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  1. Using high frequency and low-intensity ultrasound to enhance activated sludge characteristics
    Mohammadi P, Karami N, Zinatizadeh AA, Falahi F, Aghamohammadi N, Almasi A
    Ultrason Sonochem, 2019 Jan 22.
    PMID: 30712854 DOI: 10.1016/j.ultsonch.2019.01.030
    In this study, high-frequency ultrasound wave (1.8 MHz) at low intensity was applied to improve activated sludge settleability at high MLSS concentration. The effect of irradiation intensity, sonication mode, MLSS concentration and sample volume on the physical characteristics of sludge in a pilot scale settling column were investigated for optimizing the conditions. The obtained results showed that high-frequency ultrasound decreased the height of sludge (44%) and effluent turbidity (82.2%) and increased sludge settling velocity about 3 times at high biomass concentration. Irradiation intensity of 0.4 w/cm2 and sonication mode with interval times of 10 s showed the best results on the performance of the system at MLSS concentration of 8000 mg/L with a sample volume of 3 L.
  2. Isolation and characterization of probiotics from dairies
    Haghshenas B, Nami Y, Almasi A, Abdullah N, Radiah D, Rosli R, et al.
    Iran J Microbiol, 2017 Aug;9(4):234-243.
    PMID: 29238459
    Background and Objectives: Probiotics are live microorganisms, which show beneficial health effects on hosts once consumed in sufficient amounts. LAB group can be isolated and characterized from traditional dairy sources. This study aimed at isolating, identifying, and in vitro characterizing (low pH/high bile salt tolerance, antibacterial activity, and antibiotic susceptibility) LAB strains from traditional Iranian dairy products.

    Materials and Methods: Isolated strains were identified by Gram staining, catalase assay, and 3 molecular identification methods; namely, (GTG) 5-PCR fingerprinting, ARDRA, and 16S rDNA gene sequencing.

    Results: A total of 19 LAB strains belonging to 4 genera (Lactococcus, Leuconostoc, Lactobacillus and Enterococcus) were identified.

    Conclusion: The experiments revealed that L. plantarum 15HN, L. lactis subsp. cremoris 44L and E. mundtii 50H strains, which were isolated from shiraz, cheese and shiraz, respectively, displayed a desirable tolerance to low pH and high bile salts, favorable anti-pathogen activity, and acceptable antibiotic susceptibility; hence, they could be considered as novel probiotic candidates and applied in the food industry.

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