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Al Mashaabi, R., Hassan, H., Abed, K. (2010). MICROBIOLOGICAL STUDIES OF BACTERIAL COMMUNITIES IN SOME LOCAL CHEESE PRODUCTS IN SAUDI ARABIA. Journal of Agricultural Chemistry and Biotechnology, 1(7), 433-443. doi: 10.21608/jacb.2010.90044
Reem Al Mashaabi; H. Z. Hassan; Kawther Abed. "MICROBIOLOGICAL STUDIES OF BACTERIAL COMMUNITIES IN SOME LOCAL CHEESE PRODUCTS IN SAUDI ARABIA". Journal of Agricultural Chemistry and Biotechnology, 1, 7, 2010, 433-443. doi: 10.21608/jacb.2010.90044
Al Mashaabi, R., Hassan, H., Abed, K. (2010). 'MICROBIOLOGICAL STUDIES OF BACTERIAL COMMUNITIES IN SOME LOCAL CHEESE PRODUCTS IN SAUDI ARABIA', Journal of Agricultural Chemistry and Biotechnology, 1(7), pp. 433-443. doi: 10.21608/jacb.2010.90044
Al Mashaabi, R., Hassan, H., Abed, K. MICROBIOLOGICAL STUDIES OF BACTERIAL COMMUNITIES IN SOME LOCAL CHEESE PRODUCTS IN SAUDI ARABIA. Journal of Agricultural Chemistry and Biotechnology, 2010; 1(7): 433-443. doi: 10.21608/jacb.2010.90044

MICROBIOLOGICAL STUDIES OF BACTERIAL COMMUNITIES IN SOME LOCAL CHEESE PRODUCTS IN SAUDI ARABIA

Article 7, Volume 1, Issue 7, July 2010, Page 433-443  XML PDF (504.94 K)
Document Type: Original Article
DOI: 10.21608/jacb.2010.90044
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Authors
Reem Al Mashaabi; H. Z. Hassan; Kawther Abed
Biology Dept., Fac. of Science, Princess Nora Bint Abdul Rahman Univ.
Abstract
The present investigation was conducted, to identify and characterize bacterial communities including starter bacteria as well as pathogenic ones, on some local cheese  products produced in Saudi Arabia in order to ensure  human health. The isolated strains were characterized  by phenotypic, physiological and biochemical methods, including API 20 Strep. kit. The results showed that high counts of lactic acid bacteria (LAB) were found. The dominated species found were Streptococcus salivaius ssp. thermophilic (50%), Leuconostc spp. (24%), Lactococcus lactic ssp. lactic (4%), Streptococcus mitis (2%), Enterococcus faecium (12%), Streptococcus acidominimus   (4%),   and   Enterococcus   durans   (4%).   The   results   obtained demonstrated   that   the   pathogenic bacteria in five examined products are Enterobacter Cloacae,  Enterococcus faealis,  Pseudomonas  spp., staphylococcus aureus, Klebsilla sp., Bacillus spp., and Corynebacterium (Diptheroid) spp.
Keywords
Lactic acid bacteria (LAB); pathogenic bacteria; cheese products; Saudi Arabia
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