Application of Biotechnology for the Production of New Food Preservations

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Soher El-Sayed Aly
Neven Abdelrahman Emam


The presence of pathogenic fungi has been a global concern has economical affects. Recently prevent the fungal growth using biological control using halal source become an important strategy for limiting mycotoxigenic fungi. Therefore the aim of this study that the use of some LAB bacteria and screen their antimicrobial activity against pathogenic fungi. Halal bacteria extracts were studied for the antimicrobial activity. The results indicated that two isolates were identified. Meanwhile a total of 90 fungal isolates were isolated from halal food samples. Aspergillus was the dominant fungi (65%) in five species namely, parasiticus, flavus ochraceus, terreus, and niger. Fusarium (clomorum and graminerum) and Penicillium were in lower frequency. Halal bacterial extracts were reduced the mycelium dry weight of all tested fungi and showed clear zone inhibition. Molecular identification of mycotoxin producing fungi was estimated. In conclusion, the study revealed the probability of using halal Enterococcus isolates in food preservation to ensure halal food safety. The partial or total sequencing of the 16s ribosomal DNA (rRNA) gene showed a fast technique used fungi classification

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How to Cite
S. E.-S. Aly and N. A. Emam, “Application of Biotechnology for the Production of New Food Preservations”, Int.J.Halal.Res, vol. 2, no. 1, pp. 16-29, Jun. 2020.


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