Bio-control of Pseudomonas fluorescens in Domiati CheeseHoda Mahrous1*, Heba Hussein2 and Abdel-Rahman M El-Bagoury2
- Corresponding Author:
- Hoda Mahrous
Industrial Biotechnology Dept
Genetic Engineering and Biotechnology Research
Institute (GEBRI), Sadat City University, Egypt
E-mail: [email protected]
Received Date: April 17, 2015 Accepted Date: May 22, 2015 Published Date: May 25, 2015
Citation: Mahrous H, Hussein H, El-Bagoury ARM (2015) Bio-control of Pseudomonas fluorescens in Domiati Cheese. J Adv Dairy Res. 3:136. doi:10.4172/2329-888X.1000136
Copyright: © 2015 Mahrous H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Concerning the antimicrobial activities of some probiotics bacteria Lactobacillus acidophilus P109, Lactobacillus plantarum P164, E. durans P174 and B. longum CHRS using an agar well-diffusion as In Vitro assay against selected isolates of Pseudomonas fluorescens, Bacillus cereus, Enterococcus fecalis and Staphylococcus aureus, indicated that B. longum CHRS appeared to have antimicrobial activity against these isolates. B. longum CHRS was injected with and without Ps. fluorescens in Domiati cheese during manufacturing as In Vivo experiment, results revealed that this strain of probiotic bacteria was reduced the count of Ps. fluorescens, while the chemical composition showed reduce production of soluble nitrogen, which has relation with the decomposition of protein as well as led to reduced volatile fatty acids, which refers to the decomposition of fat as a result of antimicrobial activity of B. longum against Ps. fluorescens.