Basic Informations
C.V
Personnel data
-Name: Ahmed Mahmoud Korany.
-Address: Helmi Street , 62511, Beni-suef - Egypt.
- Current Position: Lecturer of food hygiene and control,
Department of food hygiene and control,
Veterinary Medicine faculty,
Beni-suef University, Egypt.
-Social condition: Married.
-Mobile: 0126940288.
-Home Tel.: (+2)0822327418.
-Work/Tel. : (+2) 082 2327982 - (+2) 082 2322 066
-Work/Fax,: (+2) 082 2327982
-Email: ahmedkrny@Yahoo.com
Education
- PhD (Food hygiene and Control):-
- Begin in Ph.D., (Food hygiene and Control department) in October 2013:-
- In the field of hygiene and control of milk, Milk products, Edible fat & oils and Eggs, Faculty of Veterinary Medicine, Beni-Suef University, Egypt.
- Dissertation title: Monitoring and controlling of microbial biofilms in dairy industry.
- M.V.Sc., (Food hygiene and Control department):-
- In the field of hygiene and control of milk, Milk products, Edible fat & oils and Eggs, Faculty of Veterinary Medicine, Beni-Suef University, Egypt.
- Dissertation title: Impact of biological preservatives on quality of some dairy products.
- Obtained in June 2013.
- B.V.Sc., (Veterinary sciences):-
- September, 2009 in Veterinary Medicine, Beni-suef University, Egypt
(Grade: Very Good)
Teaching experiences
-At the University of Beni-Suef, Faculty of Veterinary Medicine,
department of Food Hygiene:-
-Weekly practical Lab. For the analysis of milk and milk products as
well as technical assistance in the undergraduate training courses of
Milk hygiene.
- Assisted in developing syllabus and overall course structure and
administered all grades.
- E-learning courses (practical and training).
- Trainer in Pathways to higher education in Beni-suef University.
Employment History
- From July 2013 till present:-
- Assistant lecturer of food hygiene (hygiene and control of milk, Milk products, Edible fat & oils and Eggs), department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62511, Egypt.
- From December 2010 till July 2013:-
- Demonstrator of food hygiene (hygiene and control of milk, Milk products, Edible fat & oils and Eggs), department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62511, Egypt.
Other skills
-Language: Excellent in Arabic language ,
Very Good in English language ,
Little in French language.
-courses and certificates:
- TOEFL.
- ICDL.
- Presentation skills , Interview skills courses.
- Communication skills courses .
- Pharmacological courses.
- Patient counseling courses.
- Human resources courses.
- Building career in pharmacy profession.
-Pathways To Higher Education courses:-
- Managerial approach.
- Behavioral approach.
- Knowledge approach.
- TOT.
References
- Prof Dr. Adel M. El Kholy:-
(Professor of Milk Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62512, Egypt)
Email: food hyg@gmail.com
Mobile: +2 010 544 6970
-Prof Dr. Saadia H.H. El-Shinawy:-
(Professor of Milk Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62512, Egypt)
Email: S.elshinawy@yahoo.com
Mobile: +2 018 204 7103
Master Title
Impact of biological preservatives on quality of some dairy products
Master Abstract
A total of 100 random samples of dairy products including small scale yoghurt and Domiati cheese (50 of each) were collected from dairy shops and markets in Beni-Suef city, Egypt.
All the samples were examined physically, chemically (the yoghurt samples were examined for acidity% and Domiati cheese samples were examined for acidity% and salt%) and microbiologically for the presence of total coliforms, faecal coliforms, Escherichia coli, Staphylococcus aureus and yeasts & moulds. The obtained results showed that:
1. The mean values of titratable acidity% were 0.76 ± 0.018% and 1.08 ± 0.06 % for yoghurt and Domiati cheese samples, respectively.
2. The mean value for salt% in Domiati cheese samples was 5.88 ± 0.24%.
3. Total coliforms were present in 37(74%) and 39(78%) of the examined yoghurt and Domiati cheese with a mean values of 2.47x102 ± 5.69x10 and 3.55x102 ± 6.24x10 MPN/gm., respectively.
4. Faecal coliforms were present in 24(48%) and 23(46%) of the examined yoghurt and Domiati cheese with a mean values of
1.91x102 ± 5.15x10 and 2.22x102 ± 5.27x10 MPN/gm., respectively.
5. E.coli was present in 16(32%) and 13(26%) of the examined yoghurt and Domiati cheese with a mean values of 9.29x10 ± 3.75x10 and
2.11x102 ± 5.64x10 MPN/gm., respectively.
6. Staph.aureus was present in 19(38%) and 32(64%) of the examined yoghurt and Domiati cheese with a mean values of
1.73x104 ± 5.02x103 and 2.79x104 ± 8.73x103 CFU/gm., respectively.
7. Total yeasts and moulds were present in 42(84%) and 39(78%) of the examined yoghurt and Domiati cheese with mean values of 1.55x104 ± 8.68x103 and 6.52x104 ± 2.11x104 CFU/gm., respectively.
The significance and public health importance of the isolated organisms as well as suggestive control measures for improving the criteria and sanitary conditions of dairy products were discussed.
