Master’s Thesis at the University of Basrah Explores Bacterial Isolation for the Production of Functional Yogurt
The College of Agriculture at the University of Basrah examined a master’s thesis focused on the isolation and identification of lactic acid bacteria capable of degrading oxalates, with the aim of utilizing them in the production of functional dairy products.
The research, presented by graduate student Sajjad Hamed Ghantab, aimed to develop a fermented yogurt enriched with these beneficial bacteria.
The study involved isolating 32 bacterial strains from various sources, selecting 6 strains with the most effective properties. The results demonstrated the bacteria’s stability in the yogurt product for up to 14 days, along with improved quality during storage. Animal testing showed the yogurt’s effectiveness in reducing urinary oxalates without adversely affecting blood parameters.
Department of Media and Government Communications
