Isolation and Identification of Bacteria for Camel's and Goat's Milk. Traditional Dairy of Saudi Arabia

Abstract

Camels and goats fermented milk is a traditional product that consumed as a main type of food in nomadic areas of Saudi Arabia, and this bacterium is the predominant microorganism in the camelssheep milk that is responsible for milk fermentation. In this study, high qualities of fresh milk samples were selected, isolated, and identified total of samples with a fact of 10 fresh milk samples from five different areas in Riyadh City representing North, South, East, and West of Riyadh for analysis. Bacteria have been isolated as follows: Staphylococcus simulans, Erysipelothrix rhusiopathiae, Aeromonas Hydrophila, and Pseudomonas putida. In Camels and goats milk, the isolated bacteria were Staphylococcus sp bacteria and Pseudomonas putida with total of 50% of the study samples, and the isolated bacteria Kocuria rosea with 25% and bacteria Erysipelothrix rhusiopathiae with 15% and bacteria Aeromonas Hydrophila with 10%. Bacteria were identified using a definition of bacteria VITEK 2 and the use of identification systems API 50 CHL API 2C AUX, respectively. The average concentration psaudomonas and staphylococcus 7.4loglU CFU ml7.7loglU CFU ml. All isolates of bacteria have been shown in test results and were positive for antibiotics pseudomonas putida, kocuria rosea, Erysipelothrix rhusiopathiae, aeromonas hydrophila, and Staphylococcus simulant.