جداسازی و شناسایی سویه Lactiplantibacillus plantarum MOHA1 از ماست محلی و ارزیابی ویژگی‌های پروبیوتیکی، ضدباکتریایی و ایمنی آن

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Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah N. P and Ayyash M, 2017. Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-Food Science and Technology 79, 316–325.

Acevedo-Fani A and Singh H, 2022. Biophysical insights into modulating lipid digestion in food emulsions. Prog. Lipid Research. 2022, 85, 101129

Alizadeh Behbahani B, Jooyandeh H, Hojjati M and Ghodsi Sheikhjan M, 2023. Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice. Food Science and Technology 191 (2024) 11560.

Alizadeh Behbahani B, Noshad M and Falah F, 2019. Inhibition of Escherichia coli adhesion to human intestinal Caco2 cells by probiotic candidate Lactobacillus plantarum strain L15. Microbial Pathogenesis 136: 1-7.

Alizadeh Behbahani B, Jooyandeh H, Falah F aand Vasiee A, 2020. Gamma-aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and anti-microbial activity. Food Science & Nutrition, 8(10), 5330-5339.

Alizadeh Behbahani B, Jooyandeh H, Vasiee A and Zeraatpisheh F, 2023. Evaluation of anti-yeast metabolites produced by Lactobacillus strains and their potential application as bio-preservatives in traditional yogurt drink. LWT-Food Science and Technology, 188, 115428.

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 published 2021; 9:4094–4107.

Boricha A, Shekh S. L, Pithva S. P, Ambalam P. S and Vyas B. R. M, 2019. In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin. LWT-Food Science and Technology 106, 201–208.

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 Li S, Zhao Y, Zhang L, Zhang X, Huang L, Li D, Niu C, Yang Z and Wang Q, 2012. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food chemist. 2012; 1;135(3):1914-9.

Falah F, Vasiee A, Alizadeh Behbahani B, Tabatabaee Yazdi F and Mortazavi SA, 2021. Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology. Food science & nutrition. 2021^a Jun;9(6):3317-26.

Falah F, Vasiee A, Alizadeh Behbahani B, Yazdi F. T, Moradi S, Mortazavi S. A  and Roshanak S, 2019. Evaluation of adherence and anti-infective properties of Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidiumsativum) using response surface methodology (RSM). Journal of Food Science and Technology 54(1), 196-208.

Falah F, Vasiee A, Yazdi FT and Behbahani BA, 2021. Preparation and functional properties of synbiotic yogurt fermented with Lactobacillus brevis pml1 derived from a fermented cereal-dairy product. BioMed research international. 2021^b Aug 12;2021.

 Feyhl-Buska J, Chen Y, Jia C, Wang J.-X Zhang C.L and Boyd E.S, 2016. Influence of growth phase, pH, and temperature on the abundance and composition of tetraether lipids in the thermoacidophile Picrophilus torridus. Front. Microbiol. 2016; 7:1323. Doi: 10.3389/fmicb.2016.01323

Fu B, Huang X, Ma J, Chen Q, Zhang Q and Yu, P, 2022. Characterization of an inositol-producing Lactobacillus plantarum strain and the assessment of its probiotic potential and antibacterial activity. LWT-Food Science and Technology, 153, 1–7.

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Han Q, Kong B, Chen Q, Sun F and Zhang H, 2017. In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics. Journal of Functional Foods. 2017, 32, 391–400.

Handa S and Sharma N, 2016. In vitro study of probiotic properties of Lactobacillus plantarum F22 isolated from chhang–A traditional fermented beverage of Himachal Pradesh, India. Journal of Genetic Engineering and Biotechnology. 2016 Jun 1;14(1):91-7.

