Basidiobolomycosis is a rare disease caused by the fungus Basidiobolus ranarum. The incidence Rate of Gastrointestinal Basidiobolomycosis is approximately 1 in 45,333,334 or 0.00% in every 5 people in USA), member of the class Zygomycetes found worldwide (1) .Basidiobolomycosis is usually a subcutaneous infection but rarely gastrointestinal 1. This fungus is found mainly in the soil and on decaying vegetations 2. It has been isolated from the banks of tropical rivers in West Africa, and has also been found in association with some insects 2. The fungus is known to be present in the gastrointestinal tracts of reptiles, amphibians, and some bat species 3. Definitive diagnosis requires culture and serological testing may be helpful. The fungal morphology and the Splendore-Hoeppli phenomenon are characteristic histological features. Basidiobolomycosis is treated with surgical resection and itracanzole 200mg BD for three months or Amphotericin B 5mg /kg iv/24 hrs 4 .
The effect of lecithin added at levels of 0.025 %, 0.050 46 and 0.075 46 to cheese milk used in manufacture of Domiati and Kareish cheese on yield. weight losses and quality of cheese was studied. Addition of lecithin increased cheese yield and decreased weight losses during pickling. The bacterial content of all cheeses treated with lecithin was higher than that of control cheese when fresh and during pickling. Cheese made with added lecithin showed higher moisture, salt, fat, and acidity than control cheese. The total nitrogen percentage was almost the same in all treatments. The levels of both soluble nitrogen and total volatile fatty acids in cheese containing lecithin were higher than in the control cheese. No marked differences were evaluated for flavour, body and texture of fresh cheese made from milk with or without lecithin, while during pickling the organoleptic properties of cheese containing lecithin were improved.
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