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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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The effect of a probiotic containing five species of bacilli at four levels of 0 (control), 1×10⁶CFU/ml (T₁), 1×10⁷ CFU/ml (T ₂) and 1×10⁸CFU/ml (T ₃) per 100g of feed on the growth performances, resistance and survival of rainbow trout fry, Oncorhynchus mykiss (463±32 mg) were compared in a  60-days feeding trial. Growth parameters, such as ADG, SGR, RGR and TGC, were significantly enhanced (p<0.05) by the probiotic at all levels, and the performance in T₂ was significantly better than T₁. The fish under the probiotic treatments also showed higher resistance (p<0.05) to such Environmental stresses as alkaline pH, heat and ammonia (p<0.05). No significant difference in tolerance to acidic pH stress was observed between the control and treatments. In conclusion, the probiotic bacillus highly increased the growth performances, feeding efficiency, resistance and survival in rainbow trout fry.

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In a completely randomized design, the effects of two probiotic bacteria, Bifidobacterium animalis and B. lactis at four concentrations of 0 (control), 1×10⁹ (T1), 2×10⁹ (T2) and 3×10⁹ (T3) CFU 100g^-1 on nutritional parameters of rainbow trout fry (0.538 ± 0.197 g body weight) were compared for 60 days, with each treatment carried in three replications. A significant difference was observed between treatments and the control in protein and lipid gain and also body composition (p<0.05). Despite a significant difference of metabolic growth rate in T1 and T2 with T3 and the control, no significant difference was observed between T3 and the control. The results demonstrated that the use of thesebacteria could improve nutritional parameters and metabolic growth rate of rainbow trout fry.

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Background: Recently, the use of probiotics in preventing and treating the immune system diseases through changes in blood factors has attracted the attention of researchers. Therefore, the aim of this study was to evaluate the effect of Lactobacillus plantarum and Bifidobacterium B94 on changes of blood factors, influencing the autoimmune system diseases.
Materials and Methods: The rats used in this study were divided into four groups (n=10 each), including control (saline), damage with Ethidium bromide (EB), L. plantarum and Bifidobacterium B94 treatment groups. In damage and treatment groups, a single dose of 3μL EB was directly injected into hippocampus of rats for inducing demyelization. Also, in control group, the same amount of saline was used. Then 2×10⁸ probiotic bacteria were administered by gavage for 28 days. Then serum calcium and cholesterol levels were measured. Data were analyzed by one-way ANOVA and Tukey post-hoc tests (p≤ .05).
Results: The results showed that level of blood serum calcium increased insignificantly in the L. plantarum and Bifidobacterium B94 treatment groups compared to control group.  Also, the level of blood serum cholesterol decreased insignificantly in both treatment groups compared to control group.
Conclusion: Probiotics are used for preventing and treating some of the common autoimmune diseases such as MS. Previous studies showed that probiotics affects some of the blood parameters such as calcium and cholesterol while decrease or increase in these parameters is effective in the improvement of MS.  Although no significant finding has been obtained in some of these studies, they have almost confirmed the recommendation of probiotic consumption.

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The aim of this research was to study the effects of whey protein concentrate (WPC) and casein hydrolysate (CH) on chemical (pH and titratable acidity), physical (consistency and syneresis) and sensory properties of yogurt containing probiotic bacteria. Reconstituted skim milk at 10% total solids was fortified with 1 and 2% of WPC, CH and blend of them (WPC to CH ratios of 1:1). Reconstituted skim milks were made with 11 and 12% total solids as control. Bioyogurts were prepared with commercial probiotic starter culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). Fermentation was stopped at pH=4.6 and samples stored at 4°C for 21 days. Addition of WPC resulted in the highest pH value and the lowest titratable acidity. Acidity values of supplemented bioyogurt samples increased between 0.12 - 0.19% during 21 days of storage. Mَoreovere syneresis of these yogurts was lower and their consistency was higher than control. Bioyogurts containing WPC had the lowest syneresis and samples containing CH or WPC had the highest consistency. With regards to total acceptability, the best samples were bioyogurts supplemented with WPC and blend of WPC and CH.

