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The probiotic effects of Saccharomyces cerevisiae and Aspergillus niger on the feeding efficiency, body composition, ammonia excretion, blood serum enzymes and the intestinal microbiota of juvenile beluga, Huso huso was investigated. The fish (31.8±2.81g) were randomly allocated into 12 oval tanks at a density of 30 individuals per tank with three replicates for each treatment,. The fish were fed either a basal diet (as control) or the diet supplemented with S. cerevisiae and A. niger (2×10⁶, 4×10⁶ and 6×10⁶ cells g^-1) for 8 weeks. The results indicated that the probiotic supplemented diet at 6×10⁶ (cells g^-1) significantly improved FCR and other nutritional indicators compared to the control treatment (p<0.05). Significant improvements (p<0.05) were also observed in ammonia excretion and blood serum enzymes between treatments. Total viable fungus and Lactobacillus spp. count were significantly improved in treatment compared to control (p<0.05). These results indicated that S. cerevisiae and A. niger improved feeding performance and blood serum enzymes of beluga.

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Aims: The aim of this study was to investigate chemical composition, antioxidant potential, and antimicrobial activity of cardamom essential oil against Staphylococcus aureus, Escherichia coli, and Saccharomyces cerevisiae species.
Materials & Methods: The chemical compositions of cardamom essential oil were identified by Gas Chromatography-Mass Spectrometry (GC-MS) device. Cardamom essential oil antioxidant activity was measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay, and its total phenolic compounds (TPC) were measured by Folin–Ciocalteu reagent. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cardamom essential oil were determined using the serial-dilution method.
Findings: According to the GC-MS analysis results, 17 compounds were totally identified in cardamom essential oil, among which the most important compounds were 1, 8-cineole (36.74%) and α-terpinyl acetate (33.07%). MICs obtained for S. aureus, E. coli, and S. cerevisiae were 12.50, 25.00, and 1.56 mg/mL, respectively. Also, MBC obtained for both S. aureus and E. coli was 25 mg/mL, while MBC for S. cerevisiae was 3.36 mg/mL. Antioxidant activity measurement results showed that increasing the amount of cardamom essential oil reduced the amount of color and absorbance of DPPH solution to 517 nm. The results also showed that the amount of TPC in cardamom essential oil was 214.35 mg gallic acid per 100 g of dry material.
Conclusion: Cardamom essential oil used in this study showed antibacterial and anti-yeast activities against S. aureus, E. coli, and S. cerevisiae species. Antimicrobial effects of cardamom essential oil were predictable due to the presence of antimicrobial components in this oil.

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Abstract The amount of waste and agricultural wastes in Iran is very high due to the combination of resources that they have become suitable for ethanol production. Molasses is one of the most abundant and inexpensive carbon sources available and usable for ethanol production. With this application to prevent it from getting into the environment and the product is obtained as a clean and environmental fuel. The main objective of this study was to compare the production of ethanol from molasses by Saccharomyces cerevisiae and Zaymomonas Mobilis. In this study, the fermented juices of grapes are cultivated on the RM culture containing 1% Nystatin at Aerobic conditions and temperature is 30℃. Then the Zymomonas Mobilis was isolated and identified by using staining techniques, biochemical tests, growth in the presence of 7% ethanol and ribotyping. To determine the amount of ethanol production, 10% molasses medium was used. The amount of ethanol at 24, 48, 96, 120, 144 hours in 10% molasses were 1.45, 3.4 and 5.05% for Zymomonas mobili subsp. mobilis IRMH52, Zymomonas mobilis subsp. mobilis ATCC 10988 and Saccharomyces cerevisiae, respectively. In this study, a new strain of Zymomonas mobilis were isolated and compared the production of ethanol with the same conditions showed that this strain of Saccharomyces cerevisiae to produce less ethanol.

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  In the present study, some industrial active dry yeasts were compared regarding CO2 production which is a factor for determining the fermentation ability. The industrial baking strains of Saccharomyces cerevisiae were isolated from commercial active dry yeast, afterwards the amount of CO2 production was measured in a model liquid dough media using the gas measuring system. The comparison between the amounts of CO2 production by standard and industrial strains of Saccharomyces cerevisiae revealed that rapid CO2 production in moderate sugar medium is the most important phenotype in strains which are suitable for producing the baker's yeast. This method is considered as a fast screening way for strains of Saccharomyces cerevisiae in laboratory scale for the purpose of selecting the optimum strains for producing bakers yeast. The more osmoresistance strains are more active in high sucrose medium. Therefore, these strains are useful for producing baker's yeast in the confectionary industry. One strain named K, showed appropriate biomass production. This strain had been highly active in high sucrose medium which makes it a good candidate for the production of bakers yeast in bakery and confectionary industry.   

