IMPACT OF DIFFERENT CONCENTRATIONS OF TANNIC ACID ON VARIOUS BACTERIA ISOLATED FROM BEEF MEAT

This investigation evaluated the inhibitory impacts of various tannic acid levels on the growth of bacteria spp. that are isolated from beef in order to discover the likely preventive mechanisms in studying the antibacterial influence of tannic acid. A total of 20 samples of raw beef, five sample each, were taken from each store in Baghdad. These samples were transported to the lab for microbiological analysis directly. The inhibitory zone of tannic acid against the Gram-positive and Gram-negative bacteria was measured. Also, tannic acid was added to the motile media to detect the motility. These bacterial isolates were identified by VITEK system. The VITEK findings showed that the fewest total bacterial counts and appeared to be coliform-free. Gram-negative rods made up the majority of the total isolates from the various types of meat, whereas Gram-positive cocci were the most type of bacteria. Lactobacillus spp. and methylobacterium spp. (a genus of Hyphomicrobiales) were the most common bacteria found in fresh meat. Consequently, this study showed that various tannic acid concentrations might perform some antibacterial activities through a range of mechanisms, such as inhibition, rather than through a particular mechanism of action.