Study the inhibitory capability of the cell free extract from Debaryomyces hansenii against the tested bacteria and use it as starter to improve the microbiological and sensory properties of Burger

H. H. Alzobaay, A.; M. M.Alasady, A.

	Study the inhibitory capability of the cell free extract from Debaryomyces hansenii against the tested bacteria and use it as starter to improve the microbiological and sensory properties of Burger
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 8, Issue 1, 2015, Pages 24-36 PDF (1.1 M)
Authors
A. H. H. Alzobaay; A. M. M.Alasady
Abstract
The Debaryomyces hansenii yeast grew in malt extract broth at 30°c for 5 days, Inhibition capability of cell free D.hansenii extracts were tested against five species of pathogenic bacteria e.g.: Pseudomonas. spp, Escherichia coli, Salmonella typhimurium, Bacillus cereus and Staphylococcus aureus, using well diffusion method, CFE shown highly inhibition efficiency toward pathogenic bacteria, especially gram positive. Minimum Inhibitory Concentration (MIC) of CFE was determined, 40% was MIC. The effect of pH and temperature on CFE of D.hansenii against tested bacteria shown decline inhibitory activity against tested bacteria at different pH values (2, 4, 5, 6 and 8), inhibitory efficiency was increased at pH values near the optimum pH (5) comparing with other pH values, when CFE treated with different temperatures (10, 30, 50, 70 and 90 °c) for 10 min, it was found that B.cereus was the most effective bacteria, since the average of inhibition zone was 7.0 mm when the CFE was exposure to 90 °c, while E.coli was the most resistant bacteria, since the average of inhibition zone was 6.0 mm for the same treatment. Burger was manufactured from (beef and abdominal fat), the ratio 3:1. Fermentation process was carried out at a temperature in 15 c˚ and 80-85% relative humidity for 72 hours after inoculation individually with (2.5, 5, 7.5 and 10)% of D.hansenii in sample of burger mixing. Burger matured at 5c˚ and 80% relative humidity for 21 days, 8 c˚ and 70% relative humidity for 54 days. Burger with starter 7.5% D.hansenii gave better results than other treatments in maintaining the highest numbers of starter yeast and prevention the growth of coliform, yeast, molds, Staphylococcus aureus, psychrotrophic bacteria and Salmonella in sample of burger which manufacture from beef in the two stages of fermentation and maturation, as well as its gave better results than other treatments in flavor, taste and general acceptance compared with control treatment (without adding D.hansenii starter) the resulted was exclude according to high account of biological spoilage
Keywords
Extract from Debaryomyces hansenii; improve the microbiological and sensory properties of Burger; Debaryomyces hansenii

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