Alaa Kareem Niamah

Alaa Kareem Niamah
University of Basrah · College of Agriculture

Professor
Full professor of bacteriocin production, Lactic acid bacteria, Probiotic bacteria and dairy microbiology

About

82
Publications
160,497
Reads
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604
Citations
Citations since 2017
44 Research Items
586 Citations
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2017201820192020202120222023050100150200
Introduction
Professor in the Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq. I am engaged with teaching undergraduate and postgraduate (MSc and PhD) students. I scientific background is in dairy microbiology, fermented milk, dairy technology, probiotic bacteria, food biotechnology, natural antimicrobial, essential oils, etc. I have authored a number of peer-reviewed papers and technical articles in international and national journals, book chapters and books.
Additional affiliations
September 2017 - present
University of Basrah
Position
  • Professor (Full)
June 2013 - November 2016
University of Basrah
Position
  • Asso. Professor in Agriculture College
September 2002 - November 2016
University of Basrah
Position
  • Asso. Professor in food Science Department
Education
September 2006 - April 2010
University of Basrah
Field of study
  • Food Sciences

Publications

Publications (82)
Article
Full-text available
This study aimed to investigate the impact of adding Zahdi date juice on the physicochemical characteristics and microbiological analysis of bio-yogurt with a probiotic starter (St. thermophilus, Lb. acidophilus, and B. longum) and haematological parameters in mice. The bioyogurt was prepared by adding a 5% probiotic starter supplemented with date...
Article
Full-text available
Biopolymers, particularly exopolysaccharides produced by microorganisms such as bacteria, yeasts, and algae, have gained popularity in recent years due to their physical, chemical, and functional properties that are widely useful in food, industrial, cosmetic, and pharmaceutical systems. Hyaluronic acid is one type of these polysaccharides. The aim...
Article
Full-text available
The present study aimed to extract β-glucan from Saccharomyces cerevisiae for use as a fortification at different ratios (0, 0.1, 0.5, and 1%) on the growth of three bio-yoghurt starters (Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus). The properties of bio-yoghurts were also studied, along with the effect of fee...
Article
Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food processing. The increasing demand by the food industry to extend keeping quality and prevent spoilage of various food products has appealed for new preservatives and new methods of conservation. Further, to discover the novel spectrum of antimicrobia...
Chapter
Full-text available
The clinical and food testing microbiological laboratories required very rapid and careful methods for microbial identification and antibiotic sensitivity testing of microorganisms on regular basis. The VITEK II compact system is employed to identify microorganisms particularly bacteria, yeast, and molds automatically. The catalogs to identify VITE...
Article
Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidoph...
Article
Full-text available
The synthesis of hyaluronic acid (HA) by bacteria is a promising alternative to extracting the biopolymer from animal tissues. The production of HA by Streptococcus thermophilus, which belongs to the group of organisms generally recognized as safe (GRAS), is a well-studied viable alternative. The present study investigated five S. thermophilus stra...
Article
Full-text available
Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest...
Article
Full-text available
Lactic acid was isolated by using microbial fermentation in whey media which was carried out by local strain Lactobacillus paraplantarum then polymerized using the acidic medium’s polycondensation method. FTIR and H-NMR were used to characterize the isolated lactic acid monomer and polyalctic acid (PLA), and the results confirmed the chemical struc...
Article
Full-text available
The use of agricultural pesticides is very important in improving production, but the residue of these pesticides on crops have a serious health effect on humans. On the other hand, there is another type of pollutants resulting from the use of veterinary medicines, as well as heavy metals and mycotoxins that also result in health risks to humans du...
Article
In recent decades, there has been a lot of interest in the development of probiotic incorporated functional foods. It is because probiotic bacteria give various health advantages when ingested in sufficient quantities. However, the stability and viability of probiotics in various food products that can be employed as carriers are restricted by inhe...
Article
Full-text available
Pesticide residue has become as one of the major food adulterants as a result , rapid, simple, spectrophotometric method for pesticide residue measurement (bifenthrin, glyphosate) in milk sample based on UV-Vis spectrophotometer and Artificial neural network had been developed .The developed system detecting the milk contaminants like pesticide res...
