Evaluation of the Thermal Processes on Changing the Phenotypic Characteristics of Escherichia coli Strains from Ice Cream Compared to Non-Pasteurized Milk

Escherichia coli (E. coli) is shocked by various temperature processes in milk, which forces the organism to make proteins as a result of changes synthesis enzymes that might give strain special characteristics. The purpose this study was investigate effects heat shock factor on changing results biochemical and molecular tests among E. strains obtained from ice cream non-pasteurized milk when compared reference American-type culture collection (ATCC) order determine phenotypic variation caused conditions manufacturing process. Furthermore, isolates with characteristics similar were discovered, but they not some ambiguity. To test contamination traditional industrial cream, 82 samples chosen at random. SDS-PAGE 16S rDNA sequencing carried out, well testing. Isolated did exactly match strain. testing protein analysis revealed diverse. Samples phenons classified. In electrophoresis, had two bands 20.75 23.59 kDa ranges distinct These appear experience alterations enzyme structural being exposed conditions, such pasteurization frigidity. When strain, calculated similarity percentage elicited isolate varied 60 70%. electrophoretic patterns isolated differed cream. distinctions intensity or position bands. also are subjected thermal stresses, exhibit pattern isolates. considerations made because change composition features, resulting uncertainty its identification. Sequences sequences related rDNA, despite differences features between bacteria ATCC 25922. Our findings could potentially be used instantly implement an appropriate preventive measure for identifying type avoid