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Articles by P. Azadnia
Total Records ( 9 ) for P. Azadnia
  M.S.A. Ghasemi , P. Azadnia and M.H. Rahnama
  Since fish meat which has a wide range of consumption among people may harbors pathogens its microbial quality is crucially important in public health. This study focuses on the level of bacterial counts in two kinds of fish (Scomberomorus juttatus, Otolithes ruber) harvested from some South coastal areas of Iran (Booshehr Province) subjected to refrigerated-transportion to Kazeroon. Hence, this research was commenced to address whether freshly harvested fish stored under 2-3 h refrigeration presented any likely problems such as generating bacterial levels in excess of regulatory standards. In this study, 25 samples of Scomberomorus juttatus and 25 samples of Otolithes ruber were studied for total bacteria, coliform and V. parahaemolyticus counts. However, non of the samples exceeded the standard value and this study shows that the overall microbial quality of fresh South-harvested fish is acceptable and according to the standard values, while it is loaded in Kazeroon.
  P. Azadnia , A. Khalegh Babaki , M. Shah Ahmad Ghasemi , M. Karimi Jashni , M.H. Zamani and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify Leuconostocs isolated from yoghurt in different areas in Kazerun city of Fars province in Iran. From 15 yoghurt samples a total of 34 Leuconostoc were determined. Additionally, our biochemical tests and API kit showed that all of them were Leuconostoc mesenteroides ssp. cremoris. The current study constitutes the first step in the designing process of LAB starter cultures in order to protect the typical organoleptic characteristics of traditional yoghurt. However in the future, we can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
  P. Azadnia , M. Karimi Jashni , M. Shah Ahmad Ghasemi , A. Khalegh Babaki , M.H. Zamani and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify mesophilic lactobacilli isolated from yoghurt in different areas in Kazerun city, Fars province, Iran. From 15 yoghurt samples, a total of 220 mesophilic lactobacilli were determined. Additionally, the biochemical tests and API kit showed Lactobacillus plantarum 85 (38.63%), Lactobacillus brevis 76 (34.55%) and Lactobacillus casei subsp. casei 59 (26.82%). So, Lactobacillus plantarum were found to be the more dominant species. The current study constitutes the first step in the designing process of LAB starter cultures in order to protect the typical organoleptic characteristics of drinking yoghurt. However in the future, we can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
  P. Azadnia , M. Shah Ahmad Ghasemi , M. Davanian Mohaghegh , M. Karimi Jashni , M.H. Zamani , A. Khalegh Babaki and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify Lactococci isolated from yoghurt in different areas in Kazerun city of Fars province in Iran. From 15 yoghurt samples a total of 28 Lactococci were determined. Additionally, the biochemical tests and API kit showed that all of them were Lactococcus lactis subsp. cremoris. The current study constitutes the first step in the designing process of LAB starter cultures, in order to protect the typical organoleptic characteristics of traditional yoghurt. However, in the future can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
  P. Azadnia , M. ShahAhmad Ghasemi , M.R. Abbasi , N. Taarof and M. Karimi Jashni
  Since, ice-cream harbors many potent pathogens, its microbial quality has always been crucially important in public health. In this study, 50 samples of ice cream produced by 25 different small-scale traditional ice cream manufacturers in Khormoj were studied for Total Bacterial Count (TBC), Enterobacteriacea count, coagulase positive Staphylococcal count, E. coli search and Salmonella sp. search, in order to determine if the samples meet the ice cream standard set by the Iranian National Standard Center. Out of total ice cream of Khormoj 44 samples (88%), 31 samples (62%) and 10 samples (20%) exceeded standard value of mesophilic aerobic count, Enterobacteriacea count and coagulase positive Staphylococcal count, respectively. Also, according to the results obtained from E. coli search, it was determined that 16% of ice cream samples examined were not fit bacteriologieally to the Iranian Ice Cream Standard. However, non of the samples were found to be contaminated with Salmonella sp. The microbial quality of grade 1 and 2 ice cream samples did not show significant differences. However, this study shows that the overall microbial quality of traditional ice cream samples being sold in Khormoj is poor.
