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Background: Pseudomonas aeruginosa is considered an opportunistic pathogen; several reports indicate that the organism can also cause infections in healthy hosts. Four effector proteins have been described in P. aeruginosa: exoU, exoS, exoT, and exoY. These genes that are translated into protein products related to type III secretion systems. Materials and Methods: A total of 134 samples were isolated, and P. aeruginosa was identified using biochemical tests. Bacterial genomic DNA was extracted, and the presence of the exoSand exoUgenes were detected by PCR. Biofilms were formed by culturing P. aeruginosaon glass slides in rich medium. Results: The exoU(73%), exoS (62%) genes were detected from infections caused by P. aeruginosa in urinary tract infection patients. Among the 119 strains isolated from patients with urinary tract infections. Conclusion: An improved understanding of virulence genes and biofilm formation in P.aeruginosa may facilitate the future development of novel vaccines and drug treatments.

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Probiotics are live microbial feed supplements, which beneficially affect the host by improving its intestinal microbial balance[8].Recently, researches have shown that lactic Acid Bacteria(LAB), especially Bacillus (because of having endospore) remain stable at cooking temperature and retain their probiotic benefits in baked goods [3]. The purposeof this study,was using of Bacillus coagolans, as a resistant probiotic,for enrichment of  bread. First, these probiotic bacteria were determined by the tests of salt tolerance, heat resistance, bile tolerance, tolerance of acid and pepcin, resistance of antibiotics, and preventing the growth of pathogenic starins[18].Then a certain number cells of  BC were entered in bread dough,before& after  baking the number of live bacteria were calculated by colony count in 1g of dough and bread. The number of BC decreased from 10⁸ to 10⁶ units per gram, after baking. Also,the amount of starch decreasd and changed into simple sugers. The pH was estimated about 4.5-5 and TTA (Total Titritable Acidity) was between 6-8. Finally, the enrichment of bread was  evaluated  by experts and its quality and taste were compared with a control sample. The Results showed this bacterium survives in baked bread and makes good chemical changes on it.

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Magnetotactic bacteria can be affected by Earth's magnetic field orientation. They have been observed various forms of cocci, bacilli and spirilla. These bacteria make magnetosomes affected by the magnetic field and its orientation as part of the iron is stored. In this study, the presence of magnetotactic bacteria in different parts of Iran with features freshwater pearls saline containing iron mine in Zanjan, Persian Gulf, Mighan and Qom wetlands was investigated. Sediments and water collected were put under magnetic field. Results showed that all types of isolated bacteria were, Gram-negative and shapes to bacillus, spirillum and coccus. The magnetic field in the capillary tube containing a magnetotactic bacterium that responds was observed to magnetic field. Mighan and Qom wetlands and Zanjan's iron mine samples have more cases of magnetotactic bacteria,were studied in particular. Transmission electron microscopy images of iron nanoparticles were visible within it. Results molecular analysis, sequencing and BLAST in NCBI website showed in sample Znjan's iron mine there is Magnetospirillum magnetotacticum strain. Higher concentrations indicate of iron nanoparticles in the sample compared to the Mighan wetland with iron mine, that the abundance of iron ions alone did not increase the level of magnetic nanoparticles of Fe by bacteria.

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The combustion of fossil fuels containing sulfur results in the release of sulfur dioxide into the atmosphere and environmental pollution. Hence, the researchers focused on the biological desulfurization method. Dibenzothiophene is used as the model molecule to study the ability of the desulfurization of microorganisms. The most suitable sources of carbon, nitrogen and sulfur concentration optimized by response surface method to obtain the highest cell growth and biological desulfurization activity. The performance of iron nanoparticles on the growth and biodesulfurization activity of thermophilic bacterium Bacillus thermoamylovorans strain EAMYO was investigated. Characterization of starch-modified iron nanoparticles was performed by TEM, SEM. The images of TEM and SEM of starch / Iron nanoparticles showed that the Fe₃O₄ and Fe0 nanoparticles were 20 and 30 nm, respectively. The investigating the growth of microorganism in the presence of iron nanoparticles showed that these nanoparticles not only did not have a toxic effect on microorganism growth, but also increased the growth of microorganism in 96 h (OD 660 = 1.864, 1.896 respectively in the presence of nanoparticles Fe₀ and Fe₃O₄), while the highest rate of growth in the absence of nanoparticles in 96 h (OD660 = 1.51). Also, the activity of desulfurization in the presence of starch/Fe₀ nanoparticles and starch/Fe₃O₄ / starch increased by 26.52% and 10.75%, respectively, compared to the cells without the coating of iron nanoparticles.
 

