جستجوی مقالات مرتبط با کلیدواژه "lactobacillus" در نشریات گروه "کشاورزی"

Probiotic bacteria are becoming increasingly important in the content of human nutrition. Nowadays, probiotics are being increasingly promoted worldwide, with suggestions that probiotics can play an important role in immunological, digestive, and respiratory functions and could have a significant effect in alleviating infectious disease. Lactic acid bacteria and bifidobacteria are the most common types of microbes used as probiotics. Honey and bee products have been used in healing for centuries. Unfortunately, information about probiotics bacteria in local honeybee is not currently available and scant. Thus, the aim of this study was to isolate and identify the predominant Lactobacillus as probiotic from the honey stomach of Apis florea in the Iran. Samples of honeybee were collected from Apis florea colonies from Iran. Samples were preserved in fridge till test starts. Lactobacillus bacteria are isolated from honey stomach using MRS broth and agar medium. The isolates were Gram-stained and tested for Catalase reaction. Then DNA extracted of bacterial colonies amplified with PCR using lactobacilli primers. After sequencing, all bacterial gene identified by using Blast software.DNA from all lactobacillus in the honey were exhibited to be catalase negative, gram positive and the other with catalase positive and gram negative were eliminated.6 new strain/ species of Lactobacillus bacteria were identified from honey stomach in different colonies of A. florea and almost 28.4% of them identified as new species and candidate to register in NCBI.Most of them are Lactobacillus kunkeei. Lactobacillus in the honey stomach may have the potential to promote human performance and health.

Identifying the strains carrying acquired tetracycline resistance genes is one of the important points in evaluating the safety of probiotic strains. The aim of the present study is to comprehensively evaluate tetracycline resistance in lactobacillus spp. isolated from the digestive system of Iranian backyard chickens.

In the present study, the phenotypic sensitivity patterns of 36 lactobacillus isolates belonging to four species L. reuteri, L. salivarius, L. crispatus and L. johnsonii were evaluated by measuring the Minimum Inhibitory Concentration (MIC) to tetracycline. After that, four tetracycline resistance genes tet(L), tet(M), tet(W) and tet(O) were detected in isolates with phenotypic resistance to this antibiotic based on the polymerase chain reaction method.

As a result, four isolates of L. reuteri, three isolates of L.salivarius, two isolates of L. crispatus and four isolates of L. johnsonii among the studied lactobacillus spp. showed phenotypic resistance to tetracycline. After the detection of tetracycline resistance genes in isolates with phenotypic resistance, the presence of tet(W) gene was confirmed in all investigated isolates. The simultaneous presence of tet(M), tet(L) and tet(W) genes was observed in three studied L. salivarius isolates. It was also found that the phenotypic resistance observed in three isolates of L. johnsoniiABRIG7, L. johnsoniiABRIG14 and L. johnsoniiABRIG24 is caused by the simultaneous presence of tet(O) and tet(W) genes.

This study showed that tetracycline resistance among Lactobacilli isolated from digestive system of Iranian backyard Chickens is due to the presence of single or multiple resistance genes.. We also found that tet(W) is the most widespread tetracycline resistance gene among investigated Lactobacillus isolates. Therefore, local poultry breeders should refrain from arbitrarily using tetracycline, and when the digestive system of domestic chickens is the source for probiotic microorganism selection, the evaluation of resistance to tetracycline from the phenotypic and molecular point of view should be taken into consideration in order to select safe strains.

