Abstract
The aim was to study the microbiological quality of Domiaty and Hungarian cheeses, molecular identification and biofilm formation of some selected contaminant bacteria. Samples were collected from two M and P big markets in Jeddah City through the period from February to October 2018, nine visits for two types of natural cheese. Results showed that the total bacterial counts (CFU/ml) from Domiaty cheese from two markets (M and P) were 0.1 x 105, 8 x 105 and 1 x 10 5 CFU/ml respectively (3 visits of M market) and 4 x 106, 0.4 x 106, 6.5 x 103, 1 x 103, 0.1 x 103 and 0.1 x 103 CFU/ml respectively (six samples from 6 visits from P market). Results showed that the total bacterial counts (CFU/ml) from Hungarian cheese were 1.5 x 10 5, 1x 10 4, 11 x 10 4 and 4 x10 6 CFU/ml respectively from (4 visits of M market) and 0.18 x 104, 3 x 106, 22 x 106, 6 x 106 and 5 x 104 CFU/ml respectively (5 visits from P market).Different bacterial isolates from cheese were identified by morphology and biochemical test. Bacterial isolates from cheeses were identified by VITEK MS as follow: Serratia liquefaciens (D6-1, D6-2, D14-1, D13-1 and D13-2), and Pseudomonas fluorescens (D14-2) were isolated from Domiaty cheese while Enterococcus faecium (H11-2), Serratia liquefaciens (H15-1) and Streptococcus thermophilus (H14-1) were isolated from Hungarian cheese. Some selected bacterial isolates were identified by 16S rRNA. Isolates were belong to MK757978 (Raoultilla terrigena (D15-1)), MK757979 (Bacillus cereus (D16-1)), MK757980 (Enterococcus faecalis (H10-2)), MK757982 (Enterococcus fiscalism (H11-1)), MK757981 (Serratia liquefactions (H13-1)), MK757984 (Anoxybacillus flavithermus (H17-1). All bacterial isolates have been tested for the formation of biofilm using a Tissue Culture Plate (TCP). Results revealed 12.5% and 46.15% of high biofilm formation respectively for bacterial isolates of Domiaty and Hungarian cheeses.
Highlights
The food is the fuel of our life and it is a major concern for quality and safety[1]
Bacterial isolates from cheeses were identified by VITEK MS as follow: Serratia liquefaciens (D6-1, D6-2, D14-1, D13-1 and D13-2), and Pseudomonas fluorescens (D14-2) were isolated from Domiaty cheese while Enterococcus faecium (H11-2), Serratia liquefaciens (H15-1) and Streptococcus thermophilus (H14-1) were isolated from Hungarian cheese
Results showed that 3 isolates of bacteria were identified as (one Enterococcus faecium (H11-2), one Serratia liquefaciens (H15-1) and one Streptococcus salivarius spp
Summary
The food is the fuel of our life and it is a major concern for quality and safety[1]. There are several factors responsible for Domiaty cheese microbiological quality such as the thermal treatment of the milk, the raw milk, and the level and type(s) of microbial contamination that occur throughout the manufacture and cheese storage as reported by Bintsis and Papademas[3]. Cokal et al[4] reported that (Staphylococcus aureus, Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes) were foodborne pathogens that the most common and responsible to outbreaks associated with cheese. According to[5], the cheese should be free from pathogens such as, Staphylococcus aureus, Salmonella sp, Clostridium botulinum, Listeria monocytogenes, Campylobacter jejuni, Bacillus cereus, Escherichia coli O157:H7, Sreptococcus faecalis and indicator hygiene include Coliform group and fungi shouldn’t exceed 10 cfu/g and the yeast shroud not exceed 400 cfu/g. According to[5], the cheese should be free from pathogens such as, Staphylococcus aureus, Salmonella sp, Clostridium botulinum, Listeria monocytogenes, Campylobacter jejuni, Bacillus cereus, Escherichia coli O157:H7, Sreptococcus faecalis and indicator hygiene include Coliform group and fungi shouldn’t exceed 10 cfu/g and the yeast shroud not exceed 400 cfu/g. according to the manufacturing processes, there are many subtypes of Domiaty cheese
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