Dr. Baher Abdel Khalek Mahmoud Effat
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Dr. Baher Abdel Khalek Mahmoud Effat

Department of Food and Dairy Technology, National Research Center, Egypt

Highest Degree
Ph.D. in Dairy Microbiology from Ain Shams University, Egypt

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Dr. Baher Abdel Khalek Mahmoud Effat is currently working as Professor at Food and Dairy Technology Department, National Research Center, Egypt. He has received his Ph.D. in Dairy Microbiology from Ain Shams University, Cairo, Egypt. Previously he was appointed as Technical Specialist, Researcher Assistant, and Assistant Professor at National Research Center, and Secondment to the Faculty of Engineering Sciences and Technology, Sabha University, Libya. He is member of Association of Official Analytical Chem. AOAC, USA, Egyptian Association of Microbiology, Egyptian Society of Food Science and Technology, Egyptian Society of Dairy Science, American Chemical Society, Egyptian Society of Food Science and Nutrition, Whos Who in the World, and Asia Pacific Institute of Food Professionals. He also served as team member in 2 international research projects. He supervised 1 MSc thesis and currently supervising 1 PhD thesis. He also participated in number of conferences and symposium. He was awarded for CAS-TWAS Visiting Scholar Fellowship, Institute of Microbiology, Biosynthesis and Function of Microbial Polysaccharide Lab., China. He has published over 55 Research Papers in the Field of Dairy Microbiology, Food Microbiology Pathogenic Bacteria, Lactic and Bacteria, Probiotics and Propionic Acid Bacteria in Food and Dairy Products. He is member of editorial board for Singapore Journal of Scientific Research, Journal of Food Resource Science, Journal of Applied Sciences, and American Journal of Food Technology.

Area of Interest:

Food Science and Technology
Food Microbiology
Dairy Products
Food Crops
Food Safety