Probiotic bacteria are Gram-positive and negative-catalase with various characteristics including resistance to acid and bile salt conditions, antimicrobial characteristics, bacitracin production, and lack of capability for transferring genes resistant to antibiotics. These bacteria are a part of selected and useful bacteria in the digestive system, which leads to reinforcement of the body's immune system if they are adequately consumed (106-107 CFU/g). This research aimed to identify molecular identification and assessment of probiotic characteristics of lactic acid bacteria (LAB) isolates separated from the digestive and reproduction system of  Ross 308 broiler breeders.
Twenty Ross 308 broiler breeders were selected and samples of the vagina and ileum of them, and the cecum and feces of roosters were taken to separate LAB. The Gram and catalase test was used to approve the biochemical characteristics of LAB. The suspension containing each LAB isolate was harvested at 4  for five min (10,000×g) to assess the survival of the selected LAB isolated under conditions simulating the GI tract. Then, remained sediment in the buffer solution containing HCL (1N) reached to pH equal to two by eliminating the supernatant. After adding 0.1 % (w/v) pepsin to bacterial suspension, it was stored at 37  for three hours. After incubation, the pH of suspension with NaCl (1N) was reached to six. Then, tolerance to small intestine condition was evaluated in PBS solution (pH=7), containing Oxgall (0.3% w/v) and pancreatin (0.1% w/v) of washed suspensions of the LAB was mixed and incubated at 37 . Finally, the LAB isolate population was determined by consecutive dilution in sterile PBS and plate media on MRS agar compared to a blank sample (untreated). For molecular identification of dominant lactic acid bacteria, the DNA of the dominant lactic acid isolate was extracted by polymerase chain reaction (PCR) kit. Then, it was amplified using primers (44F; 1542 R) in temperature conditions. Afterward, for initial approval, PCR products were transferred to 1.5 % agarose gel and electrophoresis was performed in TBE buffer in the presence of positive control and negative control samples. The good diffusion method was used to determine the anti-bacterial effect of the selected LAB isolated against pathogenic factors. To assess auto-aggregation of the selected isolate, the cells obtained from its 24-hour culture were separated by refrigerated centrifugation (10 min, 4 , 6000×g) and was dissolved in phosphate buffer during two phases (pH=7.2) so that the obtained suspension had absorption equal to . Then, the suspension was put at the temperature of 37  for four hours. Then, the absorption of LAB isolate suspension in 600 nm was read. A combination of an equal volume of LAB isolates suspension and pathogenic bacteria were vortexed and incubated at 37℃ for four hours to assess auto-aggregation of isolate. The surface part of the suspensions was read at 600 nm and calculated. About 200 µl of 24 h culture of selected LAB was added to four mL of 1 % MRS agar medium to evaluate the selected LAB isolated antibiotic susceptibility. This combination was overlaid on plates containing 1.5 mL of 1.5% MRS agar, and then, discs of antibiotics including Ampicillin, Gentamicin, Streptomycin, Cefazolin, Ciprofloxacin, Penicillin, Cephalothin, Imipenem, Novobiocin, Clindamycin, Vancomycin, Ceftriaxone, and Nalidixic acid was placed on each plate. After 24 h of incubation at 37℃, the diameter of the inhibition zone (mm) was measured and reported as resistant, relatively sensitive, and sensitive. To consider the capability of hemolysis of blood, LAB isolate was streaked on the surface of a blood agar plate supplemented with 5% sheep blood. After 48 h of incubation at 37℃, the plates were considered in terms of diameter inhibition zone creation and color change in the medium.
The results of the sequencing test led to the identification of Levilactobacillus brevis. The predominant LAB isolated from the gastrointestinal tract (GIT) and reproductive tracts of Ross 308 broiler breeders and L. brevis isolated from the ileum (82.00%) (P<0.05) in the simulated conditions of the GIT compared to the L. brevis isolated from other parts GIT and the reproductive system had more survival than acid and bile. Examining the anti-bacterial effect of the aforementioned isolate showed that the L. brevis bacterium had an inhibitor influence on Shigella dysentery bacteria (87.00%) and Staphylococcus aureus (81.25%). In addition, the highest and the lowest characteristics of co-aggregation of this isolate were observed against Listeria monocytogenes (46.00%) and Salmonella typhimurium (38.00%). This isolate had 43% auto-aggregation characteristics and no hemolytic activity. Assessing antibiotic resistance of LAB isolate showed that the biggest diameter of inhibition zone of bacterium (23.5 mm) was related to Imipenem that had no significant difference with Ampicillin (22.5 mm) and Vancomycin (22.5 mm) and its lowest value (12 mm) was related to Ceftriaxone that had no significant difference with Gentamicin and Cephalotin. The results of this study showed that L. brevis bacterium can be used in the nutrition of broiler breeders as a probiotic bacterium.
The use of probiotics in the feeding of Ross 308 broiler breeders may eliminate the public health concerns of antimicrobial resistance development to some extent, as this could replace the use of antibiotics. According to antimicrobial characteristics, antibiotic resistance, hemolytic activity, auto-aggregation, and co-aggregation of predominant LAB isolate, it can be concluded that L. brevis can be useful and applicable as a probiotic supplement in producing food and pharmaceutical products for broiler breeders.

