Utilization of Cyanobacteria Extracts in Improving the Microbial Quality of Soft White Cheese

Document Type : Original Article

Authors

1 Animal Health Research Institute, Mansoura, Egypt

2 Department of Botany and Microbiology, Faculty of Science, University of Damietta, Egypt

3 Plant Pathology Research Institute, Giza, Egypt

Abstract

The current study was evaluated to determine the prevalence of Escherichia coli and Staphylococcus aureus in raw milk in addition to some dairy products which are sold in Dakahlia Governorate, Egypt.  Hundred and fifty samples including raw milk, soft cheese (Talaga cheese), kariesh cheese; Ras cheese (Romy), ice cream and yoghurt. (25 samples from each product) were collected and then subjected to bacterial examination. In order to identify recovered isolates, an array of biochemical and polymerase chain reaction (PCR) was used. Our results detected that E. coli was noticed in 68%, 56%, 88%, 68%, 52% and 80% of raw milk, soft cheese (Talaga cheese), kariesh cheese; Ras cheese (Romy), ice cream and yoghurt, respectively. The prevalence of S. aureus was detected in 52%, 88%, 80%, 76%, 28% and 52%, respectively. The results showed that the aqueous extracts of the cyanobacteria such as Sprirulina plantensis and Arthrospira fusiformis were evaluated for their antibacterial activity by inhibiting the growth of E. coli and S. aureus.The soft cheese treated with cyanobacteria extract and wrapped with banana leaves showed a potentially reduction of bacterial contamination than that wrapped with plastic material. The results proved that the using these species of cyanobacteria could be used a good source for the production of promising antibacterial agents.

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