The College of Agriculture at the University of Basra organized a seminar on "Isolation and Identification of Streptococcus thermophilus and the Use of its Metabolites to Extend the Shelf Life of Some Foods."
The seminar, presented by researcher Alia Zaidan Ghilan, aimed to isolate and identify Streptococcus thermophilus from local dairy products and evaluate its inhibitory activity against pathogenic bacteria.
The study involved obtaining 20 isolates, with isolate S5 showing the highest activity against Staphylococcus aureus. The identification was confirmed using 16S rRNA with a 99% concordance rate. The study also addressed determining the optimal conditions for producing the metabolite extract, which was found to be composed primarily of lactic acid. The extract exhibited greater activity against Gram-positive bacteria.
The study concluded that its use in meat and cheese resulted in a reduction of bacterial counts and an extension of shelf life, indicating its potential use as a natural and safe biological preservative in the food industry. Media and Government Communication Division / College of Agriculture
