Inventors: Sinan Jawdat Abdul Abbas/Department of Food Science, College of Agriculture, University of Basrah
Prof.Dr. Aswan H. Al-Ani/Department of Food Science, College of Agriculture, University of Baghdad
Prof.Dr. Adnan E. Al-Badran/Department of Biology, College of Science, University of Basrah
Abstract
- Probiotics are the oldest microorganisms treated by human and used for healthy purposes, this bacteria was acquired with many studies to realize their importance and improved them. Recently there were great requests for probiotics by increasing for consuming functional food and that because of increasing the knowledge between people.functional foods related with therapeutic lactic acid bacteria for its healthial benefits, for its complementary function by making microbial balance in intestine. Fermented dairy products were relying to get these theraputical bacteria, for its distinguishing, palatable and acceptable flavor; moreover it has all food elements. All the researches showed that these products increased human age.
- The aim of this study was to achieve the following:
- Isolation and identification lactic acid bacteria from local Iraqi pickles with screening.
- Using genetic identification to confirm identification results.
- Studying Pediococcus acidilactici ability for low pH and bile salt resistant and reverse test against youghrt bacteria, and decreasing cholesterol ability.
- Screening the bacterial isolates to choose the best one in resist low pH and high concentration of bile salts and reverse test against youghrt bacteria, and decreasing cholesterol.
- Making mutation by UV light for different periods to improve the isolate and detect the effect of UV light on genetic construction and productivity of Pediococcus acidilactici before and after mutation.
- Study the effect of storage periods on bacterial viability before and after mutation.
- Making of fermented dairy product from Pediococcus acidilactici which submitted to sensor evaluation before and after mutation.