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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...

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Autores principales: Al-Gamal, Mamdouh S., Ibrahim, Gamal A., Sharaf, Osama M., Radwan, Ahmed A., Dabiza, Nadia M., Youssef, Ahmed M., El-ssayad, Mohamed F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
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.
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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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