The research aimed to study the contrast between three commercial starter
cultures used in the manufacturing of fermented meat and different
concentrations of nitrite, salt, lactic acid and black pepper all alone on the
impact of inhibition of the
microbial growth. The first starter culture contained
a mixture of Staphylococcus carnosus and Staphylococcus vitulinus, and the
second one contained Lactococcus lactis and Lactobacillus sakei while the third
one contained Lactococcus lactis, Lactobacillus sakei, Staphylococcus carnosus
and Staphylococcus xylosus. Four concentrations of each additive were
individually prepared and the inhibition activity on the microbial growth was
estimated by comparing the total microbial counts with and without the
addition of the same additive. Analysis of variance and least significant
difference (LSD) test at P<0.05 showed that the lactic acid was the most
influential on the microbial growth of starter cultures, and significant
differences were also detected between the used concentrations of lactic acid,
while no significant effect was observed when 100 ppm of nitrite, 1-3% of salt
and 0.1-0.4% for black pepper were used. Consequently, the previously
mentioned concentrations could be applied in the manufacturing of fermented
meats.
This research was conducted in the laboratories of Faculty of Agriculture –
Damascus University Department of Food Sciences. The aim of this research
was to study the inhibition effect of the growth and activity of Lactic acid
bacteria as starter
in yoghourt, on the growth of E. coli O157:H7 bacteria. A
pure strains of E. coli O157:H7 and Lactic acid bacteria was used for this study.
The effect of Lactic acid bacteria (Streptococcus thermophilus and
Lactobacillus bulgaricus ) in the number of E. coli O157:H7 was studied in 37 ◦C
and 4◦C. The Lactic acid bacteria was inoculeted in milk which was prepared to
manufacture the yoghurt. The number of E. coli O157:H7 was gradually
decreased with the time. The decline number of this bacteria was clear when S.
thermophilus and Lb. bulgaricus were used as a mixture starter , then when Lb.
bulgaricus was used as a single starter then S. thermophilus was used a single,
In the other hand, the inhibition effect was weaker at 37 C and stronger on 4 C.
This investigation was done in the laboratories of the Faculty of Agriculture
– Damascus University in the Department of Food Sciences. The aim of this
research use to study the inhibition effect of the growth and activity of Lactic
acid bacteria
used as starter and on the growth of Staph. aureus bacteria. Pure
strains of Staph. aureus and Lactic acid bacteria was used the effect of Lactic
acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) on the
number of Staph. aureus was studied at 37 ◦C and 4◦C. The Lactic acid bacteria
were inoculeted in milk for the manufacturing of yoghurt. The number of
Staph. aureus was fixed then was decreased gradually according to time. And
the decreasing number of this bacteria was clear when S. thermophilus and Lb.
bulgaricus were used as a mixture starter, then when was used as a single
starter, Lb. bulgaricus and S. thermophilus.
This investigation was done in the laboratories of Faculty of Agriculture –
Damascus University Department of Food Sciences. The aim of this research
was to study the inhibition effect of the growth of Lactic acid bacteria used as
starter, on the
growth of S. typhi O9 bacteria. We used for this study a pure
strains of Salmonella typhi O9 and Lactic acid bacteria (Streptococcus
thermophilus and Lactobacillus bulgaricus). The effect of Lactic acid bacteria on
the number of S. typhi O9 was studied in 37 ◦C and 4◦C. The Lactic acid bacteria
were inoculeted in milk for the yoghurt manufacturing. The number of S. typhi
O9 decreased gradually with time. This decrease number of this bacteria was
more clear when both Str. thermophilus and Lb. bulgaricus were used as a
mixted starter, Lb. bulgaricus then when was used a single starter, or when Str.
thermophilus was used a alone. The S.typhi O9 disappear
Fuarium oxysporum fragariae, which effects the strawberry plants
in the green house in The Syrian coast, is one of the main problems.
The study showed that the rate of infection of it between 12.1 to
17.95%. And the fungus were isolated the fungus from the roots and
crowns and soil , while is olation from stolons and leaves was not
feasible.
We screening for antimicrobial substances production from marine algae of
Syria. We presented results of ١٦ algal species tested by their lipide and
aqueous extracts agaimst Gram’s negative and positive bacteria, as well as one
fungous species.
T
he lipide not aqueous extracts were the active against Gram’s positive
bacteria especially.
No effect founded on the fongous species. In addition we make comparative
viewing with other studies on other mediterranean contries regarding the same
species of algae tested.
In this study it has been determined the total phenols percentage of
three Syrian honey types. Then the relation has been studied
between phenols level in these three types of Syrian honey and its
effect on the Escherichia coli which causes many t
ypes of intestinal
and uric infections and causes many diseases as bleeding.
