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Articles by O.A. Seoudi
Total Records ( 2 ) for O.A. Seoudi
  S.A.S. Mehasen , Sanaa G. Gebaly and O.A. Seoudi
  Two separate field experiments were conducted during 2010 and 2011 seasons, at the Research and Experimental Center of the Faculty of Agriculture at Moshtohor, Benha University, Kalubia Governorate, Egypt. The aim to study the effect of organic manure (sheep manure compost) alone or combined with mineral nitrogen fertilizer in the form ammonium nitrate 33.5%N and foliar application with Kinetin (a synthetic cytokinin 5 ppm) or Gibberellic acid (GA3 100 ppm) alone or mixture sprayed once at the squaring stage on growth attributes, yield and chemical composition of seeds as well as fiber quality of Egyptian cotton (Gossypium barbadense L.) Giza 86 cotton cultivar. Each experiment included 12 treatments in every season. A Completely Randomized Block Design (CRBD) with four replicate was used in both seasons. The results could be summarized as follows: The highest ammonifying and nitrifying bacteria counts were in case of sheep manure compost+ammonium nitrate application at a rate of 30 kg N fed-1 from each of them and sprayed with kinetin treatment. The application of sheep manure compost at rate of 30 kg N fed-1 combined with 30 kg N fed-1 mineral and sprayed by kinetin gave the highest values and significantly increased growth characters, yield and yield components, chemical composition of cotton seeds and fiber quality in both seasons. It can be concluded that the application of sheep manure compost at rate of 30 kg N fed-1 combined with 30 kg N fed-1 mineral and sprayed by kinetin may be the recommended treatment to improve the productivity of Egyptian cotton (Giza 86 variety), under the conditions of the present study.
  H.M. Gamal-Eldin , Baraka, A. Abd El-Salam , O.A. Seoudi , Hemat A. Mahmoud and A.G. Mohamed
  Background and Objective: Yeasts have potential antimicrobial activities against the growth of putrefaction bacteria. The late gas defect is a major cause of spoilage in processed cheese. It results in the production of gas, off-odours and the liquefaction of the cheese. Some clostridial species are considered cause of late gas defect in cheese. So, processed cheese-late gas inhibition using dried supernatant of Candida pelliculosa yeast compared with nisin was studied. Methodology: Five processed cheese treatments were prepared. The treatments were A (control 1) fortified with clostridial spores only, B (control 2) fortified with clostridial spores and nisin (1000 IU g–1), while, C, D and E treatments fortified with clostridial spores and 1, 3 and 5 mg of dried supernatant of Candida pelliculosa yeast DSCPY per gram, respectively. The resulting processed cheese treatments were storage at 30°C for 3 months. The chemical, physical and microbiological analyses of the resultant cheeses were performed every month of storage. Results: The treatments of A (control 1), C (1 mg DSCPY g–1 cheese) and D (3 mg DSCPY g–1 cheese) spoiled by producing high quantity of gas from the 1st month of the storage period and cheese glass jars were opened. Hence, the chemical, physical and microbiological analyses of these treatments weren’t performed. The chemical composition of fresh processed cheese treatments and those of with 5 mg DSCPY g–1 or nisin during storage period was not significantly affected. Changing physical properties (penetrometer reading, oil separation and melting index) of studied processed cheese treatments did not happen at zero time. The penetrometer reading of E treatment (5 mg DSOCY g–1) was higher than those of with nisin B (control 2) during storage period. The oil separation index increased but melting index and penetrometer reading decreased gradually during storage period in treatment E (5 mg DSCPY g–1) or those of with nisin. Also, color properties of studied cheese treatments were determined. The microbiological results showed that the most effective concentrate of DSCPY against clostridial spores was 5 mg g–1. Conclusion: It be concluded that the addition of 5 mg g–1 of DSCPY during processed cheese spread manufacture prevented of late-blowing in cheese.
 
 
 
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