| Titles |
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English :
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DETECTION OF SOME BACTERIAL ENZYMES IN RAW BULK MILK SAMPLES
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Arabic :
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الكشف عن بعض الإنزيمات البكتيرية في بعض عينات لبن مجمع
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| Abstract |
Twenty bulk raw milk samples were randomly collected in the period between February 2002 and February 2003 from different dairy places in Mansoura city. About 224 bacterial isolates were obtained from the tested milk samples, of which 179 isolates gave positive results to both caseinase and amylase activities. The enzymatic activities were measured in term of enzyme Unit/ml for the most active bacterial isolates in the four tested seasons.
Results showed that the G- short rods accounted for 30% and the G+ cocci was of the most incidence, being 70% of 30 bacterial isolates obtained in spring. Isolate No. 91 B5 and 92 B5 were the most active in caseinase production, giving 51.15 and 42.80 TU/ml (Tyrosine Unit/ml), which were equal to H-G% of 370 and 150, respectively. For sumer samples, 22 bacterial isolates were obtained of which the G- short rods accounted for 72.7%. the G+ cocci formed 27.3%. The highest caseiase activity was obtained by isolate No. 10 B1 being 26.09 Tu/ml. About 22 bacterial isolates were obtained from autumn samples. The incidence percent for G- short rods, G+ bacilli, and G+ cocci were, 36.4, 18.1 and 45.5%, respectively. The highest caseinase activity was found to be 43.44 TU/ml (H-G% = 210) achieved by either isolate No. 28 B2 or 81 B3.Twenty three bacterial isolates were obtained from winter samples. The most incidence was the G- short rods (56.5%), followed by 26.1% of G+ cocci, while 17.4% was for G+ sporobacilli. The highest caseinase value was 43.44 TU/ml (220 of H-G%) achieved by isolate No. 46 B2.
Regarding amylase activity, about 20 isolates obtained from spring season, The G- short rods ranked 40%, while 60% was G+ cocci. The highest amylase value was 39.22 AU/ml (Amylase Unit/ml) achieved by the isolate No. 100B5 that is equal to 190 as H-G% value. A total of 13 isolates were obtained from summer samples. The first group was G+ cocci to be 53.8%, while the G- short rods gave 38.5%. The G+ sporobacilli represented only 7%. The highest value of amylase was noticed by the isolate No. 83 B4 being 28.28 AU/ml, which was equal to 170 as H-G% value. The autumn bacteria samples formed 19.1% of G- short rods, 23.8% G+ bacilli, and 57.1% of G+ cocci. The highest activity of amylase was achieved by isolate No. 17 B1 being 42.34 AU/ml ( 420 as a value of H-G%). For winter samples, 46.4% was G- short rods, 21.4% was G+ cocci and 32.1% was G+ sporo-bacilli formed a total isolates of 28 amylase producers. Only one isolate gave high value of amylase activity to be 39.22 AU/ml reached by isolate No. 49 B2.
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| Publication year |
2006
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| Pages |
1-13
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
The 3rd Arab Mansoura Conf. Food and Dairy Sci. & Technol. Fac. Agric. Mansoura Univ.
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| Author(s) from ARC |
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| External authors (outside ARC) |
حسين عبدالله الفضالي
قسم الميكروبيولوجي – كلية الزراعة – جامعة المنصورة.
محمد منصور قاسم
قسم الميكروبيولوجي – كلية الزراعة – جامعة المنصورة.
أحمد محمد عبدالجواد الجمل
المعمل الإقليمي بالمنصورة – معهد بحوث صحة الحيوان – مركز البحوث الزراعية.
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| Publication Type |
Conference/Workshop
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