Abstract
The study included the investigation of bacterial species that present in several samples of commercial mayonnaise and a sample of mayonnaise manually made as well as the develop ment of three isolates of local bacteria Escherichia coli in one of the commercial samples and investigate the effect of growth factors of temperature and pH value on the growth of these three isolates o f the bacteria, the results showed that commercial mayonnaise is free from most forms of pathogenic bacteria, based on culture the samples on
the special media, and for the sample processed manually we have noted the presence of Staphylococcus aureus and St. albus bacteria and the fungi Aspergillus niger. As for the effect of growth factors, we have seen reduced in the rate of growth of isolates pathogenesis of the bacteria E.coli as we change temperature and pH
using several temperatures 22 C, 35 C and 43 C and values of PH are 3.8, 4.4 and 5.0.
the special media, and for the sample processed manually we have noted the presence of Staphylococcus aureus and St. albus bacteria and the fungi Aspergillus niger. As for the effect of growth factors, we have seen reduced in the rate of growth of isolates pathogenesis of the bacteria E.coli as we change temperature and pH
using several temperatures 22 C, 35 C and 43 C and values of PH are 3.8, 4.4 and 5.0.
Keywords
Mayonnaise
Microbial
Abstract
تضمن البحث التحري عن الانواع البكتيرية المتواجدة في عدة عينات من المايونيز التجاري من الاسواق المحلية وعينة من المايونيز المصنع يدويا فضلا عن تنمية ثلاث عزلان محلية لبكتري Escherichia coli في احدى العينات التجارية والتحري عن تأثير عوامل عوامل النمو من درجة الحرارة وتركيز الاس الهيدروجيني pH على نمو هذه العزلات ، اظهرت النتائج ان المايونيز التجاري يكون خاليا من اغلب انواع البكتيريا المرضية وذلك بالاعتماد على زرع العينة على الاوساط الخاصة بذلك .
Keywords
سلالات محلية ، عينات المايونيز