Al-Khafaji, Bassim M.K, Al-Saadi, Husam Majeed, Jiyad, Shahd Hamed, Shahad, Raad Farhan, Alhasan, Ali Sabah (2026). Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds. , 23(174-ویژه نامه), 24-37. doi: 10.48311/fsct.2026.117718.82953
Bassim M.K Al-Khafaji; Husam Majeed Al-Saadi; Shahd Hamed Jiyad; Raad Farhan Shahad; Ali Sabah Alhasan. "Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds". , 23, 174-ویژه نامه, 2026, 24-37. doi: 10.48311/fsct.2026.117718.82953
Al-Khafaji, Bassim M.K, Al-Saadi, Husam Majeed, Jiyad, Shahd Hamed, Shahad, Raad Farhan, Alhasan, Ali Sabah (2026). 'Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds', , 23(174-ویژه نامه), pp. 24-37. doi: 10.48311/fsct.2026.117718.82953
Al-Khafaji, Bassim M.K, Al-Saadi, Husam Majeed, Jiyad, Shahd Hamed, Shahad, Raad Farhan, Alhasan, Ali Sabah Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds. , 2026; 23(174-ویژه نامه): 24-37. doi: 10.48311/fsct.2026.117718.82953

Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds

مجله علوم و صنایع غذایی ایران
Volume 23, 174-ویژه نامه, May 1405, Pages 24-37    PDF (683.84 K)
Document Type: مقاله پژوهشی
DOI: 10.48311/fsct.2026.117718.82953
Authors
Bassim M.K Al-Khafaji* 1; Husam Majeed Al-Saadi2; Shahd Hamed Jiyad2; Raad Farhan Shahad3; Ali Sabah Alhasan1
1Department of Horticulture Sciences, Agricultural College, University of Al-Qadisiyah, Iraq
2Department of Plant Protection, Agricultural College, University of Al-Qadisiyah, Iraq
3Department of Soil Sciences and Water Resources, Agricultural College, University of Al-Qadisiyah, Iraq
Abstract
Retunhu et al. (2017) assessed the ability of probiotic bacteria from indigenous food sources to produce acetic acid and the possible use thereof as a natural preservative for sheep meat. Pediococcus and Bifidobacterium spp. were isolated from raw milk, shinina and pickle and screened for ability to produce acid in environmentally rich nutritious media consisting of fruit juice and honey. High-performance liquid chromatography and Fourier-transform infrared spectrometry confirmed the presence of the acid after biosynthesis. Bifidobacterium spp. produced more acetic acid than Pediococcus spp., 52.08 mg/L in fruit juice medium being recorded: 12.82 mg/L. The application of the 0.6% purified acetic acid on sheep meat resulted in improved oxidative stability and microbial quality for 18 weeks storage at −10 °C. Lipid oxidation was significantly inhibited through reduction of thiobarbituric acid (TBA) values (0.13 mg malonaldehyde/kg) and peroxide values (PV) at the end of storage recorded as 1.96 mEq/kg. Microbiological data showed a 0 per cent. incidence of the pathogen Clostridium perfringens in treated while psychrotrophic Flavobacterium spp. count was limited to 2,750 cells/g. Sensory evaluation of the treated meat by an expert panel yielded a high acceptability score of 93, compared to 79 for the control. This work indicates that the right “bacteria acetic acid” can provide us with a two-edged gladiatorial “sword” for a reasonable “shortening of the sheep-meat shelf,” next to the crisps at the refrigerator door when q uality, safety and acceptability are helped- “ be it for the health of the public”.
Keywords
Probiotic Bacteria; Acetic Acid; Fruit Juice; Sheep Meat; Shelf Life Extension; Honey
References
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