The College of Agriculture at the University of Basra reviewed a doctoral dissertation on "Production of Polyglutamic Acid Gamma Polymer from Plant Waste and its Uses in the Baking and Dairy Industries."

The dissertation, presented by researcher Mohammed Jabbar Hafez, aimed to isolate and characterize a safe, locally sourced, and internationally registered bacterial strain, Bacillus cereus ARM24. Grape residues and soybean meal were utilized as sustainable media for producing the polymer ($gamma$-PGA) with high purity and productivity.

The study concluded that the polymer exhibited a superior ability to improve the rheological properties of dough and strengthen its gluten network, thus enhancing bread quality and delaying settling. Furthermore, it played a role in enhancing the stability of yogurt and preventing its liquids from leaking out, making it a natural additive with high industrial and nutritional value.

Media and Government Communication Division / College of Agriculture