Guava (Psidium guajava L.,) die-back disease caused by Botryodiplodia theobromae Pat., is a destructive disease, considered one of the most important and economic disease of guava. Amistar Top 325-32.5% E.C. gave the highest decreasing of linear growth and amount of growth of isolate code No., Q.K.4., followed by Camzin 50% W.P., Monceren 25% W.P. and Montro 30% E.C. Meanwhile, Ridomil Gold/Plus 42.50% W.P., Copral 50% W.P., Eminent 12.50% E.W. and Thiovat Jet 80% W.G. exhibited a lowest effect in reducing of linear growth and amount growth of B. theobromae isolate code No., Q.K.4. Amistar Top 325-32.5% E.C. was the most efficient fungicide in reduce disease incidence and disease severity infield of B. theobromae isolate code No., Q.K.4., followed by Camzin 50% W.P., Monceren 25% W.P., Montro 30% E.C. Meanwhile, Ridomil Gold/Plus 42.50% W.P., Copral 50% W.P., Eminent 12.50% E.W. and Thiovat Jet 80% W.G. showed a lowest efficient in reducing the disease incidence and disease severity. Soil drench method of fungicides application was the higher efficient method in elimination of percentage of disease incidence and disease severity followed by foliar spray application, relatively. Banaty transplant was the most susceptible cultivar to the all tested B. theobromae isolates, whereas cultivar Gizy Ahmr was the lowest susceptible with the same isolates, information about cultivar reaction of guava transplants against B. theobromae is still scanty.

This study aims to study the estimation of production cost functions as it reflects the relationship between total costs and actual production. The main economic indicators that reflect the extent to which the agricultural production units achieved economic efficiency in their use of the productive resources involved in the production process as well as the extent to which they are achieved These units of maximizing the profits of the agricultural product, as well as the study of production costs and the associated indicators are important both on the productivity unit or at the national level, which can be used in the design and analysis of price policies and help the user Farmers in their productive decision-making, which would encourage producers to continue production or stop production. As well as to determine the volume of production that maximizes profits and thus achieve economic efficiency of the use of productive elements.

Egyptian radish sterilized seeds were sprouted for 3 days using tap and saline water NaCl 2000 ppm to study sprout characters, chemical composition, protein fraction and safety aspects such as microbiological examinations and biogenic amines were investigated at 3 days old. The results indicated that sterilized seeds increased sprout growth compared with non-sterilized. Seeds sprouting increased in protein content, moister, ash and fibers while carbohydrate, lipid content and energy decrease in etiolated sprouts. Using saline water and seeds sterilization for sprouting increased albumin, globulin and glutenin fractionation but decreased prolamin compared with sprouts produced with tap water and without seed sterilization.  Using sterilization by 2% calcium hypochlorite of seeds before sprouting led to decreasing in total bacterial count compared with non-sterile seeds sprouts, the same was in total coliform, total yeast and total fungi counts. The sprouts product which washed with saline water was contain total bacterial count less than which washed by tap water. All sprouts under investigation were free from feacal coliform and all examined pathogenic microorganism under investigation like Staph. aureus, B. cereus and Salmonella spp.  Use sterilized seeds for sprouting caused big decrement on biogenic amines content of radish sprout. Radish sprout contain biogenic amines but it is lower than previous ranges, sprouts can be considered a safe food and germination of seeds either use tap or saline water.

Productivity efficiency is defined as a measure of the efficiency or efficiency of a particular production component of the production component when used with other elements. This section will address the estimation of the production functions and production efficiency of onion crop in Beni Suef Governorate. Problem and purpose of research To identify the most important problems and obstacles faced by onion production farmers in Beni Suef Governorate Of its strategic importance in Beni Suef Governorate. In light of this, the study aimed to identify the most important problems and problems faced by onion farmers in Beni Suef Governorate, the development of Egyptian onion production. Studying the functions of producing onion crop in sandy  soils to find out the most important elements of production that affect its production. Study the cost functions of the onion crop in the land to the sandy to find out the most important elements of production that affect the production. The total production elasticity was 1.12, with production elasticity in the first 0.77 category, while the second category production flexibility was 1.2. Where the productive flexibility in the third category was 1.01. The cost categories revealed that the total cost elasticity was 0.23, with cost elasticity in the first category of 0.09, indicating the elasticity of the costs of the second category 2.1, where the elasticity of the costs of the third category was 0.30.

The effect of prior heat shock on the thermotolerance of Staphylococcus aureus in broth culture and induction of heat shock proteins was investigated. S . aureus cell wall was, also, examined using Scanning Electron Microscope (SEM). Specific bacteria were grown at 37°C the optimum temperature (control), sublethally heated at 47, 52, 57 and 60°C for various times, and heat treated at 68°C were done. The estimated average of the D68-values for the control was 4.83 min while for heat shocked treatments ranged from 5.43 to 10.23 min. The current results, also, indicated that 8 - 16 new bands were induced by applying heat shock treatments with molecular weights ranged from 9 to 135 KDa. The induced heat shock proteins further confirmed the increased the thermotolerance. Moreover, selected heat shock treatments caused severe destruction in cell wall (i.e., rupture, irregular and leakage of cell contents), while heat shocked cells after incubating at 37°C for overnight in enriched medium became similar to that of the one’s normal. The enhanced heat resistance of S. aureus should be thought-about in cause of planning effective thermal processes to confirm the microbiological food safety.

