Biotyping of Gram positive and negative bacteria from milk sample

Walaa Shaker Mahmood

Authors

Walaa Shaker Mahmood 1. University of Baghdad –College of Science-Biotechnology department

Keywords:

Bacteria, milk sample, biotyping approch

Abstract

Food contains high-risk pathogens and is the primary cause of human illnesses. To verify the presence of dangerous bacteria, food safety must be assessed. These studies have revealed a promising role in identifying various milk and dairy samples. The information gathered from this study may serve as a foundation for the prompt detection of foodborne bacteria in the food industry. Using culture-dependent microbial techniques, the variation of lactic acid bacteria (LAB) species in milk was investigated in order to determine the prevalence and antibiotic sensitivity of Campylobacter species present in raw milk. Agar media, which is commonly used to count LAB, was used to obtain dominant strains. Arcobacter butzleri, a novel zoonotic foodborne pathogen associated with enteritis and occasionally causing bacteremia in humans, was added to the milk samples to increase the amount of acidifying LAB present. This bacterium's biotyping is essential for determination. The enzymatic patterns of Lactobacillus delbrueckii and Streptococcus thermophilus were identified using the quick APIZYM method. Alkaline and acid phosphatase, naphthol-AS-BI-phosphohydrolase, esterases, glycosidases, peptidases, and proteases (trypsin and chymotrypsin) were among them. Eating at restaurants can cause foodborne illnesses, but there are many ways that cross-contamination can occur. These include grocery stores, farmers' markets, secondary food production involving food processing and manufacturing, transportation, storage, and distribution, and primary food production from farm plants and animals during the harvesting or slaughter of food animals. In addition, homes, restaurants, and other foodservice establishments prepare and serve food Considering the various phases

Downloads

Download data is not yet available.

References

F. Shaltout, “Ways of Food Contamination, Its Impact and Prevention,” Food Science & Nutrition Technology, vol. 9, no. 1, pp. 1–8, 2024.

B. Fatou, M. Salzet, and I. Fournier, “Real Time Human Micro-Organisms Biotyping Based on Water-Assisted Laser Desorption/Ionization,” EuroBiotech Journal, 2019.

T. Dan, R. Jin, W. Ren, T. Li, H. Chen, and T. Sun, “Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds During Fermentation and Storage,” Molecules, vol. 23, no. 4, Art. no. 878, 2018.

R. I. Dave and N. P. Shah, “Evaluation of Media for Selective Enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria,” Journal of Dairy Science, vol. 79, no. 9, pp. 1529–1536, 1996.

P. B. Zacarchenco and S. Massaguer-Roig, “Properties of Streptococcus thermophilus Fermented Milk Containing Variable Concentrations of Bifidobacterium longum and Lactobacillus acidophilus,” Brazilian Journal of Microbiology, vol. 37, no. 3, 2006.

P. M. Boulay, M. Al Haddad, and F. Rul, “Streptococcus thermophilus Growth in Soya Milk: Sucrose Consumption, Nitrogen Metabolism, Soya Protein Hydrolysis and Role of the Cell-Wall Protease,” International Journal of Food Microbiology, vol. 335, Art. no. 108903, 2020.

N. O. Kaakoush, N. Castaño-Rodríguez, H. M. Mitchell, and S. M. Man, “Global Epidemiology of Campylobacter Infection,” Clinical Microbiology Reviews, vol. 28, pp. 687–720, 2015.

I. R., “Campylobacter jejuni Bacteremia in a Patient with Asplenia and Enteritis,” IDCases, vol. 17, Art. no. e00555, 2019.

D. J. Bolton, “Campylobacter Virulence and Survival Factors,” Food Microbiology, vol. 48, pp. 99–108, 2015.

A. Chlebicz and K. Śliżewska, “Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review,” International Journal of Environmental Research and Public Health, vol. 15, Art. no. 863, 2018.

M. O. Chukwu, A. L. K. Abia, E. Ubomba-Jaswa, L. Obi, and J. B. Dewar, “Characterization and Phylogenetic Analysis of Campylobacter Species Isolated from Paediatric Stool and Water Samples in the Northwest Province, South Africa,” International Journal of Environmental Research and Public Health, vol. 16, Art. no. 2205, 2019.

M. H. Mughal, “Campylobacteriosis: A Global Threat,” Biomedical Journal of Scientific & Technical Research, vol. 11, pp. 1–5, 2018.

World Health Organization, “Campylobacter,” WHO, Geneva, Switzerland, 2018.

