Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 147, Volume 29, Issue 1, April 2021, Page 351-363 PDF (577.04 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2021.49572.1295 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed Mostafa Ali   1; Youssef El-Kenany2; Ihab Aumara3; Osman Aita4
| ||||
| 1Food science Department,Faculty of Agriculture, Ain Shams University,Cairo, Egypt | ||||
| 2Food science department, faculty of Agriculture, Ain shams university, Cairo, Egypt | ||||
| 3Food science Department Faculty of Agricultural, Ain shams University, Cairo, Egypt | ||||
| 4Food science Department, Faculty of Agricultural, Ain shams University, Cairo, Egypt | ||||
| Abstract | ||||
| 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 | ||||
| Keywords | ||||
| Baramily; Cheese; NSLAB; Isolation; Identification | ||||
|
Statistics Article View: 284 PDF Download: 253 |
||||
