This research aims to isolate Pseudomonas aeruginosa in karish cheese and study its related proteolytic capabilities at lower temperature, while storing when temperatures are low and contamination (neglection of hygiene) Karish cheese gets spoilage because Pseudomonas aeruginosa developed enzymes that are proteolytic.
Pseudomonas aeruginosa were separated, recognized, and verified by morphological and biochemical analysis, which were followed by 16S rRNA sequencing. The isolate tested positive to oxidase, KOH, Citrate utilization, Catalase, Motility, and arginine hydrolase. While this strain was not positive for methyl red, starch hydrolysis, indole and reaction of Voges-Proskauer. based on samples of DNA fragments and PCR (polymerase chain reaction) amplification results. The National Centre for Biotechnology Information (NCBI) received these sequenced segments and added them to GenBank with the accession "OM756757". With milk agar, Pseudomonas aeruginosa proteolytic abilities were tested. by the Congo Red Agar (CRA) manner, the isolates' biofilm development was investigated. The present research provides details about the ability of Pseudomonas aeruginosa to spoil karish cheese. and focuses on the value of hygiene precautions through preparing karish cheeses.