Article
Full-text available
Microbial fermentation have several advantages to produce pure lactic acid (LA) by using cheap material. Whey is a byproduct of cheese industry utilized as fermentation media with local isolate L.paraplantarum. LA diagnosed with high performance liquid chromatography (HPLC), Nuclear magnetic resonance (NMR) and fourier transform infrared spectrosco...
Article
Full-text available
A local bacterial isolate from fecal samples of infants 1-3 months, previously isolated and identified as Lactobacillus reuteri, was used for reuterin production and characterization then applying it in local soft cheese preservation. Reuterin was produced under anaerobic conditions by growing these bacteria in the MRS broth medium at 37°C. After 1...
Article
Full-text available
A total number of 20 samples were collected from different local Iraqi sources. The samples were diluted and inoculated on MRS agar medium. After growth, the isolates were transferred on the modified MRS selective agar medium in order to get isolate of Lactobacillus reuteri which able the reuterin production. Five isolates were obtained from the hu...
Article
Full-text available
A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this study, an antibacterial peptide was produced and isolated from Saccharomyces cerevisiae (Baker's yeast)...
Article
Full-text available
A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this study, an antibacterial peptide was produced and isolated from Saccharomyces cerevisiae (Baker's yeast)...
Article
Curdlan - a homopolysaccharide is comprised of glucose using β-1,3-glycosidic bond and produced by different types of microorganisms as exopolysaccharide. Curdlan gel is stable during freezing and thawing processes which find several applications in food and pharmaceutical industries. It acts as a prebiotic, stabilizer and water-holding, viscosifyi...
Article
Full-text available
The present study was aimed to test optimum conditions for the levan production from local isolation Bacillus subtilis subsp. subtilis w36, which was isolated from Basrah city soil by using production medium containing (40 g of sucrose as carbon source 10g pepton, 1g (NH4) 2SO4, 1g KH2PO4, 1g MgSO4.7H2O). The amount of levan produced was 4.9 g.ml-1...
Book
Full-text available
This book, Microbiology for Food and Health: Technological Developments and Advances highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and succes...
Article
Full-text available
The effect of ultrasonic treatment at 40 kHz for 0, 5, 10, 15 and 20 minutes on the growth of five different strains of probiotic bacteria (Lactobacillus acidophilus LA-5, Lactobacillus casei LC, Lactobacillus reuteri LR-MM53, Bifidobacterium bifidum Bb-12 and Bifidobacterium loungm BB-536) in fermented milk was investigated. The study findings ind...
Presentation
Full-text available
Talk about Mendeley program and writing correct of references in manuscript or thesis
Article
Full-text available
The effect of microencapsulation by alginate and alginate-chitosan on the survival of Saccharomyces boulardii ATCC MYA796 in simulated gastric and intestinal juices was investigated. The survival of yeast microencapsulated cells treated in ice cream production. The percentage survival of alginate and alginate-chitosan encapsulated cells treated in...
Article
Full-text available
Saccharomyces boulardii was used for antimicrobial peptides production. Separation process of produced antimicrobial peptides was conducted using ultrafiltration technique through dialysis membranes with porous 10 (MWCO) kDa. The inhibition activity was determined against four bacterial isolates. As a result, higher inhibition zone against Bacillus...
Article
Full-text available
Pediocin is a low molecular weight (2.7-17 KDa) cationic molecules compose of a hydrophilic N-terminal part containing the pediocin box (YGNGV) motif and a hydrophobic or amphiphilic C-terminal variable part which is produced by some of Pediococcus bacteria. Pediocin has inhibition properties against several sensitive bacterial cells and acts on th...
Article
Full-text available
Pediocin is a low molecular weight (2.7-17 KDa) cationic molecules compose of a hydrophilic N-terminal part containing the pediocin box (YGNGV) motif and a hydrophobic or amphiphilic C-terminal variable part which is produced by some of Pediococcus bacteria. Pediocin has inhibition properties against several sensitive bacterial cells and acts on th...
Article
Full-text available
This study was carried out in the food science department, Agriculture College, Basrah University to investigate on the effect of different chitosan concentration on drinking water quality. The studied parameters were turbidity, TDS, electrical conductivity and pH. The results showed that the turbidity, TDS, electrical conductivity and pH have been...
