عزل وتشخيص بكتريا Bifidobacterium bifidum ودراسة تاثير نواتجها الايضية في الحفظ الحيوي لبعض منتجات اللحوم == Isolation and Identification of Bifidobacterium bifidum And Study The Effect Of Metabolic Products In Biopreservation Of Some Meat Products
Author name:
مصطفى علي كاظم علي الزبيدي
Supervisor name:
نوفل عبد الامير حسين الحلفي | خديجة صادق جعفر
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University Of Basrah - Faculty Of Agriculture
Language:
Arabic
University location:
Basrah
First pages:
31T1863 - p.pdf
Abstract:
In the current study were obtained Bifidobacterium isolates from soucers including (Human milk and feces of children aged 7 - 43 day) using the selective media MRS NLLP and through morphological , microscopical and biochemical tests including catalase test , production of CO2 gas from glucose test , gelatinase test , producation of ammonium from arginin test , nitrate reduction test and carbohydrate fermentation were obtained 8 bacterial isolates belonging to the genus Bifidobacterium Bifidum.then Conducted confirmatory diagnosis for 8 bacterial isolates using Vitek 2 compact system which stressed the ownership of four of them to bacteria Bifidobacterium bifidum.Metabolic products (Cell free supernatus )were prepared for local and standard bacterial isolates of bacteria Bifidobacterium bifidum and measured effectiveness inhibitory for metabolic products (full bacterial filtrate , bacterial filtrate after removing the effect of hydrogen peroxide, bacterial filtrate after adjusting pH ) Against four types of pathogenic bacteria and bacteria that cause spoilage of food (Staphylococcus aureus,Bacillus cereus ,Escherichia coli ,Pseudomonas aeruginosa) The results were as follows : 1 - All metabolic products prepared from local bacterial isolates for Bifidobacterium bifidum bacteria (Three bacterial filtrates) showed significant inhibitory ability against four types of test bacteria. and outperforming to the ability of inhibitory metabolites that prepared from the standard isolation Bb12, gram positive test bacteria (Staphylococcus aureus, Bacillus cereus) showed high sensitivity to (Three bacterial filtrates) of the local isolation MB6 in comparing with gram negative test bacteria Escherichia coli, Pseudomonas aeruginosa.2 - It was noted that the inhibitory diameter of Staphylococcus aureus was The broader to (Three bacterial filtrates) of local isolation MB6 where was (19 , 16, 14) mm respectively Compared to the other local bacterial isolates (MB1, MB3, MB7) superior on the inhibitory diameter of all metabolic products prepared from standard bacterial isolation Bb12 .3 - Metabolic products of local bacterial isolation MB6 showed High inhibitory ability against Bacillus cereus for All filtrates where wasthe inhibitory diameter (17.15, 12.5) mm respectively Compared to the other local bacterial isolates (MB1, MB3, MB7) superior on the inhibitory diameter of all metabolic products prepared from standard bacterial isolation Bb12 .4 - Escherichia coli showed sensitivity to metabolic products of local bacterial isolation MB6 (full bacterial filtrate , bacterial filtrate after removing the effect of hydrogen peroxide, bacterial filtrate after adjusting pH) ) where was the inhibitory diameter (14 , 13 , 11) mm respectively Compared to the other local bacterial isolates (MB1, MB3, MB7) superior on the inhibitory diameter of all metabolic products prepared from standard bacterial isolation Bb12 .5 - Results indicated that Pseudomonas aeruginosa was most resistant to all filtrates of the local bacterial isolates (MB1, MB3, MB6, MB7) and standard isolation Bb12 compared to other types of test bacteria , all filtrates of local isolation MB6 showed The highest inhibitory diameter where was (13.5, 12, 10.5) mm respectively Compared to the other local bacterial isolates (MB1, MB3, MB7) superior on the inhibitory diameter of all metabolic products prepared from standard bacterial isolation Bb12 .Metabolic product (full bacterial filtrate) for local bacterial isolation MB6 using as a natural preservative against bacterial activity to prolong the storage period to producers of minced meat tablets and Iraqi kebabs for a period of 15 days from the refrigerated storage at a 4 C° using four different concentrations (0.75, 1.5, 2.25 , 3) %, The results were as follows , results of the study showed a significant effect when added metabolic product for Bifidobacterium bifidum bacteria at (0.75, 1.5, 2.25 , 3) % concentrations during storage by cooling on averages of log number of bacteria (total aerobic bacteria , total coliform bacteria , psychotropic bacteria, proteolytic bacteria, lipolytic bacteria) where it was noted that the highest inhibition was at a concentration of 3% for all types of bacteria above respectively for samples of minced meat tablets and Iraqi kebabs. results of the current study, showed a decrease in values of total volatile nitrogen , Peroxide value, acid value with Significant differences as a result of the impact of added metabolic product for Bifidobacterium bifidum bacteria at (0.75, 1.5, 2.25, 3) % concentrations during storage by cooling for fifteen days