The importance of probiotics in balancing the microbiota, regulating the function of the immune system, preventing the occurrence and recurrence of infectious diseases, improving digestive disorders and many other benefits has been proven. Investigations in traditional and local fermented products have led to the isolation of lactic acid bacteria in the genera Lactobacillus, Bifidobacterium and Streptococcus, which are usually considered as probiotics. In this study, three local cow yogurts from Bonab city were used to isolate probiotics. Probiotic properties including tolerance to simulated digestive system conditions such as acid resistance, bile salt resistance, hydrolysis of cholesterol and bile salts, antimicrobial properties and physiological tests such as hydrophobicity, auto-aggregation and co-aggregation were investigated and finally selected isolates were evaluated for molecular identification. Of these three traditional products, 11 isolates were investigated, of which 7 isolates belonged to Lactobacilli and 4 isolates belonged to Streptococci. Most of the isolates were probiotic candidates in two or three characteristics, but among them, 2 isolates had better results in most of the probiotics evaluation tests using PCR for the16S rRNA gene analysis.The tests confirmed that both isolates were Lactobacilli. After sequencing and blasting the sequences on the NCBI site, it was found that one isolate is Lactobacillus casei and the other is Lactobacillus rhamnosus with more than 99% similarity. This study confirms that traditional dairy products are important sources for the isolation of probiotic bacteria. Therefore, the identification and optimization of local isolates, which in most studies have better probiotic potential, can pave the way for the production of probiotic supplements.

Due to the increasing awareness of human societies about the health-enhancing effects of synbiotic products, the production and consumption of these products has been growing. However, the majority of products, including beverages, in the global market are dairy-based, and less attention has been paid to the production and expansion of grain-based synbiotic foods. As a result, an attempt has been made in this study to present a synbiotic fermented beverage based on grains with practical and health-giving properties as well as consumer-friendly characteristics. To produce this beverage, alfalfa, millet, and rye sprout extracts were inoculated with Lactobacillus plantarum and Lactobacillus casei bacteria, and inulin and oligofructose (0, 1.5, and 3%) were used as prebiotics. The prepared formulations were stored at 4±1°C and on days 1, 7, 14, 21 and 28, their physicochemical properties (turbidity, sediment, etanol and phenolic compounds) were evaluated and the data were analyzed with SPSS software. The results show that the percentage of polyphenol decreased significantly with the presence of inulin, oligofructose, Lactobacillus casei, and Lactobacillus plantarum, but increased with storage time and the activity of Lactobacillus casei and Lactobacillus plantarum (p≥0.05). The addition of inulin and oligofructose in the drink, the passage of time, as well as the activity of Lactobacillus casei and Plantarum increased the percentage of turbidity (p≥0.05). It can be said that with the addition of inulin and oligofructose in beverages, the sedimentation percentage of beverages decreased (p≥0.05). Also, increasing the percentage of inulin and, in particular, oligofructose, storage time, as well as the activity of Lactobacillus casei and plantarum increase the percentage of ethanol (p≥0.05).

In the recent years, many countries have banned or restricted the usage of antibiotics as growth-promoting, due to their undesirable effects on human and animal health. Using probiotics as an alternative to growth-promoting antibiotics play an important role in improving performance, health and increasing the quality of poultry products. Lactobacilli are the most popular probiotic bacteria that have beneficial effects on host’s performance and health. In this study, the effect of two native strains of Lactobacillus ruteri isolated from the gastrointestinal tract of native chickens in north-western and south-western of Iran were investigated on performance, carcass characteristics, blood parameters and immune response of broilers.

In this experiment, 300 Arbor-Acres® Plus+ male broiler chickens were divided in to 5 treatments, 4 replications (15 chickens per replication), in a completely randomized design. The experimental treatments include: 1- Basic diet as a control treatment, 2- Basic diet + Avilamycin antibiotic, 3- Basic diet + commercial probiotic (Bio-Poul®), 4- Basic diet + Lactobacillus reuteri isolate MG547731 (Plr2), and 5- Basic diet + Lactobacillus reuteri isolate MG547727 (Plr3).