S. Backert, N. Tegtmeyer, T. Ó Cróinín, M. Boehm, and M. M. Heimesaat, “Human Campylobacteriosis,” in Campylobacter: Features, Detection, and Prevention of Foodborne Disease, G. Klein, Ed. London, U.K.: Academic Press, 2017, pp. 1–25.

A. Burakoff et al., “Outbreak of Fluoroquinolone-Resistant Campylobacter jejuni Infections Associated with Raw Milk Consumption from a Herdshare Dairy—Colorado, 2016,” MMWR, vol. 67, pp. 146–148, 2018.

M. O. Chukwu, A. L. K. Abia, E. Ubomba-Jaswa, L. Obi, and J. B. Dewar, “Characterization and Phylogenetic Analysis of Campylobacter Species Isolated from Paediatric Stool and Water Samples in the Northwest Province, South Africa,” International Journal of Environmental Research and Public Health, vol. 16, no. 12, 2019.

Y. Chen, Y. Liao, Y. Lan, H. Wu, and F. Yanagida, “Diversity of Lactic Acid Bacteria Associated with Banana Fruits in Taiwan,” Current Microbiology, vol. 74, no. 4, pp. 484–490, 2017.

M. Aspri, D. Bozoudi, D. Tsaltas, C. Hill, and P. Papademas, “Raw Donkey Milk as a Source of Enterococcus Diversity: Assessment of Their Technological Properties and Safety Characteristics,” Food Control, vol. 73, pp. 81–90, 2017.

L. M. Perin, S. Belviso, B. D. Bello, L. A. Nero, and L. Cocolin, “Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat’s Milk,” Journal of Food Protection, vol. 80, no. 1, pp. 151–157, 2017.

F. L. Tulini, N. Hymery, T. Haertlé, G. Le Blay, and E. C. P. De Martinis, “Screening for Antimicrobial and Proteolytic Activities of Lactic Acid Bacteria Isolated from Cow, Buffalo and Goat Milk and Cheeses Marketed in the Southeast Region of Brazil,” Journal of Dairy Research, vol. 83, no. 1, pp. 115–124, 2016.

A. Murua et al., “Isolation and Identification of Bacteriocinogenic Strain of Lactobacillus plantarum with Potential Beneficial Properties from Donkey Milk,” Journal of Applied Microbiology, vol. 114, pp. 1793–1809, 2013.

L. Quigley et al., “The Complex Microbiota of Raw Milk,” FEMS Microbiology Reviews, vol. 37, pp. 664–698, 2013.

T. Burki, “15 Years of the ECDC,” The Lancet Infectious Diseases, vol. 19, no. 9, pp. 935–936, 2019.

M. Aspri, N. Economou, and P. H. Papademas, “Donkey Milk: An Overview on Functionality, Technology, and Future Prospects,” Food Reviews International, vol. 33, no. 3, 2017.

H. F. Heriberto, K. R. Karen, and M. L. A. María, “Biotyping of Arcobacter butzleri Isolated from Poultry Products: Rescuing a Phenotypic Method,” Bioscience Journal, vol. 32, no. 6, pp. 1644–1648, 2016.

I. Nachamkin and C. Fitzgerald, “Campylobacter and Arcobacter,” in Manual of Clinical Microbiology, 11th ed., J. H. Jorgensen and M. A. Pfaller, Eds. Washington, DC, USA: ASM Press, 2015, pp. 998–1012.

B. N. H. Kadhim, K. S. Kadhim, and A. H. Fadhil, “Identification and Distribution of Pseudomonas aeruginosa Bacteria in Milk and Dairy Products,” Journal of Animal Health and Production, vol. 13, suppl. 1, pp. 406–410, 2025.

M. M. El…, I. Esmat, I. Elsaied, F. A. Salah, A. E. Aal, and M. A. Bayoumi, “Prevalence of Pseudomonas aeruginosa in Milk and Some Dairy Products with Reduction Trials by Some Natural Preservatives,” Journal of Advanced Veterinary Research, vol. 12, no. 4, pp. 434–438, 2022.

W. M. Mohamed, “Detection of Pseudomonas Contamination in Milk and Some Dairy Products in Diyala Province,” Diyala Journal for Veterinary Sciences, vol. 1, no. 2, 2023.

R. M. Atia et al., “Growth Patterns of Pseudomonas aeruginosa in Milk Fortified with Chitosan and Selenium Nanoparticles During Refrigerated Storage,” World Journal of Microbiology and Biotechnology, vol. 39, no. 11, Art. no. 312, 2023.