This is the first assay that describes the isolation and identification of strains and species of Lactobacillus from the honey stomach of the Asiatic giant honeybee, Apis dorsata. Samples of honeybees were collected from A. dorsata colonies in different bee trees, and Lactobacillus was isolated from honey stomachs using selective media. The isolates were Gram-stained and tested for catalase reaction. The 16S rRNA genes from extracted DNA of bacterial colonies were amplified with polymerase chain reaction using lactobacilli genus primers (27F and 1492R). All bacterial 16S rRNA genes were sequenced and deposited in GenBank. The 34 isolated strains yielded three distinct rRNA sequences of 15 different strains. Lactobacillus sequences isolated from the bees' honey stomachs were comprised of Lactobacillus kunkeei related-sequences (56%) with other abundant sequences being related to other Lactobacillus sp. (38%) and Lactobacillus vermiform (6%). These strains can be good candidates for potential application as probiotics in honeybees and also as natural food preservatives, which, in turn, may be useful in the food industry.Apis dorsata / honey stomach / Lactobacillus bacteria / probiotics

Aflatoxins were surveyed in 256 rice samples taken from retail markets in different provinces of Iran during October 2007 and July 2008. A methanol/water (80 : 20, v/v) mixture and an aflatoxin immunoaffinity column (IAC) were used for extraction and clean-up. Mycotoxins were determined using HPLC with fluorescence detection and post-column derivatization using a photo-ionization cell. Levels of contamination ranged 0.0-5.8 ng g(-1) (mean, 1.4 ng g(-1)) and 0.1-6.3 ng g(-1) (mean, 1.6 ng g(-1)) for AFB1 and total aflatoxins, respectively. AFB1 was detected in almost all samples. Results showed that 55 samples (21.5%) were contaminated with more than 2 µg kg(-1) of AFB1, while seven samples (2.7 %) contained more than 4 µg kg(-1) total aflatoxins. The calculated probable daily intake of AFB1 from rice for Iranians ranged 1.4-5.8 ng AFB1 per kg body weight per day for average consumers and, hence. exceeding the estimated provisional maximum tolerable daily intake.

In the present study, various blended films from polyvinyl alcohol (PVA) and pinto bean starch (PBS) were prepared and the selected film was used to fabricate an antimicrobial packaging film. Different essential oils (EOs) were also exposed to minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests to find the most efficient EO against a range of microorganisms. From the primary studies, the PVA:PBS (80:20) and cinnamon essential oil (CEO) were chosen. Afterward, the blend composite film reinforced by 1, 2, and 3% CEO and several, physical, mechanical, structural, and antimicrobial attributes were scrutinized. The results showed a significant modification of the barrier and mechanical properties of the selected blended films as a result of CEO addition. Scanning electron micrographs confirmed the incorporation and distribution of CEO within the film matrix. The X-ray diffraction (XRD) patterns and Fourier transform infrared (FTIR) spectra indicated the interaction of CEO and the PVA-PBS composite. The antibacterial of the tested bacteria showed a significant increase by increasing the CEO concentration within the control film. CEO-loaded films were more effective in controlling Gram-positive bacteria compared to Gram-negative bacteria. It can be concluded that PVA-PBS-CEO films are promising candidates to produce biodegradable functional films for food and biomedical applications.

Gamma‐aminobutyric acid (GABA) is a nonprotein amino acid with tremendous medicinal properties in the treatment and control of many diseases, which has been used recently as a supplement to foods and beverages. Considering the beneficial therapeutic and healing properties of GABA for the human body, consuming a beverage that contains GABA, can fulfill the body's essential need for it. The desired aim of this work is to produce GABA‐enriched honey syrup using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633). The key factors affecting GABA production were considered as temperature, pH, glutamic acid concentration, and time. Utilizing the design of experiments (RSM), the optimum operating conditions were gained as: 37.11°C, pH = 5.26, 506.99 (mM) of Glutamic acid and 53 hr for time. The maximum produced GABA was 4.3 mM. Furthermore, the results accurately showed that after 7 days, by reducing the concentration of microorganisms, the amount of GABA was decreased. Practical applications During the last few decades, the food industry trend toward the production of organic and probiotic fortified food increase. GABA is one of these probiotic substances that can be produced by the Lactobacillus bacteria. Some of the beneficial effects of GABA on the body are: increases the serotonin production in the body so enhances the relaxation, strengthens the immune system, regulates blood pressure, and positively affects the growth hormone. The purpose of this study is to produce a GABA‐enriched honey beverage. Daily drinking of this food product, in addition to supplying energy, provides the body and digestive system requirements to the valuable compounds of GABA and honey.

