تأثير استعمال تراكيز مختلفة من النواتج الأيضية لعزلة Bifidobacterium bifidum المحلية في الحفظ الحيوي لأقراص اللحم

Abstract EN

In the current study it was used metabolic products were prepared from local isolation bacterial of bacteria Bifi.bifidum and prepared meat patties, then this quantity divided to five treatments, metabolic products (full bacterial filtrate) of local isolation Bifi.bifidum was using natural preservative as matter for prolong of meat patties, which added at (0.75, 1.5, 2.25 , 3) % concentrations.

While control without any addition,then meat patties forming for all treatments on 100 g, and placing it on polyethylene bags and keeping its (0,1,3,7,15) days in refrigerated at 4 C°, The results were as follows : 1.

Results of the study showed a significant effect when added metabolic product (CFE) for Bifi.

bifidum bacteria at (0.75, 1.5, 2.25 , 3) % concentrations during storage by cooling on averages of log number of bacteria (total aerobic bacteria , total coliform bacteria , psychotropic bacteria, proteolytic bacteria, lipolytic bacteria) where it was noted that the highest inhibition was at a concentration of 3% for all types of bacteria above respectively for samples of minced meat patties.

2.

Results of the current study, showed a decrease in values of total volatile nitrogen, peroxide value, acid value with significant differences as a result of the impact of added metabolic product (CFE) for Bifi.

bifidum bacteria at (0.75, 1.5, 2.25, 3) % concentrations during storage by cooling for different periods lasted fifteen days.