Mycoflora of Some Cheese Types in Assiut City, Egypt

Zain El-din, Azza H.; Abd El-Rahim, Ali M.; El-Gazzar, Fathy E.; Osman, Dina M.; Mahmoud, Ghada A.

doi:10.21608/ajas.2022.127289.1114

	Mycoflora of Some Cheese Types in Assiut City, Egypt
Assiut Journal of Agricultural Sciences
Article 2, Volume 53, Issue 5, December 2022, Page 13-23 PDF (412.59 K)
Document Type: Original Article
DOI: 10.21608/ajas.2022.127289.1114
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Authors
Azza H. Zain El-din ¹; Ali M. Abd El-Rahim¹; Fathy E. El-Gazzar¹; Dina M. Osman¹; Ghada A. Mahmoud²
¹Dairy Science Department, Faculty of Agriculture, Assiut University, Egypt
²Botany and Microbiology Department, Faculty of Science, Assiut University, Egypt
Abstract
Tensamples of different types of cheese were collected from local markets in Assiut city. The samples included (four soft cheese, three Ras cheese and three Roquefort cheese). All samples were collected and kept under refrigeration condition (5 – 7 ºC).Czapek's dextrose agar medium used for isolation and identification the mycoflora of them. The results observed that nine species belonging to the genera Aspergillus, Penicillium, Alternaria, Eurotium and Rhizopus were recovered and identified. Aspergillus was the most predominant and represented by four species namely A. flavus, A. niger, A. paraciticus, and A. fumigatus. Euotium represented by two species namely E. repens and E. chevalieri. Aspergillus niger found in the four types of cheese. This research aimed to determine the chemical and microbiological quality of some types of cheese including detection and identification of fungi.
Keywords
soft cheese; Roquefort cheese; Ras cheese; chemical and microbiological quality; mycoflora


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