MOLECULAR IDENTIFICATION OF WHITE CHEESE BACTERIAL ISOLATES AND ANTIBACTERIAL ACTIVITY OF Tamarix

Several bacteria have been related to foodborne diseases linked to cheese eating. Throughout this study, eight samples of white cheese were obtained from each of Jeddah City's two major marketplaces and microbiologically examined at different times in 2018. 100 l of each dilution were put on top of the nutrient agar (NA) medium and incubated at 37°C. One gramme of cheese sample from the upper surface was taken to prepare serial dilution. Bacterial colonies were collected, and seven of them were chosen to be identified using 16S rRNA sequencing. The sequences were submitted to the NCBI Gene Bank (www.ncbi.nlm.nih.gov) under the following accession numbers: Mw148338 for B. cereus (S1); Mw148339 for Staphylococcus aureus (S2); Mw148340 for Bacillus paramycoides (S3); Mw148341 for Staphylococcus aureus (S5); Mw148342 for Serratia (S9). Medical plant extracts from Tamarix nilotica were tested against these bacterium isolates in Al-Laith Village, Makkah Region, Kingdom of Saudi Arabia. Using the agar well diffusion technique, the ethanol (Extract cc1) and ethyl acetate (Extract cc2) extracts of Tamarix nilotica were evaluated in vitro against these bacterial species. Antibacterial activity was determined by measuring the zone of inhibition produced around wells after incubation at 37°C for 24 hours using varied concentrations (10, 20, 25, and 30 l) of Extract cc1 and 0.51 mg (30 l) mg/ml of Extract cc2 per well. The ethanolic and ethyl acetate extracts of Tamarix nilotica plant demonstrated bactericidal activity against all strains when used in 30 l (0.1137 mg) of Extract cc1 and (0.51 mg) of Extract cc2, while Extract cc2 was more efficient than Extract cc1. More research into the chemical elements of the Tamarix nilotica plant will aid in the development of antibacterial agents.

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