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Aims: Carotenoids are a vast group of lipid-soluble pigments, which are produced by variety of microorganisms. The aim of this study was to compare the production of carotenoid pigments by prokaryotic isolates of Iranian saline ecosystems and identify superior isolate.
Materials & Methods: In this the experimental study, isolates were purified by culture-based methods and carotenoid extracts were analyzed by spectrophotometry in wavelength region of 400nm to 600nm. The total carotenoid content was estimated by spectrophotometry at λ_max (490nm). Identity of bands was detremined by purification of bands by Thin Layer Chromatography (TLC) and analysis by High Pressure Liquid Chromatography (HPLC) and Fourier Transform Infrared Spectroscopy (FTIR).
Findings: Fourty-three isolates were obtained. Eight isolates were halotolerant bacteria, 8 isolates were moderately halophile, and 27 isolates were extremely halophile. All of the strains were capable of producing carotenoid compounds. Isolate M24 with 2054μg/g production was selected as superior isolate. Thin layer chromatography exhibited 6 colored bands in colored extract of this strain and the most concentrated band was purified. After purification by TLC and HPLC, spectrophotometry in UV range showed two pics at 530nm and 465nm as the highest absorbances, which were similar to UV absorbance of α-bacterioruberin. Phylogenetic analysis of 16S rRNA gene sequence of strain M24 showed that this strain had 98% similarity with Haloarcula amylolytica BD-3.
Conclusion: From Iranian Saline Ecosystems, 43 isolates are obtained. Eight isolates are halotolerant bacteria, 8 isolates are moderately halophile, and 27 isolates are extremely halophile. All of the isolates are capable of producing carotenoid compounds. Strain M24 is superior isolate, having 98% similarity with Haloarcula amylolytica BD-3.

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According to the growing trend of consumption of artificial colors in the food industry as well as their destructive effects on public health, information on the type and consumption of artificial colors which are allowed, as well as increasing the health and safety knowledge of producers and sellers of food. And frequent monitoring by health officials is essential. Therefore, in this study, the status and frequency of synthetic dyes (Sunset Yellow, Tartrazine, Quinoline Yellow and Carmoisine, etc.) in food supplied in Torbat-e-Heydarieh city was investigated using thin layer chromatography method. In current study, 251 samples including processed chicken, Zoolbia and okra, various types of sweets and traditional ice cream were analyzed. Among 66 processed chicken samples, 11 samples had no color, 6 samples had natural color and 50 samples had artificial color which among those that found synthetic dyes, the prevalence of tartrazine and sunset yellow were higher. Among 70 samples of zoolbia and okra, 32 were colorless, 4 and 34 samples had natural and synthetic dyes, respectively, that using of tartrazine, sunset yellow and quinoline yellow was higher than the others. Among 90 samples of sweets which were investigated, 6 samples were colorless, 2 and 82 samples had natural and artificial colors, respectively, which sunset yellow, tartrazine and carmoisine were more common. Finally, among 25 ice cream samples, 15 samples had natural dyes and 10 samples had artificial dyes, that sunset yellow, tartrazine and carmoisine were common than the others.

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Gamma aminobutyric acid (GABA) is a non-protein bioactive compound that can be effective in controlling many diseases such as Alzheimerchrs, hypertension, stress, etc. The main stimulus for the production of GABA is the enzyme glutamic acid decarboxylase (GAD), which is highly active in lactic acid bacteria. Also, the presence of monosodium glutamate (MSG) can act as a substrate for this enzyme and increase its activity. In this study, the production potential of gamma aminobutyric acid by Lactobacillus brevis PML1 in MRS medium was investigated. In order to optimize the fermentation process, culture medium containing MSG (1, 3 and 5%) was examined at 24, 48 and 72 hours.  after fermentation, thin layer chromatography method was used to identify GABA produced by bacteria. Spectrophotometric method was used to quantify the bands in thin layer chromatography. The results of studies at the level of 95% significance showed that the optimal treatment included a culture medium containing 5% monosodium glutamate and a time of 72 hours at 37 ° C, in which the amount of GABA production was approximately 300 ppm; Therefore, the desired strain not only has the potential to produce gamma aminobutyric acid under normal conditions (control sample) but also by adding different percentages of monosodium glutamate to the culture medium, the amount of this production can be increased.