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The effect of three probiotics (Lactobacillus plantarum, L. casei and Bacillus subtilis) on growth and survival of artemia against a pathogenic bacteria, Vibrio campbellii, in gnotobiotic conditions were investigated. A total of 1560 nauplii were equally transferred to 78 falcon tube containing 30 ml of autoclaved sea water with 70 ppt salinity. Treatments consisted of a control (alga, Dunaliella tertiolecta) and 12 treatments of 3 bacteria (each with 25%, 50%, 75%, and 100% replacement) and each treatment was done in 6 replicates. On the sixth day, survival rate, length and the number of bacterial colonies in the nauplius were studied. Also, in this day the nauplius was challenged with the pathogenic bacteria, V. campbellii. The maximum length of the nauplius was observed in the group supplied with 25% L. plantarum and 75% of alga (P<0.05). The results of bacterial colonies showed significant differences between groups (P<0.05). The highest and lowest number of colony were shown in groups supplied with 100% B. subtilis and 25 % L. casei, respectively. Based on challenge results, after 24 and 48 h of challenging with the pathogenic bacteria, the groups supplied with 100% L. plantarum showed the highest survival rate and the lowest survival was in group fed with 100% alga. In conclusion, the use of 25% L. plantarum combined with algae showed a better performance than the L. casei and B. subtilis.

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The objective of this study was to evaluate the effect of probiotic, Pediococcus acidilactici (CNCM-MA 18/5 M, Lallemand, France) in concentrations of T1: 1 × 10⁹, T2: 2× 10⁹ and T3: 3×10⁹  cfu / kg of diet on changes some hematological parameters of bream fry (Abramis brama orientalis, Berg 1949) in comparison with diet control, C, (untreated) for 60 days. One hundred eighty Bream fry with randomly in initial weight of 2.69± 0.22 g divided in 12 fiberglass tanks (110 L) and offered feed at 3-5% body weight, daily. At the end of the trial blood parameters measured. The total number of red blood cells, hematocrit, hemoglobin and white blood cells levels showed a significant increase in treatment fed with 2× 10⁹  cfu probiotic per kilogram of diet (P<0.05).  Indifferential white blood cell(WBC) count, the number of neutrophils and monocytes, and lymphocytes increased significantly in treatments fed with probiotics. The highest increase in neutrophils and monocytes, and the highest decrease in lymphocytes observed in T₃ (3× 10⁹ cfu kg^-1). According to the results, it concluded that adding probiotic Pediococcus acidilactici to the fry bream (Abramis brama orientalis, Berg 1949) diet, increase blood parameters related to red blood cells (RBC), diseases resistance and improve non specific immune response in bream.
According to the results, it concluded that adding probiotic Pediococcus acidilactici to the fry bream (Abramis brama orientalis Berg 1949) diet, increase blood parameters related to red blood cells (RBC), diseases resistance and improve non specific immune response in bream.

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  The probiotic, Lactobacillus acidophilus PTCC 1643 was encapsulated in calcium alginate beads with the objective of enhancing survival during exposure to the adverse conditions of the gastro-intestinal tract. The probitic was incubated in simulated gastro-intestinal conditions for 0, 30, 60, 90 and 120 min. at 37 ^oC.  The survivability of the probiotic, L. acidophilus PTCC 1643 was expressed as the destructive value (D-value). Particle size distribution was measured using laser diffraction technique. bead appearance was observed by scanning electron microscopy (SEM). The alginate coat prevented acid-induced reduction of the probiotic in simulated gastric juice (pH 1.5, 2 h), resulting in significantly (P < 0.05) higher numbers of survivors due to retarding the permeation of the gastric fluid into the cells. After sequential incubation in simulated gastric (60 min) and intestinal juices (pH 7.25, 2 h), number of surviving cells were 6.5 log cfu ml ^-1 for encapsulated L. acidophilus while 2.3 log cfu ml ^-1 was obtained for free cells.

