Articles:
Experience:
Education:
- 1997-1999. Post-doctoral Associate. Department of Food Science and Nutrition. University of Minnesota, St. Paul, Minnesota.
- 1991-1993. Post-doctoral Associate. Department of Biochemistry. Rush-Presbyterian-St. Luke's Medical Center. Chicago, Illinois.
- 1988-1991. Ph.D. Food Science, University of Kentucky, Lexington, Kentucky.
- 1985-1987. M.S. Dairy Science, University of Georgia, Athens, Georgia.
- 1980-1984. B.S. Food Technology, University of Mosul, Iraq.
- 1977-1980. High School, Kuwait high School, Kuwait.
Membership in Professional Organizations:
.
Major Research Interests:
- Functional foods with emphasis on probiotic properties and plant extracts.
- Human physiological effects of lactic acid bacteria. Microbial physiology and ecology as well as pheno- and genotypic characteristics as background for probiotic effects of lactic acid bacteria.
- Bifidobacteria and lactobacilli in the intestine and growth stimulation by specific growth factor.
- Lactic acid bacteria as protective and starter cultures in foods.
- Using modern molecular biology, microbiological diagnostics, selective media and methodological developments to identity bacteria in food and nature.
- Microbiological contaminants in process equipment and in foods: HACCP- and GMP-concepts
- Using LAB as biological control agents to inhibit a wide range of spoilage and mycotoxigenic molds, as well as inhibiting the production of a variety of mycotoxins.
- Interaction between carbohydrates and milk protein for stabilization of soft drink products with long shelf life and their relationship to sensory quality and consumer acceptability.
Current Research:
- Impact of emerging technologies on thermal inactivation of food borne pathogens.
- Immobilization and evaluation of bacterial cells in bioreactor for the continuous production of value added products.
- Isolation and characterization of food grade Bifidobacterium strains for probiotic formulation.
- Novel biotechnological approaches to increase consumption of dairy foods among lactose-intolerance black American.
Extension activities:
Dr. Ibrahim works with Dr. Wade, the department's extension food safety specialist and assists on various food safety issues. He provides support and training for high school teachers.
Teaching:
- Food Biotechnology (FCS 653) spring semester
- Experimental foods (FCS 735) fall semester.
- Food Safety Sanitation (FCS 651) spring semester.
Selected Publications:
Brown AC, Shovic A, Ibrahim SA, Holck P, Huang A. 2005. A non-dairy probiotic's (poi) influence on changing the gastrointestinal tract's microflora environment. Altern Ther Health Med. 2005 Jan-Feb;11(1):58-64.
Ibrahim, S.A., M.M. Salameh, S. Phetsomphou, H. Yang and C. W. Seo. 2006. Application of caffeine, 1,3,7- Trimethylxanthine, to control Escherichia coli O157:H7. Food chemistry: (Accepted).
Shahbazi, A. M.M. Salameh and S.A. Ibrahim. 2005. Immobilization of Lactobacillus helveticus on a spiral-sheet bioreactor for the continous production of lactic acid. Milchwissenschaft - Milk Science International 60: (4) 253-360.
Shahbazi, A. Mims, M., Li, Y., Shirley, V., Ibrahim, S. and Morris, A. 2005. lactic acid production from cheese whey by immobilized bacteria. Applied Biochemistry and Biotechnology 121-124:529-540.
IBRAHIM, S.A., HASSAN, O.A., SALAMEH, M.M., SHAHBAZI, A. 2005. Effect of media composition and incubation temperatures on autoaggregation behavior of bifidobacteria. Milchwissenschaft - Milk Science International 60: (3) 127–129
G. F. Mehyar, K. S. Delaimy, Salam A. Ibrahim. 2005. Citric acid production by Aspergillus niger using date base medium fortified with whey, methanol and tricalcium phosphate. Food Biotechnology.
