Abstract
This study was carried out upon 60 samples of chicken luncheon, pane and nuggets (20 of each), samples were collected from different markets at Dakhlia governorate and conducted to evaluate the total yeast count and the mycological profiles. The mean values of the total yeast counts of chicken luncheon, pane and nuggets (cfu/g) were 7.1×103 ±3.1 ×103, 1.8×105 ± 8.2×104, 2.4×106 ±1.4×106, respectively. There was a significant difference in total yeast count between chicken luncheon and nuggets. Chicken nuggets were the most contaminated samples with yeast, while chicken luncheon was the lowest contaminated samples. One hundred and five (105) yeast isolates represented 4 genera were isolated from chicken luncheon, pane and nuggets samples in the following number and percentage, Candida, 14 (58.3%), 22(59.5%), 25(56.8%) with the highest total incidence of 61(58%) followed by Rhodotorula 7(29.1%), 11(29.7), 13(29.5%) with total incidence of 31(29.5%) followed by Saccharomyces, 3 (12.5%),3 (8.1%),4 (9.1%) with total incidence 10(9.5%), and finally, Trichosporon 0(0%),1(2.7%), 2(4.5%) with total incidence 3(2.9%), respectively. Regarding yeast species isolated from chicken luncheon, pane and nuggets, C. albicans were the most predominant species which isolated from 40%, 75% and 85% of examined samples represented by the following number and percentage 8(33.3%), 15(40.5%) and 17(38.6%), respectively. The yeast isolates were identified using traditional standard method. Six samples examined using PCR, all of them were successfully amplified a products of 109 bp and interpreted as positive for Candida albicans which confirmed the results obtained by traditional method. While 2 samples amplified a products of 919 bp and proved to be positive for killer gene (KHS) of S. cerviciae and one samples amplified a product of 727 bp and give positive killer genes (PelA).
Highlights
Chicken and chicken meat products are a good sources of animal protein of high biological values which contains all essential amino acids required for human nutrition, as well as they contains higher proportion of unsaturated fatty acid and less cholesterol besides, poultry meat is good source of different types of vitamins (Shedeed, 1999 and Abo Hussein, 2007).Yeast is microscopic single organisms which are mostly saprophytic, while few species are pathogenic (Abd–El-Rhahman et al, 2013)
The results obtained from total yeast count of chicken pane and nuggets seem to be in agreement with that recorded by Abd El-Azizand Mahmud (2005) and Ibrahim et al (2014)
Concerning chicken luncheon samples, the results achieved seems to be in agreement with that recorded by Ismail (1995) and Abd –El Rhman et al (2013) while higher results recorded by Samaha and Abd ElHafeiz (1997), Abd-El Aziz and Mahmoud (2005), El-Tabiy (2006), Saleh and Salah El Dien (2006), Asefa et al (2010), Ouf et al (2010) and Sharaf and Sabra (2012)
Summary
Chicken and chicken meat products are a good sources of animal protein of high biological values which contains all essential amino acids required for human nutrition, as well as they contains higher proportion of unsaturated fatty acid and less cholesterol besides, poultry meat is good source of different types of vitamins (Shedeed, 1999 and Abo Hussein, 2007).Yeast is microscopic single organisms which are mostly saprophytic, while few species are pathogenic (Abd–El-Rhahman et al, 2013). J. Vol 62 No 150 July 2016, 157-167 gastrointestinal and urinary tract, as it causes invasive disease in immunocompromised person which could be responsible for pyelonepheritis (Pillai et al, 2014). Vol 62 No 150 July 2016, 157-167 gastrointestinal and urinary tract, as it causes invasive disease in immunocompromised person which could be responsible for pyelonepheritis (Pillai et al, 2014) Killer yeast such as Saccharomyces cervisiae are able to secret a number of toxic protein which are lethal to susceptible yeast strains but not harmful to human or animals. There are other killer system in S.cervisiae such as KHS and KHR genes encoded in chromosomal DNA and showing weaker killer activity (Gotoetal., 1990 and Goto et al, 1991) Killer yeasts and their toxins have many potential applications in environmental, medical and industrialbiotechnology. Toxin from all killer strains are protease-sensitive, heat labile and act only in acidic PH values (Maraquina et al, 2002)
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