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persian proverbs are one of the oldest literary examples that have influenced the speech and behavior of the iranian people since ancient times. due to the fact that proverbs are derived from the taste, knowledge and experience of different classes of society, their acceptance and popularity among the people has also been high. research in the proverbs of society helps to better understand different aspects of society's life and culture, and in this way, neglected aspects of public culture will be studied and investigated more precisely. some negative teachings and bad habits spread in a language through proverbs. this article has examined these aspects in persian proverbs and while emphasizing the existence of good teachings in most persian proverbs, it has also discussed the bad teachings of some of them. ridiculous jokes about the lands and the inhabitants of each land or its people, humiliation of those who have different religious beliefs, humiliation of some physical characteristics, ridicule of some family roles and especially women's roles, completely passive fatalism, justification of unpleasant behaviors such as intellectual tyranny and mocking jokes with some special names and similar negative teachings can be seen in persian proverbs.
 

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Biosurfactants are produced by microorganisms. Surfactin is one of the main lipopeptide biosurfactants produced by different species of Bacillus subtilis. This study aims to analyze the effect of starch-coated Fe⁰and Fe³⁺nanoparticles on the biosurfactant production of Bacillus subtilis. Out of 70 soil samples, 20 Bacillus were isolated and genome sequenced by biochemical methods and 16S rRNA gene. Quantitative and qualitative screening methods were used to isolate and detect biosurfactant production. For the aim of this study, 61 and 63 (Bacillus subtilis subsp. Inaquosorum) were selected. Then, hemolytic activity, surfactant production and reduction of surface tension in Minimal Salt Medium containing Fe⁰ and Fe³⁺ nanoparticles were examined after 48h, 72h and 96h of culture. The binding of the nanoparticles to the surfactant was confirmed by SEM. Strain 61 was the best bacterium and Fe³⁺ was the best nanoparticle and it was cultured. The results were compared with the results of non-nanoparticle bioreactor. Surfactin from strain 61 culture in the Fe³⁺ nanoparticle bioreactor after 72 hours of growth showed higher production than the same strain culture after 72 hours without Fe³⁺, if continuing the research, this strain can be commercialized in the future.
 

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Research on the local languages ​​and dialects of Iran and the collection of various cultural manifestations, including proverbs, leads to a better understanding of the culture and history of the tribes, preserving their dialect and culture, and finally a better understanding of the Iranian languages ​​and culture. Proverbs are a major part of the popular culture of the Baluch people, and a careful study of them will pave the way for the study of cultural patterns, social values, and sociological research.
Most of these proverbs have great moral meanings that play an essential role in teaching transcendent ideas and concepts, transmitting ethnic and generational experiences, and the advancement of individuals in society, but there are also proverbs that have negative functions in history, which have been the cause of social and cultural damage and failure. This research studied this group of proverbs by library and analytical method in order to have an increasing cultural awareness and promote rational views in Baluch society and culture. Although the number of such proverbs is limited, they have caused cultural damage in society due to their widespread use.
Cultural harms have been studied in three areas of individual, family and society along with superstitious beliefs in the field of culture. However, the findings of the current research show the highest frequency in injuries that are related to families. Nonetheless, an independent and documented research with a specific statistical community has not been done in this regard.

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An extensive experimental study has been conducted to investigate the performance and stability of a supersonic axisymmetric mixed compression air intake designed for a free stream Mach number of 2.0. Unstable flow conditions, where the self-sustained oscillations of the shocks waves occur, have been studied in this investigation. Aside from the buzz triggering mechanism, the paper describes the flow phenomenon sequences during the buzz cycle by means of the shadowgraph pictures and via high frequency pressure transducers. Results showed that the pressure inside the intake decreases and increases sequently during the buzz cycle. The intake becomes almost empty (its mass flow rate decreases) as the shock wave moves upstream toward the intake tip. When the shock waves stand at its most upstream location, the pressure inside the intake reaches its minimum value. This low pressure condition causes the shock wave to move toward the intake and consequently the intake pressure increases again. As the pressure inside the intake increases, the shock wave moves upstream. The intake pressure reaches its maximum value when the shock wave stands at the intake entrance and the buzz cycle is then completed.

