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38222

Prevalence and Characterization of Aerobic Spore Forming Bacteria in Raw Milk and Some Cheeses

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Last updated: 22 Jan 2023

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Abstract

Prevalence of aerobic spore forming bacteria in raw milk, Ras cheese and Domiati cheese was investigated. Total bacterial and total aerobic spore forming counts were enumerated by using tryptone soy agar medium. All isolated aerobic sporeformers were identified on genus and species levels. The minimum, maximum and the means of total aerobic sporeformers counts in raw milk samples were 3.2×103, 2.7×104 and 1.5×104 cfu/ml, respectively. Counts in Ras cheese samples were, 2×102, 3.5×104 and 1.8×104 cfu/g, and in Domiati cheese samples being, 1.2×103, 2.3×104 and 1.2×104 cfu/g, in the same order. A total of 60 B. cereus group of  bacterial cultures isolated from market dairy products were identified as B. anthracis 39(65%), B. cereus 6(10%), B. mycoides 13(21.7%) and B. thuringiensis 2(3.3%). Results also show that all tested 60 isolates could be plotted in different patterns from A to G, e.g. B. cereus (A), B. mycoides (B, C and D), B. thuringiensis (E) and B. anthracis (F and G).     

DOI

10.21608/jfds.2017.38222

Keywords

aerobic spore forming bacteria, milk products, physiological properties, prevalence, identification

Authors

First Name

K.

Last Name

Khater

MiddleName

A. A.

Affiliation

Dairy Department, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.

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Orcid

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First Name

S.

Last Name

Abdella

MiddleName

A. S.

Affiliation

Dairy Department, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.

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Volume

8

Article Issue

5

Related Issue

6166

Issue Date

2017-05-01

Receive Date

2017-04-22

Publish Date

2017-05-06

Page Start

213

Page End

216

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_38222.html

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https://jfds.journals.ekb.eg/service?article_code=38222

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3

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023