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Aims: The aim of this study was to evaluate the hematological parameters in Cyprinus carpio juvenile feeding of Basilli sp. probiotics in the condition of before and after long distance transports.
Materials & Methods: In this experimental research, 180 carp juvenile were stocked in 2 tanks (capacity 400-L) for 45 days. Fish juvenile in one tank was feeding with multi-strain probiotic (Protexin) were used at a concentration of 1×10⁷ CFU/ liter and fish in the other tank was not consumed probiotic. At the end of the feeding trial, the carp juvenile from both treatments randomly were packed in plastic bags (40-L) at the density of 1kg/bag (~20 fish/bag). The juvenile feeding previously from probiotic were packed in 2 treatments with/or without of NaCl in water. Also, the juvenile feed of the control tank was packed in bags as the control. The bags unpacked after 12h and blood samples were taken from 10 fish in each replicate and hematological parameters were compared among the groups.
Findings: Results indicate that WBC, Hematocrit, Hemoglobin, MCV, MCH, MCHC and leukocytes differential count are affected by after transport stress and before the catching (p<0.05). However, there were no significant differences in the amounts of RBC and hemoglobin in experimental treatments (p>0.05).
Conclusion: Based on the results, finding of this study indicated that feeding of common carp juvenile with Basilli sp. probiotics had positive effects on blood parameters after long-distance transportation in plastic baggage, thereby if used in diet, it can be good alternatives to salt.

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In this study, for the first time in Iran, the effect of edible coating of sodium alginate and whey protein in combination with innclulated cultivation of Pediococcus acidilactici and Lactobacillus plantarum bacteria on rainbow trout fillets was studied. Accordingly, chemical indicators such as pH, TVB-N, TBA and microbial laod at 0, 7, 14 and 21 days of refrigeration storage at 4C were investigated. Results showed that in all samples pH, TVB-N and TBA increased over time. In terms of microbial parameters, probiotic coating could reduce the number of TVC in coated fillets on day 21 compared to control treatment. However, the TVC level in all treatments at the end of the storage period was higher than the allowable range for human consumption (P<0.05).  The number of LAB also increased during the storage period and there was a significant difference in coated treatments compared to control (P<0.05).  The highest changes were observed in control treatment and the lowest changes were related the coated treatments. Overall, using higher percentages of sodium alginate containing probiotic bacteria can be recommended for better preservation of the fillet during the refrigerated storage. 

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  Nowadays, Probiotic products are defined as the processed products which contains viable probiotic bacteria in a sufficient concentration when they administered in adequate amounts, confer a health benefit to the host. The objective of this study was evaluation of the Iranian white cheese as a food carrier for probiotic bacteria (including Lactobacillus and Bifidobacterium species). Survival of Lactobacillus plantarum, Lactobacillus bulgaricus(sp),Bifidobcterium animalis and Bifidobacterium angulatum were determined by evaluation of the bacterial growth on the selective media in laboratory in different interval of production and preservation of Probiotic Iranian white cheese. B. animalis showed the highest  viability in nonstarter treatment and L. bulgaricus(sp) in treatment contained starter culture showed the lowest viability at the end of storage period of cheese. Survival Properties of Lactobacillus species were completely different from Bifidobacteria species in Iranian white cheese. However, the population of lactobacillus and Bifidobacteria species decreased gradually during ripening in this cheese but was always higher than 10⁶ CFU/g at the end of ripening storage.

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The objective of this research was to produce fermented dairy beverage with Propionibacterium freudenreichii ssp. shermanii and study the microbiological characteristics immediately after fermentation and during cold storage. In this study, impact of two process variables of incubation temperature and inoculation ratio on microbiological characteristics was studied by full factorial design. For the preparation of the fermented dairy beverage, a mixed culture of Lactobacillus acidophilus and Propionibacterium freudenreichii ssp. shermanii was grown at the ratio of 1:2, 1:4 and 1:8 and incubation was performed at 30, 35 and 40°C until the pH reached 4 ± 0.1. Cell count of L. acidophilus was conducted on MRS Agar and incubation at 37 °C. Enumeration of P. freudenreichii ssp. shermanii was done on sodium lactate agar (NaLa agar) medium and incubation at 30 °C. In the most suitable condition for propionic acid production, profile of viability of microorganisms was determined in intervals of 0, 7, 14, 21 and 28 days. Also, phase separation of produced beverage was studied during the first week of storage at 4°C. The maximum viable cell count of P. freudenreichii ssp. shermanii was occurred by inoculation ratio of 1 to 4 and incubation temperature of 30 °C. There was an adverse and significant (P < 0.05) relationship between viability of P. freudenreichii ssp. shermanii and incubation temperature. The maximum cell count of L. acidophilus was observed in a mixed culture of L. acidophilus and P. freudenreichii ssp. shermanii at ratio of 1 to 8 and incubation temperature of 35°C. Considerable decreased cell counts of P. freudenreichii ssp. shermanii and L. acidophilus were obtained during the first and the last weeks of cold storage, respectively.  