Under the condition of this experiment, commercial probiotics, antibiotic and either Lactobacillus reuteri (Plr2) isolates, significantly improved daily weight gain in final period (p<0.05). Native isolates probiotics and commercial probiotics significantly (p<0.05) reduced the relative weight of gizzard and proventriculus, though no significant (p<0.05) differences were recorded for other carcass components in broiler chickens. After the first injection of SRBC, treatments include antibiotic and Lactobacillus reuteri (Plr2) isolate caused a significant increase of IgM, and after the second injection, Lactobacillus reuteri (Plr2) and commercial probiotic treatments, showed a significant (p<0.05) increase in immunoglobulin G and Total immunoglobulin. The antibody titer against Newcastle vaccine did not show a significant difference between treatments and the control group. There was no significant difference between serum glucose, cholesterol, triglyceride, VLDL and LDL between treatments and the control group. No significant difference was obtained in serum HDL level in probiotic treatments, while antibiotic treatment appeared with a significant decrease in HDL.

Addition of native Lactobacillus reuteri isolates to poultry diets can have beneficial effects similar to commercial probiotics, on performance, immune response and blood parameters of broilers.

The aim of this study was to investigate the effects of olive leaf powder feeding in different breeding periods on immunity, intestinal bacterial population and blood biochemical parameters of Arian broiler chickens. A total of 336 one-day-old male broiler (Arian strain 386) were studied in a completely randomized design with six treatments for 42 days. The experimental treatments included: control diet (without olive leaves) and the other groups were fed a diet containing 1% olive leaves: from one to14 days, one to 21 days, one to 28 days, one to 35 days and one to days. Body weight gain, feed intake and feed conversion ratio were similar in all groups, but the mortality rate in one to 42 days treatment was lower than other treatments (P <0.01). The amount of low-density lipoprotein-cholesterol in one to 35 days and one to 42 days treatments was lower than other treatments (P <0.05). The alanine aminotransferase activity in the control treatment was higher and in the one to42 days treatment was lower than other treatments (P <0.05). Higher population of Lactobacillus were observed for treatments of one to 28 days, one to 35 days and one to 42 days in jejunum (P <0.01) and one to 21 days, one to 28 days, one to 35 days and one to 42 days in ileum. (P <0.05). The results of this experiment showed that feeding 10 gr/kg of dry olive leaves during the 42 days of the breeding period of broilers led to a reduction in mortality without any negative effect on performance and immunity.

Strengthen defense mechanisms with immune system stimulants like probiotics, it is a good way to prevent diseases and increase the efficiency of reproduction and breeding in fishers. Bacillus and Lactobacillus are a group of gram-positive bacteria and previous studies have shown that the use of these bacteria improves immunity and reproductive factors in aquaculture. In this study, the combined effects of optimal concentrations of two probiotics, Bacillus and Lactobacillus, on qualitative indicators including: larval stage index (LSI), larval condition index (LCI), larval dry weight, larval survival, Simultaneity of larval maturation to post larvae, time of emergence of first post larvae, duration of larval period and salinity and formalin stress tests in order to investigate Improvements in qualitative growth indices and immune system of Vannami shrimp larvae were examined. For this purpose, two concentrations of 3×105 (B1) and 6×105 (B2) CFU/g from of bacterial suspension mixtures Bacillus probiotic and two concentrations of 3×106 (L1) and 6×106 (L2) CFU/g from of bacterial suspension mixtures probiotic Lactobacillus in combination includes: B1L1, B1L2, B2L1 and B2L2 were added to the water of Vannami shrimp larval reservoirs. The results showed that the larval quality indices at different levels of combined probiotics differed significantly from the control treatment and the best results were at level 4, respectively: Survival was 61±3.41, dry weight was 143±5.48, larval maturation reached was 1.26±0.02, the time of emergence of the first larval post was 7.5±0.82, the length of the larval period was 8.4±0.15. The two indices of larval stage index and larval status index were examined on the third, sixth and ninth days. The results showed a significant difference between the control group and other combination treatments, and no significant difference between combination treatments for both indices. Salinity and formalin stress tests also showed significant differences between the control group with different levels of combined probiotics for all indicators. Finally, the most important quality indicators of larvae 31% increase in survival, 30% increase in dry weight, 33.8% improvement in the synchronization index of larvae reaching post-larvae, 14.7% decrease in the time of emergence of the first post-larvae and 20% reduction in larval duration was observed at level 4.