Kardooni Z, Alizadeh Behbahani B, Jooyandeh H and Noshad M, 2023. Assessing Protection Mechanisms against Escherichia coli by Analyzing Auto-and Co-Aggregation, Adhesion Ability, Antagonistic Activity and Safety Characteristics of Potentially Probiotic Lactobacillus acidophilus B103. Nutrition and Food Sciences Research 2023; 10 (1) :11-21

Kenfack Ch, Francois Z, Marie K, Wang Y, Zhu T and Yin Li, 2018. Safety and Antioxidant Properties of Five Probiotic Lactobacillus plantarum Strains Isolated from the Digestive Tract of Honey Bees. American Journal of Microbiological Research. 6. 1-8. 10.12691/ajmr-6-1-1.

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Kim K. T, YangS. J, and Paik, H. D, 2021. Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities. Food Science and Biotechnology, 30, 257–265.

Li S, Zhao Y, Zhang L, Zhang X, Huang L, Li D, Niu C, Yang Z and Wang Q, 2012. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food chemist. 2012; 1;135(3):1914-9.

Luz C, Calpe J, Quiles J.M, Torrijos, R, Vento and M, Gormaz, M, 2021. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product. Journal of Functional Foods, 84, 1–9.

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Mulaw G, Sisay Tessema T, Muleta D and Tesfaye A, 2019. In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products. International Journal of Microbiology 7179514. https://doi.org/10.1155/2019/7179514

Olatunde O. O, Obadina A. O, Omemu A. M, Oyewole O. B, Olugbile A  and  Olukomaiya O. O, 2018. Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production. Annals of Microbiology, 68(7), 433–443. https://doi.org/10.1007/s1321 3-018-1348-9.

Ou D, Ling N, Wang X, Zou Y, Dong  J, Zhang D, Shen Y and Ye Y, 2022. Safety Assessment of One Lactiplantibacillus plantarum Isolated from the Traditional Chinese Fermented Vegetables—Jiangshui. Foods 2022, 11, 2177.

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Rouhi R, Falah F, Azghandi M, Alizadeh Behbahani B, Mortazavi S A, Tabatabaei-Yazdi F and Vasiee A, 2024. Investigating the effect of Lactiplantibacillus plantarum TW57-4 in preventing biofilm formation and expression of virulence genes in Listeria monocytogenes ATCC 19115, LWT, Volume 191,2024,115669

Saboktakin‑Rizi M, Alizadeh Behbahani B, Hojjati, M and Noshad M, 2021. Identification of Lactobacillus plantarum TW29‑1 isolated from Iranian fermented cereal‑dairy product (Yellow Zabol Kashk): probiotic characteristics, antimicrobial activity and safety evaluation. Journal of Food Measurement and Characterization (2021) 15:2615–2624

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Vasiee A, Alizadeh Behbahani B, Yazdi F, Mortazavi SA and Noorbakhsh H, 2018. Diversity and probiotic potential of lactic acid bacteria isolated from horreh, a traditional Iranian fermented food. Probiotics and antimicrobial proteins. 2018 Jun 1;10(2):258-68.

Vasiee A, Falah F, Alizadeh Behbahani B and Tabatabaee-yazdi F, 2020. Probiotic characterization of Pediococcus strains isolated from Iranian cereal-dairy fermented product: Interaction with pathogenic bacteria and the enteric cell line Caco-2. Journal of Bioscience and Bioengineering. Volume 130, Issue 5, Pages 471-479.

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Zibaei-Rad A, Rahmati-Joneidabad M, Alizadeh Behbahani B and Taki M, 2023. Assessing the protection mechanisms on Enterobacter aerogenes ATCC 13048 by potentially probiotic strain Lacticaseibacillus casei XN18: An experimental and modeling study. Microbial Pathogenesis, 181, Article 106177

Zibaei-Rad A, Rahmati-Joneidabad M, Alizadeh Behbahani B and Taki M, 2024. Probiotic-loaded seed mucilage-based edible coatings for fresh pistachio fruit preservation: an experimental and modeling study. Scientific Reports, 14(1), 509.