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The objective of this research was to produce fermented dairy beverage with Propionibacterium freudenreichii ssp. shermanii and study the microbiological characteristics immediately after fermentation and during cold storage. In this study, impact of two process variables of incubation temperature and inoculation ratio on microbiological characteristics was studied by full factorial design. For the preparation of the fermented dairy beverage, a mixed culture of Lactobacillus acidophilus and Propionibacterium freudenreichii ssp. shermanii was grown at the ratio of 1:2, 1:4 and 1:8 and incubation was performed at 30, 35 and 40°C until the pH reached 4 ± 0.1. Cell count of L. acidophilus was conducted on MRS Agar and incubation at 37 °C. Enumeration of P. freudenreichii ssp. shermanii was done on sodium lactate agar (NaLa agar) medium and incubation at 30 °C. In the most suitable condition for propionic acid production, profile of viability of microorganisms was determined in intervals of 0, 7, 14, 21 and 28 days. Also, phase separation of produced beverage was studied during the first week of storage at 4°C. The maximum viable cell count of P. freudenreichii ssp. shermanii was occurred by inoculation ratio of 1 to 4 and incubation temperature of 30 °C. There was an adverse and significant (P < 0.05) relationship between viability of P. freudenreichii ssp. shermanii and incubation temperature. The maximum cell count of L. acidophilus was observed in a mixed culture of L. acidophilus and P. freudenreichii ssp. shermanii at ratio of 1 to 8 and incubation temperature of 35°C. Considerable decreased cell counts of P. freudenreichii ssp. shermanii and L. acidophilus were obtained during the first and the last weeks of cold storage, respectively.

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Objective: Current of antibiotic treatment for H.pylori infection is often associated with frequent adverse effect and resistant to antibiotic. Alternative treatment method to control H.pylori infection is needed. The aim of this study was to test in vitro anti Helicobacter activity of Lactobacilli acidophilus isolated from yogurt. Material and Methods: Forty H.pylori strains isolated from 145 human gastric biopsies. After the primary culture of biopsies in the brucella blood agar and identification of H.pylori by biochemical tests, susceptibility tests to antibiotics (metronidazole, clarithromycin, amoxicillin and tetracycline) were performed with MDDM (Modified Disk Diffusion Method) and E test. The isolates were cultured in brucella broth and the effect of Lactobacillus acidophilus isolated from yogurt (cultured in MRS broth) on growth of H.pylori was tested by a mixed culture technique (co-culture). Results: Twenty five (62.5%) of the 40 H.pylori isolates were resistant to antibiotics. Resistance rates to metronidazole, clarithromycin, amoxicillin and tetracycline were 62.5%, 22.5%, 2.5% and 0% respectively. Twenty two (56%) of the 40 H.pylori isolates were inhibited by L. acidophilus in mixed culture. This inhibition occurred only when the two organisms were incubated together for more than 24 h. Lactobacillus acidophilus was able to inhibit the growth of both antibiotic sensitive and resistant H.pylori strains. Fifteen (68.2%) of the inhibited isolates were susceptible to antibiotics and seven (31.8%) were resistant to antibiotics. Conclusion: We observed a significant suppression in the growth of H.pylori in the presence of L. acidophilus. This occurred only when the two organisms were incubated together for more than 24h. Based on our findings, L. acidophilus was found to be a potentially effective probiotics against H.pylori and could enhance antibiotic therapy for H.pylori eradication in humans.