Article
Full-text available
This study was carried out in the Food Science Department, Agriculture College, Basrah University to investigate the effect of different chitosan concentrations on drinking water quality. The studied parameters were turbidity, TDS, electrical conductivity and pH. The results showed that the turbidity, TDS, electrical conductivity and pH have been d...
Conference Paper
Full-text available
The chemical composition of fermented soy milk by probiotic starter which consist of Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium sp. were studied. The percentage of each moisture, protein, fat, ash and carbohydrate were (88.8, 4.2, 2.3, 0.82 and 4.6) respectively. The cold storage effect for 28 days were studied for probi...
Article
Full-text available
This study aimed to identify the essential oil compound from Cinnamomum zeylanicum barks by using GC-MS analysis and evaluate essential oil inhibition effects against Listeria monocytogenes, Escherichia coli, Enterobacter aerogenes, Pseudomonas erogenous and Staphylococcus aureus by using agar diffusion method and studied kill-time for this bacteri...
Article
Full-text available
Four strains of the dry yeast Saccharomyces cerevisiae were obtained from different sources. The identification of yeasts was confirmed by morphological and physiological properties. Mannan extracts from yeast cell walls ranged between 25.80-34.40% of the dry weight of yeast cells. Five different concentrations of mannan extract were mixed with buf...
Article
Full-text available
Bioactive peptide was used to extend period of storage for ground beef tablets with different concentrations (0.5%, 1%, 1.5% and 0.2%). It found that there was reducing in bacterial numbers compared with control sample during storage time (15 days) in cool condition . Also, the total number of bacteria was low at 2% concentration of peptide. In add...
Article
Full-text available
The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during f...
Article
Full-text available
The chemical composition of soy milk fermented by probiotic starter (Log.11.1 CFU/ml) which consists of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and Bifidobacterium bifidum Bb-12 was studied. The percentage of each moisture, protein, fat, ash, carbohydrate and total acidity were 88.8, 4.2, 2.3, 0.82, 4.6, and 0.83, respectively,...
Conference Paper
Full-text available
Saccharomyces boulardii ‫إل‬ ‫القراص‬ ‫الخزني‬ ‫العمر‬ ‫طالة‬ (‫مختلفة‬ ‫وبتراكيز‬ ‫المفروم‬ ‫البقري‬ ‫اللحم‬ 1،5.0.0،5.2 %) ‫إ‬ , ‫األ‬ ‫في‬ ‫انخفاض‬ ‫لوحظ‬ ‫ذ‬ ‫البكتيري‬ ‫عداد‬ ‫ة‬ ‫عينة‬ ‫مع‬ ً ‫مقارنة‬ ‫ل‬ ‫بالتبريد‬ ‫الخزن‬ ‫عند‬ ‫السيطرة‬ ‫لمدة‬ ‫من‬ 0 ‫إلى‬ 05 ‫يوم‬ ً ‫ا‬ ‫للبكتريا‬ ‫الكلي‬ ‫العدد‬ ‫في‬ ‫الزيادة‬ ‫كانت‬ ‫و‬ ‫الهوائية‬ ‫بمعد...
Article
Full-text available
This study aimed to identify the essential oil compound from Cinnamomum zeylanicum barks by using GC-MS analysis and evaluate essential oil inhibition effects against Listeria monocytogenes, Escherichia coli, Enterobacter aerogenes, Pseudomonas erogenous and Staphylococcus aureus by using agar diffusion method and studied kill-time for this bacteri...
Article
Full-text available
The current study was carried out for testing the inhibitory spectrum of the metabolic extract of Saccharomyces boulardii yeast against (26) bacterial isolates. The metabolic extract of Saccharomyces boulardii yeast was obtained after growth in YEPG medium and centrifuged. The broad inhibitory spectrum of yeast extract against Gram-positive bacteri...
Article
Full-text available
Saccharomyces boulardii was used for antimicrobial peptides production. Separation process of produced antimicrobial peptides was conducted using ultrafiltration technique through dialysis membranes with porous 10 (MWCO) kDa. The inhibition activity was determined against four bacterial isolates. As a result, higher inhibition zone against Bacillus...