Research Publications in Numbers


Selected Publications

  1. Soliman, N.R., B.A.M. Effat, N.S. Mehanna, N.F. Tawfik and M.K. Ibrahim, 2021. Activity of probiotics from food origin for oxalate degradation. Arch. Microbiol., 203: 5017-5028.
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  2. Mabrouk, A. and B. Effat, 2020. Production of high nutritional set yoghurt fortified with quinoa flour and probiotics. Int. J. Environ. Agric. Biotechnol., 5: 1529-1537.
    CrossRef  |  Direct Link  |  
  3. Mabrouk, A.M.M., B.A.M. Effat and Z.I.M. Sadek, 2019. Isolation, identification and antibiotic susceptibility of probiotic Lactobacillus planetarium NRC AM 10. Int. J. Biol. Pharm. Allied Sci., 8: 528-538.
  4. El-Sayed, H.S., H.H. Salama, K. El-Shafei, B.A. Effat and N.F. Tawfik et al., 2018. Comparative study on antifungal activity of some nanoencapsulated natamycin systems. Middle East J. Applied Sci., 8: 851-855.
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  5. Effat, B.A.M., Z.M.R. Hassan, A.M.M. Mabrouk, Z.I.M. Sadek, M.N.I. Magdoub and N.F. Tawfik, 2018. Properties of law salt soft cheese supplemented with probiotic cultures. Int. J. Adv. Res. Biol. Sci., 5: 1-10.
  6. Ibrahim, M.K., B.A.M. Effat, N.F. Tawfik, N.S. Mehanna and N.R. Soliman, 2017. Evaluation of probiotic potential of dairy propionibacteria. J. Innov. Pharm. Biol. Sci., 4: 34-42.
  7. Hassan, Z.M.R., B.A.M. Effat, M.N.I. Magdoub, N.F. Tawfik, Z.I.M. Sadek and A.M.M. Mabrouk, 2016. Molecular identification of lactic acid bacteria isolated from fermented dairy product. Int. J. Biol. Pharm. Allied Sci., 5: 3221-3230.
  8. El-Khalek, A.B.A., H.S. El-Sayed, G.A. Ibrahim, K. El-Shafei and H.M. El-Din et al., 2016. Phenolic compounds, microbial content and sensory evaluation of synbiotic labneh containing ginger and probiotic. Int. J. ChemTech Res., 9: 238-247.
  9. Sharaf, O.M., K. El-Shafei, G.A. Ibrahim, H.S. El-Sayed and J.M. Kassem et al., 2015. Preparation, properties and evaluation of folate and riboflavin enriched six functional cereal-fermented milk beverages using encapsulated Lactobacillus plantarum or Streptococcus thermophilus. Res. J. Pharma. Biol. Chem. Sci., 6: 1724-1735.
  10. Magdoub, M.N.I., Z.M.R. Hassan, B.A.M. Effat, Z.I.M. Sadek, N.F. Tawfik and A.M.M. Mabrouk, 2015. Probiotic properties of some lactic acid bacteria isolated from Egyptian dairy products. Int. J. Curr. Microbiol. Applied Sci., 4: 758-766.
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  11. Tawfik, N.F., B.A.M. Effat, K. El Shafei, R.K. El Dairouty and O.M. Sharaf et al., 2014. Mastitis and antibiotic residues in egyptian raw milk with lactic acid bacteria population in dairy products retailed in Cairo and Giza area. Global Veterinaria, 13: 696-703.
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  12. Sharaf, O.M., A.I. Gamal, N.F. Tawfek, B.R. Effat, K. El Shafei, H.M. El-Din and M.M. Salem, 2014. Prevalence of some pathogenic microorganisms in factories Domiati, Feta cheeses and UHT milk in relation to public health sold under market conditions in Cairo. Int. J. ChemTech. Res., 6: 2807-2814.
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  13. Mabrouk, A.M.M., B.A.M. Effat, Z.I.A. Sadek, N.F. Tawfiek, Z.M.R. Hassan and M.N.I. Magdoub, 2014. Antibacterial activity of some lactic acid bacteria isolated from Egyptian dairy products. Int. J. ChemTech Res., 6: 1139-1150.
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  14. Sharaf, O.M., M.S. Shahein, H.A. Shaaban, G.A. Ibrahim and A.M. Hussein et al., 2013. Production of cheese flavor and antifungal substances by Lactobacillus plantarum and Lactococcus lactis subsp diacetylactis and their application in bakery products. World Applied Sci. J., 24: 900-907.
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  15. Mehanna, N.S., N.F. Tawfik, M.M. Salem, B.A. Effat and D.A. Gad El-Rab, 2013. Assessment of potential probiotic bacteria isolated from breast milk. Middle-East J. Sci. Res., 14: 354-360.
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  16. Mehanna, N.S., B.A.M. Effat, N.F. Tawfik, Z.I. Sadek, N.M.A. Dabiza, K. El-Shafie and A.B. Abd-El-Khalek, 2013. Evaluation of antibacterial activity of aqueous extracts of thyme and black pepper against pathogens and probiotics. J. Applied Sci. Res., 9: 1181-1185.