Increasing consumer concerns about the dangers associated with synthetically produced additives in food processing have led researchers to focus their investigation on eco-friendly materials and natural antimicrobials from animal sources, microorganisms, and plant-based materials. Although fruits and vegetables are an essential element of most people's diets, the perishable nature of these products results in a very limited shelf-life. Postharvest factors such as transportation, environmental factors, and preservation methods further decrease the product quality and storage limits. Thus, it is crucial to choose the correct substance and packaging method to retain product freshness. Minimally processed fruits and vegetables (MPFV) are among the most developing branches of the food industry. One of the practical techniques is essential oils (Eos) as natural preservatives and antimicrobial agents in MPFV. Eos demonstrated compelling against different pathogens such as Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. This review provides updated information on the use of Eos like Thyme, cinnamon, sage, peppermint, clove, their synergetic effect and applications in minimally processed fruits and vegetables. These essential oils ought to be investigated in the future to inspect their harmfulness and results through in vitro and clinical examinations.

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Background and Objectives: Gamma-aminobutyric acid (GABA) is a non-protein four-carbon amino acid that has many physiological properties, including reducing blood pressure, accelerating protein synthesis in the brain, and treatment of insomnia and depression. This amino acid is produced by a number of lactic acid bacteria, fungi and yeasts. The objective of the present study was to identify probiotic bacteria with the maximum ability to generate GABA and optimize the bacterial culture conditions having the highest potential for GABA production. Materials and Methods: The potential of GABA production by Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Streptococcus thermophilus, Lactobacillus brevis and Lactococcus lactis ssp. lactis in the culture medium of MRS broth was assessed by High Performance Liquid Chromatography (HPLC). In order to increase the rate of GABA produced by the bacteria having the highest potential for GABA production, the conditions of the culture medium including pH (3.5 to 6.5) "temperature (25 to 45°C), time (12 to 96 h) and glutamic acid (GA) concentration (25 to 650 mmol) were optimized by the Box-Behnken’s Response Surface Method (RSM). Results: Lactobacillus brevis had the highest potential of GABA production (5960.8 mg/l). The effect of time and GA con- centration was significant on the amount of GABA production. The best conditions of culture medium to achieve the highest amount of GABA production by Lactobacillus brevis (19960 mg/l) were temperature 34.09°C, pH 4.65, GA concentration 650 mmol and time 96 h. Conclusion: The results showed that by optimization of the culture medium conditions of probiotic bacteria we can produce more GABA in culture medium

The evolution of non-protein-nitrogen (NPN), total and free amino acids in reduced fat Cheddar cheese, prepared by formulated milk for Cheddar cheese with optimized texture, using a single and mixture of adjunct starter cultures during storage was studied. The concentrations of NPN, free and total amino acids were significantly affected by the type of microorganism present and the storage time. The total concentration of free amino acids (TFAA) and NPN in reduced fat cheeses inoculated with adjunct starter culture were higher than full fat control cheese without any adjunct starter culture. Also, higher level of TFAA and NPN were observed in reduced fat cheeses made with single culture of Lactobacillus helveticus. The concentration of glutamine, methionine and leucine as major precursors and contributors to sapid taste and flavor compound in reduced fat cheeses made with single culture of L. helveticus were higher than reduced fat Cheddar cheeses inoculated with Lactobacillus casei and Streptococcus thermophilus, and even higher than full fat control cheese made with usual mesophilic starter culture.