scholarly journals Characterization of thermophilic streptococci isolated from rustic white cheese

2013 ◽  
Vol 59 (2) ◽  
pp. 97-103 ◽  
Author(s):  
Ayman Al-Mariri ◽  
Ahed Abou Younes ◽  
Nagim-Eldin Sharabi
Keyword(s):  
White Cheese ◽  
Thermophilic Streptococci

scholarly journals Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

2018 ◽  
Vol 6 (1) ◽  
pp. 61 ◽  
Author(s):  
Pınar Şanlıbaba ◽  
Başar Uymaz Tezel
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Common Species ◽  
Food Samples ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Test Kit ◽  
White Cheese ◽  
Listeria Welshimeri

The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.

scholarly journals Identification and biotechnological characterization of Lactic Acid Bacteria Isolated from White Cheese Samples

2021 ◽  
Author(s):  
Sumeyya Akbulut ◽  
Mustafa Ozkan Baltaci ◽  
Gulsah Adiguzel ◽  
Ahmet Adiguzel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Production Potential ◽  
16S Rrna Sequence ◽  
White Cheese ◽  
Genomic Fingerprint ◽  
Staphylococcus Hominis ◽  
Microbacterium Paraoxydans ◽  
A New Species

Abstract In this study, the isolation of lactic acid bacteria were carried out from approximately one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates were performed. Finally, biotechnological enzyme and bacteriocin production potentials of the isolates were determined. As a result of the analysis, a total of fourty one bacteria were isolated and seventeen of them were found to be different species. The isolates generally grew at 4–6 pH values, 0–8% NaCl and 30–40 oC. Genomic fingerprint profiles of the isolates were determined by using BOX-PCR. According to 16S rRNA sequence results, test strains belong to Lentilactobacillus kefiri, Levilactobacillus brevis, Lacticaseibacillus casei, Lacticaseibacillus paracasei, Pediococcus lolii, Staphylococcus haemolyticus, Lysnibacillus sinduriensis, P. parvulus, Lactiplantibacillus paraplantarum, Staphylococcus hominis, Lactiplantibacillus plantarum, Enterococcus faecium, Micrococcus yunnanensis, Microbacterium paraoxydans and Micrococcus aloeverae species. Since the isolate coded MA56 is 96.41% similar to Lentilactobacillus buchneri, it is thought to be a new species. Also MA19, MA25, MA43 and MA47 were determined to have multi-enzyme production potential. MA43 was found to be the only isolate producing bacteriocin.

scholarly journals Isolation and characterization of Lactobacillus microflora from homemade white sheep’s milk cheeses during ripening

2021 ◽  
pp. 79-82
Author(s):  
S. Stojanovski ◽  
G. Cilev ◽  
B. Trajanoska
Keyword(s):  
Lactobacillus Plantarum ◽  
Ribosomal Rna ◽  
Lactobacillus Curvatus ◽  
Specific Primers ◽  
Maturation Period ◽  
Cheese Ripening ◽  
Isolation And Characterization ◽  
White Cheese ◽  
Lactobacillus Spp

Abstract. The Lactobacillus microflora of white cheese made from sheep’s milk was studied during the maturation period of 10 to 100 days in the basement at a temperature of 10-12°C. Eight samples from different stages of natural white cheese ripening were taken for testing. A total of 28 strains were isolated and identified as Lactobacillus spp. based on their growth, gram-stain activity, catalase and oxidase. Their affiliation to this genus was confirmed by PCR with genus specific primers, 16S ribosomal RNA. The results show that in the early stages of cheese ripening (5th-6th, 10-39 day) the most commonly found species are: Lactobacillus plantarum and Lactobacillus curvatus, while in later stages of the cheese ripening (7th-10th, 40-80 day), the following species are found: Lactobacillus plantarum and Lactobacillus paracasei subsp. Paracasei.

Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 358-365 ◽  
Author(s):  
Hümeyra İspirli ◽  
Fatmanur Demirbaş ◽  
Enes Dertli
Keyword(s):  
Functional Properties ◽  
White Cheese ◽  
Enterococcus Spp

scholarly journals Characterization of Bacillus cereus Isolates from Local Dairy Products in Egypt

2021 ◽  
Vol 50 (6) ◽  
pp. 1663-1672
Author(s):  
Ibrahim Mohamed Aman ◽  
Ibrahim Ibrahim Al-Hawary ◽  
Heba Mustafa Khattab ◽  
Ibrahim Elsayed Eldesoukey
Keyword(s):  
Bacillus Cereus ◽  
Dairy Products ◽  
Milk Powder ◽  
Foodborne Pathogen ◽  
High Sensitivity ◽  
Uht Milk ◽  
Antimicrobial Resistance Profile ◽  
White Cheese ◽  
Pcr Method

bacillus cereus is an important, opportunistic, foodborne pathogen found in various dairy products. In this study, the prevalence, physiological characteristics, antimicrobial resistance profile, and enterotoxigenic genes (ces and hbla) of b. cereus were investigated in isolates from Egyptian dairy products. A total of 150 samples, including soft white cheese, milk powder, and ultra-high temperature (UHT) milk (50 of each), were collected from local dairy stores in EL-Gharbia governorate, Egypt from April 2019 to October 2019. Of these, 29 samples were contaminated with b. cereus (an overall prevalence of 19.3%). Based on cultural, morphological, and biochemical characteristics, 48 isolates were detected including 27 (56.25%) from soft white cheese, 9 (18.75%) from milk powder, and 12 (25%) from UHT milk. Antibiotic susceptibility assessment showed that all isolates exhibited high sensitivity to amikacin, doxycyclin, gentamycin, ciprofloxacin, while significant resistance to kanamycin, clindamycin, nalidixic acid, cephalothin, and sulphamethoxazole was also observed. All isolates were examined for the presence of emetic (ces) and diarrheal (hbla) genes using the PCR method; ces was detected in 12 (25%) isolates, hbla in 14 (29.2%) isolates, while 22 (45.8%) isolates did not harbor either gene. These findings indicate the need for the application of adequate preventive measures and personnel hygiene in dairy processing lines to minimize b. cereus load in final products.

scholarly journals Molecular Characterization of Virulence Factors and Microbial Resistance of Different Bacterial Isolates in some Dairy Products

2020 ◽  
Author(s):  
Waleed K. Alkhafaje ◽  
Safaa Mohamed Ali ◽  
Zakia A. Olama
Keyword(s):  
Molecular Characterization ◽  
Dairy Products ◽  
Dairy Product ◽  
Significant Risk ◽  
Bacterial Isolates ◽  
Microbial Diseases ◽  
Unpasteurized Milk ◽  
White Cheese ◽  
Class B

Abstract Background: Bacterial contamination of milk and dairy products is a common problem. Foodborne microbial diseases reason for 20 million cases annually in the world. In the last two years, foodborne diseases caused by the intake of dairy products have been mostly disturbed with Salmonella entertica, Listeria monocytogenes Escherichia coli 0157:H7 and Campylobacter jejune. Aim of the study is to isolate MDR bacteria in dairy product and study of molecular characterization of that isolates.Results: A total 30 out of 131 bacterial isolates were MDR and distributed as 50 % from white cheese, 36.7% from industrial white cheese, 13.3 from old cheese and 6.6 % roomy cheese. The incidence of MDR bacterial isolates revealed the abundance of Staphylococcus sp. with 43.3% among all the tested bacterial isolates, while the other tested isolates showed Bacillus sp 16.7%, Salmonella 13.3%, E.coli 10 %, Enterococcus 6.7 % Psedoumonas 3.3 %, Shegella 3.3 % and Proteous 3.3 %. Molecular studies of genes presence or absence for class A (TEM, CTX and BSHV), class B (VIM, IMP, KPC and NDM), class C (FOX) and class D (OXA-10, OXA-24 and OXA-58) were tested. NDM, TEM, CITM and (OXA -10) genes were the most abundant the selected bacterial isolates.Conclusions: The results of this study indicate that cheese made from unpasteurized milk can pose a significant risk to consumers. Product manufacturing processes should be subject to health control-to-control pathogens. Reducing the surface area exposed to air reduces harmful microbial growth in dairy products.

Morphological Characterization of Mycobacteriophage R1

1974 ◽  
Vol 32 ◽  
pp. 254-255
Author(s):  
B. L. Soloff ◽  
T. A. Rado
Keyword(s):  
Carbon Source ◽  
Stationary Phase ◽  
Growth Phase ◽  
Minimal Medium ◽  
Morphological Characterization ◽  
Logarithmic Growth Phase ◽  
Complete Lysis ◽  
Lysogenic Culture ◽  
Logarithmic Growth

Mycobacteriophage R1 was originally isolated from a lysogenic culture of M. butyricum. The virus was propagated on a leucine-requiring derivative of M. smegmatis, 607 leu−, isolated by nitrosoguanidine mutagenesis of typestrain ATCC 607. Growth was accomplished in a minimal medium containing glycerol and glucose as carbon source and enriched by the addition of 80 μg/ ml L-leucine. Bacteria in early logarithmic growth phase were infected with virus at a multiplicity of 5, and incubated with aeration for 8 hours. The partially lysed suspension was diluted 1:10 in growth medium and incubated for a further 8 hours. This permitted stationary phase cells to re-enter logarithmic growth and resulted in complete lysis of the culture.

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