): Identification and Characterization of Bacterial and Fungal Isolates in Raw Milk Samples for Different Breeds

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National University of Food Technologies (NUFT), Ukraine.


Introduction.This study was conducted to identify and name the fungal and bacterial isolates in raw milk samples from different breeds. Materials and methods. Milk samples were collected from White Fulani breed, New Jersey breed and the breed mixture (White Fulani and New Jersey breed). The samples were further grouped into four and were pasteurized at 71◦C for 15 seconds, 66◦C for 15 minutes and 61◦C for 30 minutes using pasteurizer made of aluminium, stainless steel and galvanized steel Results and discussion. The raw samples were also identified and characterized for bacterial and fungal isolates; Staphylococcus aureus, Bacillus substilis, Euterobacter aerogenes, Escheria coli, Streptococcuss lactis, Proteus vulgaris, Pseudomonas aeruginose, Serratia marcescens, and Lactobacillus ferment for bacterial isolates and Aspergillus flavus, Aspergillus niger, Penicillium citrinium, Sacchanomyces Cerevisae, Paecilomyces Varioti, Penicillium Chrysogenum for fugal isolates. Staphylococcus aureus can be seen to be 78.79% present in the total samples before and after pasteurization. S. auereus was seen in the raw samples i.e. the White Fulani breed, New Jersey breed, the breed mixture and the locally fermented samples (nono), making them highest. The following percentage shows the distribution of the other bacterial present; B. subtillis (6.06%), E. aerogenes (42.42%), E coli (3.03%), S. lactis (48.48%), P. vulgaris (18.18%), P. aeruginosa (30.30%), S.marcescens (33.33%), L. fermentum (30.30%). Furthermore, the percentage distribution of the fungi present from table 4.4 are; A. flavis (54%), A. niger (18.18%), P. citrinum (21.21%), S. cerevisae (57.58%), P. varioti (15.15%), P. chrysogenum (6.06%). The best treatment combination within the scope of this research work in order to get low bacterial counts is pasteurizing at 71◦C using stainless steel for 15 seconds, indicating high temperature short time pasteurization. Also, in order to get low fungi counts, the temperature of 61°C should be used for pasteurizing using a stainless steel for 30 minutes. Conclusion. Nine bacterial isolates and six fungi isolates were identified and characterized in raw milk samples from the different breeds



Bacillus, Penicillium, Lactis, Lactobacillus, Aspergillus