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In this study, the possibility of including probiotic starter cultures for making yoghurt was investigated. Set yoghurts were made using three bio-cultures, all containing Bifido-bacterium spp.. The effects of these starter cultures and total solids (i.e. addition of 0, 1 and 2% skim milk powder) on the rheological and sensory characteristics of the bio-yoghurts were compared with a standard starter culture (CH1) on the day of production (Day 0) and after 7 and 14 days storage at 4oC. The rheological properties were evaluated using a Universal Texture Analyser and sensory analyses were carried out using a five point hedonic scale. The results of texture studies showed that the type of starter culture had a significant effect on the rheological parameters including hardness, springiness, co-hesiveness, adhesiveness, chewiness and gumminess (P<0.05). It was also concluded that addition of skim milk powder (at the levels tested) did not change the hardness and springiness significantly, while adhesiveness, cohesiveness, gumminess and chewiness were statistically different at P<0.05. The results of sensory analysis indicated that the overall acceptance of bio-yoghurts was higher compared with the control. The higher sen-sory and textural scores of bio-yoghurts as well as their potential therapeutic effects may well be encouraging for the Iranian dairy industry.

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Introduction: Since the gastrointestinal system plays an important role in the function of the immune system, its role in the control or treatment of autoimmune diseases cannot be ignored. Therefore, the intestinal strengthening, which much of gastrointestinal function depends on it, can be effective in this direction. Also, because the intestine plays an important role in the immune system in addition to digestion, it can help maintain the immune system's function by keeping its bacteria balanced. In this regard, probiotics and prebiotics can be useful, which this issue was investigated in the present study.
Conclusion: Probiotics have an important role in the prevention and control of multiple sclerosis.
 

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In present study, effects of different levels of inulin (0, 1 and 2%) on the physicochemical and sensory properties and probiotic survival in frozen yogurt was investigated. Results showed that inulin at concentration of 1% had no effect on pH but at level 2% had significant effect on pH. Addition of inulin increased overrun and viscosity.  The flow behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In comparison of control sample, frozen yogurts containing inulin had better melting properties and inulin at concentration of  2% increased the time of first dripping, significantly. Total acceptability of samples revealed that frozen yogurt with 2% inulin had the most appealing sensory characteristics.  In terms of probiotic survival, the sample with 2% inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.  

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Probiotic yogurt is one of the most common and important probiotic products in the market. Researchers have revealed that the survival of probiotic organisms in yogurt during storage has often been low. An appropriate technique to preserve the survival rate of these organisms is to prepare yogurt powder using spray drying. The objective of this study was to investigation the effect of ingredient supplementation on survival of bacteria in probiotic yogurt during spray drying process. Effect of supplementing milk before preparing probiotic yogurt with various of ingredient (including whey protein concentrate, maltodextrin powder (DE=10-12), lactose, sodium caseinate and skim milk powder at a level of 1.5% (w/v) on survival of bacteria in probiotic yogurt powder after spray drying using inlet air temperature of 150 ˚C, air flow rate of 478 m³/h and feed flow rate of 2 L/h was investigated. The results indicate that supplementing milk with various ingredients prior to preparing probiotic yogurt not only enhances the growth of bacteria in fresh yogurt but also improve the survival rate these bacteria following spray drying and preparation of probiotic yogurt powder.    

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Probiotic potato chips as a dry product can distribute probiotics among consumars but so far sufficient studies hasnot done on the possibility of adding probiotics in kind of snacks yet.In this study, probiotic potato chips with two species of lactic acid bacteria such as Lactobacillus acidophilus and Lactobacillus rhamnosuswas produced by using of standard methods,then survival of mentioned probiotic bacteria was studied during storage of 4,21 and 38°C temperatures,covered packaging and non-covered packaging in two weeks.Microencapsulation of two mentioned species carried out with arabic gum and gelatin.Results have shown that population of viable bacteria was reduced during 14 days. Stored samples at 4,21 and 38°C temperatures had significant difference (p≤0.01). Stored samples in two type of packaging had significant difference too (p≤0.01). Probiotic potato chips was stored in covered packaging at 38°C temperature hadmaximiumviability. Population of viable probiotics per each gram was higher than 10⁶ and it was according to recommened content by FDA. By adding probiotic bacreia more than applied content, we can reach to a desirable standard in final product.