[Isolation of coagulase-positive staphylococci from cheese and ice-cream samples sold in Ankara and some biochemical properties of the isolates].
Coagulase-positive staphylococci were isolated from different kinds of cheese and ice-cream sold in Ankara and some biochemical properties of these isolates were determined. 55 cheese, 52 ice-cream (107 samples) were examined for the presence of coagulase-positive staphylococci. Baird Parker Medium was used and 26 samples constituting of 13 cheese and 13 ice-cream were found to be contaminated with coagulase-positive staphylococci and ratio of the contaminated samples to the total was calculated as 24.3%. Highest count was determined to be 176, 166/g in Izmir Tulum Cheese, whereas none of the other tulum cheese samples yielded this bacteria. In general, coagulase-positive staphylococci of cheese samples were higher than ice-cream samples. Among the ice-cream samples highest coagulase-positive staphylococci count was obtained in nutty ice-cream. From the 26 contaminated samples 164 coagulase-positive staphylococci were isolated. Results indicate that an important number of the coagulase forming isolates were also phosphatase positive, forming pigment and haemolysin, able to utilize mannitol. No relation could be observed between the coagulase formation and ability to produce lysin.
D002611:Cheese; D003030:Coagulase / Q000378:metabolism*; D005516:Food Microbiology; D007054:Ice Cream; D010744:Phosphoric Monoester Hydrolases / Q000378:metabolism; D013210:Staphylococcus / Q000201:enzymology / Q000302:isolation & purification*; D014421:Turkey
D003030:Coagulase; D010744:Phosphoric Monoester Hydrolases
Ankara'da satilan peniynir ve dondurmalardan koagülaz- pozitif stafilokoklarin izolasyonu ve izolatlarin bazi biyokimayasal ozellikleri.