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An extensive experimental study has been conducted to investigate the performance and stability of a supersonic axisymmetric mixed compression air intake. The intake has been designed for a free stream Mach number of 2.0. However, tests were conducted for free stream Mach numbers of 1.8, 2.0, and 2.2. This investigation is aimed to study effects of Mach number and back pressure on the intake flow stability during the buzz phenomenon. Further, the effect of acoustic resonance on the Buzz frequency has been investigated. Buzz phenomenon is defined as the shock oscillation ahead of the intake that may occur when the intake mass flow ratio reduces. Results show that the stability margin reduces when the free stream Mach number increases. In addition, reducing the free stream Mach number and increasing the back pressure cause the oscillation frequency to increase. The main cause of instability start is flow separation on the compression ramp and two ranges of frequency of buzz oscillations are obtained, range of 100 Hz for flow instability for Mach numbers of 1.8, 2.0 and 2.2, and range off 475 Hz for flow instability in Mach number of 1.8. For both cases, the spatial domain of buzz oscillations covers the entire intake length. Further, this low and high frequency ranges have significant conformity with the zeroth-order and first-order of the acoustic resonance frequency, respectively, that increase the probability of existence of acoustic resonance driving the buzz oscillation.

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Fruits and vegetables by products enrich from functional components such as dietary fiber and protein.  This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product.

 

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Snack foods contain main parts of food habit among people in the world. Recently the high rate of consumption and variety of extruded snacks is proven to increase the attention to nutritional quality besides keeping desired acceptability of products. In this study, based on central composite design the effect of independent variables consist of the whole Oleaster  powder (5- 15%), moisture content (12-20%), screw speed (120-180 RPM), were investigated on the physicochemical, textural and color of extrudates based on corn- wheat grit. results showed that, Increasing Oleaster content caused an increase in the density, hardness and solubility. Whereas, Increase screw rate and oleaster content simultaneously leaded to a lower density. In low amount of moisture content, improvement of oleaster content didn’t significant effect on hardness. However by boosting recent factors gradually, the hardness of products increased dramatically. Moisture content and screw speed had absolute effect on lightness of extrudates. Meanwhile improvement of oleaster content caused a decrease in lightness. Optimum condition was determined to be the feed moisture content (13.87%), oleaster content (5%) and screw speed rate (166.7 rpm).
 

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Lactobacilli are the most well-known strains with probiotic properties that have a great effect on promoting gastrointestinal health. The purpose of this study was to isolate and evaluate the probiotic properties of local Lactobacillus in dairy products in Fars province. Gram-positive and catalase-negative bacilli were isolated and analyzed from dairy samples by chemical methods. To evaluate the probiotic properties of the isolates, their growth rate was measured at different acidic and alkaline pHs, different concentrations of bile salt and NaCl salt. The antimicrobial activity of the isolates on pathogenic bacteria was investigated by agar well diffusion method and also susceptibility testing to common antibiotics was performed by disk diffusion method. Optimal strains were identified molecularly by 16 S rRNA gene sequencing. Out of 36 gram-positive and catalase-negative strains, 10 strains were biochemically similar to Lactobacilli that 5 strains being able to grow at pH 3 to 9 and different concentrations of bile salt and NaCl salt. These bacteria had antimicrobial activity against common pathogens and were resistant to the antibiotics Clindamycin, Ampicillin, Erythromycin, and Tetracycline. Strains M3 and Y4 had better probiotic properties. Molecular evaluation showed that these two strains are 100% and 99.98% similar to Lactobacillus brevis and Lactobacillus casei strains, respectively. As a result, it was found that these two strains of Lactobacillus with approved probiotic properties are available in traditional dairy products in Fars province, which can be used in the dairy food industry to improve the quality of livestock and poultry feed.