|
1. Tabatabaei Yazdi F, Vasiee A, Alizadeh Behbahani B, Mortazavi S A. Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran. Qom Univ Med Sci J 2015; 9 (5) :11-22 2. Noshad, M., Alizadeh Behbahani, B., Hojjati, M. Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan. Food Research Journal, 2021; 31(4): 169-186. doi: 10.22034/fr.2021.42303.1768 3. Aboutalebi, H., HEYDARI, N. M., TAJABADI, E. M., Shabani, M., & Zahedi, F. (2010). The Healing Effect of Lactobacillus plantarum Isolated from Iranian Traditional Cheese on Acetic Acid Induced Gastric Ulcer in Rats. Razi Journal of Medical Sciences, 17(77) ,7-16. 4. Sanders, M. E., & Klaenhammer, T. R. (2001). Invited review: the scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic. Journal of dairy science, 84(2), 319-331. [ DOI:10.3168/jds.S0022-0302(01)74481-5] 5. Torres-Llanez, M. J., Vallejo-Cordoba, B., Díaz-Cinco, M. E., Mazorra-Manzano, M. A., & González-Córdova, A. F. (2006). Characterization of the natural microflora of artisanal Mexican Fresco cheese. Food control, 17(9), 683-690. [ DOI:10.1016/j.foodcont.2005.04.004] 6. Lee, B. J., & Bak, Y. T. (2011). Irritable bowel syndrome, gut microbiota and probiotics. Journal of neurogastroenterology and motility, 17(3), 252. [ DOI:10.5056/jnm.2011.17.3.252] 7. Hawaz, E. (2014). Isolation and identification of probiotic lactic acid bacteria from curd and in vitro evaluation of its growth inhibition activities against pathogenic bacteria. African Journal of Microbiology Research, 8(13), 1419-1425. [ DOI:10.5897/AJMR2014.6639] 8. Rushdy, A. A., & Gomaa, E. Z. (2013). Antimicrobial compounds produced by probiotic Lactobacillus brevis isolated from dairy products. Annals of Microbiology, 63, 81-90. [ DOI:10.1007/s13213-012-0447-2] 9. Osuntoki, A., & Korie, I. (2010). Antioxidant activity of whey from milk fermented with Lactobacillus species isolated from Nigerian fermented foods. Food Technology and Biotechnology, 48(4), 505-512. 10. El Kafsi, H., Binesse, J., Loux, V., Buratti, J., Boudebbouze, S., Dervyn, R., ... & van de Guchte, M. (2014). Lactobacillus delbrueckii ssp. lactis and ssp. bulgaricus: a chronicle of evolution in action. BMC genomics, 15, 1-12. [ DOI:10.1186/1471-2164-15-407] 11. Van De Guchte, M., Penaud, S., Grimaldi, C., Barbe, V., Bryson, K., Nicolas, P., ... & Maguin, E. (2006). The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution. Proceedings of the National Academy of Sciences, 103(24), 9274-9279. [ DOI:10.1073/pnas.0603024103] 12. Nikolaou, A., Saxami, G., Kourkoutas, Y., & Galanis, A. (2011). A new methodology for rapid detection of Lactobacillus delbrueckii subsp. bulgaricus based on multiplex PCR. Journal of microbiological methods, 84(2), 362-364. [ DOI:10.1016/j.mimet.2010.12.010] 13. Weiss, N., Schillinger, U., & Kandler, O. (1983). Lactobacillus lactis, Lactobacillus leichmannii and Lactobacillus bulgaricus, Subjective Synonyms of Lactobacillus delbrueckii, and Description of Lactobacillus delbrueckii subsp. lactis comb. nov. and Lactobacillus delbrueckii subsp. bulgaricus comb. nov. Systematic and applied microbiology, 4(4), 552-557. [ DOI:10.1016/S0723-2020(83)80012-5] 14. Dellaglio, F., Felis, G. E., Castioni, A., Torriani, S., & Germond, J. E. (2005). Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products. International journal of systematic and evolutionary microbiology, 55(1), 401-404. [ DOI:10.1099/ijs.0.63067-0] 15. Kudo, Y., Oki, K., & Watanabe, K. (2012). Lactobacillus delbrueckii subsp. sunkii subsp. nov., isolated from sunki, a traditional Japanese pickle. International journal of systematic and evolutionary microbiology, 62(Pt_11), 2643-2649. [ DOI:10.1099/ijs.0.037051-0] 16. Adimpong, D. B., Nielsen, D. S., Sørensen, K. I., Vogensen, F. K., Sawadogo-Lingani, H., Derkx, P. M., & Jespersen, L. (2013). Lactobacillus delbrueckii subsp. jakobsenii subsp. nov., isolated from dolo wort, an alcoholic fermented beverage in Burkina Faso. International journal of systematic and evolutionary microbiology, 63(Pt_10), 3720-3726. [ DOI:10.1099/ijs.0.048769-0] 17. Song, Y., Sun, Z., Guo, C., Wu, Y., Liu, W., Yu, J., ... & Zhang, H. (2016). Genetic diversity and population structure of Lactobacillus delbrueckii subspecies bulgaricus isolated from naturally fermented dairy foods. Scientific reports, 6(1), 22704. [ DOI:10.1038/srep22704] 18. Coppola, R., Nanni, M., Iorizzo, M., Sorrentino, A., Sorrentino, E., Chiavari, C., & Grazia, L. (2000). Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening. Le Lait, 80(5), 479-490. [ DOI:10.1051/lait:2000139] 19. Durlu‐Ozkaya, F., Xanthopoulos, V., Tunail, N., & Litopoulou‐Tzanetaki, E. (2001). Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk. Journal of applied microbiology, 91(5), 861-870. [ DOI:10.1046/j.1365-2672.2001.01448.x] 20. EM, B. (2001). The microbiology of South African traditional fermented milks. International Journal of Food Microbiology, 63, 189-197. [ DOI:10.1016/S0168-1605(00)00417-7] 21. Ayhan, K., DURLU‐ÖZKAYA, F. Ü. G. E. N., & Tunail, N. (2005). Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. International journal of dairy technology, 58(3), 150-157. [ DOI:10.1111/j.1471-0307.2005.00206.x] 22. Ghotbi, M., Zad, S. S., & Sheikh-Zeinoddin, M. (2010). Identification of facultative heterofermentative Lactobacillus species in Lighvan cheese. 23. LATIFI, H., Hejazi, M. A., MALEKI, Z. B., & BARZEGARI, A. A. (2010). Isolation, Biochemical and Molecular Identification of Potentiallly Probiotic Bacteria from Traditional Dairy Products from Heris and Sarab Regions. Journal of Food Industry Researchs, 20(1),1-17. 24. Falah, F., Vasiee, A., Alizadeh Behbahani, B., Tabatabaee Yazdi, F., & Mortazavi, S. A. (2021). Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology. Food science & nutrition, 9(6), 3317-3326. [ DOI:10.1002/fsn3.2304] 25. Falah, F., Zareie, Z., Vasiee, A., Tabatabaee Yazdi, F., Mortazavi, S. A., & Alizadeh Behbahani, B. (2021). Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties. Journal of Food Measurement and Characterization, 15(6), 5537-5546. [ DOI:10.1007/s11694-021-01119-x] 26. Falah, F., Vasiee, A., Yazdi, F. T., & Alizadeh Behbahani, B. (2021). Preparation and functional properties of synbiotic yogurt fermented with Lactobacillus brevis pml1 derived from a fermented cereal‐dairy product. BioMed research international, 2021(1), 1057531. [ DOI:10.1155/2021/1057531] 27. Vasiee, A., Falah, F., Sankian, M., Tabatabaei-Yazdi, F., & Mortazavi, S. A. (2020). Oral immunotherapy using probiotic ice cream containing recombinant food‐grade Lactococcus lactis which inhibited allergic responses in a BALB/c mouse model. Journal of Immunology Research, 2020(1), 2635230. [ DOI:10.1155/2020/2635230] 28. Vasiee, A., Falah, F., & Mortazavi, S. A. (2022). Evaluation of probiotic potential of autochthonous lactobacilli strains isolated from Zabuli yellow kashk, an Iranian dairy product. Journal of Applied Microbiology, 133(5), 3201-3214. [ DOI:10.1111/jam.15772] 29. Arian, S., Kaboosi, H., Heshmatipour, Z., Khazaei-Koohpar, Z., & Peyravii-Ghadikolaii, F. (2019). Molecular analysis of seven Lactobacillus strains isolated from human origin in West of Mazandaran. Iranian Journal of Medical Microbiology, 13(1), 56-68. [ DOI:10.30699/ijmm.13.1.56] 