INCIDENCE AND LEVEL OF OCCURRENCES OF PROTEOLYTIC MICROORGANISMS IN SOME SELECTED FOODS | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 12, Volume 19.2, Issue 38, January 1988, Page 72-78 PDF (2.29 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1988.189203 | ||||
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| Authors | ||||
| H.A . ABD EL-RAHMAN; AHMED A-H. AHMED | ||||
| Abstract | ||||
| 100 samp < /strong>les of some selected food items (Hamburger, raw sausage, raw milk and soft cheese) were examined for the presence of psychrophilic, mesophilic and themophilic proteolytic microorganisms. Theiç average counts/9. of the afere mentioned types were 2x10, 3x10 and 6x10' in hamburger, and 6x10,2x10° and 5x10° in raw susage, respectively. While in raw milk the average counts were 3x10,2x1Q and / and 1U/ml, and 1 10/ml, and in soft cheese the average counts were 3x10 , 8x10° and / 10/gm, respectively. The predominant isolates of proteolytic psychrophiles were, Acineto bacter, Aeromonas hydrophilia, Enterobacter liquefacient, E. coli, Micrococci, Moraxella spp. Pseudomonas and Proteus spp., Proteolytic mesophiles were; B. cereus, B. cereus var. mycoides, B. subtilis, B. megaterium, E. coli, Lactobacill, Proteus spp. and Pseudomonas aeruginosa. The proteolytic thermophiles were; the aerobic sporeform ing organisms of genus Bacillus; B. cereus, B. cereus var mycoides B. circulans, B. coagulans, B. polymyxa. B. subtilis and B. stearo thermop < /strong>hilus. | ||||
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