CHARACTERIZATION OF STRAINS OF THE GENUS ENTEROCOCCUS ISOLATED FROM EGYPTIAN DOMIATI CHEESE

10 strains isolated from Egyptian Domiati cheese of the genus Enteroco ccus were characterized: 8 strains were identified as Enterococcus fae cium and 2 strains as Enterococcus faecalis using API 20 Strep-Tests-s ystem, Vitek system and demonstration of Lancefield group D antigen. T ests also used for identification included bile-esculin reaction, hydr olysis of esculin on kanamycin-esculin-azid agar, growth at 10 degrees C and 45 degrees C in APT B broth and on Enterococcocel-agar at 37 de grees, at pH 9,6 and in 6,5 % NaCl broth. Tyramin production was consi derably lower in comparison to European strains. Growth in 8-9% NaCl b roth was observed in 3 strains isolated from Domiati cheese. Under the tested antibiotics all the strains were resistant against Oxacillin a nd Cefazolin and sensitive against Ampicillin, Amoxicillin and Cefaclo r.