Sweet whey was used as medium for microbial alginate production by Azotobacter chrococcum NCBI MH249629. To optimize alginate production and achieve high yield of alginate, sweet whey medium was prepared using different lactose concentrations (20, 25, 30, 35, 40, 45, 50 g/L), added organic and inorganic nitrogen sources (yeast extract, Malt extract, ammonium sulphate and ammonium nitrate), kept at different temperatures (25, 30, 32, 35 & 37ºC), different pH values (4, 5, 6, 7, 8, 9),  different agitation speed (100, 120, 150, 170 & 200 rpm), different inoculum size (1,2,3,4,5,6,7,8,9,10%) and cultivated for different fermentation time (0, 12, 24, 36, 48, 60, 72, 84, 96, 108 & 120h). After fermentation time, produced microbial alginate was measured. The results showed that sweet whey could be used as a fermentation medium by Azotobacter chrococcum to produce microbial alginate. The highest yield of alginate (12.56%) as well as productivity of alginate (0.08 g/L/h) was obtained by fermentation of Azotobacter chrococcum in sweet whey medium optimized to 45 g/L lactose concentration as a carbon source and by providing the following conditions which yeast extract 1.5 g/L and ammonium nitrate 0.1 g/L as a nitrogen source and growth promoter, Na2HPO4 1 g/L as mineral salts, Initial pH at 7, size of standard inoculums was 9 % of fermentation medium and the incubation period was 72 hrs.

Listeria monocytogenes is a food borne pathogenic bacteria and caused a dangerous infection of humans. Six lytic bacteriophages specific to L. monocytogenes were isolated from irrigation and sewage waters and named ØLG, ØLA, ØLM, ØLD, ØLN and ØLP. The phages were propagated, and then purified by the ultracentrifugation. Morphological properties of Listeria phages showed that the phages were tailed phages, varied in their sizes and assigned to be a member of Siphoviridae (ØLG, ØLA, ØLM) and Myoviridae (ØLN, ØLD, ØLP)   families. All Listeria phages were highly stable under different temperature conditions and its thermal inactivation point was reached to 80°C. The longevity in vitro of the phages was up to 60 days, as well as phages were active at pH values ranging from 4.0 to 12.0. Listeria phages did not lose their infectivity after exposure to UV for 90 min at 35 and 53 cm distances. Results of SDS-PAGE showed that phages had 5-6 protein fragments with molecular weights of 66, 45, 37, 35, 33 and 28 kDa distributed among the six phages.

Four common Egyptian Agricultural by products used for ruminant feeding were treated with different concentrations of Probiotic (ZAD) to study the effect of treatment on chemical composition of roughages. Roughages used were rice straw (RS), wheat straw (WS), corn stover (CS) and sugar cane bagasse (SCB). Concentrations of ZAD tested in this study were 0.05, 1.0, 1.5 and 2 ml/Kg of roughage. Roughages were mixed with ZAD solution and incubated anaerobically for 4 weeks. Results indicated that treatments decreased crude fiber (CF) contents of all roughages by 17 % in CS to 30% in SCB and increased EE by multiplication of 1.45 times in WS to 4.9 times in SCB. Statistical analysis showed no significant interaction between roughage source and ZAD concentration on chemical composition of roughages except for crude protein where interaction was significant (P<.05). Results also indicated that ZAD concentration over 0 ml/kg affected CF & CP contents, it was also noticed that CP of RS showed the highest response for treatment followed by SCB and CS, respectively. Crude protein of WS was not affected by different ZAD concentration. It was concluded that ZAD concentration of 1 ml/ 1 Kg of roughage is recommended for treatment to improve roughage chemical analysis.

This work aimed to study the effect of FYM rates (0, 10 & 20 m3 fed-1) and application in time of N fertilizer on maize grain yield and its attributes using single cross hybrid 130 at two field experiments. The technique of treatment - trait (TT) biplot graph was used to study the interrelationships among maize traits. The Results showed that application of 10 or 20 m3 FYM and adding the recommended N fertilizer on these doses with first, second or third irrigations gave highest values for the grain yield and most agronomic traits. It is obvious that the highest correlation coefficients were obtained between grain yield and each of number of ears plot-1 (NE),ear length (EL), ear diameter (ED) and 100 kernel weight (KW),under Gemmeiza location, while the traits of days to 50%tassiling and silking, plant height (PH), ear height (EH),   number of ears plot-1 (NE) and 100 kernel weight (KW) were the most associated traits with grain yield under Sids location. Using the TT biplot graph, results revealed that the best performance treatments for most studied across the two locations were the application (T11) before as well as application (T10). The results showed that TT biplot graph was an effective statistical tool to study the effects of treatments on yield and its attributes and also to discover the interrelationships among these traits. Accordingly, the maize breeder should give interest in the interrelationships among grain yield and its attributes when planning the breeding program.

Different types of drinking yoghurts were made with different types and concentrations of stabilizers. 6 treatments were made (T1, T2, T3, T4, T5 and T6) using 0.2% and 0.4% of different types stabilizers ( pectin, guar gum, and mixture (1:1) of both pectin and guar gum) for production of other yoghurt drink treatments beside the control without any stabilizers. All treatments were stored up to 14 days at 5±1°C. Drinking yoghurt samples were evaluated for chemical, reholigical, microbiological and sensory attributes. No significant differences were observed in chemical and microbiological properties among control and treated samples. All drinking yoghurt contained levels of (106–107 cfu/g) lactic acid bacteria at the end of the refrigerated storage. Addition of stablizers showed significant differences in viscocitey and serum separation of final product. The effect was more obvious with using 0.2% stabilizer mixture (0.1% guar gum + 0.1% High Methoxy Pectin) than other all treatments. The drinking yoghurt containing 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin) ranked higher sensory scores than other treatments. The best drinking yoghurt that containing 50% yoghurt, 8% sugar and 42% water should be fortified with 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin)