Browsing by Author "Alkhalifah, Dalal Hussien M"

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Biogeography of Black Mold Aspergillus niger: Global Situation and Future Perspective under Several Climate Change Scenarios Using MaxEnt Modeling
(Multidisciplinary Digital Publishing Institute (MDPI), 2022-10) Alkhalifah, Dalal Hussien M; Damra, Eman; Khalaf, Sameh M. H; Hozzein, Wael N
Climate change impacts represent one of the most important ecological and medical issues during this century. Several fungal species will change their distribution through space and time as a response to climate changes. This will rearrange many fungal diseases throughout the world. One of the most important and very common fungi is the black mold Aspergillus niger. The COVID-19 pandemic reforms the way in which mycologists think about this fungus as an emerging healthy issue. Through this work, about one thousand records of Aspergillus niger were used to model its current and future global distribution using 19 bioclimatic variables under several climate change scenarios. Maximum entropy implemented in Maxent was chosen as the modeling tool, especially with its accuracy and reliability over the other modeling techniques. The annual mean temperature (bio 1) forms the most contributed climatological parameter to black mold distribution. The produced current distribution model came compatible with the real distribution of the species with a cosmopolitan range. The rise of temperature due to global warming will form a limitation to Aspergillus niger through several parts of its range. The generated maps of the future status of this fungus under two different RCPs for 2050 and 2070, indicate several parts that become free from black mold due to temperature limitations. The present results need more intensive future evaluation using data science and GIS, especially on a local scale including more ecological parameters other than climatological data.
A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria
(Multidisciplinary Digital Publishing Institute (MDPI), 2023-01) Hozzein, Wael N; Hisham, Sameh M; Alkhalifah, Dalal Hussien M
Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human users. The current study intends to ferment broken rice milk supplemented with 6% skim milk using three Lactobacillus strains for the development of yoghurt products, as well as to evaluate the growth, changes in physio-chemical properties, and sensory qualities of the yoghurt produced. Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, and a commercial yoghurt culture consortium fermented broken rice milk after 8 h. Rather than employing L. acidophilus or a commercial yogurt culture consortia, L. bulgarics was the most efficient starter for yoghurt manufacturing, followed by L. casei. L. bulgaricus had the highest viability counts of 8.5 Log CFU/mL, 0.18 specific growth rate, and 3.78 doubling time. Furthermore, it produces a significant reduction in pH to 4.3 and increases total titratable acidity to 0.09 percent with high overall acidity values of 1.4 mg/L of acetic and lactic acid contents. The maximum acidification rate (Vmax) was 0.2125, the maximum acidification time (Tmax) was 4 h, and the time to reach pH 4.6 (Te) was 5 to 8 h. As a result, L. bulgaricus was chosen as the most efficient isolate for the production of fermented rice milk yoghurt. More research is needed, however, to investigate the new rice-based yoghurt product’s sensory qualities as well as its toxicological effects on normal and malignant human cells.