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Articles by Hamid Mirzaei
Total Records ( 3 ) for Hamid Mirzaei
  Hamid Mirzaei , Ali Ghiasi Khosroshahi and Guity Karim
  The aim of this study, was to determine the hygienic condition of processing and chemical characteristics of Lighvan cheese, a white cheese traditionally produced from raw ewe`s milk and occasionally made from either raw goat`s milk, raw cow`s milk or from mixed of them in Tabriz. In this study, 178 cheese samples were collected randomly from retailers in different regions of Tabriz and examined. The results indicated that the mean value of coliforms bacteria, Staphylococcus aureus, molds and yeasts of cheese were (4.141.27)102, (4.530.32)103, (4.542.37)103 and (92.0838.86)103 CFUg 1, respectively. Also, the number of coliforms, Staphylococcus aureus and molds in 10.1, 10.1 and 34.2% of the samples were higher than the limits allowed by the national standard for Iranian industrial white ripened cheese, respectively. Furthermore, E. coli, faecal coliforms and positive coagulase Staphylococcus aureus were isolated from 58.4, 62.9 and 18% of the samples, respectively. No Salmonella was found in the samples. Chemical parameters such as pH (4.680.30), titrtable acidity (1.410.44%), dry matter (41.563.51%), protein (20.132.25%), fat (19.13.14%), NaCl (4.351.38%) and ash (5.921/26%) were also determined. It can be concluded that Lighvan cheese is one of the promising traditional white cheese in view of its high nutritional value and unique aroma and taste but hygienic condition of its processing is not very satisfactory.
  Hamid Mirzaei , Bahram Amouoghli Tabrizi , Ali Hasanpour , Alireza Babapour and Guity Karim
  The potential use of probiotics in restoring the urogenital and gastrointestinal health has received tremendous interest in the last decade, while few safety concerns are still being debated. Effect of oral administration of different doses of probiotic Lactobacillus casei 01 on the haematological parameters, serum protein and albumin of albino rats was investigated. Thirty two rats divided into four groups (A, B, C and D) of 8 rats per group were used. Group A was placed on the basal diet with pure milk alone, while group B, C and D were placed on the diet and also treated with 32, 64 and 96 mL of 107 cfu mL 1 of milk cultured of Lactobacillus casei 01, respectively for 45 days. Blood samples were collected by carotid artery cannulation for terminal bleeding into potassium EDTA containers. Parameters were determined using autohaematological analyzer. Results show there are significantly increase (p<0.01) in PDW, PMV and lymphocytes% by control group rats when compared to the other group rats. In rats treated with lowest doses of Lactobacillus casei 01 there were significantly increase (p<0.01) in Total protein, albumin, WBC and Mid amount when compared with the control, also amount of Granulocytes, HGB, RBC count and HCT in the highest dose group of Lactobacillus casei 01 are significantly highest (p<0.01) except RDW-CV that it was significantly increase (p<0.01) to the C group rats when compared with control group. In other parameter was not found meaningful different (p<0.05). The data obtained showed that milk fermented Lactobacillus casei 01 is safe and it has immunostimulatory effect. Its effect on haematological parameters was dose dependent.
  Saeed Sadigh Eteghad , Hamid Mirzaei , Saeed Farzam Pour and Saeed Kahnamui
  The present study, was conducted to evaluate in vitro antibacterial properties of Essential Oil (EO) from endemic plants, thyme (Thymus vulgaris) and mint (Mentha piperita) ageist Escherichia coli O157:H7. Antibacterial screening was done by Disk Diffusion (DD), Minimal Inhibitory Concentration (MIC) and Minimum Bactericide Concentration (MBC) methods. About 3.9 And 7.8 μg mL-1concentrations of thyme EO were required in order to achieving the MIC and MBC. These indexes for mint EO was 15.6 and 31.2 μg mL-1in E. coli O157:H7. In DD assay (500 μg disk-1 concentration) thyme and mint were shown 35±1.4 and 13±1.5 mm inhibition zone. The chemical composition of hydro distilled EOs of thyme and mint was analyzed by Gas Chromatography-Mass Spectrometry (GC/MS). A total of 36 compounds of thyme and 23 compounds of mint, representing 93.62 and 90.69% of the oils were identified: Thymol (18.12%), Carvacrol (12.11%), p-Cymene (15.12%) in thyme and α-Terpinene (20.11%), Pipertitinone oxaide (17.10%) and trans-Carveol (19.48%) in mint, were the main components of the oils. Results here show that the EOs of thyme and mint possess antibacterial activity and therefore, it could be used as a natural preservative ingredient in food and/or pharmaceutical industries against E.coli O157:H7.
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