Background: This research identified Streptococci spp. depending on culture, biochemistry, the VITEK technique, ability to produce biofilms, and antibiotic resistance. Aim: The goal of this study was to perform microbiological procedures to evaluate the qualitative qualities of mozzarella cheese against infective Streptococci using microbiological care. Methods: Sixty (60) mozzarella cheese samples were brought from diverse markets in Baghdad from October 2023 to December 2023 at the Zoonoses Research Unit and Veterinary Public Health Department, Veterinary Medicine College, University of Baghdad. Culture of samples on agar (MacConkey and blood) and aerobically incubated at 37°C for 48 hours. Gram staining purified colonies to notice Gram-positive cocci arranged in strings that were supposed to be Streptococcus species, and then sub cultured on nutrient agar for identification using the VITEK technique. The isolates were tested for their capacity to lyse human red blood cells by streaking blood agar and incubating at 37°C for 24 hours. Streptococcal isolates were streaked on a Congo-red medium. All isolates were inspected for antibiotic susceptibility using 15 common antibiotics via the disc diffusion method. Results: Isolates mozzarella cheese samples 8 (13.3%), these (eight) isolates include: (Streptococcus thoraltensis, Streptococcus sanguinis, Streptococcus cremoris, and Streptococcus alactolyticus. The susceptibility of S. thoraltensis, S. sanguinis, and S. alactolyticus was (26.6%), and S. cremoris (20%) to all antibiotics. Resistance of S. thoraltensis was (53%), S. sanguinis, S. alactolyticus were (66%), and S. cremoris was (73%) to all antibiotics. S. thoraltensis, S. cremoris, and S. alactolyticus were susceptible (75%) to Amikacin. S.sanguinis and S. cremoris were susceptible (50%) to Tigecycline. Streptococcus thoraltensis and S. alactolyticus were susceptible (50%) to Doxycycline. Streptococcus sanguinis and S. alactolyticus were susceptible (50%) to Ciprofloxacin. Streptococcus thoraltensis and S. sanguinis were susceptible (50%) to Azithromycin. Streptococcus sanguinis was susceptible (25%) to vancomycin. Streptococcus alactolyticus was susceptible (25%) to Streptomycin. Streptococcus thoraltensis was susceptible (25%) to Amoxicillin and Clavulanic acid. S. cremoris was susceptible (25%) to Penicillin. All isolates were 100% resistant to imipenem, lincomycin, meropenem, methicillin, and chloramphenicol. Conclusion: Analysis of mozzarella cheese samples identified four predominant Streptococcus species and their antibiotic activity.
The members of the family of Eentrobacteriaceae harbour a gene cluster called polyketide synthase (pks) island. This cluster is responsible for the synthesis of the genotoxin colibactin that might have an important role in the induction of double-strand DNA breaks, leading to promote human colorectal cancer (CRC). Eleven out of the eighty eight isolates (12.5%) were pks+, distributed as 7 (8%) isolates of E. coli, 2 (2.25%) of K. pneumoniae and 2 (2.25%) of E. aerogenes. The cytotoxic effects of selected pks+ isolates (E. coli and E. aerogenes) on HeLa cells were represented by decreasing cell numbers and enlarged cell nuclei in comparison to the untreated cells. Cytological changes were observed when the infected HeLa cells culture
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Background: Candida tropicalis is one of the most causes of vulvovaginal candidiasis (VVC) in women. Systemic candidiasis and candidemia may also occur in pregnancies. Objective: This study was carried out to detect and isolate of this yeast from aborted placenta, which may cause severe complications such as spontaneous abortion. Materials and methods: Fresh aborted placenta were collected and washed by normal saline to remove the blood. Then, cut it into portions and place it in test tube containing 5 ml of normal saline. Finally, shake for 10 minutes, after that, cultured for microbial isolation. Isolation and detection were done by some conventional methods with Api candida and CHROMagar. Results: The results showed that four iso
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Chlopheniramine maleate ( CPM ) , is one of the H- receptor antagonist , widely used in allergic diseases ,like skin rash and pruritis .CPM 3%w/w was successfully loaded in 2%w/w sodium alginate (SA) as a gel base , and to be considered as a selected formula .It was found that the diffusion of CPM through the skin of albino rat was increased as the concentration of CPM increased from 2 %w/w sodium alginate , More
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This study was carrid out to produce animal gelatin from chicken skin. Gelatin was prepared by the chemical method using HCl 2% and extraction at the temperature degree 70, 80, 90 c° and at the period of time 4, 6, 8 hours, calculated the yield, functional and sensory characteristics were measured at. The result also demonstrated that the produced gelatin have good functional properties in solubility, viscosity, gelling capacity, water absorpation, lipid binding, emulsification. viscosity was higher in gelatin prepared at 70 c° and period of extraction 8 hours and reached 1.0846 cp. Gelatin prepared were featured by highe gelling capacity at 1% for all extraction time periods. The produced gelatin was characterized by good sensory qual
... Show MoreThe present study aims to detect CTX-M-type ESBL from Escherichia coli clinical isolates and to analyze their antibotic susceptibility patterns. One hundred of E. coli isolates were collected from different clinical samples from a tertiary hospital. ESBL positivity was determined by the disk diffusion method. PCR used for amplification of CTX-M-type ESBL produced by E. coli. Out of 100 E. coli isolates, twenty-four isolates (24%) were ESBL-producers. E. coli isolated from pus was the most frequent clinical specimen that produced ESBL (41.66%) followed by urine (34.21%), respiratory (22.23%), and blood (19.05%). After PCR amplification of these 24 isolates, 10 (41.66%) isolates were found to possess CTX-M genes. The CTX-M type ESBL
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In this research, production of ethanol from waste potatoes fermentation was studied using Saccharmyses cerevisiae. Potato Flour was prepared from potato tubers after cooking and drying at 85°C. Homogenous slurry of potato flour was prepared in water at solid liquid ratio 1:10. Liquefaction of potato flour slurry with α-amylase at 80°C for 40 min followed by saccharification with glucoamylase at 65°C for 2 hr .Fermentation of hydrolysate with Saccharomyces cerevisiae at 35°C for two days resulted in production of 33 g/l ethanol.
The parameters studied were; temperature, time of fermentation and pH. It was found that Saccharification process is affected by enzyme Amylo 300 conc
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