Search

Copyright of Assiut Journal of Agricultural Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurts. The minimum inhibitory concentrations (MICs), antioxidant potentials, total flavonoids content (TFC) and total phenolic content (TPC) of L. plantarum were also estimated. Results showed that incidence of B. cereus in Kareish cheese and yogurt was 16 and 4%, respectively. Four virulence genes were investigated by PCR in B. cereus isolates (n = 10). Two toxin producing genes, cytotoxin K (cytK), and phosphatidylcholine-hydrolyzing phospholipase C (Pc-plc) , were detected in all B. cereus , whereas enterotoxigenic (nhe) and hemolysin BL (hbl) genes were detected in 90 and 50%, respectively. All isolates were vulnerable to erythromycin and gentamicin (100%) with intermediate sensitivity to ciprofloxacin and complete resistance to tetracycline (100%). L. plantarum showed antibacterial power against B. cereus EMCC1006 reference strain with MIC at 3.1 mg/mL. From the different concentrations (1.5, 3.1, 6.25, 12.5, 25.0, 50.0, 100.0 mg/mL) of L. plantarum which mixed with Kareish cheese and yogurt samples, the minimum concentrations displayed the excellent sensory parameters. TPC and TFC of L. plantarum CFS were 18.5 (μg GAE/g) and 2.67 (μg QE/g), respectively. Regarding antioxidant activity, IC 50 of L. plantarum was 53.84 μg/mL, while IC 50 of ascorbic acid was 26.36 μg/mL. In sum, L. plantarum could be used as a promising antibacterial and antioxidant agent for biocontrol of B. cereus to ensure dairy safe without negative impact on sensorial attributes. [Display omitted] • The prevalence rate of virulent B. cereus strains in Kareish cheese and yogurt was investigated. • Virulence genes were detected by PCR in B. cereus isolates i.e., cytK , Pc-plc, nhe and hbl. • B. cereus were susceptible to erythromycin and gentamicin with complete resistance to tetracycline. • L. planetarium showed antibacterial activity against B. cereus isolates and B. cereus reference. • The lower concentrations of L. planetarium improved the sensory properties of cheese and yogurt. [ABSTRACT FROM AUTHOR]