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Articles by Abdel Moneim E. Sulieman
Total Records ( 3 ) for Abdel Moneim E. Sulieman
  Abdel Moneim E. Sulieman , Ro Osawa and Roumiana Tsenkova
  In the present study, microbiological quality of Garris, a traditional fermented camel’s milk product obtained from two production sites in western and central Sudan was investigated. The microbiological analyses showed that Butana Garris was found to contain relatively high counts of lactobacilli (8.22±0.28 log10 cfu mL-1) when compared with the counts found in Kordufan Garris (7.85±0.45 log10 cfu mL-1). However, Kordufan Garris contained relatively higher counts of yeasts (8.42±0.55 log10 cfu mL-1) when compared with that found in Butana Garris which contained 7.65±0.32 log10 cfu mL-1). The coliforms averaged 3.2±0.21 and 3.5±0.14 log10 cfu mL-1) in Kordufan and Butana Garris, respectively. Twenty strains of lactic acid bacteria were isolated from the fermented milk products and identified based on Polymerase Chain Reaction (PCR) method as belonging to the genus lactobacillus. Rapid and reliable two-step multiplex PCR assays were used to identify Garris lactobacilli at species level. A multiplex PCR was used for grouping lactobacilli with a mixture of group-specific primers followed by four multiplex PCR assays with four sorts of species-specific primer mixtures for identification at the species level. Primers used were designed from nucleotide sequences of the 16S-23S rRNA intergenic spacer region and its flaking 23S rRNA gene of members of the genus Lactobacillus registered at the GeneBank and DNA Data Bank of Japan. Five lactobacilli isolates from Kordufan Garris were identified as Lactobacillus plantarum, three isolates as Lactobacillus paracasei and two not determined. As for the Butana LAB isolates, five isolates were identified as Lactobacillus paracasei subsp paracasei, two as Lactobacillus plantarum and three were not determined.
  Abdel Moneim E. Sulieman , Iman M.O. El Boshra and El Amin A. El Khalifa
  The nutritional value and the antimicrobial characteristics of clove and clove bud oil were investigated. The proximate chemical composition of clove was determined as follows: moisture (10±0.006)%, fiber (20±0.1)%, ash (5.2±0.01)%, protein (1.2±0.02)%, fat (12.1±0.45)% and carbohydrates (51.5±0.02)%. The physico-chemical characteristics of clove essential oil were carried out and the acid value was found to be (3.843), saponification value (42.07), ester value (38.22), free fatty acids (1.92) and the refractive index was found to be (1.5310 at 27°C). The inhibitory effect of clove oil was detected for growth of eight microorganisms, including Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Salmonella typhimurium (bacteria), Candida albicans (yeast), Aspergillus niger and Rhizopus nigricans (moulds). The results indicated that clove oil has a potent antimicrobial activity against all tested organisms. The highest antibacterial activity was found against E. coli (25 and 36 mm) inhibition zone diameter at lower and higher oil concentrations, respectively. The higher antimicrobial activity among all tested organisms was found against Aspergillus niger, it gave complete inhibition (100%). This study has shown the importance of clove and clove oil and indicated that clove and clove bud oil can be used as an antimicrobial, antiseptic and preservative agent and they can be introduced into the Sudanese food table.
  Abdel Moneim E. Sulieman , Fatima M. Issa and Elamin A. Elkhalifa
  In the present study, tannin content was investigated in three Sudanese sorghum cultivars. In addition, the inhibitory effect of natural tannins isolated from sorghum grains as well as that of commercial tannins was detected against Escherichia coli, Staphylococcus aureus, Salmonella typhimurium (bacteria), Aspergillus niger, Aspergillus flavous (mould) and Saccharumyces cerivisae (yeast). The results indicated that natural tannin from sorghum has a notable antimicrobial activity against most of the examined microorganisms, the higher antimicrobial activity among all examined organisms was found against Salmonella typhymurium and Saccharomyces cerivisae. The results also indicated that commercial tannins are more effective than natural tannins. This study has shown the importance of commercial tannins and sorghum tannins as antimicrobial and preservative agents.
 
 
 
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