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172041

Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese

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Last updated: 03 Jan 2025

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Abstract

Nonstarter lactic acid bacteria (NSLAB) have an important role in quality and safety of traditional Baramily cheese (Domiati cheese related type). Therefore, the objective of this study was to isolate and identify NSLAB with potential technological features from traditional Baramily cheese. Thirty-three samples of Baramily cheese randomly collected from retails in Cairo metropolitan area. The samples were characterized by physiochemical, textural profile and microbiological analysis. Ninety presumptive NSLAB (30 Lactobacillus spp < /em>. and 35 Enterococcus spp < /em>.) strains were isolated on MRS and Kenner-Faecal (KF) Streptococci media; and were characterized for growth temperature, salt tolerance and milk coagulation. All presumptive NSLAB isolates were tolerant to 6.5 % NaCl. Of them, 40 isolates were tolerant to 10.0 % NaCl including 16 presumptive Lactobacillus spp < /em>., and 24 presumptive Enterococcus spp < /em>. isolates based on the results, 11 representative isolates with potential technological features were selected for genetic identification using 16S rRNA technique, then were confirmed for growth and acidity development in skim milk within 48 h, and were tested for antimicrobial activity against some food spoilage and pathogenic microorganisms. The eleven isolates were identified as Ent. durans (1), Ent. faecalis (5), Lb. paraplantarum (1), Lb. plantarum (3), and Lb. rhamnosus (1). All isolated strains were confirmed active in skim milk, and some exhibited antimicrobial activity against tested food spoilage and pathogenic microorganisms. Both Lb. rhamnosus and Lb. plantarum were confirmed as the isolates with high activity in milk. Ent. durans and Ent. faecalis exhibited antimicrobial activity against Enterobacer aerogenes and E. coli. However, Lb. plantarum exhibited antimicrobial activity against both Enterobacer aerogenes, E. coli and Ps. aeruginosa. Listeria. monocytogenes, S. typhimurium, and Campylobacter. jejuni showed significant resistance to all tested NSLAB isolates. They can be concluded that the identified NSLAB isolated can be used to standardized and improve the quality and safety of Baramily cheese and other types related to Domiati cheese

DOI

10.21608/ajs.2021.49572.1295

Keywords

Baramily, cheese, NSLAB, isolation, identification

Authors

First Name

Ahmed

Last Name

Ali

MiddleName

Mostafa

Affiliation

Food science Department,Faculty of Agriculture, Ain Shams University,Cairo, Egypt

Email

ahmed_mostafa@agr.asu.edu.eg

City

Cairo

Orcid

0000-0002-3906-5827

First Name

Youssef

Last Name

El-Kenany

MiddleName

-

Affiliation

Food science department, faculty of Agriculture, Ain shams university, Cairo, Egypt

Email

youssefelkenany@yahoo.com

City

Cairo

Orcid

-

First Name

Ihab

Last Name

Aumara

MiddleName

-

Affiliation

Food science Department Faculty of Agricultural, Ain shams University, Cairo, Egypt

Email

profihabaumara@gmail.com

City

Cairo

Orcid

-

First Name

Osman

Last Name

Aita

MiddleName

-

Affiliation

Food science Department, Faculty of Agricultural, Ain shams University, Cairo, Egypt

Email

osmanaita@yahoo.com

City

Cairo

Orcid

-

Volume

29

Article Issue

1

Related Issue

25482

Issue Date

2021-04-01

Receive Date

2020-11-25

Publish Date

2021-04-01

Page Start

351

Page End

363

Print ISSN

1110-2675

Online ISSN

2636-3585

Article File

AJS_Volume 29_Issue 1_Pages 351-363.pdf

PDF . 590.9kB

Link

https://ajs.journals.ekb.eg/article_172041.html

Detail API

https://ajs.journals.ekb.eg/service?article_code=172041

Order

147

Type

Original Article

Type Code

668

Publication Type

Journal

Publication Title

Arab Universities Journal of Agricultural Sciences

Publication Link

https://ajs.journals.ekb.eg/

MainTitle

Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese

Details

Type

Article

Created At

22 Jan 2023