Background As a natural bioproduct obtained from beekeeping, propolis – with its antimicrobial and antioxidative properties – can be used in food production. Scope and approach This review discusses methods for obtaining propolis extracts (EP), application of propolis in antimicrobial and antioxidative protection of food, and the influence of propolis on the physical, chemical, and sensory properties of food. In addition, the allergenic potential of propolis is presented, together with the legal status of propolis application in food production. Key findings and conclusions In food production, EP are used primarily in ethanol, or water/ethanol, because of its low wax content and high content of bioactive compound. The addition of EP enhances the microbial durability and quality of foods during storage. EP are added directly to foods, or are administered superficially through immersing foods in EP or by applying special EP coats. These procedures reduce pathogen counts or completely eliminate pathogens that are transferred by foods and the saprophytic microbiota of meat, fishes, fruits, vegetables, fruit juices, and milk. Propolis can be used as an antioxidant, particularly in meat and fish products, and can confer protection of the antioxidative properties of fruits and juices during storage. Moreover, it contributes to the physical and chemical properties of food, thereby maintaining the quality of food during storage. A disadvantage of propolis is its unique flavor and aroma, which may negatively alter the sensory properties of foods to which it is added.

Application of propolis in antimicrobial and antioxidative protection of food quality – A review

Biofloc technology as a promising tool to improve aquaculture production

Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat.

The Shelf Life Extension of Refrigerated Nemipterus Japonicus Fillets by Chitosan Coating Incorporated With Propolis Extract

Nontuberculous mycobacteria (NTM) are a diverse group of bacterial species that are distributed in the environment. Many of these environmental bacteria can cause disease in humans. The identification of NTM in environmental sources is important for both clinical and epidemiological purposes. In this study, the distribution of NTM species from environmental and clinical samples in the Middle East was reviewed. In order to provide an overview of NTM, as well as recent epidemiological trends, all studies addressing NTM in the Middle East from 1984 to 2014 were reviewed. A total of 96 articles were found, in which 1751 NTM strains were isolated and 1084 of which were obtained from clinical samples, 619 from environmental samples and 48 were cited by case reports. Mycobacterium fortuitum was the most common rapid growing mycobacteria (RGM) isolated from both clinical (269 out of 447 RGM; 60.1%) and environmental (135 out of 289 RGM; 46.7%) samples. Mycobacterium avium complex (MAC) was the most common slow growing mycobacteria (SGM) isolated from clinical samples (140 out of 637 SGM; 21.9%). An increasing trend in NTM isolation from the Middle East was noted over the last 5years. This review demonstrates the increasing concern regarding NTM disease in the Middle East, emphasizing the need for regional collaboration and coordination in order to respond appropriately.

Nontuberculous mycobacteria in Middle East: Current situation and future challenges

Effects of different protein levels and carbon sources on water quality, antioxidant status and performance of common carp (Cyprinus carpio) juveniles raised in biofloc based system

This study aimed to investigate the effect of sugar concentration and fermentation time on the antibacterial activity of kombucha beverages prepared with four herbal teas. Four types of herbal teas including, black and green tea, lemon verbena, and peppermint were prepared then sweetened with 2, 5, and 8% sugar. The herbal teas inoculated with actively kombucha culture and after 7, 14, and 21 days, the antibacterial activity of the supernatant of beverages was evaluated against four bacteria based on agar well diffusion method. RSM was used to investigate the effect of fermentation time, sugar concentration, and tea type on the antibacterial activity of beverages. Sugar concentration and fermentation time showed a significant effect on the antibacterial activity of beverages-against all tested bacteria and type of herbal tea affected the antibacterial activity of beverages-against E. coli and S. aureus. Kombucha prepared with black tea at sugar 8% and fermentation time of 21 days showed the most antibacterial activity against B. cereus. The most antibacterial activity against S. aureus was observed in kombucha beverages prepared with green tea and peppermint for fermentation time of 21 days, at 2% and 8% sugar, respectively. Prepared beverages with peppermint and lemon verbena at 8% sugar and 21 days of fermentation showed the most antibacterial activity against E. coli and S. dysenteriae respectively. Generally, to achieve the highest antibacterial activity against the tested bacteria recommended preparation of kombucha beverages at the sugar of 8% and fermentation time of 21 days.

Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages.

This study has evaluated the effects of different concentrations of the water and ethanolic extracts of Iranian propolis (WEP and EEP) on the microbiological and sensory parameters of minced common carp meat that was stored at 4°C for 9 days. The chemical compounds of the extracts were identified by gas chromatography–mass spectroscopy (GC-MS) analysis. The results revealed that WEP and EEP extracts were efficient against the spoilage microorganisms, including total plate counts (TPCs), psychrotrophic populations (PTCs), lactic acid bacteria (LAB), and even Staphylococcus aureus. There was a significant difference in the bacteria growth between samples treated with WEP or EEP and the control sample during storage. Inhibitory effects were, respectively, 7% EEP > 5% EEP > 3% EEP > 7% WEP > 5% WEP > 3% WEP. In all treatments, PTC counts were higher than 7 log CFU/g after 6 days as well as TPC, LAB, and S. aureus populations after 9 days. Overall, the results show that EEP and WEP have good antimicrob...

Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage

This research compared the numbers and types of different Mycobacterium species in soil samples taken from 2 areas of Golestan province, Islamic Republic of Iran, 1 with a high prevalence of tuberculosis and 1 with a low prevalence. From 220 samples, 91 grew positive cultures (41.4%) and 161 different strains were diagnosed. The most common species isolated were Mycobacterium fortuitum, M. flavescens and M. chelonae. The frequencies of environmental Mycobacterium in the low-prevalence area were much higher than in the high-prevalence area, perhaps due to different environmental fac-

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Environmental mycobacteria in areas of high and low tuberculosis prevalence in the Islamic Republic of Iran.

Medicinal plants are the oldest known source for treatment of disease. Using pharmaceutical plants and plant extracts have been at great attention. In this research, the antibacterial activity of the ethanolic and aqueous extracts of Lemon verbena Leaves cultured in research farm Islamic Azad University , Azadshahr Branch were tested against nine pathogen bacteria strains. Crude extracts were obtained by using ethanol and hot sterile distilled water as the extraction solvent. Four concentrations(1000 mg/ml, 500 mg/ml, 250 mg/ml and 125 mg/ml) were used to check the antibacterial activity of this plant .The antibacterial activity of ethanolic and aqueous extracts was determined by Disk diffusion and agar well diffusion methods. Results of this research indicated that ethanolic Extract despite of aqueous extract was showed considerable antibacterial effects . The most susceptible bacteria were E.feacalis ,S.epidermidis, S.aureus and B. cereus while the most resistant bacteria were gram negative bacteria for example Pseudomonas aeroginosa, Salmonella typhimorium and Shigella dysentriae. The largest zone of inhibition was against E. feacalis , S. epidermidisand S. aureus in agar well diffusion method 24,22,20 (mm) respectively while in disk diffusion methodlarsest zone of inhibition was S. epidermidis and S. aureus 15,12(mm) respectively. Yersinia entrocolitica was the most susceptible among gram negative bacteria. Generally Effect of ethanolic extract of lemon verbena leaves was more than theire aqueous extract and gram positive bacteria were more sensitive than gram negative bacteria.future studies are recommended to determine the Antibacterial effect of ethanolic extract of lemon verbena leaves on animal models.

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Hadi Koohsari

Papers

Effects of different protein levels and carbon sources on water quality, antioxidant status and performance of common carp (Cyprinus carpio) juveniles raised in biofloc based system

Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages.

Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage

Environmental mycobacteria in areas of high and low tuberculosis prevalence in the Islamic Republic of Iran.

Evaluation of antibacterial activity of Lemon verbena (Lippiacitriodora) leaves