ESTIMATION OF THE CHEMICAL COMPONENTS OF WASTES PRESSED GRAPES A STUDY THE EFFECT OF THERMAL EXTRACTS TRANSACTIONS IN INHIBITING THE GROWT OF MICROORGANISMS.

ESTIMATION OF THE CHEMICAL COMPONENTS OF WASTES PRESSED GRAPES A STUDY THE EFFECT OF THERMAL EXTRACTS TRANSACTIONS IN INHIBITING THE GROWT OF MICROORGANISMS.

  • Ashraq Monir Mohamed
  • Nidhal Mohammad Saleh
Keywords: Squeezed grape waste, Inhibition effect, Catichen extraction.

Abstract

The chemical composition of wastes of pressed grapes and found that the main components of wastes of pressed grapes, represented by the percentage of moisture was 6.47%, and the proportions are 3.71%. Either carbohydrates amounted to 85.77 %, either in fat models using petroleum ether Petroleum ether) was the increase of 0.27%. estimated the percentage of ash in the sampls was 3.78%, either fiber reached 69.47 %,, in addition to the test extracts towards the growth of seven types of bacteria, which included Bacillus subtilis, Bacillus cereus, Bacillus stearothermophilus, Escherishia coli, Staphylococcus aureus, Salmonella typhimurium and Pseudomonas fluorescens and yeast Candida albicans and Kluyveromyces marxianus, ( diffusion method ). Tested the effect of three transactions calories a pasteurization fast and sterilization autoclave as well as the sterilization cold as it gave extracts positive results in terms of impact inhibitory to bacteria positive and negative gram, while expressed yeast sensitivity less toward extracts.

Author Biographies

Ashraq Monir Mohamed

. Department of Food Sciences, College of Agriculture, University of Baghdad, Iraq

Nidhal Mohammad Saleh

Department of Food Sciences, College of Agriculture, University of Baghdad, Iraq

Published
2016-12-26