Characterization of yeast flora isolated from blue-veined cheese

Yeast populations are frequently found in blue-veined cheese. In order to investigate yeast communities, one hundred cheese samples were collected from the Egyptian retail markets. Two hundred and forty eight yeast isolates were examined along with nine standard yeast strains using morphological and biochemical reactions. The obtained data applied to numerical analysis to compute the dendrogram. The isolated yeasts belong to eight genera and nine different species in which seven species were ascosporongenous: Debaryomyces hansenii [35.8%], Torulaspora delbrueckii [16%], Saccharomyces cerevisiae [14.8%], Kluyveromyces marxianus var lactis [5.8%], Pichia farinsa [5.4%], Yarrowia lipolytica [4.7%] and Zygosaccharomyces rouxii [3.9%] while one genus with 2species was nonascosporongenous: Candida versatilis [8.6%] and C.zeylanoides [5.1%]. Generally, Yeasts were found in high numbers, making their occurrence in blue-veined cheese meaningful

Microbial and Mycotoxic study on commercially available cinnamon in Egypt

The investigation was performed to assess the microbial profile, mycotoxin content and antibacterial activity of cinnamon in Egyptian retail. A total of 180 samples, representing loose, filter-bags and barks commercial available products were collected and examined in dry and drink form. The results indicated that, in the dry form, total viable bacteria, spore-forming viable bacteria and fungal count [molds and yeasts] as well as total aflatoxin were the highest in loose samples while the lowest were in bark group. Among the drink form, only the loose group was contaminated with low numbers, i.e, 3.4 x 10[1], 3.2 x 10[1] and 4 x 10[1] CFU/g of total viable bacteria, spore-forming bacteria and fungal count, respectively, with significant reduction [p<0.05] in comparison with the dry form. Nevertheless, no detectable levels of coliform group, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella sp, Clostridium perfringins and ochratoxin A were found in any of the samples. Common pathogenic bacteria, E. coli showed sensitivity to 2%, B. cereus and staph. aureus were sensitive to 3% ethanolic extract, while no response was found against aqueous extract. Finally, good quality and preparation protocol may have the advantage to reduce microbial and mycotoxin hazards