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Articles by Amira Hassan Abdullah Al-Abdalall
Total Records ( 2 ) for Amira Hassan Abdullah Al-Abdalall
  Amira Hassan Abdullah Al-Abdalall and Amal Abdulaziz Al-Juraifani
  Coffee beans exposed to infection by microorganisms during storage, especially fungal infection which cause great damage to beans. This research aimed at studying the bad effect of fungal infection of stored coffee beans at the eastern zone of Saudi Arabia. Result showed that coffee beans contain number of fatty acids, namely caprilic, lauric, miristic, palmitic, palmitoleic, margaric, stearic, Oleic, linoleic, alpha-linoleic and arachidic acids. Treatment of beans with fungi led to increase in the percentage of miristic, margaric and stearic acids. With increasing the duration period of storage% of oleic acid of Harari verity showed its level before treatment at 0, 8, 25°C to be 42.28, 40.04 and 42.97%, respectively . These levels showed decreasing after storage for three months to be 37.24, 36.59 and 38.98% at the same degrees with increasing the period of storage. In the Barry, the level of the oleic acid recorded 42.36 and 41.77% at 8 and 25°C. These records decreased after storage to be 38.71%, 38.65% in the infected beans. These levels changed during storage at 0°C from 35.87% in the control, to 39.1% in the infected ones. Storage for 9 months at 25°C decreased the acid level to 25, 19.93% in both control and treated beans storage at 0, 8°C led to increase in acid level from 19.81, 19.36%, in control beans, to be 27.84, 19.74% in infected beans, respectively.
  Amira Hassan Abdullah Al-Abdalall and Ebtisam Jawad Al Talib
  This study was conducted to examine the ability of seven fungal isolates from the coffee beans which are: A. niger; A. alliaceus (1); A. flavus (1); A. melleus (1); A. melleus (2) To produce active biological materials as well as effect of spices coffee (ginger, cinnamon, lichen, cardamom, cloves, ajwain, saffron, ready-mix spices) on inhibition biological inhibitory effect of fungal filtrations against Bacillus subtilis and destroyed Aflatoxin and Ochratoxin A in filtrates. All filtrations had an effect on inhibiting the bacterial growth of Bacillus subtilis to varying degrees which confirms the presence of biological active secreted by tested fungi. The experiments were carried out to determine and focus the types which results proved that the fungal isolates were able to produce. All fungal isolates studied were able to grow on the three tested media (sucrose magnesium potassium yeast extract medium, sucrose caffeinated coffee and decaffeinated coffee medium) and the caffeinated coffee medium was the first candidate to increase the ability of these isolates on the production. Spices Coffee (ginger, cinnamon, Lichen, cardamom, cloves, Ajwain, saffron, Ready-mix spices) had a positive effect to block the biological Inhibitory effect of fungal filtrations against bacteria Bacillus subtilis. This effect differed depending on the spice and concentration of spice.
 
 
 
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