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Articles by I.A.A. Abou Ayana
Total Records ( 2 ) for I.A.A. Abou Ayana
  I.A.A. Abou Ayana , A.A. Gamal El Deen and M.A. El-Metwally
  Pesticides can pose risks and technological problems of dairy products if used improperly or frequently. The present work aims to investigate the effect of two fungicides (Anadol and Tasolen), herbicides (Round up and Saturn) and insecticides (Lannate and Reldan) commonly used in Egypt on certain lactic acid bacteria (Streptococcus salivarius subsp. thermophilus H, Lactobacillus acidophilus (Type 145), Lactobacillus casei subsp. casei, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium spp. 420) and their impact on acid, acetaldehyde and diacetyl production by yogurt and ABT cultures. The concentrations of pesticides (1-10 ppm) were added to selective media immediately before inoculation with tested bacteria, incubated then colonies of bacteria were counted. The Pesticides were added to inoculated skim milk with tested bacteria then incubated, acidity development was determined. Yoghurt and ABT yoghurt were made in the presence of previous pesticides concentrations, acid, acetaldehyde and diacetyl production were estimated. The two insecticides caused the greatest harmful effect on acid production of most strains and acid, acetaldehyde and diacetyl production in yoghurt and ABT yoghurt followed by herbicides then fungicides, the effect of 2 ppm concentration on acetaldehyde, diacetyl and acid production was negligible reverse (8 and 10 ppm) concentrations. Nevertheless, L. acidophilus was more resistant to Anadol. While, Bifidobacterium spp. 420 was the most sensitive for Anadol and Tasolen. However, L. bulgaricus was the most resistant to Tasolen. St. theromophilus was the most sensitive for herbicides unlike L. acidophilus. L. bulgaricus surpassed other bacteria in tolerance insecticides, on the contrary, Bifidobacteria spp. exhibited excessive sensitive toward insecticides.
  I.A.A. Abou Ayana , A.A. Gamal El-Deen , K.M.K. Ayyad and M.A. El-Metwally
  The fungi play an important role in cheese manufacture such as Penicillium roqueforti nevertheless subsequent development of filamentous fungi occurs during cheese ripening on its surface, this accompanied with production of some bad flavors and tastes, as well as some mycotoxins. In this study, 125 samples of cheeses were collected to determination of fungi and aflatoxin B1 (AFB1). The results indicated that percentages of Aspergillus flavus, Aspergillus niger, Aspergillus ocnrecious and Aspergillus oryzae were 18.6, 12.4, 8.6 and 5.3%, respectively. Rhizopus spp., Penicillium spp., Mucor spp., trichoderma spp. and Fusarium moniliforme recorded 22.1, 16.8, 11.5, 2.4 and 0.5%, respectively. Aged Ras cheese was the highest contamination with AFB1 (from 8.3a to 19.5a ppb) average 13.9a ppb, fresh Domiate cheese recorded the lowest contamination with toxin with average 0.95f ppb. A. flavus produced the highest quantity of AFB1 in broth medium for 2 months unlike Penicillium spp. was the lowest Production of toxin (0.6c ppb). Counts of fungi and AFB1 production affected by tested anti-fungi, Ascorbic acid and Broken Saccharomyces cerevisiae Cells after Freezing (BSCAF) were stronger set but Salicylic acid and Citric acid were the weaker set anti-fungi in this point. Aspergillus flavus was the greatest resistant to Salicylic acid.
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