HAEMOLYTIC ACTIVITY OF Enterococcus faecium ISOLATED FROM DIFFERENT EGYPTIAN DAIRY PRODUCTS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 32, Issue 1, January 2007, Page 545-550 PDF (534.54 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.198382 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Aisha El Attar* | ||||
| Dairy Science Depart. Fac. of Agric. Alex. Univ., Alex., Egypt. | ||||
| Abstract | ||||
| Using of strains belonging to the genus Enterococcus sp. as starter is still an intersection in food safety. Therefore, it is very important to examine the pathogenicity of starter cultures by the hemolytic activity. One hundred strains of E. faecium were isolated from different Egyptian dairy products which screened for hemolytic activity. Subsequently, the aminopeptidase and autolytic activities of non hemolytic strains were studied as these temperaments play a major role in cheese ripening and flavour development. Most of these tested strains (82 %) were of non hemolytic reaction (γ- hemolysis), while there was only one positive hemolytic strain (β-hemolysis) and the remaining strains had a partial hemolytic reaction (α- hemolysis). Fifty percent of non hemolytic tested strains were examined for their aminopeptidase and autolytic activities. The lowest value of aminopeptidase activity was noticed in the majority of these tested strains (51.2 %). Only 7.3 % of strains had a high value of this activity. On the other hand, 46% of these tested strains had a moderate autolytic activity, followed by 39 % and 15 % which had minimal and high aptitude of autolytic activity, respectively. It is very important not only to fulfill the required qualification of such strains as aromatic producer, but also as a safer tool implements in our foods. | ||||
| Keywords | ||||
| Hemolysis; Enterococcus faecium; Aminopeptidase and autolytic activities; Egyptian dairy products | ||||
|
Statistics Article View: 67 PDF Download: 304 |
||||