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  Pomegranate fruit is a rich source of functional compounds with health promoting effects. Thermal processing significantly affects these compounds. Therefore, in this study the effect of ultrasonic as a non-thermal technology, on E. coli and S. cerevisiae of pomegranate juices has been studied. Fresh pomegranate juices of Malase Momtaze Saveh and Alak Saveh cultivars were inoculated with E. coli and S. cerevisiae and then, were sonicated using an ultrasonic processor supplied with a 19 mm diameter probe at constant frequency of 20 kHz and at amplitude levels (50, 75 and 100%) and times (0, 3, 6 and 9 min) in double wall glass vessel. The number of surviving microorganisms in samples was determined on selective media. The result showed that various intensities of ultrasound and sonication times significantly affected microbial populations (p<0.01), while the source of juice was not effective on the microbial count significantly. The inactivation of E. coli and S. cerevisiae cells at lower amplitude levels (50 and 75%) were ≤ 1log cycle, while a log reduction was achieved at lethal amplitude level (100%) of sonication that reduced E. coli and S. cerevisiae cells population approximately by 2log and 1.1log in 9 min in studied juices, respectively. By suitable designing a double wall glass vessel, the evaluation of the effect of ultrasound (alone at constant temperature (25±1 °C)) on microorganisms was possible. Thus, it appears that sub-lethal temperature of ultrasonic process makes it impossible for the inactivation

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Today, using fungi as source of bioactive compounds such as proteins for biosynthesis of different types of nanoparticles is being developed. In this study the characteristics of the biosynthesized zirconia nanoparticles (ZrO₂ NPs) using Saccharomyces cerevisiae and Colletotrichum gloeosporioides were compared. Extracellular biosynthesis of ZrO₂ NPs was carried out by adding 1 mM of K₂ZrF₆ to S. cerevisiae and C. gloeosporioides culture medium separately. Nanoparticle biosynthesis was confirmed by visual observation of color and transparency changes in the culture medium, UV-Vis spectrophotometry and XRD. FTIR results demonstrated the effects of some possible secretory compounds of the fungi such as protein, phenol and alcohol in the biosynthesis and stability process of the biosynthesized ZrO₂ NPs. The results of elemental analysis (EDAX) confirmed the biosynthesis of zirconia nanoparticles as well as the presence of some elements in organic compounds participating in the biosynthetic process. The effect of time on the biosynthesis of the nanoparticles was also investigated. The color and transparency changes of the culture media, peak formation at less than 300 nm in spectrophotometry confirmed the extracellular biosynthesis of ZrO₂ NPs and also XRD results confirmed the crystalline nature of the biosynthesized ZrO₂ NPs based on their crystallite size. The FESEM results showed that the most of the nanoparticles were amorphous and some were monoclinic in shape with sizes (19.49 and 35.60 nm) for C. gloeosporioides and (45.81 and 74.07 nm) for S. cerevisiae. The monoclinic structure of the biosynthesized nanoparticles was confirmed by UV, FTIR and XRD results.

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This study suggests a new effective chemical pretreatment to hydrolyze rice straw for efficient ethanol production. It introduces a new yeast strain that ferments rice straw hydrolyzate more efficiently than Saccharomyces cerevisiae. The results proved the effectiveness of alkali application before HCl to delignify rice straw and to make it more appropriate for hydrolysis. The application of the hydrolyzing enzymes (cellulase and pectinase) resulted in hydrolysis of pretreated rice straw up to 94.3%. The total sugars released due to pretreatment-enzyme system was about 624 mg g^–1 dry mass and the glucose fraction was 198 mg g^–1. The results indicated that Pichia guilliermondii is more effective to ferment rice straw hydrolyzate than S. cerevisiae. P. guilliermondii produced larger amounts of bioethanol (7.72 g L^–1) than S. cerevisiae (6.13 g L^–1)under the same conditions. Our results suggest an appropriate pretreatment system (the cold dilute alkali-acid) and a new effective yeast strain to ferment the rice straw hydrolyzate to produce large amounts of bioethanol.

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Doogh is one of the most used fermented dairy drinks in Iran, whose durability and taste in the food industry is very important. The aim of this study was to investigate the antimicrobial effect of hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon on the durability of dough at ambient temperature.
Hydroalcoholic extracts of salvia, basil and cinnamon were extracted by maceration method. The antimicrobial effects of the extract of these three plants were determined by microdilution on yeast of Saccharomyces cerevisiae by determining minimum microbial inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and then pH, acidity and antimicrobial effects of them in dough at ambient temperature over four weeks Checked out.
Based on the results of this study, the minimum inhibitory concentration of these extracts was between 6.25 and 12.5 mg/ml. Among studied extracts, salvia (Salvia officinalis), with a concentration of 0.62 mg/ml significantly decreased the yeast population of Saccharomyces cerevisiae in dough during four weeks (p<0.05). But basil (Ocimum basilicum) extract has only control effect and cinnamon extract has no antimicrobial effect.
Hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon can be used as an antifungal and antimicrobial agent as a natural preservative in dough and has an important role in consumer health.

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Because food contamination with mycotoxins is a serious problem, in this study, the ability of aflatoxin B1 to bind to the Saccharomyces cerevisiae cell wall was investigated to reduce Sangak bread dough toxicity. For this purpose, aflatoxin B1 at a concentration of 10 μg/kg inoculated to the dough containing 0.27 g of viable saccharomyces cerevisiae, acid treated saccharomyces cerevisiae, and ultrasonicated saccharomyces cerevisiae. Toxin adsorption kinetics were investigated at 24, 28 and 32 °C and 8, 16 and 24 h incubation. The trend for toxin adsorption was as follows: ultrasonicated yeast ˃ acidic yeast ˃ viable yeast. With increasing the incubation temperature and time, toxin adsorption increased in acid treated and ultrasonicated Saccharomyces cerevisiae, while active yeast samples showed the highest toxin removal at 28 °C. The results showed that the adsorption kinetics by active yeast and acid treated yeast could be explained by means of pseudo first order model, while for the ultrasonicated yeast, the data are more consistent with the pseudo second order model. Also, both surface adsorption and intra-particle diffusion contributed to the adsorption rate steps. Therefore, live or non-living yeast cells are suitable biological agents for aflatoxin removal in a contaminated culture medium, however, ultrasonic treatment is more effective.