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  17. Sharaf, O.M., K. El-Shafie, G.A. Ibrahim, B.A. Effat and M.A. Abd El-Mageed et al., 2012. Isolation, identification and selection of lactic acid bacteria cultures for production of food aroma and flavour compounds. Austr. J. Basic Applied Sci., 6: 183-203.
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  18. Effat, B.A., A.M. Mabrouk, Z.I. Sadek, G.A. Hussein and M.N. Magdoub, 2012. Production of novel functional white soft cheese. J. Microbiol. Biotechnol. Food Sci., 1: 1259-1278.
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  19. Sadek, Z., G.A.M. Hussein, A.M. Mabrouk, B.A. Effat and M.N. Magdoub, 2011. Milk products and processes-Selection of appropriate prebiotic for symbiotic frozen yoghurt. Indian J. Dairy Sci., 63 : 436-446.
  20. El-Shafei, K., N.F. Tawfik, N.M.A. Dabiza, O.M. Sharaf and B.A. Effat, 2010. In virto assessment of gastrointestinal viability of potentially probiotic lactobacilli. J. Am. Sci., 6: 357-367.
  21. Abd El-Salam, M.H., K. El-Shafei, O.M. Sharaf, B.A. Effat, F.M. Asem and M. El-Asar, 2010. Screening of some potentially probiotic lactic acid bacteria for their ability to synethesis conjugated linoleic acid. In. J. Dairy Technol., 63: 62-69.
  22. El-Shafei, K., M.A.M. Abd El-Gawad, N. Dabiza, O.M. Sharaf and B.A. Effat, 2008. A mixed culture of Propionibacterium thoenii P-127, Lactobacillus rhamnosus and Lactobacillus plantarum as protective cultures in Kareish cheese. Pol. J. Food Nutr. Sci., 58: 433-441.
  23. Salem, M.M.E., Mona A.M. Abd El-Gawad, Fatma A.M. Hassan and B.A. Effat, 2007. The use of synbiotics for production of functional low fat Labneh. Pol. J. Food Nutr. Sci., 16: 151-159.
    Direct Link  |  
  24. Mabrouk, A.M., B.A. Effat, Z.I. Sadek, G.A.M. Hussein and M.N.I. Magdoub, 2007. Probiotic properties of some Lactobacillus strains. Int. J. Probiot. Prebiot., 2: 61-69.
  25. Nadia, M.A. Dabiza, B.A. Effat and O.M. Sharaf, 2006. The antibacterial effect of probiotic bacteria isolated from some dairy products. Deutsch. Lebensmittel. Rundschau., 102 : 114-121.
  26. El-Kholy, W.I., B.A. Effat, N.F. Tawfik and O.M. Sharaf, 2006. Improving soft cheese quality using growth stimulator for Bifidobacterium bifidum. Deutsch. Lebensmittel Rundschau., 102: 101-109.
  27. Tawfik, N.F., O.M. Sharaf, B.A. Effat and N.S. Mahanna, 2004. Preserving domiati cheese using metabolites of Propinobacterium thoenii P-127. Polish J. Food Nutr. Sci., 13: 269-272.
    Direct Link  |  
  28. Abd El-Khalek, A.B., B.A. Effat and O.M. Sharaf, 2004. The use of Lactobacillus gasseri, Lactobacillus johnsonii and genetically modified Lactobacillus delbreuckii ssp. Bulgaricus in functional yoghurt-like products. Egypt. J. Dairy Sci., 32: 245-259.
  29. Zeinab, I.S., K. El-Shafei, B.A. Effat and O.M. Sharaf, 2003. Manufacture of a functional fermented beverage containing cereal extracts. Ann. Agric. Sci. Cairo, 48: 677-690.
  30. Mehanna, N.S., B.A. Effat, Nadia M.A. Dabiza, N.F. Tawfik and O.M. Sharaf, 2002. Incorporation and viability of some probiotic bacteria in functional dairy foods. II. hard cheese. Minufiya J. Agric. Res., 27 : 225-241.
  31. Effat, B.A., M.M.E. Salem and K. El-Shafei, 2001. Effect of using different starters on quality of kareish cheese. Egypt. J. Food Sci., 29 : 95-108.
  32. Effat, B.A., G.A. Ibrahim, N.F. Tawfik and O.M. Sharaf, 2001. Comparison of Antifungal Activity of Metabolites from Lactobacillus rhamnosus, Pediococcus acidilactici and Propionibacterium thoenii. Egypt. J. Dairy Sci., 29: 251-262.
  33. Effat, B.A., G.A. Ibrahim and N.M. Dabiza, 2001. Influence of temperature, sodium chloride, ph and some food preservatives on the growth of Escherichia coli 0157:H7. Egypt. J. Food Sci., 29: 197-213.
  34. Sadek, Z.I., I.M. Hosny and B.A. Effat, 2000. Evaluation of antibacterial activity of some probiotic bacteria against Escherichia coli 0157:H7 and Aeromonas hydrophila. Arab Univ. J. Agric. Sci., Ain Shams Univ., 8: 663-676.
  35. Nadia, M.D., A.F. Fatama and B.A. Effat, 2000. Microstructure and chemical changes of pickled soft cheese. Minufiya J. Agric. Res., 25: 649-663.
