Version 1
: Received: 17 May 2023 / Approved: 18 May 2023 / Online: 18 May 2023 (12:46:18 CEST)
How to cite:
Tabak, S. Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Wheat (Hamoum) against Pathogenic Bacteria. Preprints2023, 2023051346. https://doi.org/10.20944/preprints202305.1346.v1
Tabak, S. Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Wheat (Hamoum) against Pathogenic Bacteria. Preprints 2023, 2023051346. https://doi.org/10.20944/preprints202305.1346.v1
Tabak, S. Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Wheat (Hamoum) against Pathogenic Bacteria. Preprints2023, 2023051346. https://doi.org/10.20944/preprints202305.1346.v1
APA Style
Tabak, S. (2023). Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Wheat (Hamoum) against Pathogenic Bacteria. Preprints. https://doi.org/10.20944/preprints202305.1346.v1
Chicago/Turabian Style
Tabak, S. 2023 "Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Wheat (Hamoum) against Pathogenic Bacteria" Preprints. https://doi.org/10.20944/preprints202305.1346.v1
Abstract
In the current study, the physicochemical and microbiological characteristics of this fermented wheat Hamoun were described in detail, as well as the soil properties where this type of wheat was stored. The results showed that the Hamoum had concentrations of the lactic acid of 0.25 g ± 0.03 for the Simeto variety (nine years of storage), as well as 0.13 g ± 0.02 and 0.17 g±0.06 for the Ofanto variety following three and six months, respectively, of storage. The water content varied between 8.3 - 9.7 % for grain and between 10.8- 11.5 % for flour. The ash content of grain and flour of 1.43 ± 0.02 and 1.63 ± 0.26, respectively, was above the normal standards. According to these results, fermented wheat is appropriate for human consumption. The results also showed that the soil where the wheat was stored comprised mainly clay and had an alkaline pH of 8.2. The isolation and identification of fermentable germs showed the presence of lactic acid bacteria belonging to the genera Lactobacillus (59 %), Pediococcus (18 %), Leuconostoc (17 %), and Streptococcus (6 %). The antibacterial activities of isolated acid bacteria against pathogenic germs Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 9027), Bacillus cereus (ATCC 14579), and Staphylococcus aureus (ATCC 43300) reflected the presence of strong antibacterial activity, with 62.5 % positive interactions and 100 % pathogenic bacteria inhibited by Lactobacillus.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
