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Articles by Mohammed K. Mahmoud
Total Records ( 2 ) for Mohammed K. Mahmoud
  K.M. Abd EL-Hai , Mohammed S. Elhersh and Mohammed K. Mahmoud
  Background and Objective: Soybean is currently infected by soil-borne fungi, which cause shortage in yield productivity and seed quality. Wherein, the application of bioagent became urgent demand to avoid the side effect of agrochemicals. The aim of study is to investigate the incidence of soybean rot diseases and how to alleviate the causal pathogens of disease. Methodology: Infected soybean samples with typical symptoms of root and stalk rot diseases were collected and the causal fungal pathogens were isolated and identified, i.e., Fusarium solani, Rhizoctonia solani and Macrophomina phaseolina. Antioxidant (benzoic, citric and salicylic acids) and biotic agents (Bacillus subtilis and Saccharomyces cerevisiae) were used as control agents against fungal pathogens. Results: The cultivar Giza 111 was more susceptible to fungal pathogens that cause pre and post damping-off compared to the another one. Interestingly, low concentration of antioxidants showed to be more active compared to higher concentration, however, both Bacillus subtilis and Saccharomyces cerevisiae showed more active at the higher doses. As well as, the plant heights and branches numbers increased significantly among treatments with both antioxidants and biotic agents in both seasons and cultivars. Seed quality including protein, oil and phosphorus percentages showed increasing as the result of parameters under study. Conclusion: Biotic agents, i.e., B. subtilis and S. cerevisiae, as well as, antioxidants were effective in decreasing pre and post damping-off, increasing plant height and branches number. Seed quality was increased as the result of all treatments.
  Mohammed S. El-Hersh , WesamEldin I.A. Saber , Husain A. El-Fadaly and Mohammed K. Mahmoud
  Background: Amino acids are important for living organisms, they acting as crucial for metabolic activities and energy generation, wherein the deficiency in these amino acids cause various physiological defects. Objective: The aim of this study is to investigate the effect of some nutritional factors on the amino acids production by Mucor mucedo KP736529 during fermentation intervals. Methodology: Mucor mucedo KP736529 was selected according to proteolytic activity. Corn steep liquor and olive cake were used in the fermented medium during Placket-Burman and central composite design to maximize the production of lysine and glutamic acids. Results: During the screening by Plackett-Burman design, olive cake and Corn Steep Liquor (CSL) had potential importance for the higher production of amino acids. The individual fractionation of total amino acids showed both lysine and glutamic as the major amino acids associated with the fermentation process. Moreover, the Central Composite Design (CCD) has been adopted to explain the interaction between olive cake and CSL on the production of lysine and glutamic acids. The model recorded significant F-value, with high values of R2, adjusted R2 and predicted R2 for both lysine and glutamic, indicating the validity of the data. Solving equation for maximum production of lysine recorded theoretical levels of olive cake and CSL, being 2.58 and 1.83 g L–1, respectively, with predicting value of lysine at 1.470 μg mL–1, whereas the predicting value of glutamic acid reached 0.805 mg mL–1 at levels of 2.49 and 1.93 g L–1 from olive cake and CSL, respectively. The desirability function (D) showed the actual responses being 1.473±0.009 and 0.801±0.004 μg mL–1 for lysine and glutamic acids, respectively. Conclusion: The model showed adequate validity to be applied in a large-scale production of both lysine and glutamic acids.
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