الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 75 |  |  |
| | | from | 75 | | |
Abstract
A survey was undertaken to determine the prevalence of
Aeromonas spp. in 75 random samples, 25 each of raw milk, local
plain yoghurt and Domiati cheese collected from different dairy
shops, supermarket and street peddlers in Diarb Negm and Zagazig
cities, Egypt. The proteolytic and lipolytic activities of isolated
Aeromonas spp. were investigated. Also, the effect of heat-
treatment as well as effect of acidity and sodium chloride
concentration on prevalence of Aeromonas bacteria was tested.
8 (32.0%) out of examined raw milk samples contained
Aeromonas spp. using Aeromonas agar medium, the corresponding
count was ranged from 2.0 xl03 to 3.0 x104 with a mean value of
9.8 x103/ml. Of 20 confirmed cultures isolated from raw milk. 8
(40.0 %) of the isolated strains could be classified as A. trota
followed by 5 (25.0 %) as A. hyDROPhila, 5 (25.0 %) as A. janda and
2 (10.0 %) as A. caviae.
Prevalence of Aeromonas spp. was proved in 11(44.0%) of
yoghurt and 5 (20.0%) in domiati cheese samples using Aeromonas
agar medium. The mean value of Aeromonas spp. was 1.4 xl05 6.9
xl03 and in yoghurt and domiati cheese, respectively. Of22 cultures
isolated from yoghurt samples 8 (36.4%) could be classified as A.
caviae, 5 (22.7%) as A. sobria, 4 (18.2%) as A. hyDROPhila, 3
(13.6%) as A. trota and 2 (9.1 %) as A. schubertii. Classification of
the 10 confirmed cultures isolated from cheese revealed that 3
(30%) of the strains could be classified as A. hyDROPhila followed
by 5 (50%) as A. caviae and 2 (20%) as A. trota.