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Articles by Mohamed T. Fouad
Total Records ( 5 ) for Mohamed T. Fouad
  W. El-Kholy , Azzat B. Abd El-Khalek , Sahar H.S. Mohamed , Mohamed T. Fouad and Jihan M. Kassem
  Background and Objective: Probiotic functional dairy products are known of their positive impact on overall health. Also, mushroom has a healthy magical effect on human health. So, a new style Tallaga cheese which prepared by using some strains of probiotic bacteria and different ratios of mushroom was manufactured. Screening of some strains of probiotic bacteria for their antibacterial activity was applied. Methodology: Fresh buffalo milk samples were standardized to 4% fat, pasteurized, cooled to 37°C, inoculated with starter culture as well as probiotic bacteria Lactobacillus reuteri B-14171 at the same ratio (1%), salted and fortified with different ratios of mushroom to achieve four treatments. The first treatment was prepared without mushroom (control), while the other three treatments fortified with 3, 5 and 10% (w/v) mushroom to present T1, T2 and T3, respectively. Results: All milk cheese were turned to Tallaga cheese and stored at 7±2°C for 30 days. The fresh samples were analyzed for their gross composition; all stored samples were evaluated for their organoleptic properties, microbiology quality and some chemical parameters when fresh and after 7, 15 and 30 days at 7±2°C. Conclusion: Data revealed that adding mushroom up to 3% increased Total Bacterial Count (TBC), probiotic and lactic acid bacteria, while coliform group and mould and yeast were decreased. Mushroom had been pronouncly improved the sensory properties of resultant cheese especially in treatment (T1). It could be concluded that using of 3% mushroom and 1% L. reuteri B-14171 succeeded in prepared functional Tallaga cheese.
  Moustafa El-Shenawy , Mahmoud Abd El-Aziz , Wagih Elkholy and Mohamed T. Fouad
  Objective: This study has been done to investigate/evaluate the effect of incorporation different ratios of tiger-nut extract, together with two probiotic bacterial strains in ice cream. Methodology: Substitution of aqueous phase by 25, 50, 75 and 100% tiger-nut extract (TNE) in the manufacture of probiotic ice cream, using two probiotic bacterial strains namely Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 was evaluated. Results: The results indicated that all treatments had no significant effect (p>0.05) on the pH, surface tension and whipping ability of ice cream mix, while the mix viscosity increased as the percentage of TNE was increased. Moreover, no significant effect (p>0.05) on the overrun, meltdown and sensory properties of resultant substituted ice cream were observed. Over storage period of 90 days at -20°C, the viability/survival of the two probiotic bacterial strains was higher in all ice cream treatments, made with TNE than in control. The same was true for the total bacterial counts. Conclusion: The results indicated that substitution of aqueous phase by 50% TNE was the most superior for production of ice cream with no adverse effect on the physical and sensory properties. In the same time, it also enhanced the survival of the incorporated probiotic bacterial strains.
  Nivien A. Abosereh , Salem Abd El Ghani , Rasha S. Gomaa and Mohamed T. Fouad
  This study aimed to isolate, identify and determine the restrictive criteria for potential probiotic Lactic Acid Bacteria (LAB) strains from artisanal soft cheese (Karish cheese) made from raw buffalo’s milk and kishk, traditional Egyptian dried fermented milk wheat based mixture. One hundred strains were isolated and identified by classical phenotypic characteristics including Gram stain, shape, catalase production and biotype protocols using appropriate API system. The ability of selected LAB strains to tolerate acidic pH, resist in bile salts as a crucial criteria for potential probiotic were assessed. The antibacterial activity against food borne pathogens as a preferred capability of probiotic LAB was monitored by agar well diffusion method. Accordingly, ten isolates that were further examined for their ability to endure high osmolarity as a unique technological property needed in lactic starter preferred for processing and ripening domiati cheese, a brined ripened Egyptian soft cheese variety was screened. Results showed that two strains one as Lactobacillus spp. and the other as Enterococcus faecium spp. were promised in this regard. To confirm the species identity, two selected strains were identified by molecular biology technology based on amplified ribosomal DNA restriction analysis and 16S rDNA sequencing technique. Results indicated that the unique strains were Lactobacillus paracasei (Lb 2) and Enterococcus faecium (En 4), respectively. The impact of the study was to select probiotic lactic starter culture to be employed in processing probiotic brined soft cheese to satisfy the mounting need of local dairy industry toward production of functional dairy products.
