Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of Staphylococcus aureus and Escherichia coli O157:H7 in Domiati Cheese

The objectives of this study were to assess the microbiological quality of domiati cheese and to evaluate the capacity of Lactobacillus acidophilus La‐5 and Bifidobacterium longum ATCC15707 to inhibit the growth of Staphylococcus aureus and Escherichia coli O157:H7 during manufacture and storage of...

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Published in:Journal of food safety 2014-11, Vol.34 (4), p.396-406
Main Authors: El-Kholy, A.M., El-Shinawy, S.H., Meshref, A.M.S., Korany, A.M.
Format: Article
Language:English
Subjects:
Cheese
E coli
Food quality
Food safety
Microbiology
Penicillin
Probiotics
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container_issue 4
container_start_page 396
container_title Journal of food safety
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creator El-Kholy, A.M.
El-Shinawy, S.H.
Meshref, A.M.S.
Korany, A.M.
description The objectives of this study were to assess the microbiological quality of domiati cheese and to evaluate the capacity of Lactobacillus acidophilus La‐5 and Bifidobacterium longum ATCC15707 to inhibit the growth of Staphylococcus aureus and Escherichia coli O157:H7 during manufacture and storage of domiati cheese. The results of the microbial investigation indicated poor microbiological quality of cheese samples, the microbiological parameters recorded higher values than admissible levels. Domiati cheese produced from milk artificially contaminated with S. aureus and E. coli O157:H7 was used as a model for studying the antibacterial activity of L. acidophilus La‐5 and B. longum ATCC15707 against these pathogens. The results obtained in this study indicated the remarkable effect of L. acidophilus La‐5 and B. longum ATCC15707 in preventing survival of S. aureus and E. coli O157:H7 during cheese storage. The inactivation rate was more pronounced with S. aureus than E. coli O157:H7 and it was dependent on probiotic strain. L. acidophilus inactivation was significantly higher (P value 
doi_str_mv 10.1111/jfs.12157
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The results of the microbial investigation indicated poor microbiological quality of cheese samples, the microbiological parameters recorded higher values than admissible levels. Domiati cheese produced from milk artificially contaminated with S. aureus and E. coli O157:H7 was used as a model for studying the antibacterial activity of L. acidophilus La‐5 and B. longum ATCC15707 against these pathogens. The results obtained in this study indicated the remarkable effect of L. acidophilus La‐5 and B. longum ATCC15707 in preventing survival of S. aureus and E. coli O157:H7 during cheese storage. The inactivation rate was more pronounced with S. aureus than E. coli O157:H7 and it was dependent on probiotic strain. L. acidophilus inactivation was significantly higher (P value &lt; 0.05) than that attained with B. longum. Survival of probiotic bacteria in domiati cheese was satisfactory. Practical Applications The microbial contamination of domiati cheese represents not only spoilage of the product but also constitutes a high risk to human health. The probiotic bacteria have the ability to improve the microbiological quality and safety of domiati cheese. Survival of both Lactobacillus acidophilus La‐5 and Bifidobacterium longum ATCC15707 in domiati cheese was satisfactory, which indicate that the domiati cheese would be a suitable vehicle for the delivery of probiotic bacteria.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/jfs.12157</identifier><language>eng</language><publisher>Westport: Blackwell Publishing Ltd</publisher><subject>Cheese ; E coli ; Food quality ; Food safety ; Microbiology ; Penicillin ; Probiotics</subject><ispartof>Journal of food safety, 2014-11, Vol.34 (4), p.396-406</ispartof><rights>2014 Wiley Periodicals, Inc.</rights><rights>Copyright Blackwell Publishers Inc. 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The results of the microbial investigation indicated poor microbiological quality of cheese samples, the microbiological parameters recorded higher values than admissible levels. Domiati cheese produced from milk artificially contaminated with S. aureus and E. coli O157:H7 was used as a model for studying the antibacterial activity of L. acidophilus La‐5 and B. longum ATCC15707 against these pathogens. The results obtained in this study indicated the remarkable effect of L. acidophilus La‐5 and B. longum ATCC15707 in preventing survival of S. aureus and E. coli O157:H7 during cheese storage. The inactivation rate was more pronounced with S. aureus than E. coli O157:H7 and it was dependent on probiotic strain. L. acidophilus inactivation was significantly higher (P value &lt; 0.05) than that attained with B. longum. Survival of probiotic bacteria in domiati cheese was satisfactory. Practical Applications The microbial contamination of domiati cheese represents not only spoilage of the product but also constitutes a high risk to human health. The probiotic bacteria have the ability to improve the microbiological quality and safety of domiati cheese. 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The results of the microbial investigation indicated poor microbiological quality of cheese samples, the microbiological parameters recorded higher values than admissible levels. Domiati cheese produced from milk artificially contaminated with S. aureus and E. coli O157:H7 was used as a model for studying the antibacterial activity of L. acidophilus La‐5 and B. longum ATCC15707 against these pathogens. The results obtained in this study indicated the remarkable effect of L. acidophilus La‐5 and B. longum ATCC15707 in preventing survival of S. aureus and E. coli O157:H7 during cheese storage. The inactivation rate was more pronounced with S. aureus than E. coli O157:H7 and it was dependent on probiotic strain. L. acidophilus inactivation was significantly higher (P value &lt; 0.05) than that attained with B. longum. Survival of probiotic bacteria in domiati cheese was satisfactory. 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subjects Cheese
E coli
Food quality
Food safety
Microbiology
Penicillin
Probiotics
title Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of Staphylococcus aureus and Escherichia coli O157:H7 in Domiati Cheese
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