Amin Yousefvand

• Doctor of Philosophy
• Postdoc Position at University of Helsinki

Fortifying conventional foods with probiotics is an effective approach for producing functional products. Although Lacticaseibacillus rhamnosus GG (also known as LGG) is one of the most studied probiotics, its application in food bioprocessing remains limited. This study produced probiotic soy and soy + cow milk beverages fermented with LGG. Sixtee...

Biosynthesizing conjugated linoleic acid (CLA) using food processing by-products offers a practical and efficient method for producing this valuable compound, delivering health benefits, promoting sustainability, and providing economic advantages. Here, we optimized the fermentation conditions for in situ biosynthesis of CLA using Bacillus coagulan...

Fortifying conventional foods with postbiotic powders (PP) is an effective approach for the production of functional products. Preserving both functional properties of PP and the physical characteristics of fortified products is essential during this process. This study aimed to investigate the antioxidant activity and consumer testing of low-fat y...

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L d...

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L d...

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L d...

Psychrotrophic bacteria of raw milk face the dairy industry with significant spoilage and technological problems due to their ability to produce heat-resistant enzymes and biofilms. Despite extensive information about Gram-negative psychrotrophic bacteria in milk, little is known about Gram-positive psychrotrophic bacteria in milk, and their proteo...

Kuruts are traditional acid-coagulated fermented dairy products in semisolid or dried form. The present study used probiotic Lacticaseibacillus rhamnosus GG (LGG) and Cryptococcus laurentii yeast, a kurut isolate, to make mixed-fermentation kurut. In addition, kurut was fermented with L. rhamnosus GG as starter. Kurut was also fermented with kefir...

In order to develop strategies for preventing biofilm formation in the dairy industry, a deeper understanding of the interaction between different species during biofilm formation is necessary. Bacterial strains of the P. fluorescens group are known as the most important biofilm-formers on the surface of dairy processing equipment that may attract...

Background: Green synthesized silver nanoparticles (AgNPs) have been used in a wide range of biological applications, including their use as antimicrobial agents. The aim of this study was to evaluate the antibacterial activity of green synthesis AgNPs using nisin against Pseudomonas aeruginosa (P. aeruginosa). Materials and methods: In order to...

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir bever...

The presence of Mycobacterium avium subsp. paratuberculosis (MAP) in tissues other than intestines and associated lymph nodes is a potential public health concern. Therefore, the presence of MAP in the liver of slaughtered cattle, sheep and goats with unknown Johne’s disease status was evaluated. Liver samples were collected randomly from 470 matur...

This study investigates the effect of supplementation of tragacanth gum (GT, 0.05% w/v), low molecular weight gum tragacanth (LMWGT, 0.5% w/v) and inulin (0.5% w/v) on the viability of Bifidobacterium bifidum and the quality parameters of low-fat yoghurt during a three-week storage period. The count of probiotics was found to be 7.8 log cfu/g in in...

Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG...

Pseudomonas fluorescens group bacterial strains with high biofilm-forming ability were isolated from cold raw milk, identified based on molecular data, and their motility, biofilm-forming ability and proteolytic activity were characterised. After 48 h incubation at 7 °C, 57 out of 67 P. fluorescens group strains produced biofilms in vitro on polyst...

Recently, it has been revealed that estrogen‐related reproductive factors are linked with some early gene expression lesions associated with malignancy in clinically healthy breasts. Accordingly, the aim of the current study was to evaluate the association of expression levels of estrogen‐related long noncoding RNAs (lncRNAs) upstream Eleanor (u‐El...

The effect of cold shock (10 °C for 2 h) and heat shock (42 °C for 45 min) treatments on the viability of Brucella melitensis under adverse conditions was investigated. Viability of B. melitensis cells during storage at 4 °C was significantly affected by cold shock and heat shock treatments. While cold‐shocked cells became more resistant to cold st...

Background: One of the adulterant practice in dairy industry is the use of a less costly type of milk such as cow and goat milk instead of more expensive ones especially sheep milk. The aim of the present study was to assess fraud identification of undeclared milk species in composition of sheep yogurt and cheese offered as "pure sheep" in Iranian...