THE USES OF LACTOBACILLUS PLANTARUM METABOLITES LOCALLY ISOLATED IN BIOPRESERVATION FOR SOME FOODS

Muhammad Nasif, Zainab; Aswad Mirza, Rebaz

	THE USES OF LACTOBACILLUS PLANTARUM METABOLITES LOCALLY ISOLATED IN BIOPRESERVATION FOR SOME FOODS
Euphrates Journal of Agriculture Science
Article 1, Volume 4, Issue 3, 2012, Pages 93-108
Authors
Zainab Muhammad Nasif; Rebaz Aswad Mirza
Abstract
Abstract : There were different in the total bacterial count (TBC) of the cheese between the control group and those cheeses which received the metabolites after pasteurization and to the coagulate, and also there were different in the TBC between the rate of added metabolite after pasteurization and to the coagulate. Cheese samples which received the metabolic products in the ratios of 0.5, 1 and 1.5% causing decrease in the TBC, Coliform, Psychotropic, Thermophillic, Lipolytic, Proteolytic, spore-former bacteria, and mold and yeasts, during the cold storing period in the comparison with the control. Excluding the coliform bacteria and the molds and the yeasts where not detecte in the first storing day in all treatments including the control in all tests samples, There were a significant differences (P<0.01) in the moisture percentage and the protein, and no significant differences in the pH, acidity percentage and fat content for the cheese in the first storing day between the control and the other treatments. Whereas, there were a significant decrease in moisture content and increase in protein and fat content with each weekly increase of the storage period in all treatments including the control. While, after one and two weeks of the storage, there was decrease in pH and increase the percentage of acidity in the control group in comparison with the other groups. The addition of metabolite at the rate of 0.5, 1 and 1,5% to mince-meat samples caused decreases in TBC, Coliform and Psychotropic bacteria in comparison with the control treatment during cold storage. There were no significant differences (P>0.01) in pH value and fat content rate to the mince-meat in all treatment groups including the control group after first day of storage, but there were significant differences in fat content with increase in storage period in all treatment groups. Whereas, there were a significant differences in fat content for these samples with 1 and 1.5% of metabolite additive in comparison with the control treatment after 5 days of storage, and a decrease in the pH value for the control group in comparison with the other treatment groups, after 5 and 10 days of storage. There were significant differences in moisture content, ash and protein between the control group and other treatment groups, at the first day, 5th and 10th days of storage period, with the exception of protein content at the first day and moisture content at the 5th day there were no significant differences in control group and treatment group with adding metabolite at the rate of 0.5 and 1% and addition of metabolite at the rate of 0.5% respectively.The metabolite addition at the rate of 0.5, 1 and 1,5% to cake samples resulted in decrease in TBC, anaerobic bacteria, mold and yeast in comparison with the control during cold storage. Molds and yeasts were not detected in all experimental treatments at the first day of storage. Coliform bacteria and Stap. aureus were not detecte in all tested samples.

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