{"id":21383,"date":"2019-12-11T12:19:42","date_gmt":"2019-12-11T09:19:42","guid":{"rendered":"http:\/\/en.uobaghdad.edu.iq\/?p=21383"},"modified":"2019-12-11T12:21:29","modified_gmt":"2019-12-11T09:21:29","slug":"the-production-and-identification-of-polysaccharides-from-lactococcus-lactis-subsp-lactis-and-used-in-some-dairy-products","status":"publish","type":"post","link":"https:\/\/en.uobaghdad.edu.iq\/?p=21383","title":{"rendered":"The production and  Identification of Polysaccharides From Lactococcus lactis subsp.lactis and used in some dairy products"},"content":{"rendered":"<p><strong>Inventors: Lecturer Dr.\u00a0Ibtisam Fadil Musa, Assist. Prof. Dr.\u00a0Lamis Thamer al-Hadidi,\u00a0Assist. Prof. Dr.\u00a0<\/strong><strong>Azhar Jawad Al-Musawi, Dr.\u00a0<\/strong><strong>Shaimaa Rifaat al-Ani\/College\u00a0of Agricultural Engineering Sciences,\u00a0University of Baghdad\u00a0<\/strong><\/p>\n<p><span style=\"color: #3366ff\"><strong>Abstract<\/strong><\/span><\/p>\n<p style=\"text-align: justify\">The first point of protection Is the selection of bacteria <em>Lactococcus lactis subsp.lactis<\/em> for being the most prolific bacteria of external sugar \u00a0Exopolysaccharide, Has been studied optimal conditions for the production of Exopolysaccharide by limiting the components of the food medium, temperature, pH, size of pollen and fermentation time to isolate the bacteria selected and used whey as a natural food medium for the production of multiple EPS sugar from <em>Lactococcus lactis subsp.lactis bacteria<\/em>.<\/p>\n<p style=\"text-align: justify\">The process of extracting and refining the multiple sugar produced from the Lactococcus lactis subsp.lactis bacteria and then using two techniques TLC, HPLC, and specific tests. Exopolysaccharide is a multi-type heterozygous polysaccharide made up of monoclonal sugars: Clactose, Ramenose and N-acetyl glucose amine Multi-sugar has been applied as a fermented substance in the cheese industry Substitute for emulsifying salts (potassium sorbate and\u00a0 sodium).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inventors: Lecturer Dr.\u00a0Ibtisam Fadil Musa, Assist. Prof. Dr.\u00a0Lamis Thamer al-Hadidi,\u00a0Assist. Prof. Dr.\u00a0Azhar Jawad Al-Musawi, Dr.\u00a0Shaimaa Rifaat al-Ani\/College\u00a0of Agricultural Engineering Sciences,\u00a0University &#8230; <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[6],"tags":[],"class_list":["post-21383","post","type-post","status-publish","format-standard","hentry","category-Patents"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The production and Identification of Polysaccharides From Lactococcus lactis subsp.lactis and used in some dairy products - University of Baghdad<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/en.uobaghdad.edu.iq\/?p=21383\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The production and Identification of Polysaccharides From Lactococcus lactis subsp.lactis and used in some dairy products - University of Baghdad\" \/>\n<meta property=\"og:description\" content=\"Inventors: Lecturer Dr.\u00a0Ibtisam Fadil Musa, Assist. Prof. Dr.\u00a0Lamis Thamer al-Hadidi,\u00a0Assist. Prof. Dr.\u00a0Azhar Jawad Al-Musawi, Dr.\u00a0Shaimaa Rifaat al-Ani\/College\u00a0of Agricultural Engineering Sciences,\u00a0University ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/en.uobaghdad.edu.iq\/?p=21383\" \/>\n<meta property=\"og:site_name\" content=\"University of Baghdad\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uobaghdad.edu.iq\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-11T09:19:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-11T09:21:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/en.uobaghdad.edu.iq\/wp-content\/uploads\/sites\/2\/2021\/09\/University-of-Baghdad.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1700\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"English admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=21383#article\",\"isPartOf\":{\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=21383\"},\"author\":{\"name\":\"English admin\",\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/#\/schema\/person\/2cb5e415b1c0c8f9ce37a1e4f0431361\"},\"headline\":\"The production and Identification of Polysaccharides From Lactococcus lactis subsp.lactis and used in some dairy products\",\"datePublished\":\"2019-12-11T09:19:42+00:00\",\"dateModified\":\"2019-12-11T09:21:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=21383\"},\"wordCount\":188,\"publisher\":{\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/#organization\"},\"articleSection\":[\"Patents\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=21383\",\"url\":\"https:\/\/en.uobaghdad.edu.iq\/?p=21383\",\"name\":\"The production and Identification of Polysaccharides From Lactococcus lactis subsp.lactis and used in some dairy products - 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