{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T20:10:33Z","timestamp":1789157433431,"version":"build-2803163510"},"reference-count":27,"publisher":"ALUNA","issue":"4","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,8,31]]},"abstract":"<jats:p>Aim: The present study aims to study the biological effect of low intensity semiconductor laser 630 nm at 12 mw laser power on three bacterial strain used as starter culture in many yogurt production, such as Streptococcus thermophilus, Lactobacillus delbrueckii sub-bulgaricus, and Bifidobacterium.\nMaterials and methods: Low intensity semiconductor laser 630 nm at 12 mw laser power on three bacterial strain used. The bacterial strain exposed to different periods 3, 5 and 7 min 12 mw laser power.\nResults: All results reported and compared with control group, in the present work we measured account of starter culture, ability of antioxidant, \u03b2-galactosidase enzyme activity and also we measure changes in total acidity and pH of the yogurt production. Results showed that laser irradiation significantly enhanced cell growth and metabolic activity, with the 5-minute treatment exhibiting the best results across all studied variables. The Viable Cell Count (for Streptococcus thermophiles, Lactobacillus, and Bifidobacterium bacterial strains) was 8.9, 8.7, and 9.2 (\u00d710\u2078) respectively, and the Antioxidant Capacity (for the selected strains) was 48%, 45%, and 55%. Highest levels of \u03b2-galactosidase enzyme activity were also recorded for aforementioned strains, at 0.45, 0.39, and 0.52 units\/ml respectively.\nConclusions: Acidity values of product during three irradiation periods with the control treatment showed an increase in total acidity at an exposure time of 5(93) and pH 5 compared to the control treatment (which opens new horizons for improving the quality and efficiency of fermented dairy product production) and The use of lasers has led to an improvement in the flavor of dairy products.<\/jats:p>","DOI":"10.36740\/merkur202604102","type":"journal-article","created":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T19:41:06Z","timestamp":1789155666000},"page":"410","source":"Crossref","is-referenced-by-count":0,"title":["Laser technique for enhancement the bacterial strain of yogurt production"],"prefix":"10.36740","volume":"54","author":[{"given":"Walaa Sabri","family":"Raheem","sequence":"first","affiliation":[{"name":"COSMETIC AND LASER TECHNOLOGY DEPARTMENT, COLLEGE OF HEALTH AND MEDICAL TECHNOLOGY, UNIVERSITY OF HILLA, BABYLON, IRAQ"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zainab Ali","family":"Hussein","sequence":"additional","affiliation":[{"name":"COLLEGE OF HEALTH AND MEDICAL TECHNIQUES, UNIVERSITY OF HILLA, BABYLON, IRAQ"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"suffix":"Hussain","family":"Maryam A.","sequence":"additional","affiliation":[{"name":"COLLEGE OF HEALTH AND MEDICAL TECHNIQUES, AL-FURAT AL-AWSAT TECHNICAL UNIVERSITY, BABYLON, IRAQ"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmed M.","family":"Amshawee","sequence":"additional","affiliation":[{"name":"COLLEGE OF HEALTH AND MEDICAL TECHNIQUES, UNIVERSITY OF HILLA, BABYLON, IRA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Islam K.","family":"Alazzawi","sequence":"additional","affiliation":[{"name":"PHARMACY COLLEGE, ALFARAHIDI UNIVERSITY, BAGHDAD, IRAQ"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yasameen Riyadh","family":"Al-Azzawi","sequence":"additional","affiliation":[{"name":"DEPARTMENT OF ANESTHESIA TECHNIQUES, COLLEGE OF HEALTH AND MEDICAL TECHNOLOGIES, UNIVERSITY OF HILLA, BABYLON, IRAQ"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmed Flayyih","family":"Hasan","sequence":"additional","affiliation":[{"name":"DEPARTMENT OF BIOLOGY, AL-FARABI UNIVERSITY COLLEGE OF BAGHDAD, BAGHDAD, IRAQ"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"22436","published-online":{"date-parts":[[2026,8,31]]},"reference":[{"key":"ref0","doi-asserted-by":"crossref","unstructured":"1. 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