30. TR, K. (2018). Probiotic potency of Lactobacillus plantarum KX519413 and KX519414 isolated from honey bee gut. FEMS microbiology letters, 365(4), fnx285. [ DOI:10.1093/femsle/fnx285] 31. Beumer, R. R., De Vries, J., & Rombouts, F. M. (1992). Campylobacter jejuni non-culturable coccoid cells. International Journal of Food Microbiology, 15(1-2), 153-163. [ DOI:10.1016/0168-1605(92)90144-R] 32. Collado, M. C., Meriluoto, J., & Salminen, S. (2008). Adhesion and aggregation properties of probiotic and pathogen strains. European food research and technology, 226, 1065-1073. [ DOI:10.1007/s00217-007-0632-x] 33. Jiang, M., Zhang, F., Wan, C., Xiong, Y., Shah, N. P., Wei, H., & Tao, X. (2016). Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 isolated from human breast milk. Journal of Dairy Science, 99(3), 1736-1746. [ DOI:10.3168/jds.2015-10434] 34. Kardooni, Z., Alizadeh Behbahani, B., Jooyandeh, H., & Noshad, M. (2023). Probiotic viability, physicochemical, and sensory properties of probiotic orange juice. Journal of Food Measurement and Characterization, 17(2), 1817-1822. [ DOI:10.1007/s11694-022-01771-x] 35. Maia, O. B., Duarte, R., Silva, A. M., Cara, D. C., & Nicoli, J. R. (2001). Evaluation of the components of a commercial probiotic in gnotobiotic mice experimentally challenged with Salmonella enterica subsp. enterica ser. Typhimurium. Veterinary microbiology, 79(2), 183-189. [ DOI:10.1016/S0378-1135(00)00383-7] 36. Arnao, M. B., Cano, A., & Acosta, M. (2001). The hydrophilic and lipophilic contribution to total antioxidant activity. Food chemistry, 73(2), 239-244. [ DOI:10.1016/S0308-8146(00)00324-1] 37. Moayedi, A., Mahmoudi, M., Khomeiri, M., & Loghman, S. (2019). Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks. Journal of food science and technology (Iran), 16(89), 59-69. 38. Barzegar, H., Alizadeh Behbahani, B., & Falah, F. (2021). Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food Science & Nutrition, 9(8), 4094-4107. [ DOI:10.1002/fsn3.2365] 39. Cebeci, A., & Gürakan, C. (2003). Properties of potential probiotic Lactobacillus plantarum strains. Food microbiology, 20(5), 511-518. [ DOI:10.1016/S0740-0020(02)00174-0] 40. Albayrak, Ç. B., & Duran, M. (2021). Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties. Lwt, 150, 112053. [ DOI:10.1016/j.lwt.2021.112053] 41. Echresh, S., Alizadeh Behbahani, B., & Falah, F., Noshad, M., & Ibrahim, S. A. (2024). Assessment of the probiotic, anti-bacterial, and anti-biofilm characteristics of Lacticaseibacillus rhamnosus CWKu-12, along with its potential impact on the expression of virulence genes in Listeria monocytogenes ATCC 19115. LWT, 203, 116391. [ DOI:10.1016/j.lwt.2024.116391] 42. Alizadeh Behbahani, B., Jooyandeh, H., Taki, M., & Falah, F. (2024). Evaluation of the probiotic, anti-bacterial, anti-biofilm, and safety properties of Lacticaseibacillus paracasei B31-2. LWT, 207, 116676. [ DOI:10.1016/j.lwt.2024.116676] 43. Alizadeh Behbahani, B., & Noshad, M. (2024). An investigation into the probiotic, anti-bacterial, anti-biofilm, and safety properties of Lactococcus lactis NJ414. LWT, 116251. [ DOI:10.1016/j.lwt.2024.116251] 44. Alizadeh Behbahani, B., Noshad, M., Namazi, P., & Vasiee, A. (2024). Exploring the probiotic potential of Lactiplantibacillus pentosus SM1: resistance, anti-microbial activity, anti-biofilm, cytotoxic activity, and safety properties. LWT, 116850. [ DOI:10.1016/j.lwt.2024.116850] 45. Alizadeh Behbahani, B., Jooyandeh, H., Hojjati, M., & Sheikhjan, M. G. (2024). Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice. LWT, 191, 115601. [ DOI:10.1016/j.lwt.2023.115601]
|