INCIDENCE OF Enterococcus SPECIES IN RAW MILK AND SOME CHEESES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 3, Issue 3, March 2012, Page 153-161 PDF (608.51 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75341 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. Tohamy; M. A. Nour; A. A. Elhadidi; K. A. A. Khater; Sh. A. Abdella | ||||
| Dairy Dept., Fac. Agric., Al Azhar University, Cairo, Egypt. | ||||
| Abstract | ||||
| The incidence of enterococci in Raw milk, Karish cheese, Ras cheese and Domiati cheese was investigated by using three different selective media. All isolated enterococci were identified on genus and species levels. Higher, minimum, and maximum log counts were obtained by using KF medium being 106 - 107 (min) and 108 (max). These figures were 103 - 105 (min) and 106 (max) by using BEA and CATC media. Accordingly, KF medium could be considered the best for detection of enterococci incidence. The obtained results showed that the isolated Enterococcus from milk and cheeses studied were identified as E. faecalis 26 (32.5%), E. faecium 25 (31.25%) and E. durans 29 (36.25%), respectively. Most identified E. durans was observed in Karish cheese (15 out of 20) , followed by Raw milk (9 out of 20) and only 3 and 5 E. durans were isolated from Ras cheese and Domiati cheese. On the other hand, most isolated Enterococcus spp. from Ras cheese (14 out of 20) were E. faecalis. However, approximately half (9 and 8 out of 20) of identified Enterococcus spp. from Domiati cheese and Raw milk were E. faecium. All isolated strains were identified by using the biochemical characteristics. The results showed that all tested isolates belonged to genus Enterococcus. | ||||
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