Fodder beet is a valuable source of fodder in livestock diets due to favorable agronomic characteristics such as resistance to salinity and drought, less water requirement, and proper nutritional characteristics such as forage production and silage with high nutritional value, good taste, and good resistance to environmental changes. Despite the long history of using fodder beet in animal rations, its nutritional issues and physicochemical properties of it are not fully understood and further research is needed. Silage of fodder beet can be used well in the diet of all ruminants, but studying the proper ways of silage and controlling the physical and chemical properties of silage is one of the important issues that should be addressed. In addition to the stated benefits for fodder beet, such as low dry matter content, fiber, and fat, disruption of ion exchange and change in silo buffering capacity, as well as the difficulty of processing it for permanent consumption of livestock and also important restrictions such as high sugar and moisture in the roots and excess leachate and lack of production of quality silage are the most important obstacles to the consumption of this silage. Harvest time of fodder beet coincides with the heat of the summer season and the occurrence of numerous problems, so it is necessary to silo it to prevent spoilage with the correct method. Today with the introduction of new improved cultivars and the growth of processing technology, these limitations have been almost removed. This study aimed to evaluate some of the physicochemical parameters of ensiled fodder beet with and without Lactobacillus buchneri as a microbial additive.

Some physicochemical parameters of ensiled fodder beet with and without Lactobacillus buchneri as a microbial additive in combination with 10 and 15% dry beet pulp were investigated through a 3×2 factorial arrangement in four replicates. Different silages included: 1) 100% pure fodder beet without additive (control), 2) control + 10% dry beet pulp, and 3) control + 15% dry beet pulp. The microbial additive was added at the level of 6×1010 CFU/g of dry matter. 24 plastic bags containing 25 kg of different material were compacted, sealed, and stored at room temperature. After 75 days, four bags of each group were opened and pH, temperature, and quality were immediately determined. Also, a sample from each bag was used to measure the chemical compositions. Measurements of temperature and pH were performed. Two samples of silage, one for extraction and determination of ammonia nitrogen (using selective ion absorption electrode) by AFIA recommendations and the other sample for measurement of dry matter, crude protein, and ash according to the AOAC method were used. Measurement of NDF and ADF were done according to the Van Soest method. To evaluate the aerobic stability of silages when opening plastic bags, the characteristics of color, odor, and texture of silage in the range of 1 to 10 for high to poor quality were determined using the modified Konigsberg Scores method. Data were analyzed using a completely randomized design in a 3×2 factorial arrangement in four replicates using the mixed model procedure of the SAS program.

Experimental groups with 10 and 15% of dry beet pulp with microbial additive had a better quality (score: 6.5±0.16 vs. 9.4±0.21; pH: 4.04±0.06 vs. 4.59±0.08) than the control group (P<0.01). The type of ensiled materials had a significant effect on chemical compositions (DM, CP, NDF, and ADF) and the aerobic stability of silages at opening time (P<0.01). But microbial additives almost had no significant effect on the traits. Watery loss of silage for the control group was higher and its quality was lower than that in other groups (P<0.01). The best quality and more stability of silage were observed in the group with fodder beet+15% of dry beet pulp which is advisable.

According to the results of this study, adding 10 and 15% of dry beet pulp to fodder beet silage improved the appearance and aerobic stability of the resulting silages compared to the control group. Evaluation of appearance traits and pH of the samples showed that the treatments with dry pulp and the microbial additive had better quality than the control group. The type of mixture used had a significant effect on the chemical composition of silage and its aerobic stability when opened, but the microbial additive did not show a significant effect in most cases. The watery loss in the control group was higher than the other treatments and had a worse appearance quality than other silages. Overall, the most suitable silage composition in this experiment was a mixture of the control group+15% sugar beet pulp, which had better appearance quality, longer shelf life, higher dry matter level, and lower ammonia nitrogen than the other two groups.