Article
Full-text available
The optimal condition of production yogurt from soy milk was the starter supplied from Chr.Hensan Company which consist of Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium sp. were used in soybean milk fermentation and the best incubation temperature was 40 °C for 7 hours , and inoculation volume 5%. The log of the total count...
Chapter
Full-text available
he first section addresses advances in microorganism research, which present threats and benefits to abundant, healthy food, and associated environments. The constant spread and evolution of agricultural pathogens provides a continually renewed source of challenges to productivity and food safety. Pathogens continue to cause harm once food has left...
Thesis
Full-text available
The current study includes soymilk extraction from its grains with three different extraction methods and study the chemical composition, physical properties of the milk for each method. the second method was chosen because its produce milk includes 10.44% total solid material, the chemical composition consist of moisture 89.56%, protein 4.188%, fa...
Chapter
Full-text available
This chapter discusses principles and applications of innovative and eco-friendly ultrasonic technology for treatment of milk and milk products.
Article
Full-text available
This study focuses on extraction of essential oils from Iraqi seeds of Coriander plant (Coriandrum sativum L.). The yield of essential oils was 2 % (V: W) of seed, analyzed by the GC- mass technique. The essential oil contained 35 varieties of compounds, with Linalool (59.14 %) compound prevailing in the essential oils extract. The essential oils o...
Article
Full-text available
Five different concentrations of Gum Arabic (GA) added to yogurt product by probiotic culture starter, which contained Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. Best concentration of GA was added 1%. The chemical composition of yogurt with 1% GA was (86.97, 3.88, 3.21, 0.79 and 5.15) % for moisture, protein,...
Article
Full-text available
The current study included the preparation of the aqueous and alcohol extract of leaves of Ziziphus (Ziziphus spina-christi) and Eucalyptus plant (Eucalyptus camaldulensis) and assessed its antimicrobial activity against reference strains of bacteria and mold. The chemical compound detection Ziziphus leaves results showed that the aqueous extract a...
Chapter
Full-text available
Utilization of high intensity ultrasound in food technology and biotechnology is in the sense of this progressive technology usage on most usable processes in food industry. Those include mixing, drying,homogenization, crystallization, grinding and many other operations. High intensity ultrasound is capable to change physical and chemical character...
Article
Full-text available
Abstract An experiment was carried out to study the role of some organic acids (acetic acids, citric acids and boric acids) with concentrations of 2%, 4% and 6% for every acids on storability of tomato fruits cv. Super Marmande grown in Basrah. Results showed that tomato fruits could be stored for 21 days at 5±2ºc, after packing in polyethylene bag...
Article
Full-text available
In this study, Bioactive compounds of six solvent different extracts, from the dry yellow banana peels were present. Methanol was the best solvent extraction .The yield extract, total phenolic content and flavonoids concentration were 1.96 g, 81.89 mg G.A./g and 55.44mg RU/g from extract. The FT-IR spectra were recorded pronounced peaks belonging t...
Thesis
Full-text available
Lactobacillus acidophilus bacteria was isolated by using a new method, 8 isolates of L. acidophilus obtained by using identification test. Probiotic starter was prepared by mixing L. acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus at ratio (1:1:1). Standard starter contained Lactococcus lactis subsp lactis,Lactococcus lactis sub...
Article
Full-text available
T he enzyme activity for five fungal isolates from Aspergillus niger growth on a solid substrate was studied and it was found that best isolate ( A5 ) . The optimum conditions for the enzyme production was studied. It was found that the enzyme activity ( 2.8 u/ml ) was obtained at PH 5 as compared with these pH ( 3 , 4 , 6 and 7 ) . while that opti...
Data
Full-text available
In this study, detection of prf A gene of Listeria monocytogenes bacteria in four types of milk (cow, buffalo, camel and sheep) electrophoresis was showed products of gene amplification clear bunds at 274 bp. In all samples inoculated with bacteria after 0 h and 24 h. The numbers of bacteria ranging from 44x10 -55x10 cfu/ml directly after inoculati...
Data
Full-text available
The present study was undertaken to prepared chitosan by chemical method from shrimp shell and effect it's on the qualities of apple juice including chemical, microbiological and sensory qualities were examined , The results showed of addition of the chitosan as a clarifying agent was 0.4g/l at 25±2 Cº and 60min statistical analysis's showed that n...
