A B S T R A C TThe present study aims to evaluate the removal of phenol and zinc by Candida strains isolated from sludge and wastewater. It also aims to select candidates for biosorption and bioreduction to improve the traditional treatment process of wastewater and produce reclaimed water for irrigation. Forty-one Candida strains (12 Candida tropicalis, 13 Candida lipolytica, 6 Candida maltosa, 10 Candida parasopilis) from sludge and wastewater during treatment of sewage water were screened for their Zn biosorption and phenol removing potential. Four C. tropicalis, 3 C. lipolytica, 2 C. maltose and 6 C. parasopilis strains demonstrated the highest final population (>7 log CFU/ml) after 3 h of exposure to low pH and temperature. The majority of the tested strains were resistant and exhibited partial phenol degrading up to 700 μg/ml. Scanning electron microscopy of Candida indicated that there was neither damage in the cells nor signs of irregular wrinkled outer surface of cells when treated with phenol or Zn compared to the control. These strains are good candidates for further investigation within different sewage treatment plant systems to elucidate their potential biodegradation and bioabsorption of hazard benefits in the system used for treating wastewater.
The first aim of this study was to assess the microbiological quality and safety of ten different brand samples of vacuum-packed cold-smoked salmon, CSS (n=50) from supermarkets of two cities in Egypt. The second aim of the current study was to study the changes in the microbiological quality and safety of CSS (Salmo salar) that obtained from one factory located in 10 th Ramadan City after their directly production. Samples from the factory were stored at 5 and 0°C and then examined after 0, 7, 14, 21, 28 and 35 days of storage. For all samples, microbiological parameters [total bacterial counts (TBC), total lactic acid bacteria (LAB), lactobacilli count, Pseudomonas group and Enterobacteriaceae count] were performed at the same time. Pathogenic microorganisms (Staphylococcus aureus and Listeria spp.) were examined in all samples. These pathogenic bacteria were not detected in all factory samples tested and during the time of storage. The TBC, LAB, lactobacilli count, Pseudomonas group and Enterobacteriaceae family showed a significant increase with storage time and temperature regimes. Shelf lives of smoked salmon stored at 0 and 5°C were 26 and 8 days, respectively. Lactobacillus spp. and Pseudomonas spp. were dominant in terms of deterioration in quality.
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