Antibacterial activity of some probiotic strains in vitro were assessed and revealed that Lactobacillus acidophilus La-5 had the highest antagonistic activity against growth of some food borne pathogens (Staph.aureus, E.coli O157 and L.monocytogens), followed by Bifidobcterium longum, then Lactobacillus plantarum IFPL150 through inspection of inhibition zone around probiotic colonies and around bacteriocins produced by them on MRS agar plats.
Addition of Lactobacillus acidophilus La-5 to yoghurt during manufacturing revealed that:
1. Probiotics improve the sensory characters (Flavour, Body & texture, acidity and appearance) of experimental lactobacillus yoghurt than control one.
2. The counts of Staph.aureus in control yoghurt decreased from 3 x 108 to
1 x 106 CFU/gm., while in probiotic ones (Lactobacillus acidophilus ones) decreased to 2 x 102 CFU/gm. during storage in refrigerator at 4oC for 15 days.
3. The counts of E.coli O157 in control yoghurt decreased from 2 x 107 to
1 x 105 CFU/gm., while in probiotic ones decreased to 1 x 102 CFU/gm. during storage in refrigerator at 4oC for 15 days.
4. The viability of Lactobacillus acidophilus La-5 in probiotic yoghurt increased from 4 x 108 to 1 x 109 CFU/gm. during fermentation then gradually decreased till reached to 3 x 107 CFU/gm. by the end of storage in refrigerator at 4oC for 15 days.
Addition of Bifidobacterium longum to yoghurt during manufacturing revealed that:
1. Probiotics improve the sensory characters (Flavour, body & texture, acidity and appearance) of experimental Bifidobacterium yoghurt than control one.
2. The count of Staph.aureus in control yoghurt decreased from 2 x 108 to
4 x 106 CFU/gm., while in probiotic ones (Bifidobacterium longum) decreased to 6 x 102 CFU/gm. during storage in refrigerator at 4oC for 15 days.
3. The count of E.coli O157 in control yoghurt decreased from 2 x 108 to
2 x 106 CFU/gm., while in probiotic ones decreased to 1 x 103 CFU/gm. during storage in refrigerator at 4oC for 15 days.
4. The viability of Bifidobacterium longum in probiotic yoghurt increased from 4 x 108 to 1 x 109 CFU/gm. during fermentation then gradually decreased till reached to 2 x 107 CFU/gm. by the end of storage in refrigerator at 4oC for 15 days.
5. Lactobacillus acidophilus had higher inhibitory effect than Bifdobacterium longum against Staph.aureus and E.coli growth in yoghurt during storage at 4oC.
Addition of Lactobacillus acidophilus La-5 to Domiati cheese during manufacturing proved that:
1. Probiotics improve the sensory characters (Flavour, body & texture, appearance and colour) of experimental Lactobacillus cheese than control one.
2. The count of Staph.aureus in probiotic cheese (Lactobacillus acidophilus) decreased from 6 x 108 CFU/gm. to non-detectable level at 22th day, while in control ones decreased to 8 x 105 CFU/gm. at the same day during storage in refrigerator at 4oC (both cheese have nearly the same acidity and salt %).
3. The count of E.coli O157 in probiotic cheese decreased from 3 x 108 CFU/gm. to non-detectable level at 28th day, while in control ones decreased to 3 x 104 CFU/gm. at the same day during storage in refrigerator at 4oC (both cheese have nearly the same acidity and salt %).
4. The viability of Lactobacillus acidophilus La-5 in probiotic cheese decreased gradually from 1 x 109 to 7 x 106 CFU/gm. during storage in refrigerator at 4oC for 30 days.
Addition of Bifidobacterium longum to Domiati cheese during manufacturing revealed that:
1. Probiotics improve the sensory characters (Flavour, body & texture, appearance and colour) of experimental Bifidobacterium cheese than control one.
2. The count of Staph.aureus in probiotic cheese (Bifidobacterium longum) decreased from 2 x 108 CFU/gm. to non-detectable level at 26th day; while in control ones decreased to 8 x 104 CFU/gm. at the same day during storage in refrigerator at 4oC (both cheese samples have nearly the same acidity and salt %).
3. The count of E.coli O157 in probiotic cheese decreased from 1 x 108 CFU/gm. to non-detectable level at 28th day; while in control ones decreased to 4 x 104 CFU/gm. at the same day during storage in refrigerator at 4oC (both cheese samples have nearly the same acidity and salt %).
4. The viability of Bifidobacterium longum in probiotic cheese decreased gradually from 1 x 109 to 1 x 106 CFU/gm. during storage in refrigerator at 4oC for 30 days.
5. L. acidophilus had higher inhibitory effect than B.longum against Staph.aureus and E.coli growth in cheese during storage at 4oC.
Adhesion of some probiotic strains to Caco-2 cells as intestinal epithelium model in vitro revealed that the mean values of adhesion percentages for Lactobacillus plantarum IFPL150, IFPL33, IFPL935, IFPL162 and IFPL124 were 24.4 ± 3.9, 10.6 ± 0.7, 10.5 ± 0.3, 23.4 ± 4.2 and 4.1 ± 1.9%, respectively.
PHD Title
Monitoring and Controlling of microbial biofilms in dairy industry
PHD Abstract
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