Impact of probiotics on staphylococcus aureus growth in some dairy products

Abstract EN

A total of 180 samples of yoghurt (small and large scale), soft white cheese (Tallaga and Feta) and rayeb milk (small and large scale) 30 of each were arbitrarily collected from different localities as dairy shopes and markets in Beni-Suef city, Egypt.

The results revealed that the mean values of S.aureus were 5.7X103 ± 3.2X103, 9.3X102 ±3.9X102, 4.3X104 ±2X104, 5.1X103 ±1.7X103, 3.6X104 ±1.3X104 and 5.5X102±2.7X102, respectively.

Also, the result regarding that 60% of examined S.

aureus strains were enterotoxigenic by multiplex PCR technique as carried one or two se- genes.

The present work evaluated the influence of probiotic as live organisms on the survival of S.aureus in some dairy product as Tallaga cheese and rayeb milk during their production and refrigerator storage.