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Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese
2021
Ahmed Ali | Youssef El-Kenany | Ihab Aumara | Osman Aita
Nonstarter lactic acid bacteria (NSLAB) have an important role in quality and safety of traditional Baramily cheese (Domiati cheese related type). Therefore, the objective of this study was to isolate and identify NSLAB with potential technological features from traditional Baramily cheese. Thirty-three samples of Baramily cheese randomly collected from retails in Cairo metropolitan area. The samples were characterized by physiochemical, textural profile and microbiological analysis. Ninety presumptive NSLAB (30 Lactobacillus spp < /em>. and 35 Enterococcus spp < /em>.) strains were isolated on MRS and Kenner-Faecal (KF) Streptococci media; and were characterized for growth temperature, salt tolerance and milk coagulation. All presumptive NSLAB isolates were tolerant to 6.5 % NaCl. Of them, 40 isolates were tolerant to 10.0 % NaCl including 16 presumptive Lactobacillus spp < /em>., and 24 presumptive Enterococcus spp < /em>. isolates based on the results, 11 representative isolates with potential technological features were selected for genetic identification using 16S rRNA technique, then were confirmed for growth and acidity development in skim milk within 48 h, and were tested for antimicrobial activity against some food spoilage and pathogenic microorganisms. The eleven isolates were identified as Ent. durans (1), Ent. faecalis (5), Lb. paraplantarum (1), Lb. plantarum (3), and Lb. rhamnosus (1). All isolated strains were confirmed active in skim milk, and some exhibited antimicrobial activity against tested food spoilage and pathogenic microorganisms. Both Lb. rhamnosus and Lb. plantarum were confirmed as the isolates with high activity in milk. Ent. durans and Ent. faecalis exhibited antimicrobial activity against Enterobacer aerogenes and E. coli. However, Lb. plantarum exhibited antimicrobial activity against both Enterobacer aerogenes, E. coli and Ps. aeruginosa. Listeria. monocytogenes, S. typhimurium, and Campylobacter. jejuni showed significant resistance to all tested NSLAB isolates. They can be concluded that the identified NSLAB isolated can be used to standardized and improve the quality and safety of Baramily cheese and other types related to Domiati cheese
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Shehata, A.E. | Gaafar, A.M. | Ali, A.A. | hussein, G.A.M.Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture)
uality of Roquefort cheese in relation to its ripening state and microbiological aspects with special reference to biogenic amines and aflatoxins
2001
Zin El-Din, M. (Mansoura Univ. (Egypt). Faculty of Agriculture)Shadi, T.S.M. | Ramadan, A.R.M.
Partial replacement of sodium chloride by spicy flavoured or low sodium salts in Feta cheese
Abdel-Rafee, S.(Ministry of Agriculture, Cairo (Egypt). Animal Production Research Inst. | Abdel-Gawad, M.A.M. | El-Sabie, W.B.
ydrolytic enzyme profiles of lactococcus lactis ssp: lactis isolated from Laban Rayeb
2000
Roushdy, I.M. (Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture)