Journal of Food and Nutrition Sciences

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Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae

Received: 08 September 2015    Accepted: 30 September 2015    Published: 21 October 2015
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Abstract

Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae) was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with specific primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.

DOI 10.11648/j.jfns.20150306.11
Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 6, November 2015)
Page(s) 203-208
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Lactococcus garvieae, Kariesh Cheese, Lactic Acid Bacteria, Raw Milk

References
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Author Information
  • Food Control Department, Faculty of Veterinary Medicine, Zagazig Univeristy, Zagazig, Egypt

  • Food Control Department, Faculty of Veterinary Medicine, Zagazig Univeristy, Zagazig, Egypt

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    Eman Nabil Abdelfatah, Asmaa Badr Moustafa Badr Tahoun. (2015). Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. Journal of Food and Nutrition Sciences, 3(6), 203-208. https://doi.org/10.11648/j.jfns.20150306.11

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    Eman Nabil Abdelfatah; Asmaa Badr Moustafa Badr Tahoun. Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. J. Food Nutr. Sci. 2015, 3(6), 203-208. doi: 10.11648/j.jfns.20150306.11

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    Eman Nabil Abdelfatah, Asmaa Badr Moustafa Badr Tahoun. Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. J Food Nutr Sci. 2015;3(6):203-208. doi: 10.11648/j.jfns.20150306.11

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  • @article{10.11648/j.jfns.20150306.11,
      author = {Eman Nabil Abdelfatah and Asmaa Badr Moustafa Badr Tahoun},
      title = {Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {6},
      pages = {203-208},
      doi = {10.11648/j.jfns.20150306.11},
      url = {https://doi.org/10.11648/j.jfns.20150306.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20150306.11},
      abstract = {Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae)  was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with specific primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae
    AU  - Eman Nabil Abdelfatah
    AU  - Asmaa Badr Moustafa Badr Tahoun
    Y1  - 2015/10/21
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.20150306.11
    DO  - 10.11648/j.jfns.20150306.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 203
    EP  - 208
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20150306.11
    AB  - Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae)  was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with specific primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.
    VL  - 3
    IS  - 6
    ER  - 

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