جستجوی مقالات مرتبط با کلیدواژه « leuconostoc.mesenteroides » در نشریات گروه « پزشکی »

Dextran is a polysaccharide consisting of glucose monomers that are widely used in medicine as a blood volume extender. The aim of this study was to produce dextran from cane molasses using Leuconostoc mesenteroides bacteria. In this experimental study، for bacterial growth and dextran production، sugarcane molasses was added to the culture medium at different concentrations. Dextran sedimentation was obtained by shaking and centrifugation by adding ethanol after 48 hours. Response surface design was used for qualitative identification of the polarization of dextran and statistical analysis methods. After assessing the separation and interactive effects of the parameters on the optimum amount of dextran produced from sugarcane molasses as 50 g، 35 º C and 5/8 = pH، the Dextran produced was more than 82 g/l. The correlation of the computational model for the dextran produced was 99. 5%، which indicated excellent agreement with the experimental and computational models of high accuracy. Dextran produced by Leuconostoc mesenteroides bacteria and sugarcane molasses as substrate، is a cheap and affordable compared to current methods of dextran production. In addition to producing a clinical product، the molasses pollution could be dramatically decreased.

The use of nitrogen fertilizers and low enzyme activity of nitrite and nitrate reductase in leaves of plants, causes the accumulation of nitrite and nitrate in leafy plants such as white cabbage (B.o var. alba).Nitrite is a highly carcinogenic substance therefore in this study changes in nitrite concentration during fermentation of fermented cabbage and spontaneous fermentation by inoculation of culture were examined. The strains used in fermented cabbage were Leu.meseneteriodes, subsp.mesenteroids PTCC 1563 and L. plantarum PTCC 1058 (Organization of Scientific and Industrial Research of Iran).The strains and their mixture as active culture, with equal numbers 5.6×106 cfu/gr were selected. Cabbage treatments consisted of inoculation with pure lactic starter (hemofermantative), inoculation with pure lactic starter (hetrofermantative), inoculation with a starter mix and cabbage not inoculated (control) were performed. Significant differences were recorded by the mean values of residual nitrites, pH, total number of lactic acid bacteria in the control samples (not inoculated) and inoculated samples (P<0.05).Residual nitrites in fermented cabbages by L. plantarum, Leu. mesentroides and mixed cultures were reduced up to 67.7%, 68.9%, 84.5% respectively, while it was 51.9% in the control treatment. The best treatment concering residual nitrite was the fermented cabbage by mixed culture. The best treatment concering the pH and the acidity levels was the cabbage inoculated by Leu. mesentroides.

The object of this study was to employ sourdough containing specific starter cultures and apply it for the production of Barbari bread and compare the quality of the product with the traditional Barbari bread which is produced in Iran. In this work four treatments of sourdough were prepared. In the first treatment as a control group, baker’s yeast (B1) was used. A mixture of Lactococcus lactis, Leuconostoc mesenteroides bacteria and baker’s yeast (B2), a mixture of Lactococcus lactis, Leuconostoc mesenteroides and the yeast Kluyveromyces marxianus (B3) and finally a mixture of Lactococcus lactis, Leuconostoc mesenteroides bacteria (B4) were used as second, third and fourth treatments. The quality evaluations of the texture of the samples were performed by application of Texture Profile Analyser (TPA) after 1, 2 and 3 days and the sensory evaluations were conducted after 1 day. The sensory evaluations revealed that there were not significant differences between B1, B2, and B4 groups while these groups had significant differences with B3 group in terms of appearance and crust. The B1 and B2 samples showed better porosity, chewiness and texture softness than the B3 and B4 samples. There was no significant difference (p
0.05) among the samples in term of odor and taste. The TPA analysis revealed that B2 and B3 samples were softer than B1, while the B4 was harder than the other groups. The application of the mixture of Lactococcus lactis, Leuconostoc mesenteroides bacteria and baker’s yeast (B2) is suggested to replace the traditional method (B1), on the basis of sensory evaluation and TPA analysis of the results.