E-NAMTILADYSONA - Life Science2708-62912120210101Antibacterial activity of Capparis spinosa honey against Staphylococcus aureus and Escherichia coli1511803710.30493/dls.2020.243984ENAbdelkrim M.AmerDepartment of Zoology at the University of Benghazi, Benghazi, LibyaSaleh A. M.Abid-AllaPlant Protection Department at Omar Al-Mukhtar University, Al Bayda, LibyaJournal Article20200815This study aimed to investigate the antibacterial effect of caper honey collected from Jabal Al Akhdar region in eastern Libya. Honey was diluted with sterile distilled water at various rates (15%, 25%, 50%, and 75%). The dilutions were tested <em>in vitro</em> against two types of bacteria, one of which was Gram-negative (<em>Staphylococcus aureus</em>) and the other Gram-positive (<em>Escherichia coli</em>), by conducting the sensitivity tablets test using the disk diffusion method and measuring the diameter of the inhibition zone due to the effect of honey. Additionally, honey effect on the numbers of bacterial cells was investigated using the decimal dilution procedure. Caper honey analysis showed that moisture content was 18.9, with a small amount of calcium and phosphorus, and a protein content of 0.830%. Caper honey showed an apparent inhibitory effect on the studied bacteria as there was a direct relationship between honey concentration and the diameter of the inhibition zone. Additionally, there was a significant negative correlation between honey concentration and the total number of bacterial cells with total inhibition under 75% concentration.https://life.dysona.org/article_118037_109544d38d4883f63946e403751c400f.pdfE-NAMTILADYSONA - Life Science2708-62912120210101The production of α-amylase enzyme from Iraqi isolate of Bacillus thuringiensis using agricultural-based media61112040710.30493/dls.2020.248860ENKhlood Al- KhafajiIndustrial Microbiology Department, Food and Biotechnology Center, Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, IraqSaffa MahmoodIndustrial Microbiology Department, Food and Biotechnology Center, Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, IraqNagam MoshaemashIndustrial Microbiology Department, Food and Biotechnology Center, Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, IraqMahmood RhamathanIndustrial Microbiology Department, Food and Biotechnology Center, Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, IraqMohamed AbedalahIndustrial Microbiology Department, Food and Biotechnology Center, Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, IraqAhmed FeathIndustrial Microbiology Department, Food and Biotechnology Center, Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, IraqJournal Article20200918This research aimed to produce extracellular α-amylase from the Iraqi isolates of <em>Bacillus thuringiensis</em> using various agricultural materials. The initial ingredients were wheat straws, rice straws, corn cop, date seeds, reed, lathyrus seeds, corn seeds, and sorghum seeds. A colorimetric method was used to evaluate the activity of α-amylase through the determination of glucose concentration. The initial isolate investigation showed that KS4 <em>B. thuringiensis</em> isolate produced a significant amount of α-amylase in submerged culture. The same isolate was used in agricultural-based media experiment where 5% media of each material was prepared, inoculated with 10<sup>5</sup> bacterial spores, and incubated at 30<sup> ○</sup>C for 48 hours. The highest α-amylase activities were obtained with corn and sorghum seeds. Later, an equilibrated environment experiment was carried out where different concentrations of corn and sorghum seeds (2.5, 5, 7.5, and 10%) were used to prepare agricultural-based broths, and each culture was incubated at either 30 <sup>○</sup>C or 35 <sup>○</sup>C. The results showed that 10% corn medium with 35 <sup>○</sup>C incubation temperature resulted in the highest amylase activity.https://life.dysona.org/article_120407_0abf9b389ca5e04e15d55a6502005d16.pdf