  Mostafa S.A. Khattab , Ahmed M. Abd El Tawab and Mohamed T. Fouad
  Background and Objective: Anaerobic bacteriadiversity in the rumen could be one of the keys of enhancing ruminant performance and productivity. The anaerobic population by its great diversity could be possible solution for some nutritional properties and enhance animal resistance to pathogenic microbes. Antimicrobial resistance for antibiotics used in animal production. The main effects of probiotics are the improved resistance to pathogenic bacteria colonization and enhanced host mucosa immunity; thus resulting in a reduced pathogen load, an improved health status of the animals and a reduced risk of food-borne pathogens in foods. This study aimed to isolate anaerobic probiotic from bovine rumen samples. Materials and Methods: Isolation were carried out using classical method by using selective medium then the isolates were identified using modern techniques by real time PCR and DNA sequencing techniques. Results: Results showed identified isolates were as Ruminococcus flavefaciens, Blautia obeum and Clostridium butyricum. These isolates showed a great cellulytic activity by producing cellulase enzyme with activity degree as 6543, 8555 and 5179 IU g–1 for Ruminococcus flavefaciens, Blautia obeum and Clostridium butyricum, respectively. Moreover, the activity of isolates for degrading tannins were 598, 1402 and 866 U g–1 for Ruminococcus flavefaciens, Blautia obeum and Clostridium butyricum, respectively. Clostridium butyricum showed superiority for inhibiting pathogenic bacteria (Yersinia enterocolitica, Bacillus cereus and Staphylococcus aureus) while, Blautia obeum recorded the highest antimicrobial activity against Salmonella typhimurium. Ruminococcus flavefaciens showed the higher activity against Listeria monocytogenes, Klebsiella pneumonia and Clostridium perfringens Conclusions: The results showed a potential properties of Ruminococcus flavefaciens, Blautia obeum and Clostridium butyricum to be used in as supplement to ruminant diet to enhance its performance and improve the health status through the antimicrobial activity of the isolated bacteria (Ruminococcus flavefaciens, Blautia obeum and Clostridium butyricum).
  Moustafa El-Shenawy , Mohamed T. Fouad , Laila K. Hassan , Faten L. Seleet and Mahmoud Abd El-Aziz
  Background and Objective: Tiger-nut has long been recognized for its generous health benefits. Milk permeate as a by-product, contains lactose, soluble vitamins and salts. Probiotics are live micro-organisms that confer a benefit on the host. The aim of this work was to use a combination of tiger-nut aqueous extract (TNAE) and UF-milk permeate, fortified with probiotic bacteria, to produce a functional dairy beverage. Material s and Methods: Milk-permeate (65%), TNAE (30%) and sugar (5%) were the best portions used to produce permeate-tiger nut beverage. Three probiotic bacteria mixture including, L. plantarum and L. acidophilus culture (1:1), L. plantarum and B. breve culture (1:1) and L. plantarum with both L. acidophilus and B. breve culture (1:1:1) were added to create 3 permeate-tiger nut beverages namely T1, T2 and T3, respectively. The follow up of their bacteriological, physical and chemical characteristics/changes during a storage period of 10 days was evaluated. Results: No changes in the survival of the probiotics bacteria were observed throughout the storage period (10 days). Meanwhile, T3 has low pH value and acetaldehyde content but has high diacetyl content and antioxidant activity followed by T2 and T1. Permeate-tiger nut beverage fortified with probiotic bacteria exhibited higher lightness and lower redness and structure viscosity than the control from day 5 onwards. Also, T3 was less sensory acceptable compared to the others. Conclusion: A mixture of UF-milk permeate (65%), tiger-nut aqueous extract (30%) and 5% sugar, fortified with 1% mixture of probiotic cultures produced a healthy stable beverage.
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