انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds 24 37 28942 10.48311/fsct.2026.117718.82953 FA Bassim M.K Al-Khafaji Department of Horticulture Sciences, Agricultural College, University of Al-Qadisiyah, Iraq 0000-0003-2429-6742 Husam Majeed Al-Saadi Department of Plant Protection, Agricultural College, University of Al-Qadisiyah, Iraq Shahd Hamed Jiyad Department of Plant Protection, Agricultural College, University of Al-Qadisiyah, Iraq Raad Farhan Shahad Department of Soil Sciences and Water Resources, Agricultural College, University of Al-Qadisiyah, Iraq 0009-0007-8075-7730 Ali Sabah Alhasan Department of Horticulture Sciences, Agricultural College, University of Al-Qadisiyah, Iraq Journal Article 2025 11 25 Retunhu et al. (2017) assessed the ability of probiotic bacteria from indigenous food sources to produce acetic acid and the possible use thereof as a natural preservative for sheep meat. Pediococcus and Bifidobacterium spp. were isolated from raw milk, shinina and pickle and screened for ability to produce acid in environmentally rich nutritious media consisting of fruit juice and honey. High-performance liquid chromatography and Fourier-transform infrared spectrometry confirmed the presence of the acid after biosynthesis. Bifidobacterium spp. produced more acetic acid than Pediococcus spp., 52.08 mg/L in fruit juice medium being recorded: 12.82 mg/L. The application of the 0.6% purified acetic acid on sheep meat resulted in improved oxidative stability and microbial quality for 18 weeks storage at −10 °C. Lipid oxidation was significantly inhibited through reduction of thiobarbituric acid (TBA) values (0.13 mg malonaldehyde/kg) and peroxide values (PV) at the end of storage recorded as 1.96 mEq/kg. Microbiological data showed a 0 per cent. incidence of the pathogen Clostridium perfringens in treated while psychrotrophic Flavobacterium spp. count was limited to 2,750 cells/g. Sensory evaluation of the treated meat by an expert panel yielded a high acceptability score of 93, compared to 79 for the control. This work indicates that the right “bacteria acetic acid” can provide us with a two-edged gladiatorial “sword” for a reasonable “shortening of the sheep-meat shelf,” next to the crisps at the refrigerator door when q uality, safety and acceptability are helped- “ be it for the health of the public”. Retunhu et al. (2017) assessed the ability of probiotic bacteria from indigenous food sources to produce acetic acid and the possible use thereof as a natural preservative for sheep meat. Pediococcus and Bifidobacterium spp. were isolated from raw milk, shinina and pickle and screened for ability to produce acid in environmentally rich nutritious media consisting of fruit juice and honey. High-performance liquid chromatography and Fourier-transform infrared spectrometry confirmed the presence of the acid after biosynthesis. Bifidobacterium spp. produced more acetic acid than Pediococcus spp., 52.08 mg/L in fruit juice medium being recorded: 12.82 mg/L. The application of the 0.6% purified acetic acid on sheep meat resulted in improved oxidative stability and microbial quality for 18 weeks storage at −10 °C. Lipid oxidation was significantly inhibited through reduction of thiobarbituric acid (TBA) values (0.13 mg malonaldehyde/kg) and peroxide values (PV) at the end of storage recorded as 1.96 mEq/kg. Microbiological data showed a 0 per cent. incidence of the pathogen Clostridium perfringens in treated while psychrotrophic Flavobacterium spp. count was limited to 2,750 cells/g. Sensory evaluation of the treated meat by an expert panel yielded a high acceptability score of 93, compared to 79 for the control. This work indicates that the right “bacteria acetic acid” can provide us with a two-edged gladiatorial “sword” for a reasonable “shortening of the sheep-meat shelf,” next to the crisps at the refrigerator door when q uality, safety and acceptability are helped- “ be it for the health of the public”. https://fsct.modares.ac.ir/article_28942_938abaff15ddc97965b156b23136c1c9.pdf