This study was carried out to determine the efficiency of local Bacillus isolates to
control large wax moth larvae (Galleria mellonella L.) at GCSAR laboratory in 2012.
Infected larvae were collected from stored wax combs, and the bacteria Bacillus
genus were isolated from dead larvae, or that showing disease symptoms of black
brown spots on larvae cuticle. Bacterium was grown on T3 medium and identified
according to biochemical tests, and the efficacy of isolates was determined on pure
colonies of larvae. The results of biochemical tests showed that the isolates belong
to Bacillus thuringiensis. Isolates were different in pathogenicity. Bt5 isolate was
the most efficient to kill the larvae of large wax moth (72.4 %), and significantly
superior all other isolates (p ≤ 0.01). Bt1 isolate showed a significant difference
with control but non-significant difference with Bt2, Bt3, Bt4, Bt6 and Bt7 isolates.
Total of 33 isolates of lactic acid bacteria from different
samples (Dairy products, Pickles), were isolated and identified
according to the common characteristics of lactic acid bacteria.
Twinty-five isolates were rods and 9 were cocci.
40 samples were collected from milk from Homs to isolate the
bacteria and study their ability to produce the enzyme β-
galactosidase and diagnose isolates the most efficient in the
production of the enzyme, the results showed the presence of 25
sporeforming isolates producing the enzyme β-galactosidase , the
effectiveness of β-galactosidase was estimated using
spectrophotometer at a wavelength of 420 nm.
Some quality indicators were studied , such as lactic acid bacteria and
probiotic count during and after the preservation period .
The objective of this research was to study the causes , symptoms
and diagnosis of otitis externa in cats, and to investigation the effect
, breed, season on the rate of affection in the veteriniary faculity in
hama university.
The number of case
s was( 346) wich was broght to the
veterinary teaching hosbital in Hama university and from special
clinics.
Fifty eight isolates of lactic acid bacteria were obtained from different
local fermented foods. Isolates were identified using microscopic, cultural and
biochemical tests using API strips. Results showed that 44.83% of the isolates
were rod shape
d and 55.17% belonged to cocci bacteria.
Thirty strains of lactic acid bacteria were isolated from different local
fermented foods. Isolates were identified by using morphological, cultural and
biochemical tests using the API 50-CHL and API 20 Strep systems. Preliminary
characterization
tests showed that 33.33% of the isolates were rod shaped and
66.67% belonged to cocci bacteria.
This study was conducted at the laboratory of Food Science Department,
Agriculture College, Damascus University to isolate and characterize of
Lactobacilli bacteria from some Syrian foods and detection the effectiveness of
anti-pathogenic bacteria
l growth. Lactic acid bacteria from different dairy
products, pickles and dried plant samples were isolated and identified
according to common characteristics. Results showed that twenty-three isolates
were rods while only 2 of the them were coccid. These isolates were tested for
their antimicrobial effect against pathogenic bacteria for both gram positive
bacteria (Staphylococcus aureus) and gram negative bacteria (Klebsiella
pneumonia and Escherichia coli). Fifteen isolates demonstrated antimicrobial
effect against the three tested bacteria, of which CP50 and CP46 isolates
showed the best antimicrobial effect. Results of the standard physiological and
biochemical tests identified fourteen isolates as Lactobacillus plantarum and one
isolate as Lactobacillus fermentum.
Two strains of probiotic bacteria were used in this study for supplying
processed spread cheese which are: Lactobacillus acidophilus LA-5,
Lactobacillus casei 431 . Their total count after eight weeks of refrigerated
storage was 1.4×107 and 2.6×10
7 cell /g consequently .These numbers are higher
than recommended ones to show the positive impact on the consumer's health.
The results of sensory evaluation by panelist show no significant differences at
0.05 in sensory characteristics between processed cheese that supported by
probiotic bacteria and unsupported processed cheese, Both kinds of processed
cheese had got acceptance of consumers & panelist. The results of this study
show that the processed spread cheese is a suitable medium to transfer
probiotic bacteria to consumers without any changes in sensory characteristics
and chemical composition.
To clarify the possibility of using bacterial flora as a pollution indicator,
water samples from river were collected and analyzed from July ١٩٩٩ to
February ٢٠٠١ for dissolved oxygen (DO), NO٣-N, NO٢-N, NH٤-N, PO٤-P,
suspended solids (SS), biolog
ical oxygen demand (BOD) Heterotrophic Bacteria
were identified to genus level, and another part of it was identified to
Enterobacteriaceae.
