Volume 3, Issue 6, November 2015, Page: 203-208
Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae
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
Received: Sep. 8, 2015;       Accepted: Sep. 30, 2015;       Published: Oct. 21, 2015
DOI: 10.11648/j.jfns.20150306.11      View  4220      Downloads  186
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%.
Lactococcus garvieae, Kariesh Cheese, Lactic Acid Bacteria, Raw Milk
To cite this article
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, Journal of Food and Nutrition Sciences. Vol. 3, No. 6, 2015, pp. 203-208. doi: 10.11648/j.jfns.20150306.11
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