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Document Type |
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Thesis |
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Document Title |
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MOLECULAR CHARACTERIZATION AND BIOFILM FORMATION OF CONTAMINANT BACTERIA ISOLATED FROM DIFFERENT TYPES OF CHEESES IN JEDDAH CITY. التوصيف الجزيئي وتكوين الأغشية الحيوية للملوثات البكتيرية المعزولة من أنواع مختلفة من الاجبان في مدينه جدة |
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Subject |
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Faculty of Science |
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Document Language |
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Arabic |
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Abstract |
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The research aimed to study molecular characterization and biofilm formation of contaminant bacteria isolated from four natural cheeses (Domiaty, Hungary, Valbresso (cheap feta) and Barry cheeses) and two processed cheeses (Spreadable and Cream) purchased from two big markets M and P in Jeddah City through the period from February to October 2018, 9 visits for all types of natural cheese except Barry cheeses were 4 visits. Ten visits for Spreadable and Cream cheese. One gram from each cheese samples blended with sterile distilled water was prepared on serial dilution method, 100 µl of each dilution were spread on nutrient agar (NA) medium then incubated at 37 ̊C. The total viable bacteria were counted as the Colony Forming Units per ml (C.F.U/ml) estimated on standard plate count. Fifty- three bacterial isolates from cheese were identified by morphological characterization and some of the biochemical test. Selected bacterial isolates from cheeses were identified by VITEK MS as follow: Serratia liquefaciens, Lactobacillus plantarum and Pseudomonas fluorescens were isolated from Domiaty cheese while Hungary cheese were isolated Lactobacillus plantarum, Enterococcus faecium, Serratia liquefaciens and Streptococcus thermophilus. Valbresso cheeses were isolated Serratia liquefaciens and Pseudomonas fluorescens. Barry cheeses were isolated Serratia liquefaciens and Pseudomonas fluorescens. Some selected bacterial isolates were identified by 16S rRNA. isolates belonged to (Raoultilla terrigena, Bacillus cereus, Enterococcus faecalis, Enterococcus faecium, Serratia liquefactions, Anoxybacillus flavithermus and Serratia quinivorans) under accession number MK757978, MK757979, MK757980, MK757982, MK757981, MK757984, and MK757983) respectively. All bacterial isolates have been tested for the formation of biofilm by used Tissue Culture Plate (TCP). Results of bacterial isolates from Domiaty cheese were revealed that 12.5% of high formation of biofilm and bacterial isolates from Hungary cheese were showed that 46.15% of high biofilm formation. Bacterial isolates from Valbresso (cheap feta) cheese revealed that 12.5% of high formation of biofilm. |
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Supervisor |
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Dr. Mona alHarbi |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1441 AH
2019 AD |
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Added Date |
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Thursday, November 21, 2019 |
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Researchers
| سارة خالد عبدالله | Abdullah, Sarah Khalid | Researcher | Master | |
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