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Acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. In this study, the effect of the fermentation process by four Lactic Acid Bacteria (LAB) and yeaston an industrial scale, was studied on acrylamide reduction in bread. Results showed that the flour specifications and the kind of microorganisms in the fermentation process are important factors for acrylamide formation in bread. Acrylamide content in control bread which is fermented by yeast, containing the highest amount of reducing saccharides was found to be the highest (239.12 µg kg^-1). Fermentation by LAB and yeast reduced acrylamide formation. Fermented bread with Lactobacillus paracasei showed the lowest amount of acrylamide (131.06 µg kg^-1) due to its lower pH of sourdough (3.51) and glucose content (5.44 mg g^-1). Bread leavened with lactic acid bacteria starters had the softest texture to yeast starter. The addition of sourdough starters with mean pH 3.56 decreased the pH of bread, causing enhancement of the texture and sensory properties, as well as reduction of acrylamide. The sourdough bread, especially fermented bread by L. paracasei had the lowest amount of acrylamide and softest texture during three days.

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The usage of plant extraction such as tannins, flavonoids & et. as an alternative to fungicidal effects. The aim of this study was to evaluate of  the antifungal effect of Iranian oak Jaft extract after extraction by different methods on Penicillium italicum and (Penicillium digitatum as an indicator of citrus fruit mold spoilage. molds were expossered by different concentrations of oak Jaft extract. The investigated factors including minimum inhibitory concentration (MIC) (mg/ml), minimum lethal concentration (MFC) (mg/ml) and non-growth diameter (mm) were determined by the methods of tube dilution, surface culture and diffusion in agar well (WD). The results showed that different concentrations of aqueous extract had significantly effect (p<0.05) on the non-growth  diameter of molds. The antifungal effect was significantly (p<0.05)increased in concentrations of 40 and 80 mg/ml aqueous extract. In this research, Fludioxionil 25%  poison as a control group showed a significant difference(p<0.05) in molds growth. In general, the extract of Iranian oak Jaft can be used to control the fungal spoilage of citrus fruits.
 

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MADS-box genes play important roles in the regulation of floral organ development. In this gene family, AGAMOUS genes are responsible for stamen and carpel development. In the double-flowered form of Amaryllis, compared to its wild type, the stamen number is reduced to three, there is no pistil, and, in contrast, tepal numbers have increased. In this investigation, we examined the AGAMOUS (AG) gene function in these alterations. Therefore, we isolated one AGAMOUS coding sequence named AmAG. Then, the expression level of this gene in the wild form and double-flowered Amaryllis was evaluated using quantitative real-time PCR. The phylogenetic results showed that the partial AmAG gene has high homology with the sequences of AGAMOUS ortholog genes in the Amaryllidaceae family and plants close to this family. Also, there were no differences in the sequence of partial AmAG genes in wild and double-flowered forms. Real-time PCR revealed that, in wild form, AmAG gene expression was low in the first to third whorl and high only in the fourth whorl. While in double flowered form, AmAG gene expression in four whorls was low. The lower expression of AmAG in the fourth whorl of double-flowered form had caused such morphological alterations, the reasons for which should be determined in other experiments.