سیرت طیبہ صلی اللہ علیہ وآلہ وسلم کا عدلیاتی پہلو: ایک تحقیقی جائزہ A Research Review of the Prophetic Justiceﷺ

Islam is a religion of peace and it has provided a strong system of justice for the establishment of peace and order, the practical picture of which is available to the Muslim Ummah in the form of Sira-e-Taiba of the Holy Prophetﷺ. On which the seal of beauty has been recorded by Allah Himself. Therefore, the system of justice of Islam can be used only when the solution of all issues is sought from Sira-e-Taiba because Heﷺ has eliminated the distinction between rich and poor in the supremacy of law. The Holy Prophet ﷺ has set great and enlightening examples of justice for humanity, the pursuit of which leads to peace and tranquility of social life. In his Supreme Court, the Qur'an and Sunnah and consensus and analogy were of fundamental importance. In the Qur'an and Hadith, Sira-e-Taiba had the status of Shāri' and Legislator, while in consensus and speculation, Sira-e-Taiba has promoted thinking and counseling. The center and axis of Islamic law is your caste. He ﷺ has established justice, supremacy, and law in every field of worship, affairs, disputes, and crime. Therefore, in this article, the judicial aspect of His ﷺ Sira-e-Taiba has been explained in the light of the Qur'an and Hadith, the Sahabah and the followers, and the edicts of the Imams and jurists.

Genomic and Culture Based Microbiological Characterization of Fermented Milk Product Dahi and its Impact on Product Quality, Nutrition and Safety

Traditional fermented milk products are characterized by the presence of complex microbial communities. It has been well established that quality, safety and sensorial attributes of these products are related with type and succession of microbiota. Dahi is widely known for unique organoleptic, nutritional and therapeutic attributes. However, the quality of the product is highly variable due to undefined starter cultures and poor control over safety. Therefore, present study was aimed to understand the complex microbial diversity of Dahi and its impact on product quality. Selected bacterial strains were characterized for technological properties and genetic potential. Moreover, impact of selected Dahi strains was analyzed in milk ecosystem in comparison to commercial starter cultures. In first phase of study microbial diversity of Dahi was determined by using culture dependent and metagenomic approach and its effect on physiochemical, nutritional and organoleptic properties of the product was analyzed. Lactic acid bacteria were found to be dominating with up to 7 logs/gram including species of Lactobacillus, Streptococcus and Enterococcus, while fungal community was represented by Geotrichum candidum and other yeasts species with a relative abundance of nearly 3 logs/gram. Similarly, Gram negative count was also nearly 3 logs/gram. Culture independent metagenomic based diversity analysis had shown the presence of 146 bacterial and 56 fungal species. Dominating microbial species include Lactobacillus delbrueckii (53%), Streptococcus thermophilus (28%), Kluyveromyces marxianus (22%) and Torulaspora delbrueckii (14%) on average in representative Dahi samples. Potential pathogens including Gram negatives were also present relatively at low level; Pseudomonas syringe (1.9%), P. cinnamophila (0.8%), Klebsiella pneumoniae, (0.3%), Escherichia coli (3.6 %) and Staphylococcus aureus (0.15%). Microbial and nutritional profiling of Dahi was found to be comparable to many traditional cheeses and fermented milks. Average pH was 3.8 having strong correlation with lactic acid bacteria, however change in pH during storage was correlated with presence of higher fungal count. The nutritional profiling illustrated the nutraceutical importance of the product. The average fat and protein (crude) content was 3.29 and 4.82 respectively while ash content was up to 0.78% containing significant concentration of essential minerals including iron (Fe), magnesium (Mg) calcium (Ca), potassium (K) zinc xvi (Zn) and sodium (Na). Detailed lipid analysis revealed the higher HDL to LDL ratio. The organoleptic properties had shown the richness of flavoring compounds that was also confirmed by consumer’s acceptability. In second phase of study it was found that isolated lactic acid bacteria by culturing in previous phase; were mostly thermophilic having higher rate of acid production and variable salt tolerance. All lactic acid bacteria shown strong proteolytic and lipolytic activities and few also showed biogenic amine production at ambient temperature. Moreover, de-acidification ability of various G. candidum strains was analysed out of these G. candidum QAUGc01 showed optimum results. G. candidum QAUGc01 also showed remarkable antimicrobial potential against several pathogens. The consistent presence of Enterococcus spp. provoked the genome sequencing of E. mundtii QAUEM2808. Genomic analysis revealed that this bacterium had Mundaticin and Enterocin genes, while no putative genes for pathogenicity, virulence and antibiotic resistance were present which excludes the safety concerns about enterococci in Dahi. In last phase of the study milk fermentation performance of Streptococcus thermophilus QauSt1 and Lactobacillus bulgaricus QauLb01 co-culture was evaluated. Comparatively, physiochemical, nutritional and sensorial properties of fermented milk product were equally good to a commercial starter culture fermentation. In another experiment, use of G. candidum QAUGc01 was found to have a positive influence on the stability and quality of the fermented milk due to less variation in product pH, increase in solid content and decrease in syneresis. In conclusion, the present study highlighted high microbial diversity of Dahi. It also demonstrates a strong correlation of microbial diversity with physiochemical, nutritional and sensorial attributes of the product.