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Articles by Asmahan Azhari Ali
Total Records ( 3 ) for Asmahan Azhari Ali
  Asmahan Azhari Ali
  A total of 8 samples of cow raw milks were collected from different areas of Khartoum state were analyzed for bacterial load. A total of 23 strains of lactic acid bacteria were isolated, out of which 12 strains were cocci and 11 strains were facultatively heterofermentative lactobacilli. Lactic acid bacteria were identified on the basis of phenotypic characters as Lactococcus lactis, Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum and Lactobacillus rhamnosus.
  Asmahan Azhari Ali , N.B. Irshad , S.A. Razaz and A.A. Manahil
  Twenty four random samples of raw cow milk were collected from Khartoum and Omdurman Cities. Samples were analyzed for microbiological population, included Total Plate Count (TPC), Total Coliforms (TC), Escherichia coli, Staphylococcus aureus, Salmonella, Lactic Acid Bacteria (LAB) and spore forming bacteria. Microbiological enumeration revealed for the counts of total mesophilic aerobic bacteria, 5.86 log cfu/ml; lactic acid bacteria, 4.47 log cfu/ml; coliforms 2.76 log cfu/ml; E. coli 1.63 log cfu/ml; Staphylococcus aureus, 1.92 log cfu/ml and 2.38 log cfu/ml Spore forming bacteria. The microbial profiles found had non-conformance to the Standard. Based on the exceedingly high microbial counts found in this study, it could be concluded that this milk type poses a serious health risk in the study areas.
  Asmahan Azhari Ali
  There is several potential health or nutritional benefits possible from some species of lactic acid bacteria. Among these are: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer and control of serum cholesterol levels. Some potential benefits may result from growth and action of the bacteria during the manufacture of cultured foods. Some may result from growth and action of certain species of the lactic acid bacteria in the intestinal tract following ingestion of foods containing them. In selecting a culture to produce a specific benefit it is necessary to consider not only the wide variation among species of the lactic acid bacteria but also that among strains within a given species. The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties. In the developed world, lactic acid bacteria are usually associated with fermented dairy products and the use of dairy starter cultures has become a whole industry this century. Add to this that lactic acid bacteria have been associated with beneficial health effects for many years now. Nowadays, many food products are promoted as being particularly healthy because of the characteristics of certain strains of lactic acid bacteria. Unfortunately, not all these strains have been studied carefully and therefore it might be difficult to substantiate some of the claims. Thus, there is a clear need for the critical study of the effects on health of strain selectio and quality.
 
 
 
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