Data
Full-text available
A 62 isolates were isolated from 33 samples of shrimp and peeled shrimp in three local markets in Basrah city. A 36 isolates were identified to be Aeromonas hydrophila bacteria depending on morphological, microscopic examinations and ten biochemical tests. 83.33% (30 isolates) from isolates produced ß-haemolysis on tryptone soy agar with 5% sheep b...
Data
Full-text available
The effect of ultrasonic treat ment on milk ho mogenization and numbers o f bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk ho mogenizat ion. The lowest homogenizat ion indices (high efficiency) were 2 and 3% at 430 and 338W respectivily. The homogenization index was reduced with...
Article
Full-text available
The study showed that the addition of bacterial extract to meat and cheese reducing the bacterial numbers. The numbers increased after 14 days, but did not reach the setup at the beginning of the experiment and this reduction increased with increasing bacterial extract concentration in the samples. Staphylococci was found to be the most affected ba...
Data
Full-text available
Trichoderma harzianum pour isolate was obtained from Al-Tahaddi insecticide , It was best growth on Malt extract agar medium show spores numbers 8066.6 spore /disc (0.3 cm) and colony diameter was 9 cm. It was best growth on cellulase production medium contained 100% substitution level from palm leaves, spores numbers was 3900 spore/disc (0.3 cm) a...
Article
Full-text available
48 samples was collected from three markets in Basra city were belong four dairy products of (white soft cheese, curls cheese, yoghurt and local kaimer). High numbers of coliform bacteria was founded in these products , To range ( 90×104-212×104,35×103-21×104,17×102-55×103 and 35×103-111×103 ) (colony forming unit/gm) respectively . High numbers of...
Article
Full-text available
Trichoderma harzianum pour isolate was obtained from Al-Tahaddi insecticide , It was best growth on Malt extract agar medium show spores numbers 8066.6 spore /disc (0.3 cm) and colony diameter was 9 cm. It was best growth on cellulase production medium contained 100% substitution level from palm leaves, spores numbers was 3900 spore/disc (0.3 cm) a...
Article
Full-text available
48 samples was collected from three markets in Basra city were belong four dairy products of (white soft cheese, curls cheese, yoghurt and local kaimer). High numbers of coliform bacteria was founded in these products , To range ( 90×104-212×104,35×103-21×104,17×102-55×103 and 35×103-111×103 ) (colony forming unit/gm) respectively . High numbers of...
Article
Full-text available
Twenty five Tenualosa ilisha fish were collected during September,2008. Staph. aureus and E. coli were isolated from gills of these fishes after they had grown on specific culture media. Staph. aureus was identified according to the morphological characteristics and coagulase test, whereas E. coli identified according to the morphological character...
Article
Full-text available
EFFECT OF SOME ORGANIC ACIDS ON STORABILITY OF TOMATO FRUITS CV. SUPER MAMANDE Dhia Ahmed Taain, Awatif N Jerry, Alaa Karem Niamah Department of Horticulture and Landscape Design, College of Agriculture, Basrah University, Basrah, Iraq Abstract An experiment was carried out to study the role of some organic acids (acetic acids, citric acids and bor...
Article
Full-text available
This study was undertaken to determine the chemical composition for fresh and smoked Catfish Silurus triostegus (Heckel 1843) and Calorific Value as well as Microbiological tests, some minerals (Na, K, P, Ca, Mg, Fe, I, Cu, Zn, Co, Ni, Pb, Cd) had been determined in addition to study of the changes which happened through some indices for quality an...
Article
Full-text available
درست الفعالية الأنزيمية لخمسة عزلات من فطر ثم درست الظروف المثلى A الوسط السليلوزي الصلب ووجد أن افضل عزلة هي ٥ هو ٥ أذ بلغت الفعالية الأنزيمية ( ٢,٨ pH لانتاج الانزيم من العزلة حيث كان أفضل ٧ ) أما بالنسبة لدرجة الحرارة , ٦ , ٤ , ٣ ) pH مقارنة بفعالية الأنزيم عند (u / ml ٢,٣ ) بينما u/ml ) حيث وصلت فعالية الأنزيم إلى º فكانت افضل درجة عند ٢٢ م ٠,٦...

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