Do you want to publish a course? Click here

Study of the soil profiles properties of a broad leaf forest and some microbial groups diversity

دراسة بعض خواص قطاعات تربة غابية عريضة الأوراق وتوزع بعض المجاميع الميكروبية فيها

1874   0   53   0 ( 0 )
 Publication date 2014
and research's language is العربية
 Created by Shamra Editor




Ask ChatGPT about the research

The aim of this study was to determine some physical, chemical and microbiological density (fungi – bacteria) of a Pine forest soil in the coastal region (Al-Ballotiah forest, Banias) where Quercus calliprinus is the main dominant plant. Three soil profiles were taken and their morphological characteristics were determined, the thickness of accumulated organic matter and GPS data were also recorded. For physical and chemical analysis, samples from each profile horizon were taken and air- dried, whereas for the microbial diversity analysis, samples were taken twice in autumn and spring; and transported and stored at 4C. The results showed that the studied soil belongs to Mollisols, Entisols with A-AC-C1-C2 profile types. Our results also showed that the soil depth was (153-150 cm) and rich in calcium carbonate. Soil pH is alkali, where the pH ranged between (7.91-9.13) that increased bacterial activity and density in organic litter and mineral soil, which was related with the organic matter ratio. This ratio decreased significantly with soil depth that affected the microorganisms density which behave in the same manner. However, an increasing of microorganisms density was detected in spring especially in first horizon.



References used
BLUME, E. M., BISCHOFF, J.M. REICHERT, , T. MOORMAN, , A. KONOPKA, , R.F.TURCO, Surface and subsurface microbial biomass, community structure and metabolic activity as a function of soil depth and season, Applied Soil Ecology 20 , 2002, 171–181
BOSSIO, D.A ., SCOW, K.M.,. Impacts of carbon and flooding on soil microbial communities: phospholipid fatty acid profiles and substrate utilization patterns. Microbial Ecology, 1998, 35, 265–278
BUCHANAN, M., KING, L.D., Seasonal fluctuations in soil microbial biomass carbon, phosphorus, and activity in no-till and reduced-chemical-input maize agroecosystems. Biol. 1992, Fertility Soils, 13, 211–217
BURESH, R.J.; AUSTIN, E.R. AND CRASWELL, E.T. Analytical methods inN-15 research. 1982,.Fert. Res. 3: 37 - 62
CEBRIAN. J. Patterns in the fate of production in plant communities,1999. Am Nat 15:449-468
rate research

Read More

This research was conducted in Agriculture College (Food Science Dep., Damascus U university). The purpose of this research was to evaluate Cherkes Cheese by determination some Chemical and microbial properties for 40 samples collected randomly fr om different places Damascus and country sides. The results showed very deferent changes in Chemical properties. The acidity ranged between (0.25 - 0.54%), moisture content (38 - 56%), and total dry matter (44 - 62.7%). Results also showed that all samples were rejected by (Syrian Normal Standard)for fat content in dry matter (20 -33%). Fifty percent of samples were rejected for their content of sodium chloride which was (1.2 - 4.3%). Results also showed that samples were free of Salmonella and there was no rejection for existence of Staph. aureus but 37.5 % and 10% of samples were rejected by (Syrian Normal Standard)as per content of coliform and E.coli, respectively.
The aim of this study was to determine some physical, chemical properties and microbiological density (fungi –bacteria) of a Pine forest soil in the coastal region (Mehwarti forest, Banias), where Pinus brutia is the main dominant plant. Three soi l profiles were carried out and their morphological characteristics were determined, the thickness of accumulated organic residues and GPS data were also recorded. For physical and chemical analysis, samples from each profile horizon were taken and air- dried, whereas for the microbial diversity analysis, samples were taken twice in autumn and spring, and transported and stored at 4C. The results showed that the studied soil belongs to Alfisol Order with A -Bt – C profile types. Our results also showed that the soil depth was (85-100cm) and the texture was clay with a high porosity in all studied soil horizons. The content of calcium carbonate in the studied horizons was closely similar and increased with soil depth, whereas the pH ranged between 6.8 and 7.9. The results indicated that the organic matter decreased significantly with soil depth that affected the microorganisms density which behave in the same manner. This decreas was very clear in the first horizon especially in spring.
This study was carried out at the laboratory of Food Science Department, Faculty of Agriculture, Damascus University in order to evaluate physical, chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of Akkawi Cheese collec ted randomly from different Syrian cities and urban markets during 2011 were analyzed. Chemical and microbiological analyses were applied to determine their suitability to the Syrian standards. Results showed that the quality of cheese samples did not fulfill the set minimum Syrian quality standards and the proportion of the violation of the Syrian specification for total dry matter in cheese samples studied was nearly 10%, and 100% for sodium chloride. The study also demonstrated differences in chemical properties, with an average of acidity, moisture content 0.34 %, 53.9 % respectively. The fat content had a wide range for all cheese samples. On the other hand, the proportion of health violation for this type of cheese from the Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli. but they were acceptable for the existence and account of Staphylococcus aureus , Salmonella and Listeria.
The aim of current research was to study some diagnostic characteristics /morphological, physical, chemical/and the origin structureofforest soils in Syrian coastal region. In addition to estimation of microbial activity of some microbial groups/ba cteria, fungi, actinomycete/ to establish a general view of these soils. Two complete sections were prepared in the considered soils /Safita-Tartous/ andsamples were taken after the soils sections description for diagnostic characterization. The results showed that the soil pH was between neutral and tiny basic and because of the richnessof the studied soil by calcium carbonate. However, the highest percentage of organic matter in all sections were concentrated in the surface horizon and was decreasing with depth. Our results also showed that the microbial activity was positively correlated with the content of the organic matter and negatively with the depth, so the total number of bacteria and fungi was decreasing in the under surface horizon. A muddymetamorphosedhorizon (Bm) was formed in the two sections.
The objective of this research to study the chemical composition and microbial load for some types of pies by performing various chemical and microbial analysis of samples collected, from different parts of the Syrian coast which are famous for its production. This study showed a large variation in the chemical composition of samples by type of the pastry and place brought from, for example, the proportion of dry matter for peppers and chard pies collected from Banias was, 75.71% and 44.90%, respectively, and the percentage of dry matter was 73.88% and 76.18% and the proportion of protein was, 17.76% and 24 .88% for cheese pies collected from Tartous and Latakia 1, respectively. This study indicated that all the pies contain a high percentage of fat [the lowest in chard pies (17.64%) and the highest in cheese pies (38.12%)]. Furthermore a high percentage of sodium was found (the highest in cheese pies 15.31 mg / 100 g and lowest in pepper pies 7.82 mg / 100 g). The study also showed that these meals meet international standards in terms of content of lead, cadmium, Nevertheless they are poor in fiber content except for chard pies which were the most balanced in terms of components, making it the best type of pies in nutritional aspect. Finally, the results showed that the microbial load was too high, as the total census of bacteria was higher than 105 and the total census of yeasts and fungi was higher than 102. In addition, all pies are not conformed to the Syrian legislation. The study also showed absence of E.coli and St. aureus of all samples.

suggested questions

comments
Fetching comments Fetching comments
Sign in to be able to follow your search criteria
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا