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Register a new userIdentification of Salmonella spp. isolated from white cheese (processed from sheep milk) by using API and PCR techniques
تشخيص بكتيريا .spp Salmonella المعزولة من الأجبان البيضاء المصنعة من حليب الغنم بالاعتماد على تقنيتي API و PCR
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هدف البحث إلى عزل بكتيريا السالمونيلا من الأجبان البيضاء المصنعة من حليب الغـنم بالطريقـة التقليدية و تشخيصها بالاعتماد على نظام 20E API و تقنية PCR . من أجل ذلك أُحضرت 80 عينة مـن الجبن الأبيض المصنع من حليب الغنم من مناطق مختلفة في سورية، أعطت 17 عينـة منهـا نتيجـة إيجابية لوجود السالمونيلا فيها باستخدام تقنية الـ PCR ، و من ثم فإن نسبة العينات المخالفة للمواصفة القياسية السورية هي 25.21 %, و بتحديد أنواع السالمونيلا المعزولة باستخدام نظام 20E API لوحظ أن النوع السائد من السالمونيلا في هذه الأنواع من الأجبان هو arizona.S بنسبة 47 %, و بعده جـاء %11.76 و بقـي % 17.6 بنـسبة S.paratyphi النوع و أخيراً % 23.61 بنسبة S.typhimurium تابعاً للجنس دون تحديد النوع .spp Salmonella .و قد لوحظ أن عـدد العينـات الإيجابيـة لوجـود السالمونيلا في الجبن البلدي أكبر بكثير من الجبن العكاوي، كما لوحظ أنه يمكن اسـتخدام تقنيـة الــ PCR للكشف عن وجود السالمونيلا في الأجبان بشكل سريع و دقيق.
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.
References used
Beerens, H. and Luquet, F. M. 1987. “Guide Pratique Danalyse Microbilogique Des Laits Et Desproduits Laitiers“ Lavoisier -Paris
Bej A. K., Mahbubani M. H., Boyce M. J. and Atlas R. M. 1994. "Detection of Salmonella spp. in Oysters by PCR" Applied and Environmental Microbiology, 60(1):368-373
Bintsis, T. and Papademas, P. 2002. “microbiological quality of white brined cheeses” International Journal of Dairy Technology. 55 – 53
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This study was conducted in the years 2008-2009-2010, it has analyzed for
Staph. aureus and isolated from 100 samples of traditional ice cream sold to
customers it has had collected from different regions parts of Damascus and his
countryside. The
study has been found that there was no violation of the Syrian
standard for Staph. aureus. And the results were also diagnosed using the
techniques of API Staph and PCR equal.
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 ch
eese 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.
In this paper, we evaluated some varieties of local white cheeses (Baladi and
Akkawi). 100 samples were collected randomly from various production sites in
Syria between 2003 and 2004. Chemical and microbiological analyses were
applied to determin
e their suitability to the Syrian standards. This study shows
that their quality do not fulfill the set minimum Syrian quality standards. The
microbiological analyses (Coliform, Escherichia, Staphylococcus aureus, and
Salmonella), rate was 75% for Coliform organisms and 66% for Escherichia in
Baladi, while it decreased to 43% for Coliform and 25% for Escherichia in
Akkawi. As concerns the positive coagulation bacteria (S. aureus), the rate
exceeded 15% for both types of cheeses. 18% and 12% of Salmonella were
found in Baladi and Akkawi also respectively. Various types of Coliform and
Salmonella were identified. This study indicated that local cheeses have no
uniform or standardized chemical characteristics. The averages of acidity,
moisture content and salt percentage were 0.24%, 60%, and 2.6%, for Baladi
and 0.28%, 53.53%, and 9.96% for Akkawi, respectively. The fat content had a
wide range for all cheese samples. This study classified these fresh cheeses as
raw cheeses that have vast flora and no uniform chemical and quality
characteristics. The above findings, lead to different defects and properties
which do not fulfill the Syrian quality standards. Thus, the quality of Syrian
cheeses varieties is still questionable.
This investigation was conducted at the laboratory of Food Science
Department, Faculty of Agriculture, University of Damascus to determine the
effectiveness and the impact of using microwave radiations to reduce or
eliminate Salmonella typhi in co
ntaminated milk and in white cheese
manufactured by traditional method made of contaminated milk.
Results showed that the duration of 60 sec. was enough to eliminate the
S.typhi from milk heated up to 90₀ C and the best treatment was when exposing
cutting cheese for a period of 240 sec, and the temperature reached 85 ?C and
for a period of 300 sec with a temperature reached 100₀C. Presence of water
helped raising the temperature of the cuttings to be equivalent to the hot water
temperature, (100₀C) and to eliminate greatly bacteria S.typhi in cutting cheese.
It was concluded that the use of microwave radiation was safety to destroy
S.typhi in milk and white cheese.
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.
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