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Title: Identification of Lactic acid bacteria and detection of bacteriophage in raw cow milk and halloumi cheese
Authors: Nafeh, Ranime
Advisors: Safadi, Rim Al
Subjects: Dairy products--Microbiology--Case studies
Bacteriophages--Case studies
Lactic acid bacteria
Issue Date: 2014
The diversity of Lactic acid bacteria (LAB) in raw milk and cheese sample was investigated in this study. Two samples of raw milk and halloumy cheese were studied. LAB isolated from these two samples were identified. Five species were found in milk samples that includes Lactobacillus delbrueckii, Lactococcus Lactic, Streptococcus thermophillus, Lactobacillus paracasei and Leuconostcmesenteroidescreomris.Six species were detected in halloumy cheese that includes: Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus pentosus, andLeuconostocmesenteroidescremoris.Milk sampleswere then analyzed for the presenceof bacteriophages and no bacteriophage was found.Moreover, the bacterial strains identified in this study were investigated for the presence of temperate phages by induction with mitomycinC.Only Lactococcuslactisisolated from milk samples was found to carry bacteriophages in its genome. Lysogenic lactic acid bacteria may lead to fermentation failure and thus represent a high risk for the dairy industry.
Includes bibliographical references (p.40-44).

Supervised by Dr. Rim Al Safadi.
Rights: This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder
Ezproxy URL: Link to full text
Type: Project
Appears in Collections:UOB Theses and Projects

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