Identification of Pseudomonas aeruginosa Isolated from Karish Cheese by PCR Technique | ||||
| Al-Azhar Journal of Agricultural Research | ||||
| Volume 48, Issue 3, October 2023, Page 528-537 PDF (1.02 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajar.2024.217109.1171 | ||||
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| Authors | ||||
mohamed yousef Elgharabawy  1; Maher ahmed Nour1; Selim Abd El-Aziz Soliman2; Sherif adel abdella1
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| 1Dairy Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt. | ||||
| 2Faculty of Agriculture, Al-Azhar University | ||||
| Abstract | ||||
| This research aims to isolate Pseudomonas aeruginosa in karish cheese and study its related proteolytic capabilities at lower temperature, while storing when temperatures are low and contamination (neglection of hygiene) Karish cheese gets spoilage because Pseudomonas aeruginosa developed enzymes that are proteolytic. Pseudomonas aeruginosa were separated, recognized, and verified by morphological and biochemical analysis, which were followed by 16S rRNA sequencing. The isolate tested positive to oxidase, KOH, Citrate utilization, Catalase, Motility, and arginine hydrolase. While this strain was not positive for methyl red, starch hydrolysis, indole and reaction of Voges-Proskauer. based on samples of DNA fragments and PCR (polymerase chain reaction) amplification results. The National Centre for Biotechnology Information (NCBI) received these sequenced segments and added them to GenBank with the accession "OM756757". With milk agar, Pseudomonas aeruginosa proteolytic abilities were tested. by the Congo Red Agar (CRA) manner, the isolates' biofilm development was investigated. The present research provides details about the ability of Pseudomonas aeruginosa to spoil karish cheese. and focuses on the value of hygiene precautions through preparing karish cheeses. | ||||
| Keywords | ||||
| Karish cheese; Pseudomonas aeruginosa; GenBank; Biofilm formation | ||||
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