  36. Effat, B.A., I.M. Hosny and Nadia M. Dabiza, 2000. Occurrence of Aeromonas hydrophila and its growth in egyptian soft cheese. Egyptian J. Dairy Sci., 28: 1-12.
  37. Effat, B.A., 2000. Effect of Using Lactobacillus reuteri with other probiotic cultures on quality of domiati cheese. Minufiya J. Agric. Res., 25: 445-460.
  38. Effat, B.A., 2000. Antifungal substances from some lactic acid bacteria and propionibacteria for use as food preservatives. J. Agric. Sci. Mansoura Univ., 25: 691-6304.
  39. Sharaf, O.M., R.K. El-Dairouty and B.A. Effat, 1999. Growth of enterotoxigenic Staphylococcus aureus types a and its potential toxin production in salted cheese whey. Pol. J. Food Nutr. Sci., 49: 69-76.
  40. Ibrahim, G.A., B.A. Effat and O.M. Sharaf, 1998. Survival of enteropathogenic E. coli in domiati cheese. Menofiya J. Agric. Res., 23: 285-295.
  41. El-Nockrashy, S., R.K. El-Dairouty and B.A. Effat, 1998. Incidence and viability of Campylobacter jejuni in domiati cheese. Arab Univ. J. Agric. Sci., Ain Shams Univ., 6: 471-480.
  42. Shalaby, A.R., B.A. Effat and M. Zin El-Din, 1997. Biogenic amine contents in different cheeses in relation to their chemical evaluation and bacteriological quality. Egypt. J. Nutr., 12: 74-91.
  43. Murad, H.A., B.A. Effat, E. El-Tanboly, N.F. Tawfik and Narges H. El-Sayed, 1994. Application of heat shock treatment for overcoming the problem of yeast contamination in yoghurt. Egypt. J. Appl. Sci., 9: 1-15.
  44. El-Sayed, N.H., B.A. Effat, Kawther El-Shafei and N.F. Tawfik, 1994. Quality of ras cheese slurry as affected by adding propionibacterial cell free filtrate. J. Agric. Sci. Mansoura Univ., 19: 751-756.
  45. Tawfik, N.F., B.A. Effat, S. Abd El-Ghani and H.A. Murad, 1993. Yoghurt like fermented milk made with single-strain starter cultures. Egypt. J. Food Sci., 21: 67-72.
  46. Narges H. El-Sayed, B.A. Effat and M.N.I. Magdoub, 1993. Lactic cultures role in ras cheese ripening. Egypt. J. Dairy Sci., 21: 163-170.
  47. Magdoub, M.N.I., Narges H. El-Sayed and B.A. Effat, 1993. Microbiological quality of zabadi with special reference to the lactic acid bacterial. Egypt. J. Food Sci., 21: 49-56.
  48. Effat, B.A., Narges, H. El-Sayed, Kawther El-Shafei and N.F. Tawfik, 1993. Fortification of yoghurt with cell free filtrate of propionic acid bacterial. Egypt. J. Appl. Sci., 8: 425-440.
  49. Effat, B.A., 1993. Behavior of Lactobacillus acidophilus in fermented milks during refrigerated storage. Egypt. J. Appl. Sci., 8: 688-704.
  50. Tawfik, N.F., A.R. Shalaby and B.A. Effat, 1992. Biogenic amine contents of ras cheese and incedence of their bacterial producers. Egypt. J. Dairy Sci., 20: 219-225.
  51. Murad, H.A., S. Abd El-Ghani, B.A. Effat and N.F. Tawfik, 1992. Utilization of some dairy and food industry wastes in the production of lactic acid. Egypt. J. Dairy Sci., 20: 83-90.
  52. El-Samragy, Y.A., S.A. El-Nockrashy, B.A. Effat and M.N.I. Magdoub, 1992. Proteolytic psychrotrophic bacteria in some dairy products in Egypt. Food Nahrung, 36: 181-189.
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  53. El-Nockrashy, S., Laila Ali, A.G. Hegazi, N.F. Tawfik, R.K. El-Dairouty, M.A. El-Shenawy and B.A. Effat, 1992. Evaluation of different selective media for recovery of Campylobacter jejuni. Vet. Med. J., 40: 25-30.
  54. El-Nockrashy, S., A.G. Heagzi, N.F. Tawfik, L. Ali, M.A. El-Shenawy, B.A. Effat and R.K. El-Dairouty, 1992. Comparative study on selective media used in recovering enteropathogenic Escherichia coli. J. Egypt. Vet. Med. Ass., 52: 25-30.
  55. Magdoub, M.N.I., Y.A. El-Samragy, S.A. El-Nockrashy and B.A. Effat, 1991. Utilization of psychrotrophic bacterial protease for accelerating flavor development in ras cheese slurry. Cultured Dairy Prod. J., 26: 24-28.
  56. Magdoub, M.N., Khayria Naguib, Y.A. El-Samragy and B.A. Mahmoud, 1987. Efficiency of iodophor and sodium hypochlorite used in dairy farm on total and lactic acid bacteria counts in raw milk. Egypt. J. Food Sci., 15: 27-35.
  57. Shehata, A.E., S.A. El-Nockrashy, Y.A. El-Samragy and B.A. Mahmoud, 1986. Effect of pre-processing temperature on evaluation of bacterial flora of raw milk. Ann. Agric. Sci. Fac., 31: 477-485.