The aim of this study was to evaluation of probiotic lactic butter production and effect of strain and storage time on probiotic viability, physicochemical (fat content, pH, dry matter, peroxide value and acidity (lactic acid %)), organoleptic (color and appearance, taste, texture, odor and general acceptability), and microbiological properties (the counts of mold and yeast, coliform and total count). In this study, at first, cream was heat treated at 85 ° C for 10 minutes and then allowed to cool to 30-35 ° C. In one sample of cream only starter culture was added. In the other sample, starter culture and Bifidobacterium lactis were added and in the last one, starter culture and Lactobacillus acidophilus were added. The inoculation level of Bifidobacterium lactis and Lactobacillus acidophilus was 2% (v/v). The results showed that the storage time had a significant effect (p <0.05) on the most of the mentioned characteristics.Viability was reduced for both bacteria. Also, the highest probiotic viability was related to Lactobacillus acidophilus. The lowest total count was in the sample containing starter and there were no significantly different results among butter samples containing probiotic during storage period (P > 0.05). In sensory analysis, the sample containing of Lactobacillus acidophilus had the highest score at the end of the storage period. Also, the sample containing Lactobacillus had the highest acidity and the lowest pH value and the control sample had the highest peroxide value. There was no statistically significant difference (P > 0.05) between the dry matter values and the fat content of butter samples during storage. Therefore, the results showed that lactic butter with high probiotic properties and viability and optimal sensory properties can be prepared using two bacteria, Lactobacillus acidophilus and Bifidobacterium lactis. The best treatment in this study was lactic butter containing Lactobacillus acidophilus.

Lactobacilli are the most well-known strains with probiotic properties that have a great effect on promoting gastrointestinal health. The purpose of this study was to isolate and evaluate the probiotic properties of local Lactobacillus in dairy products in Fars province. Gram-positive and catalase-negative bacilli were isolated and analyzed from dairy samples by chemical methods. To evaluate the probiotic properties of the isolates, their growth rate was measured at different acidic and alkaline pHs, different concentrations of bile salt and NaCl salt. The antimicrobial activity of the isolates on pathogenic bacteria was investigated by agar well diffusion method and also susceptibility testing to common antibiotics was performed by disk diffusion method. Optimal strains were identified molecularly by 16 S rRNA gene sequencing. Out of 36 gram-positive and catalase-negative strains, 10 strains were biochemically similar to Lactobacilli that 5 strains being able to grow at pH 3 to 9 and different concentrations of bile salt and NaCl salt. These bacteria had antimicrobial activity against common pathogens and were resistant to the antibiotics Clindamycin, Ampicillin, Erythromycin, and Tetracycline. Strains M3 and Y4 had better probiotic properties. Molecular evaluation showed that these two strains are 100% and 99.98% similar to Lactobacillus brevis and Lactobacillus casei strains, respectively. As a result, it was found that these two strains of Lactobacillus with approved probiotic properties are available in traditional dairy products in Fars province, which can be used in the dairy food industry to improve the quality of livestock and poultry feed.

The antibacterial and antifungal effects of pomegranates peel and seeds are associated with the presence of phenolic compounds (flavonoids and tannin). These compounds accumulate in the skin and pomegranate juice and account for 92% of the antioxidant activity of pomegranates (Abid et al. 2017). Total tannins for pomegranate peel and pulp were reported to be 9.73 and 0.66%, respectively (Delavare et al. 2014). The different species of pomegranate have antibacterial and antifungal properties that can influence on a wide range of microorganisms (Carlton et al. 2000). Phenolic compounds in plants and foods by changing the gut microbial population can increase the amount of useful bacteria and reduce harmful bacteria (Katiyar 2002). It has been found that intestinal microflora plays a critical role in the health of the digestive tract and is dependent on the ration as the final source for metabolism of organic compounds. (Choct et al. 1996). To our knowledge, the effects of pomegranate by-products have been investigated on livestock and rumen function, however their effects on the intestinal microflora in ruminants have not been addressed. Therefore, due to the high concentration of tannins and phenolic compounds in the pomegranate by-products and their effect on intestinal microflora, the aim of this study was to investigate the effects of pomegranate pomace silage and pomegranate air-dried pomace on intestinal microflora in Mehraban fattening lambs.

Nine male lamb of Mehraban breed (mean weight of 27.03±3.5 kg and mean age of 187.8±1.4 d), were fed on three iso-nitrogenous and iso-caloric diets. Diets were balanced according to NRC (2007) recommendation including control diet, diet contain 27% pomegranate pulp silage (mixture of seed and pulp at equal ratio) and diet contain 31% air-dried pomegranate seed pulp. All three diets were fed for 60 d after 3 weeks for adaptation in individual pens with free access to salts lick and water. At the end of experiment all lambs were slaughtered and after than for enumeration of intestinal fluoromicrobes, one gram freshly digested specimens of ileum and cecum were collected. Samples were spread on the surface of agar medium. Colonies were counted by ophthalmic count and bacterial count was calculated as CFU/g (number of colonies per gram). The MRS agar and MacConkey (MC) medium were used for identification and enumeration of Lactobacillus spp and Escherichia coli respectively. All samples were incubated at 37ºC for 24 hours. All colonies were enumerated and recorded as CFU/g of culture suspension. For confirmation of Escherichia coli detection on MacConkey agar medium, polymerase change reaction (PCR) was conducted as DNA extraction using commercial kit (Bioneer, Sout Korea), polymerase change reactions, and electrophoresis of PCR products. Detection of molecular bacteria was done using the primers of 23S rRNA gene PCR. The PCR process was initial denaturation at 94 ºC for 2 minutes and totally 35 cycles, denaturation at 94 ºC for 45 seconds, and extension at 72 ºC for 2 minutes. All data was analyzed as a complete randomized design using SPSS software. Significant difference for means was considered at 0.05 level of differences.

The results of this study showed that in MRS medium either in ilium or cecum, the number of lactobacillus bacteria in all groups were not statistically significant. The mean number of Escherichia coli decreased due to feeding of pomegranate by-products (P<0.05), while the type of pomegranate by-product has not significant effect on number of Escherichia coli. The importance role of gut microflora is well recognized in GIT health, although population of gut microbes has been influenced by diet (Choct et al 1996). In contrast of useful effects of lactobacillus on GIT, Escherichia coli damages the intestine of animals and produces lipopolysaccharide (Munyaka et al. 2012). Tannins are considered as a toxin to microorganisms; these compounds in the soluble environment produce some stable complexes, mainly with protein and to a lesser extent with carbohydrates or some physiological ions elements such as iron and copper (Chung and Chou 1998). The pomegranate peel extract at different levels has antimicrobial effect against microorganisms such as Staphylococcus aureus, Escherichia coli, Candida tropicalis and Candida albicans (Ahmed et al. 2013). The phenolic materials in pomegranate fruit, are responsible for the antimicrobial properties of pomegranates (Seeram et al. 2006). In the present study, reduction of Escherichia coli population in lambs fed pomegranate by-products can be attributed to the adverse effect of phenolic substances in the pomegranate byproducts on Escherichia coli population. Several mechanisms have been introduced for antimicrobial properties of phenolic compounds in the pomegranate. Phenolic substances, with high molecular weight proteins, form complexes and by these complexes can react to the some cytoplasmic and membrane enzymes after absorption (Seeram et al. 2006). These complexes can also prevent cell surface receptors from attachment of harmful microorganisms (Cowan 1999). Phenolic compounds can react with the cellular proteins of microorganisms, alter cell wall structure and function (Hugo and Bloomfield 1971), reducing cell wall permeability and reducing substrate transport to cells (Goel et al. 2005). In addition, phenolic compounds can alter or denature some microbial enzymes, and also form complexes with certain nutrients and remove them from microorganisms (Hugo and Bloomfield 1971). The decline of Escherichia coli can also be attributed to the increase in the number of Lactobacillus; because by increasing the Lactobacillus and consequently increasing the production of lactic acid and creating an acidic environment, the population of Escherichia coli is reduced due to sensitivity of Escherichia coli to acidic environment (Hammer et al. 1999).

Feeding of the pomegranate pomace silage and air-dried pomegranate pomace in fattening lambs, decreased the population of Escherichia coli in ileum and cecum, although lactobacillus bacteria was not affected by pomegranate by-products. It seems that the tannins and phenolic compounds present in the pomegranate can effect on Escherichia coli population in ileum and cecum.

To investigate the effects of sex and fenugreek (Trigonella foenum-graecum L.) seed powder on the growth performance, immune response, and intestinal microflora and morphology of broilers, a factorial experiment was conducted with 240 one-day-old broilers (strain Ross308, 120 males and 120 females) in a completely randomized design with three levels of fenugreek seed powder (zero, 0.5, and 1 %) and two sex (male and female) with four replications and 10 birds per replicate. The results showed that the body weight gain, feed intake, European efficiency factor, and intestinal Lactobacillus bacteria population were higher in the males than the females (P<0.05). The main effects of fenugreek seed powder and sex showed that the length and villi width and villus length to crypt depth ratio were higher in the intestine of chickens fed with the diet containing 1% fenugreek than the control and in the males than the females (P<0.05). The interactions showed that the length and villi width and villus length to crypt depth ratio were lower in the intestines of males fed with the control diet compared to the other groups (P<0.05). The antibody titer against the sheep red blood cells in the serum of chickens fed with the diet containing 1% fenugreek was higher than the control (P<0.05). In general, the results showed that adding 1% fenugreek seed powder to the broilers diet had beneficial effects and could improve the intestinal morphology and immune response.

Dairy-based traditional fermented foods have rich sources of native lactic flora which isolation. The aim of this study was to identify and investigate the technological and antimicrobial properties of Lactobacillus casei and Lactobacillus acidophilus isolated from local yogurt in Behbahan. After isolation, Gram and catalase tests was done and identification was performed by 16S rRNA gene analysis method. Then, their technological properties such as acidification, proteolytic, lipolytic and autolytic activity, resistance to acid and heat, and finally their antimicrobial activity against foodborne pathogens were examined. The results of the sequencing showed that the two isolates belonged to Lactobacillus casei strain CE28.26 and Lactobacillus acidophilus strain BCRC106955. The proteolytic activity of isolates was investigated by agar test and o-phthaldialdehyde method and the results showed that both isolates have the ability to hydrolyze casein. Also, no lipolytic activity was observed for any of the bacteria but isolates had high acidification activity. Studies of autolytic activity have shown that both sides have relatively good levels of this feature. The results showed the resistance of the strains decreased when the acidity production increased. So that the isolates could not grow in pH 3. Also, the study of temperature resistance showed with increasing the temperature and time, the resistance of isolates decreased. The results showed that L. acidophilus had more antimicrobial activity. The highest resistance and sensitivity were belonged to Pseudomonas aeruginosa and Staphylococcus aureus respectively. Due to the appropriate technological properties of Lactobacillus casei and Lactobacillus acidophilusisolates, they can be used as adjuncts culture in target industries such as dairy.

One of the practical and inexpensive solutions in improving the characteristics of the bakery and reducing the waste of this category of products is to use sourdough. Therefore, in this study, the possiblity to use kombucha beverage and soybean milk as a water substitute in sourdough formulations prepared from Lactobacillus fermentum and Lactobacillus plantarum separately and to evaluate the physicochemical and sensory properties of toast samples prepared from this Sourdoughs were examined. The results showed that by adding sourdough prepared from kombucha beverage and soybean milk, the moisture content and acidity of the final product increased and the pH decreased. On the other hand, Lactobacillus fermentum was more effective than Lactobacillus plantarum in reducing pH and increasing acidity. In addition, after examining the amount of lactic acid and acetic acid in the product, it was found that the amount of lactic acid in samples prepared from sourdough containing kombucha beverage and kombucha beverage was maximum while the amount of more acetic acid in samples prepared from sourdough containing kombucha beverage and Lactobacillus fermentum was higher. Samples containing kombucha beverage had the lowest amount of firmness and the highest amount of specific volume and porosity, and the type of primer used in the sourdough had no effect on the amount of these parameters. On the other hand, the study of the crust color values showed that by adding kombucha beverage and soybean milk in sourdough formulation, the amount of L* and a* values was decreased and increased respectively. Finally, sensory evaluators gave the highest score to two samples of sourdough containing kombucha beverage in the presence of both Lactobacillus plantarum and Lactobacillus fermentum. Therefore, these compounds can be used to produce sourdough with better performance properties.