Master’s Thesis at the University of Basrah Explores the Use of Bacteria as Natural Food Preservatives
A master’s thesis at the College of Agriculture, University of Basrah, entitled “Isolation and Identification of Streptococcus thermophilus and the Use of Its Metabolic Products in Extending the Shelf Life of Selected Foods,” investigated the potential of beneficial bacteria as natural food preservatives.
The study, presented by researcher Aliaa Zaidan Ghaylan, aimed to isolate and identify Streptococcus thermophilus from locally produced dairy products and evaluate its inhibitory activity against pathogenic bacteria.
The study resulted in the isolation of twenty bacterial strains, with isolate S5 demonstrating the highest inhibitory activity. Molecular identification using the 16S rRNA technique confirmed the isolate’s identity with a 99% sequence similarity.
The research also determined the optimal conditions for producing the bacterial metabolic extract and demonstrated its potential application in preserving meat and cheese products. The findings indicate that this extract can effectively extend shelf life and enhance food safety as a natural and safe biopreservative agent.
Department of Media and Government Communication