  P. Azadnia , M.H. Zamani , Shah Ahmad Ghasemi , A. Khalegh Babaki , M. Karimi Jashni and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify thermophilic lactobacilli isolated from yoghurt in different areas in Kazerun city, Fars province, Iran. From 15 yoghurt samples a total of 99 thermophilic Lactobacilli were determined. Additionally, the biochemical tests and API kit showed Lactobacillus helveticus 25 (25.25%), Lactobacillus fermentum 20 (20.20%) and Lactobacillus delbrueckii sp. bulgaricus 54 (54.55%). So, Lactobacillus delbrueckii subsp. bulgaricus were found to be the more dominant species. The current study constitutes the first step in the designing process of thermophilic lactobacilli starter cultures, in order to protect the typical organoleptic characteristics of yoghurt. However, in the future can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
  M.S.A. Ghasemi , P. Azadnia and A. Maghsoodi
  Since, ice-cream harbors many potent pathogens, its microbial quality has always been crucially important in public health. In this study, 50 samples of ice cream produced by 30 different small-scale traditional ice cream manufacturers in Kazeroon were studied for Total Bacterial Count (TBC), Enterobacteriacea count, coagulase positive Staphylococcal count, E. coli search and Salmonella sp. search, in order to determine if the samples meet the Ice cream standard set by the Iranian National Standard Center. Out of total ice cream of Kazeroon 50 samples (100%), 50 samples (100%) and 18 samples (36%) exceeded standard value of mesophilic aerobic count, Enterobacteriacea count and coagulase positive Staphylococcal count, respectively. Also, according to the results obtained from E. coli search, it was determined that 26% of ice-eream samples examined were not fit bacteriologieally to the Iranian Ice-Cream Standard. However, non of the samples were found to be contaminated with Salmonella sp. In the case of coagulase positive Staphylococcal count, the microbial quality of grade 2 ice cream samples was poorer in comparison to grade 1 samples but these two grade samples did not show significant differences in other cases. However, this study shows that the overall microbial quality of traditional ice cream samples being sold in Kazeroon is poor.
  M.S.A. Ghasemi and P. Azadnia
  Since fish meat, which has a wide range of consumption among people, may harbors pathogens its microbial quality is crucially important in public health. This study focuses on the level of bacterial counts in three kinds of fish (Scomberomorus commerson, Scomberomorus juttatus, Otolithes ruber) harvested from some South coastal areas of Iran (Booshehr, Hormozgan and Sistan-Baluchestan Provinces) subjected to refrigerated-transportion to shiraz. Hence, this research project was commenced to address whether freshly harvested fish, stored under 5-10 h refrigeration, presented any likely problems such as generating bacterial levels in excess of regulatory standards. In this study, 25 samples of Scomberomorus commerson, 45 samples of Scomberomorus juttatus and 45 samples of Otolithes ruber were studied for total bacteria, coliform and Vibrio parahaemolyticus counts. However, non of the samples exceeded the standard value and this study shows that the overall microbial quality of fresh South-harvested fish is acceptable and according to the standard values, while it is loaded in Shiraz.
  M.S.A. Ghasemi , P. Azadnia and M.A. Kabir
  Since fish meat, which has a wide range of consumption among people, may harbors pathogens its microbial quality is crucially important in public health. This study focuses on the level of bacterial counts in two kinds of Fish (Scomberomorus commerson, Sphyraena gello) harvested from some south coastal areas of Iran (Booshehr Province) subjected to refrigerated-transportion to Kazeroon. Hence, this research project was commenced to address whether freshly harvested fish, stored under 2-3 h refrigeration, presented any likely problems such as generating bacterial levels in excess of regulatory standards. In this study, 25 samples of Scomberomorus commerson and 25 samples of Sphyraena gello were studied for total bacteria, coliform and Vibrio parahaemolyticus counts. However, non of the samples exceeded the standard value and this study shows that the overall microbial quality of fresh South-harvested fish is acceptable and according to the standard values, while it is loaded in Kazeroon.
 
 
 
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