Molecular identification of pathogenic yeast from yoghurt
Abd El-Tawab, A., Tag El-Deen, R., El-Diasty, E., Abd El-Halem, R. (2019). Molecular identification of pathogenic yeast from yoghurt. EKB Journal Management System, 37(1), 131-136. doi: 10.21608/bvmj.2019.15550.1059
Ashraf Awad Abd El-Tawab; Ramadan mostafa Tag El-Deen; Eman Mahmoud El-Diasty; Reham Hossam El-Din Abd El-Halem. "Molecular identification of pathogenic yeast from yoghurt". EKB Journal Management System, 37, 1, 2019, 131-136. doi: 10.21608/bvmj.2019.15550.1059
Abd El-Tawab, A., Tag El-Deen, R., El-Diasty, E., Abd El-Halem, R. (2019). 'Molecular identification of pathogenic yeast from yoghurt', EKB Journal Management System, 37(1), pp. 131-136. doi: 10.21608/bvmj.2019.15550.1059
Abd El-Tawab, A., Tag El-Deen, R., El-Diasty, E., Abd El-Halem, R. Molecular identification of pathogenic yeast from yoghurt. EKB Journal Management System, 2019; 37(1): 131-136. doi: 10.21608/bvmj.2019.15550.1059

Molecular identification of pathogenic yeast from yoghurt

Benha Veterinary Medical Journal
Article 27, Volume 37, Issue 1, September 2019, Page 131-136  XML PDF (1.02 MB)
Document Type: Original Article
DOI: 10.21608/bvmj.2019.15550.1059
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Authors
Ashraf Awad Abd El-Tawaborcid 1; Ramadan mostafa Tag El-Deen2; Eman Mahmoud El-Diasty3; Reham Hossam El-Din Abd El-Halem email 4
1Prof. and Head of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Benha University
2Chief researcher of Mycology and mycotoxins department, Animal Health Research Institute, Dokki-Giza
3Chief Researcher and head of mycology and mycotoxins department in Animal Health Research Institute, Dokki Giza
4MSc student in Microbiology department ,Faculty of Veterinary Medicine, Benha University, Egypt
Abstract
Yoghurt is the most popular type of fermented milk in Egypt and around the world, and its sensory attributes, have a large effect on consumer acceptability and it is nutritiously balanced food containing most the nutrients gift in milk but in a more assailable form. A total of 120 random samples of plain yoghurt (Companies and Dairy shops) and fruit yoghurt were purchased from different dairy shops and supermarkets from different places from Cairo Governorate. Phenotype-based ways for identifying yeast particularly Candida species are often difficult, time-consuming and not enough to identify most yeast species. Molecular biological techniques provide a useful alternative approach to identify yeast. The polymerase chain reaction was applied for identification of some isolated yeast especially Candida species, Yarrowia, Trichosporn, and Rhodotorula. PCR product of the isolate by ITS regions subjected to restriction enzymes ( MspI). The internal transcribed gene regions were digested with restriction enzymes MspI (Thermo scientific ) generated bans corresponded to the predicted size (330 – 600 bp).
Keywords
Yoghurt; Yeast; PCR; Restriction
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