Do you want to publish a course? Click here

Identification of Leuconostoc bacteria isolated from white cheese using FTIR technique

تصنيف بكتيريا Leuconostoc المعزولة من الجبن الأبيض باستخدام تقنية FTIR

1662   0   17   0 ( 0 )
 Publication date 2013
and research's language is العربية
 Created by Shamra Editor




Ask ChatGPT about the research

This study aimed to investigate the possibility of rapid identification of isolated bacteria Leuconostoc from Syrian white fresh cheese made of cow and ewe milk using Fourier transform infrared spectroscopy (FTIR). 20 isolates (14 from ewe milk cheese and 6 from cow milk cheese) were isolated. These isolates were pretasted with PCR technique using specific primers. Results indicated that these isolates are belonged to the genus Leuconostoc and 12 of them are belonged to Ln. mesenteroides species. The results of FTIR technique showed in comparison to device library that all isolates are belonged to genus Leuconostoc, and 4 of these isolates are belonged to Ln. citreum species which could not be identified using PCR method (with the used primers), and helped to identify the following subspecies: Ln.mesenteroides subsp mesenteroides and Ln. mesenteroides subsp dextranicum while PCR technique described them belonging only to a Ln. mesenteroides species. Moreover, FTIR technique was able to give the results within 25 hours, thus it can be used in identification of food bacteria more quickly.

References used
Amiel C., L. Mariey, M. C. Curk-Daubie and J. Travert, 2000. Potentiality of Fourier Transform Infrared Spectroscopy (FTIR) for discrimination and identification of dairy Lactic acid bacteria. Le Lait, 80: 445-459
Barreau C. and G. Wagener. 1990. Characterisation of Leuconostoclactis strains from human sources. Journal of Clinical Microbiology. 28:1728-1733
Bulut C., 2003. Isolation and molecular characterization of lactic acid bacteria from cheese. Biotechnology and Bioengineering, İzmir Institute of Technology, Master of Science. Turkey
rate research

Read More

This research aimed to identify the bacteriocin produced from a strain of Strep. Thermophiles which were isolated from native Syrian white cheese and to identify its characteristics. The study showed that the produced bacteriocin is able to inhibi t the growth of B.cereus bacteria, while this ability is lost when handling the bacteriocin with 100 degree for more than 60 minute, and is lost too in the presence of proteinase enzyme k and was affected by the presence of pepsin or trypsin enzymes. The arbitrary unit was estimated by 200 AU/ml. The study also showed that the weight of the studied bacteriocin was almost 4 KDA and that was after the sedimentation by ammonium sulfate and the deportation of Tricine -SDS –PAGE with 15% concentration. When using the technique of PCR to recognize the bacteriocin and applying the technique of sconsr, it has been found that bacteriocin produce matches with bacteriocine. Thermophilin13.
The objective of this investigation was the Identification of Salmonella spp. isolated from white cheese (traditional processed from sheep milk) and classify it by using API 20E and PCR techniques. 80 samples of white cheese (traditional processed from sheep milk) were collected from different locations in Syria. According to PCR technique, 17 samples gave positive result for salmonella meaning that 21.25 % did not match the levels of the Syrian Standardization and Metrology (S.S.M.). According to API 20E technique, the dominat type of Salmonella was Salmonella Arizona (47%), followed by Salmonella typhim (23.61 %), Salmonella paratyphi (17.6 %) and Salmonella spp. (11.76 %). Results showed that samples from local cheese positive for Salmonella were much more than samples from Akkawi cheese. The results showed that the PCR technique is fast and accurate and can be used to Identify Salmonella in cheese.
This study aimed to manifactor white cheese using bovine milk retentate and concentrated with Ultrafiltration using (Frames & plates) system, and compared it with white cheese made from original milk in terms of chemical composition, cheese yield, sensory characteristics.
The objective of this investigation was to determine the effective of microwave radiation on Escherichia coli contaminating milk and in white cheese manufactured of milk by traditional method.
Ninety-nine randomized samples of milk and white cheeses were collected from five districts in Damascus city during 2012-2013 to determinef Aflatoxin M1 using High Performance Liquid Chromatography (HPLC). The procedure for determination of Aflato xin M1 was changed according to local circumnutates which gave sensitive and accurate results during 5.9 minute with r= 0.99. The average recovery was 83.88% for milk and 102.15% for cheeses samples, respectively.
comments
Fetching comments Fetching comments
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا