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The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt
Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current study was designed to conduct a recent evaluation of...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429812/ https://www.ncbi.nlm.nih.gov/pubmed/30949606 http://dx.doi.org/10.1016/j.heliyon.2019.e01362 |
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author | Al-Gamal, Mamdouh S. Ibrahim, Gamal A. Sharaf, Osama M. Radwan, Ahmed A. Dabiza, Nadia M. Youssef, Ahmed M. El-ssayad, Mohamed F. |
author_facet | Al-Gamal, Mamdouh S. Ibrahim, Gamal A. Sharaf, Osama M. Radwan, Ahmed A. Dabiza, Nadia M. Youssef, Ahmed M. El-ssayad, Mohamed F. |
author_sort | Al-Gamal, Mamdouh S. |
collection | PubMed |
description | Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current study was designed to conduct a recent evaluation of cheeses microbiological quality. Sixty cheese samples from retailing Egyptian markets were analyzed on different selective microbiological media and 64 bacteria, 35 yeasts and 8 molds were isolated. Out of 60 samples; 26.6% were contaminated with Escherichia coli, 73.3% with Staphylococcus scuiri, 3.33% with Bacillus cereus, 1.66% with Salmonella enterica, and 1.66% with Pseudomonas aeruginosa. The presence of such microorganisms in cheeses referred to the wrong management in cheese manufacturing. These organisms are significant from public health view as they have been associated with the base of human food poisoning. Promising antagonistic behavior was observed using the tested lactic acid bacteria (LAB) either single or in combinations toward the undesired isolates. Lactobacillus helveticus CNRZ 32 (Lb. helveticus) was the most potent culture; recording ≥95% reduction in undesired microbial counts. |
format | Online Article Text |
id | pubmed-6429812 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-64298122019-04-04 The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt Al-Gamal, Mamdouh S. Ibrahim, Gamal A. Sharaf, Osama M. Radwan, Ahmed A. Dabiza, Nadia M. Youssef, Ahmed M. El-ssayad, Mohamed F. Heliyon Article Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current study was designed to conduct a recent evaluation of cheeses microbiological quality. Sixty cheese samples from retailing Egyptian markets were analyzed on different selective microbiological media and 64 bacteria, 35 yeasts and 8 molds were isolated. Out of 60 samples; 26.6% were contaminated with Escherichia coli, 73.3% with Staphylococcus scuiri, 3.33% with Bacillus cereus, 1.66% with Salmonella enterica, and 1.66% with Pseudomonas aeruginosa. The presence of such microorganisms in cheeses referred to the wrong management in cheese manufacturing. These organisms are significant from public health view as they have been associated with the base of human food poisoning. Promising antagonistic behavior was observed using the tested lactic acid bacteria (LAB) either single or in combinations toward the undesired isolates. Lactobacillus helveticus CNRZ 32 (Lb. helveticus) was the most potent culture; recording ≥95% reduction in undesired microbial counts. Elsevier 2019-03-19 /pmc/articles/PMC6429812/ /pubmed/30949606 http://dx.doi.org/10.1016/j.heliyon.2019.e01362 Text en © 2019 Published by Elsevier Ltd. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Article Al-Gamal, Mamdouh S. Ibrahim, Gamal A. Sharaf, Osama M. Radwan, Ahmed A. Dabiza, Nadia M. Youssef, Ahmed M. El-ssayad, Mohamed F. The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt |
title | The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt |
title_full | The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt |
title_fullStr | The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt |
title_full_unstemmed | The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt |
title_short | The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt |
title_sort | protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in egypt |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429812/ https://www.ncbi.nlm.nih.gov/pubmed/30949606 http://dx.doi.org/10.1016/j.heliyon.2019.e01362 |
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