Use of lactic acid in preserving local cheeses which product from microbial extracted buffalo milk and identified by HPLC technology
Basim Mohammed Kareem | Adnan Wahab Habeeb
A total of four bacterial isolates from different samples of yoghurt and milk were purchased from the local markets in Al-Diwaniyah Governorate. Preliminary screening of all bacterial isolates was performed using Gram stain, carbohydrate fermentation, catalase test, and indole test. The ideal isolates were selected based on the intensity of color variation in the fermentation medium and were identified according to phenotypic, microscopic and biochemical examinations, which included two isolates of the genus Lactobacillus spp. The isolates recorded a lactic acid production of 59.52 and 54.39 mg / L, respectively, as a result of the ideal conditions for the production process, where the molasses medium was 6%, the inoculum volume was 4%, the temperature was 38 degrees Celsius, the whey medium was 40%, and the time period was 44 hours, using L. paracasei, L. rhmnosus Genetic examination of the two isolates was carried out using 16S rRNA to diagnose the type of the two isolates, after which a process was performed Secondary screening of diagnosed isolates.The obtained results showed that the two isolates of L. casei and L. rahmnosus. HPLC techniques were used to determine the retention time. The results showed that the retention time for the standard lactic acid and the lactic acid produced from the alternative medium and the standard medium amounted to 5.249, 5.292 and 5.267 respectively, as the values were close to parts of a second as a result of the purity of the acid upon extraction and the ideal work during the study stages.
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