arbabzadeh Zavareh
  The aim of this research was to detect Streptococcus sobrinus lytic bacteriophages from Caspian Sea. Dental plaque samples were collected and cultured in Brain Heart Infusion Broth. The Caspian Sea water was filtered through a 0.45 μm membrane filter, added to Streptococcus sobrinus and cultured in Brain Heart Infusion Agar. Plaque forming assay suggested the presence of specific bacteriophages in sample. The first isolated bacteriophage for Streptococcus sobrinus was hexagonal in shape with approximately 70-98 nm in diameter that was most probably related to family Cystoviridae of bacteriophages. Another lytic bacteriophage was droplet-shape with a core and a coat measuring 75-81.25 nm in diameter and 93.75-100 nm in length that was most probably related to Guttaviridae of bacteriophages. Detection of new lytic phages for a gram positive bacterium and their applications for phage therapy of dental plaque could be considered as the significance and impact of the present study.
  Keivan Beheshti Maal and Rasool Shafiee
  The most important acetic acid genera are included Acetobacter (genus I), Gluconacetobacter (genus VIII) and Gluconobacter (genus IX). The genus Acetobacter that is primarily used in vinegar manufacturing plants is a gram negative, obligate aerobe coccus or rod shaped bacterium with the size 0.6-0.8x1.0-4.0 μm, nonmotile or motile with peritrichous flagella, catalase positive and oxidase negative biochemically. In this research one Acetobacter native strain with high acetic acid productivity was isolated from Iranian white-red cherry. We used two specific culture media include Carr medium, Frateur medium and an industrial culture medium. In addition to high acetic acid production and high growth rate, this strain had a good tolerance against ethanol concentration that was examined using modified Carr media with 5, 7 and 9% ethanol concentrations. While the industrial strains of acetic acid bacteria grow in the thermal range of 28-30°C, this strain was adapted for growth in 34-36°C after 96 h incubation period. These dramatic characteristics suggest a potential biotechnological strain in production of cherry vinegar with a sweet smell and different nutritional properties in comparison to recent vinegar types. The lack of growth after 24, 48 and 72 h incubation at 34-36°C and the growth after 96 h indicates a good and fast thermal flexibility of this strain as a significant characteristic of biotechnological and industrial strains. In conclusion, this is the first report of Acetobacter isolation from a certain cherry, Iranian white-red cherry. This strain could be a potential strain for production of new vinegar type with a new and desirable taste, cherry vinegar and could use the spoilage of this fruit as substrate to preserve the bioenvironment from food spoilage contaminations.
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