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Mycological status of some dairy products serving in Assiut University hospitals [electronic resource].

By:

Saad, Nagah M

Contributor(s):

Wafy, Yasser S

Language: English Summary language: Arabic Description: p.115-118Other title:

الحالة الفطرية لبعض منتجات الالبان المستخدمة فى مستشفيات جامعة أسيوط [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2014 v. 60 (143) [electronic resource].

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In: Assiut Veterinary Medical Journal 2014.v.60(143)Summary: A total of 60 random samples of yoghurt and feta cheese (30 of each ) were collected from Food Department in Assiut University hospitals from July, to October, 2013 for estimation the counts and identification of total yeasts and moulds in yoghurt and feta cheese. In yoghurt only 14 samples (46.67%) contaminated with yeasts and moulds and their counts / gram are ranged from 2.1 x 10¹ to 1.1 x 103 with an average count of 4.76 x 10²/gram. The highest frequency distribution was 6(42.86%) lied within the range of> 10². The isolates belong to genera Aspergillus 3 (12.00%), Penicillium 1 (4.00%), Geotrichum 12 (48.00%) and Monilielle 9 (36.00%). Key words: Yoghut,feta cheese, yeast, mould.

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A total of 60 random samples of yoghurt and feta cheese (30 of each ) were collected from Food Department in Assiut University hospitals from July, to October, 2013 for estimation the counts and identification of total yeasts and moulds in yoghurt and feta cheese. In yoghurt only 14 samples (46.67%) contaminated with yeasts and moulds and their counts / gram are ranged from 2.1 x 10¹ to 1.1 x 103 with an average count of 4.76 x 10²/gram. The highest frequency distribution was 6(42.86%) lied within the range of> 10². The isolates belong to genera Aspergillus 3 (12.00%), Penicillium 1 (4.00%), Geotrichum 12 (48.00%) and Monilielle 9 (36.00%). Key words: Yoghut,feta cheese, yeast, mould.

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