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Contamination of fermented foods in Egypt with undesirable bacteria
العناوين الأخرى
تلوث الأغذية المخمرة في مصر ببكتيريا غير مرغوبة
المؤلفون المشاركون
Abd al-Basit, Huwayda Muhammad Labib
Abd al-Fattah, Hasan Ibrahim
Mahjub, Samir Ahmad Marghani
Umar, Safa Muhammad Musa
المصدر
Zagazig Journal for Agricultural Researches
العدد
المجلد 45، العدد 1 (28 فبراير/شباط 2018)، ص ص. 317-329، 13ص.
الناشر
تاريخ النشر
2018-02-28
دولة النشر
مصر
عدد الصفحات
13
التخصصات الرئيسية
الملخص EN
This study assessed the safety and quality of some fermented foods in Egypt.
The fermented milk (yogurt), sour milk (Laban Rayeb) and flour fermented barley (Buza or Boza) samples were collected from Sharkia Governorate (Zagazig, Faqous, Abu Kebir and El Husseiniya District), Egypt.
Total bacterial diversity, lactic acid bacteria, yeasts and molds, staphylococci and micrococci, coliforms, Enterobacteriaceae, pseudomonads and enterococci counts within each sample were determined.
The identity of the isolates was established through microscopic, biochemical and molecular techniques.
The total bacterial counts and lactic acid bacteria of analysed samples ranged from 6.70 to 9.23 log cfu/ml and 6.09 to 9.24 log cfu/ml, respectively.
The overall results on the bacterial biota of the fermented foods revealed that total bacterial loads of yogurt, Laban Rayeb and Boza were 8.30, 9.23 and 8.19 log cfu/ml, respectively.
Generally, results revealed that undesirable bacterial isolates from de Man, Rogosa, and Sharpe agar (MRS) and M17 selective media for lactic acid bacteria belonged to Bacillus, Pseudomonas and Staphylococcus genera and fungal isolates belonged to Saccharomyces and Candida.
genera.
The most dominant bacterial species identified by 16S rRNA sequencing analysis were B.
sporothermodurans, B.
thuringiensis, B.
safensis, B.
sphaericus B.
tequilens, B.
licheniformis, B.
vietnamensis, B.
amyloliquefaciens, B.
subtilis, P.
psychrotolerans, S.
cohnii and S.
saprophyticus.
This study proved the presence of unusual bacteria contaminants (UBC) in the selected fermented foods.
The UBSs could be pathogenic and/or toxigenic by producing various types of toxins.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Umar, Safa Muhammad Musa& Abd al-Fattah, Hasan Ibrahim& Abd al-Basit, Huwayda Muhammad Labib& Mahjub, Samir Ahmad Marghani. 2018. Contamination of fermented foods in Egypt with undesirable bacteria. Zagazig Journal for Agricultural Researches،Vol. 45, no. 1, pp.317-329.
https://search.emarefa.net/detail/BIM-938651
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Umar, Safa Muhammad Musa…[et al.]. Contamination of fermented foods in Egypt with undesirable bacteria. Zagazig Journal for Agricultural Researches Vol. 45, no. 1 (2018), pp.317-329.
https://search.emarefa.net/detail/BIM-938651
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Umar, Safa Muhammad Musa& Abd al-Fattah, Hasan Ibrahim& Abd al-Basit, Huwayda Muhammad Labib& Mahjub, Samir Ahmad Marghani. Contamination of fermented foods in Egypt with undesirable bacteria. Zagazig Journal for Agricultural Researches. 2018. Vol. 45, no. 1, pp.317-329.
https://search.emarefa.net/detail/BIM-938651
نوع البيانات
مقالات
لغة النص
الإنجليزية
رقم السجل
BIM-938651
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