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Articles by M.M. Al-Otaibi
Total Records ( 4 ) for M.M. Al-Otaibi
  M.M. Al-Otaibi
  Eight commercial probiotic fermented milk products (six full fat and two low fat) from Al-Ahsa markets were evaluated for chemical, microbiological and sensory properties. The chemical composition parameters ranged from 0.9-1.2% fat (low fat products), 3.0-3.9% fat (full fat products), 3.1-4.7% protein, 0.7-1.2% ash and 7.5-3.7% carbohydrate in all the milk products. The pH values of all the products decreased significantly from the production day to the end of storage period. With respect to the microbiological side, the coliform bacteria, moulds and yeasts counts were not detected in all the products during the refrigerated storage at 5 ± 1 °C. However, seven out of eight products contained over 106 cfu mL-1 of bifidobacteria on the production day. Only two of these products maintained 106 cfu mL-1 viable count of bifidobacteria till the end of cold storage period. On the other hand, three out of eight products showed the highest number of L. acidophilus viable count (above 108 cfu mL-1) on production day. The results of sensory evaluation showed that all the tested products obtained high scores for flavor, appearance, texture or consistency and smell (odor) properties during the storage period. These results suggest that for optimum benefits, the probiotic fermented milk products with live probiotic bacteria should be consumed within one week of their production date. The research provided useful information to the dairy industries to develop new technology to ensure the supply of high quality milk products to the consumers.
  M.M. Al-Otaibi
  Presently many dairy products are being used in Saudi Arabia. Monitoring and isolation of bacterial activity is of highly significance to sustainable health problems and issues. The objective of the study was to isolate bacteriocin-producing Lactic Acid Bacteria (LAB) from some traditional Saudi food. A total of 50 samples from dairy products, commonly consumed in Saudi Arabia, were screened for presence of natural LAB. The Cell-free Supernatants (CFS) of two LAB isolates exhibited antibacterial activities (inhibition zones >10 mm) against food-borne pathogens (Lactococcus monocytogenes ATCC 7644, Staphylococcus aureus ATCC 29213 and Salmonella enteritidis ATCC13076). The growth inhibitory substances of CFS were sensitive to proteases (Protenase K and Pepsin) indicating the proteinaceous nature of inhibitors (bacteriocins) produced by the two LAB isolates. Their bacteriocins retained activity after thermal treatments (63°C for 30 min, 100°C for 10 min or 121°C for 15 min) or at pH ranging from 4.0 to less than 6.5. The two LAB isolates were phenotypically identified as Lactococcus lactis subsp. lactis (camel’s milk) and Lactobacillus paracasei (goat’s milk). The isolated LAB (Lactococcus lactis subsp. lactis and Lactobacillus paracasei) can be used as food preservatives and probiotics since they inhibited well-known food-borne pathogens such as L. monocytogenes and survived acidic conditions (pH 2.5) similar to those of the stomach.
  M.M. Al-Otaibi
  Sameel milk is a traditional fermented milk product consumed mostly in nomadic areas of Saudi Arabia. Predominant microorganisms in the Sameel milk, responsible for milk fermentation, were isolated and identified. A total of 29 samples of Sameel milk were collected from three different villages in Eastern Region for analysis. Total aerobic mesophilic bacteria Lactobacilli, Lactococci, Enterococcus and Enterobacteriaceae were enumerated. A total of 112 Lactic Acid Bacteria (LAB) and 36 yeast were isolated from Sameel milk samples. The bacteria and yeast were identified by API 50 CHL and API 20C AUX identification systems, respectively. Mean counts of Lactobacilli and Lactococci were 7.4 and 7.7 log10 CFU mL-1, respectively. While, the yeasts and Enterococcus counts were relatively low and accounted for 5.7 and 5.9 log10 CFU mL-1, respectively. Low counts of Enterobacteriaceae were encountered (<2.0 log10 CFU mL-1) in 20 samples, whereas the mean counts in other nine samples were detected at a relatively lower magnitude i.e., 3.7 log10 CFU mL-1. The LAB species were identified as Lactobacillus plantarum, Lactobacillus pentosus, Lactococcus lactis ssp lactis, Lactobacillus brevis, Lactobacillus salivarius and Lactobacillus paracasei ssp paracasei. The predominant yeast were Candida lusitania, Cryptococcus laurentii, Saccharomyces cerevisiae and Candida kefyr. The most frequently isolated species was Lactobacillus plantarum (50% of total isolates) followed by Candida lusitania (41%), Lactobacillus pentosus (26%), Cryptococcus laurentii (25%) and Saccharomyces cerevisiae (25%).
  M.M. Al-Otaibi , F.A. Saleha and R. Al-Obaid
  There is an increasing demand by consumers for food products with functional properties. Date Syrup (Dips) has high contents of total sugar and contains many functional components such as polyphenols, carotenoieds and phytosterols. The objective of this study was to monitor the growth and survival of two probiotic bacteria, Lactobacillus acidophilus La-5 and Bifidobacetrium lactis Bb-12 in milk with different concentrations of dips during fermentation. The L. acidophilus count increased gradually in all the samples up to 12 h of incubation. Later on, the bacterial counts decreased after 24 h of incubation in all the treatments containing dips. However, the count of B. lactis did not change significantly after 6 h. incubation for all the samples while it decreased significantly after 12 and 24 h incubation in the samples containing 10 and 15% dips while it increased in the control until 12 h. and decreased after 24 h incubation. Besides, an inverse relationship was observed between the dips concentration and the growth rate of both the probiotic bacteria. Subsequently, the acidity of milk increased in the control while it decreased with increasing the dips concentrations and the pH values. The results indicated that both the probiotic bacteria B. lactis and L. acidophilus can remain viable with count of = 106 cfu mL-1 in presence of dips concentration up to 20% during fermentation except for the treatment with 20% dips in the presence of B. lactis after the 24 h. The study results showed an excellent potential for incorporating the dips in other probiotic dairy products.
 
 
 
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