Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to <i>Lactococcus garvieae</i>

Eman Nabil Abdelfatah; Asmaa Badr Moustafa Badr Tahoun

doi:doi:10.11648/j.jfns.20150306.11

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Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae

Eman Nabil Abdelfatah, Asmaa Badr Moustafa Badr Tahoun

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 6)

Received: 8 September 2015 Accepted: 30 September 2015 Published: 21 October 2015

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Abstract

Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae) was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with speciﬁc primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 6)
DOI	10.11648/j.jfns.20150306.11
Page(s)	203-208
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Lactococcus garvieae, Kariesh Cheese, Lactic Acid Bacteria, Raw Milk

References

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APA Style

Eman Nabil Abdelfatah, Asmaa Badr Moustafa Badr Tahoun. (2015). Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. Journal of Food and Nutrition Sciences, 3(6), 203-208. https://doi.org/10.11648/j.jfns.20150306.11

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ACS Style

Eman Nabil Abdelfatah; Asmaa Badr Moustafa Badr Tahoun. Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. J. Food Nutr. Sci. 2015, 3(6), 203-208. doi: 10.11648/j.jfns.20150306.11

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Eman Nabil Abdelfatah, Asmaa Badr Moustafa Badr Tahoun. Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. J Food Nutr Sci. 2015;3(6):203-208. doi: 10.11648/j.jfns.20150306.11

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@article{10.11648/j.jfns.20150306.11,
  author = {Eman Nabil Abdelfatah and Asmaa Badr Moustafa Badr Tahoun},
  title = {Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {203-208},
  doi = {10.11648/j.jfns.20150306.11},
  url = {https://doi.org/10.11648/j.jfns.20150306.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.11},
  abstract = {Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae)  was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with speciﬁc primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.},
 year = {2015}
}

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TY  - JOUR
T1  - Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae
AU  - Eman Nabil Abdelfatah
AU  - Asmaa Badr Moustafa Badr Tahoun
Y1  - 2015/10/21
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.11
DO  - 10.11648/j.jfns.20150306.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 203
EP  - 208
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.11
AB  - Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae)  was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with speciﬁc primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.
VL  - 3
IS  - 6
ER  -

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Author Information

Eman Nabil Abdelfatah

Food Control Department, Faculty of Veterinary Medicine, Zagazig Univeristy, Zagazig, Egypt
Asmaa Badr Moustafa Badr Tahoun

Food Control Department, Faculty of Veterinary Medicine, Zagazig Univeristy, Zagazig, Egypt

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Eman Nabil Abdelfatah, Asmaa Badr Moustafa Badr Tahoun. (2015). Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. Journal of Food and Nutrition Sciences, 3(6), 203-208. https://doi.org/10.11648/j.jfns.20150306.11

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ACS Style

Eman Nabil Abdelfatah; Asmaa Badr Moustafa Badr Tahoun. Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. J. Food Nutr. Sci. 2015, 3(6), 203-208. doi: 10.11648/j.jfns.20150306.11

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AMA Style

Eman Nabil Abdelfatah, Asmaa Badr Moustafa Badr Tahoun. Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae. J Food Nutr Sci. 2015;3(6):203-208. doi: 10.11648/j.jfns.20150306.11

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@article{10.11648/j.jfns.20150306.11,
  author = {Eman Nabil Abdelfatah and Asmaa Badr Moustafa Badr Tahoun},
  title = {Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {203-208},
  doi = {10.11648/j.jfns.20150306.11},
  url = {https://doi.org/10.11648/j.jfns.20150306.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.11},
  abstract = {Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae)  was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with speciﬁc primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.},
 year = {2015}
}

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TY  - JOUR
T1  - Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae
AU  - Eman Nabil Abdelfatah
AU  - Asmaa Badr Moustafa Badr Tahoun
Y1  - 2015/10/21
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.11
DO  - 10.11648/j.jfns.20150306.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 203
EP  - 208
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.11
AB  - Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae)  was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with speciﬁc primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.
VL  - 3
IS  - 6
ER  -

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