الفهرس | Only 14 pages are availabe for public view |
Abstract Samples of Domiati, Kareish and Mish cheese were taken periodically every 7 days and subjected to the microbiological analysis. The following groups of microorganisms: aerobic bacterial counts, sporeforming aerobic bacteria, coliforms, fecal E. coli, Salmonellon & Shigella, Staph. aureus and moulds were counted, but Salmonella, Shigella and Staph. aureus were not in detectable levels. Computerized identification of yeast isolates from these cheeses was done using the Vemetzungsdiagram as well as numerical taxonomy on the bases of the morphological and biochemical characters for yeast taxonomy. Three hundred yeast cultures were isolated from the cheeses and identified as : Debaryomyces hansenii, Torulaspora delbrueckii, Candida intermedia, C. versatilis, pichia norvegensis, Kluyveromyces marxianus var. lactis, Saccharomyces cerevisiae, P. farinosa, Cryptococcus laurentii, Zygosaccharomyces rouxii, Rhodotoru/a glutinis, C. zeylomoides, K. m. var. marxianus and K. m. var. bulgaricus. It was found from this study that the use of the Vemetzungsdiagram besides the numerical taxonomy on the bases of the morphological and physiological characters was a good tool for identification of yeasts isolated from Domiati, Kareish and Mish cheeses. |