Shaaban MoussaOccupation: Lecturer of Microbial biotechnologyBorn: Egypt, September 24, 1974EducationB.Sc. of Agriculture science, Ain Shams University, Egypt 1996 M.Sc in Microbial Genetics, Minoufiya University, Egypt 2006PhD in Microbial Biotechnology, University of Sadat City, Egypt 2011Career Associate professor in Microbial biotechnology, Egypt 2016-now
tRaw and processed meat contaminated with pathogenic microorganisms is a continuing worldwideprob... more tRaw and processed meat contaminated with pathogenic microorganisms is a continuing worldwideproblem facing health and industry overseers.Fungal chitosan was extracted, purified and characterized from Aspergillus brasiliensis (niger) ATCC16404 grown in date syrup (dips) and applied as a potential meat biopreservative. The main features ofproduced chitosan were a deacetylation degree of 81.3%, a molecular weight of 31,000 Da, 96% solubilityin 1% acetic acid solution and a harmonized IR-spectrum to standard commercial chitosan.The application of fungal chitosan, as a natural and safe biopreservative for minced meat, was conductedin comparison with potassium sorbate, as a commercial meat preservative.Treated meat samples with 0.02% chitosan was the least trials in microbial contents, i.e. total count,coliforms, -glucuronidase-positive Escherichia coli, Enterobacteriaceae, yeasts and molds, Staphylococcusaureus and coagulase positive staphylococci. The antimicrobial activity of fungal chitosan was consider-ably greater than that of potassium sorbate or their combination at 0.01% from each.Sensory characteristics, e.g. color, odor and texture, of treated meat with chitosan, were higher thanthose of control and potassium sorbate treated samples.Fungal chitosan, however, could be recommended as a powerful, natural and eco-friendly alternativefor meat preservation and overall quality maintenance.
Journal of Textile Science & Engineering, Jan 1, 2011
The production, purification and antibacterial effect of chitosan from Mucor rouxii strain DSM-11... more The production, purification and antibacterial effect of chitosan from Mucor rouxii strain DSM-1191 were investigated throughout current study. Chitosan was characterized by infrared spectroscopy, titration and average molecular weight. Furthermore, the antibacterial activity of ...
tRaw and processed meat contaminated with pathogenic microorganisms is a continuing worldwideprob... more tRaw and processed meat contaminated with pathogenic microorganisms is a continuing worldwideproblem facing health and industry overseers.Fungal chitosan was extracted, purified and characterized from Aspergillus brasiliensis (niger) ATCC16404 grown in date syrup (dips) and applied as a potential meat biopreservative. The main features ofproduced chitosan were a deacetylation degree of 81.3%, a molecular weight of 31,000 Da, 96% solubilityin 1% acetic acid solution and a harmonized IR-spectrum to standard commercial chitosan.The application of fungal chitosan, as a natural and safe biopreservative for minced meat, was conductedin comparison with potassium sorbate, as a commercial meat preservative.Treated meat samples with 0.02% chitosan was the least trials in microbial contents, i.e. total count,coliforms, -glucuronidase-positive Escherichia coli, Enterobacteriaceae, yeasts and molds, Staphylococcusaureus and coagulase positive staphylococci. The antimicrobial activity of fungal chitosan was consider-ably greater than that of potassium sorbate or their combination at 0.01% from each.Sensory characteristics, e.g. color, odor and texture, of treated meat with chitosan, were higher thanthose of control and potassium sorbate treated samples.Fungal chitosan, however, could be recommended as a powerful, natural and eco-friendly alternativefor meat preservation and overall quality maintenance.
Journal of Textile Science & Engineering, Jan 1, 2011
The production, purification and antibacterial effect of chitosan from Mucor rouxii strain DSM-11... more The production, purification and antibacterial effect of chitosan from Mucor rouxii strain DSM-1191 were investigated throughout current study. Chitosan was characterized by infrared spectroscopy, titration and average molecular weight. Furthermore, the antibacterial activity of ...
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