بیوتکنولوژی غذایی کاربردی
  • ثبت‌نام
  • ورود
  • فارسی
    • English
    • العربية
    • 简体中文
    • Español (España)
    • Français (France)
  • صفحه اصلی
  • اطلاعات مجله
    • درباره مجله
    • تیم سردبیری
    • نمایه نامه ها
    • بیانه حریم خصوصی
    • سیاست و دستورالعمل داوری
    • سیاست سرقت علمی
    • سیاست بایگانی
    • تاریخچه مجله
  • شماره‌ها
    • شماره جاری
    • بایگانی‌ها
    • دست‌نوشته‌های پذیرفته‌شده
    • در دست انتشار
  • Publication Ethics
  • راهنمای نویسندگان
    • Submission
    • نامه درخواست به مجله
    • فرم کپی رایت
    • تضلد منافع
  • تماس با ما
جستجوی پیشرفته
  1. صفحه اصلی
  2. بایگانی‌ها
  3. دوره 11 شماره 1 (2024): Continuous
  4. Editorial

دوره 11 شماره 1 (2024)

نوامبر 2023

Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology

  • Svetoslav Dimitrov Todorov
  • Richard Weeks
  • Kianoush Khosravi-Darani
  • Michail Leonidas Chikindas

بیوتکنولوژی غذایی کاربردی, دوره 11 شماره 1 (2024), 18 نوامبر 2023 , صفحه e1
https://doi.org/10.22037/afb.v11i1.43665 چاپ شده: 2023-11-18

  • مقاله
  • دانلود
  • ارجاع
  • مراجع
  • آمار
  • اشتراک

چکیده

The scientific community is currently facing a more than exponential increase of knowledge in all areas and disciplines. In the last 10 years, the contribution of the journal Applied Food Biotechnology was eminent in distributing that knowledge by providing a tribune for researchers from different countries all over the world to share their ideas, observations, and hypotheses. With a focus on different aspects of applied and fundamental biological sciences, the journal Applied Food Biotechnology was established as a reference of the Iranian scientific community. In the last 10 years, the journal has been covering several topics related to exploring the beneficial properties of lactic acid bacteria (LAB) and their role in modern food technologies. LAB are already proven as a realization of Hippocrates' vision for the potential role of food in human and other animals' health. However, what will be the next frontier? What are the challenges in understanding the interactions between microbiota and host microorganisms? What will be the novel analytical tools, facilitating a new era of probiotic research? These were only a few research topics presented and discussed in Applied Food Biotechnology in the last decade. This editorial overview aims to celebrate the scientific contribution of Applied Food Biotechnology in the area of research associated with the beneficial properties of LAB, summarizing some of the studies published in the journal.

کلمات کلیدی:
  • lactic acid bacteria
  • probiotics
  • bacteriocins
  • pdf (English)

ارجاع به مقاله

Todorov, S. D., Weeks, R., Khosravi-Darani, K., & Chikindas, M. L. (2023). Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology. بیوتکنولوژی غذایی کاربردی, 11(1), e1. https://doi.org/10.22037/afb.v11i1.43665
  • ##plugins.generic.citationStyleLanguage.style.acm-sig-proceedings##
  • ##plugins.generic.citationStyleLanguage.style.acs-nano##
  • ##plugins.generic.citationStyleLanguage.style.apa##
  • ##plugins.generic.citationStyleLanguage.style.associacao-brasileira-de-normas-tecnicas##
  • ##plugins.generic.citationStyleLanguage.style.chicago-author-date##
  • ##plugins.generic.citationStyleLanguage.style.harvard-cite-them-right##
  • ##plugins.generic.citationStyleLanguage.style.ieee##
  • ##plugins.generic.citationStyleLanguage.style.modern-language-association##
  • ##plugins.generic.citationStyleLanguage.style.turabian-fullnote-bibliography##
  • ##plugins.generic.citationStyleLanguage.style.vancouver##
  • ##plugins.generic.citationStyleLanguage.download.ris##
  • ##plugins.generic.citationStyleLanguage.download.bibtex##

مراجع

Ljungh A, Wadström T. Lactic acid bacteria as probiotics. Curr Issues Intest Microbiol. 2006; 7 (2):73-89. PMID: 16875422.

Fugaban JII, Holzapfel WH, Todorov SD. The overview of natural by-products of beneficial lactic acid bacteria as promising antimicrobial agents. Appl Food Biotechnol. 2022; 9 (2): 127-143. https://doi.org/10.22037/afb.v9i2.37544

Sreeja V, Prajapati JB. Probiotic Formulations: Application and status as pharmaceuticals - A Review. Probiot Antimicro Prot. 2013; 5: 81–91. https://doi.org/10.1007/s12602-013-9126-2

de Melo Pereira GV, de Oliveira Coelho B, Magalhães Júnior AI, Thomaz-Soccol V, Soccol CR. How to select a probiotic? A review and update of methods and criteria. Biotechnol Adv. 2018; 36 (8): 2060-2076.htpps://doi.org/10.1016/j.biotechadv.2018.09.003

Soemarie YB, Milanda T, Barliana MI. Fermented Foods as Probiotics: A Review. J Adv Pharm Technol Res. 2021; 12(4): 335-339. https://doi.org/10.4103/japtr.japtr_116_21

Machmoudi M, Khomeiri M, Saeidi M, Davoodi H. Lactobacillus species from Iranian jug cheese: Identification and selection of probiotic based on safety and functional properties. Appl Food Biotchenol. 2021; 8(1): 47-56.https://dx.doi.org/10.22037/afb.v8i1.29253

Nejati F, Oelschlaeger TA. In vitro characterization of Lactobacillus lactis strains isolated from iranian traditional dairy products as a potential probiotic. Appl Food Biotechnol. 2016; 3(1): 43-51.

Golshahi M, Pirnia MM, Jafari P, Ebrahimi E, Tafvizi F, Dameshghian M, Tajabadi Ebrahimi M. Characterization of effective native lactic acid bacteria as potential oral probiotics on growth inhibition of Streptococcus mutans. Appl Food Biotechnol. 2021; 8(3): 201-212. https://dx.doi.org/10.22037/afb.v8i3.33704

Ferdouse J, Paul S, Chowdhury T, Ali F, Islam S, Hossain TJ. Probiotic characteristics of Pediococcus pentosaceus and Apilactobacillus kunkeei strain the: lactic acid bacteria isolated from Bangladeshi natural honey. Appl Food Biotechnol. 2023; 10 (1): 33-45. http://dx.doi.org/10.22037/afb.v10i1.39617

Zendeboodi F, Razavi SH, Gholian MM, Khanniri E, Sara Sohrabvandi, Amir Mohammad Mortazavian. Beer as a vehicle for probiotics. Appl Food Biotechnol. 2021; 8(4): 329-337. http://dx.doi.org/10.22037/afb.v8i4.35303

Yousefi M, Khanniri E, Khorshidian N, Sohrabvandi S, Mortazavian AM. Development of probiotic apple juice using encapsulated probiotics in xanthan-chitosan based hydrogels. Appl Food Biotechnol. 2023; 10 (3): 205-213. http://dx.doi.org/10.22037/afb.v10i3.42048

Boosjun SN, Noghani VF, Hashemiravan M. Characterization of probiotic fermented milk prepared by different inoculation size of mesophilic and thermophilic lactic acid bacteria. Aplie Food Biotechnology 2016; 3(4): 276-282.

Sarvari F, Mortazavian AM, Fazeli MR. Biochemical characteristics and viability of probiotic and yoghurt bacteria in yoghurt during the fermentation and refrigerated storage. Appl Food Biotcehnol. 2014; 1(1): 55-61.

Malganji S, Sohrabvandi S, Jahadi M, Nematollahi A, Sarmadi B. Effect of refrigerated storage on sensory properties and viability of probiotic in grape drink. Appl Food Biotechnol. 2016; 3 (1): 59-62.

Foroutan NS, Tabandeh F, Khodabandeh M, Mojgani N, Maghsoudi A, Moradi M. Isolation and identification of an indigenous probiotic Lactobacillus strains: Its encapsulation with natural branched polysaccharids to improve bacterial viability. 2017; 4 (3): 133-142. http://dx.doi.org/10.22037/a fb.v4i3.16471

Noori F, Ebrahimi MT, Jafari P. Growth optimization of Lactobacillus plantarum T5jq301796.1, an Iranian indigenous probiotic in lab scale fermenter. Appl Food Biotechnol. 2016; 3 (3): 188-193.

Sadrizadeh N, Khezri S, Dehghan P, Mahmoudi R. Antibacterial effect of Teucrium polium essential oil and Lactobacillus casei probiotic on Escherichia coli O157:H7 in kishk. Appl Food Biotchenol. 2018; 5(3): 131 – 140. http://dx.doi.org/10.22037/afb.v5i3.19166

Sadeghi AR, Pourahmad R, Mokhtare M. Enrichment of probiotic yoghurt with broccoli sprout extract and its effect on Helicobacter pylori. Appl Food Biotechnol. 2017; 4 (1): 53-57. https://doi.org/1 0.22037/afb.v4i1.13828

Aswani MA, Kathade SA, Anad PK, Kunchiraman BN, Dhumma PR, Jagtap SD. Probiotic characterization of cholesterol-lowering Saccharomyces cerevisiae isolated from frass of pyrrharctia Isabella caterpillars. Appl Food Biotechnol. 2021; 8 (3): 189-199. https://dx.doi.org/10.22037/afb.v8i3.31729

Widodo W. Fanari TH, Fahreza MI, Sukarno AS. Cholesterol assimilation of two probiotic strains of Lactobacillus casei used as dairy starter cultures. Appl Food Biotehnol. 2021; 8 (2): 103-112. https://dx.doi.org/10.22037/afb.v8i2.30661

Zoghi A, Khosravi-Darani K, Mohammadi R. Application of edible films containing probiotics in food products. J Consum Protect Food Safety 2020; 15 (4): 307-320. https://doi.org/10.1007/s00003-020-01286-x

Rahmdar SR, Roudsari MR, Javanmard A, Mortazavian AM, Sohrabvandi S. The impact of inoculation rate and order on physicochemical, microstructural and sensory attributes of probiotic doogh. Iranian J Pharm Res 2013; 12 (4): 917-924.

Mohammadi AA, Jazayeri S, Khosravi-Darani K, Solati Z, Mohammadpour N, Asemi Z, Adab Z, Djalali M, Tehrani-Doost M, Hosseini M, Eghtesadi S. Effects of probiotics on biomarkers of oxidative stress and inflammatory factors in petrochemical workers: A randomized, double-blind, placebo-controlled trial. Int J Prev Med. 2015; 6: 82. https://doi.org/10.4103/2008-7802.164146

Zoghi A, Khosravi-Darani K, Sohrabvandi S. Surface binding of toxins and heavy metals by probiotics. Mini Rev Med Chem 2014; 14 (1): 84-98. https://doi.org/10.2174/1389557513666131211105554

O'Toole PW, Marchesi JR, Hill C. Next-generation probiotics: the spectrum from probiotics to live biotherapeutics. Nat Microbiol. 2017; 2: 17057. https://doi.org/10.1038/nmicrobiol.2017.57

  • چکیده مشاهده شده: 1306 بار
  • pdf (English) دانلود شده: 1093 بار

آمار دانلود

  • لینکدین
  • تویتر
  • فیسبوک
  • گوگل پلاس
  • تلگرام

##plugins.block.developedBy.blockTitle##

سامانه مجله باز

زبان

  • English
  • فارسی
  • العربية
  • 简体中文
  • Español (España)
  • Français (France)

اطلاعات

  • برای خوانندگان
  • برای نویسندگان
  • برای کتابداران
  • صفحه اصلی
  • بایگانی
  • ارسال مقاله
  • درباره‌ی مجله
  • تیم سردبیری
  • اطلاعات تماس

AWT IMAGE

The journal of "Applied Food Biotechnology" is licensed under a  CC BY-NC 4.0. International License.

قدرت یافته از OJSPlus