Rabi, A., A. Banat, R. R. Shaker and S. A. Ibrahim. 2004. Implementation of HACCP system to large scale processing line of plain set yogurt. Italian Food and Beverage technology. 35: (5) 12-17.
Shahbazi, G and S.A. Ibrahim. 2002. Production of lactic acid and antimicrobial compounds from cheese whey. J. Dairy Sci. 76, (Suppl. 1):
(1517).
Shaker, R.R., Abu-Jdayil, B., Jumah, R. and Ibrahim, S.A. 2001.
Rheological properties of set yogurt during gelation process: II. Impact of
incubation temperature. Milchwissenschaft, 56: 622–625.
Shaker,R.R., Abu-Jdayil, B. Jumah, R. and Ibrahim, S.A. 2001. Effect of
incubation temperature and homogenization on the rheological properties of set yogurt during gelation process. J. Food Quality. 25:409-418.
Ibrahim, S.A. and Salameh M.M. 2001. Simple and Rapid method for screening antimicrobial activities of Bifidobacterium species of human isolates. J. Rapid methods and automation in Microbiology. 9(1) 52-63.
Ibrahim, S.A. and O'Sullivan, D. J. 2000. Use of chemical mutagenesis for the isolation of food grade b-galactosidase overproducing mutants of
bifidobacteria, lactobacilli and Streptococcus thermophilius. J. Dairy
Sci. 83: 923- 930.
Ibrahim, S.A. and O'Sullivan, D.J. 1998. Development of Nabulsi cheese.
Australian J. Dairy Technology 53: 185- 187.
Ibrahim, S.A. 1998. Agglutination behavior of mesophilic starter cultures
as a function of proteolysis. J. Food Protection 61: 855- 858.
Ibrahim, S.A. and Daguri, M.H. 1996. Bulk starter media for mesophilic
starter cultures: A review. Dairy Food and Environmental Sanitation. 16
(12) 823- 828.
Ibrahim, S.A., Salameh, M.M., and Najjar, A.I. 1998. Addition of buttermilk solids affects agglutination behavior of mesophilic starter cultures in skim milk. Milchwissenschaft. 53: 559-562.
Haddadin, M. S. Ibrahim, S.A., and Robinson, R.K. 1996. Preservation of raw milk by activation of the natural lactoperoxidase system. International Dairy Federation (IDF) bulletin, SI9603: 89- 94.
Ibrahim, S.A. 1995. Influence of proteolytic activity on agglutination
behavior of mesophilic starter cultures. Milchwissenschaft. 50: 488-492.
Yamani, I. M. and Ibrahim, S.A. 1996. An elective whey medium for the
differential enumeration of Lactobacillus delbrueckii subspecies bulgarius
and Streptococcus salivarius subspecies thermophilius in yogurt and labneh. J. Society Dairy Technol. 49: 103- 108.
Haddadin, M. S. Ibrahim, S.A., and Robinson, R.K. 1996. Preservation of raw milk by activation of the natural lactoperoxidase system. Food Quality 7:(3) 149-153.
Ibrahim, S.A., Al-Khatib, K. A., Al-Haik, S.A. and Daguri. M.H. 1996.
Labneh "Concentrated yogurt": A traditional fermented dairy product in
Jordan. Dairy Food and Environmental Sanitation. 16 (5): 296-298.
Ibrahim, S.A. and Daguri, M. H. 1995. Agglutination behavior of mesophilic starter cultures: A review. Cultured Dairy Products J. 30: 28- 31.
Ibrahim, S.A., and Bezkorovainy, A. 1994. Growth promoting factors for
Bifidobacterium longum J. Food Sci. 59:189-191.
Ibrahim, S.A., and Bezkorovainy, A. 1993. Survival of bifidobacteria in
the presence of bile salts. J. Sci. Food and Agri. 62:351-354.
Ibrahim, S.A., and Bezkorovainy, A. 1993. Inhibition of Escherichia coli by bifidobacteria. J. Food Protection 57: 713- 715.
Food Safety Links
Food Microbiology class
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