## 3 Results
### Molecular Identification of Bacterial and Fungal Isolates
circinelloides_ (KT603900.1), and _M. circinelloides_ (KX349456.1) (Figure 5). \begin{table}
\begin{tabular}{c c c} \hline \hline
**Taxon Name** & **GenBank** & **No.** \\ \hline _Bacillus cereus_ strain B-191 & MK590996.1 & 1 \\ _Bacillus subtilis_ strain B-195 & MK591144.1 & 2 \\ _Serratia marces_ strain B-192 & MK591002.1 & 3 \\ _Serratia marces_ strain B-193 & MK591014.1 & 4 \\ _Mucor circinelloides_ isolate & MK559692.1 & 5 \\ (AUMC 10367) & & \\ \hline \end{tabular}
\end{table} 
Table 3: The molecular identification of isolated bacteria and fungi is shown. Figure 2: Phylogenetic tree of _Bacillus cereus_ strain B-191 (MK590996.1) isolated from yogurt and known bacterial relatives (using the neighbor-joining method) with MK305199.1, MG706123.1, MG430181.1, LC189367.1, and LC189362.1. **MK591002.1:1-1099 Serratia marcescens strain B-192 1 GS ribosomal RNA gene partial sequence**  
**OK06743.1:10-115 Serratia spp. strain RMINS 1 GS ribosomal RNA gene partial sequence**  
**MK591014.1:1102 Serratia marcescens strain B-193 1 GS ribosomal RNA gene partial sequence**  
**K7891398.1:1-1104 Serratia spp. ST6-03 1 GS ribosomal RNA gene partial sequence**  
**K7891398.1:1-1104 Serratia marcescens strain SP-03 1 GS ribosomal RNA gene partial sequence**  
**K7891398.1:1-1105 Serratia marcescens strain SP-03 1 GS ribosomal RNA gene partial sequence**  
**K7891398.1:1-1104 Serratia marcescens strain SP-03 1 GS ribosomal RNA gene partial sequence**  
**K7891398.1:1-1105 Serratia marcescens strain SP-03 1 GS ribosomal RNA gene partial sequence**  
**MK891431.1:1-1106 Serratia marcescens strain B-192 (MK591002.1) and Serratia marcescens strain B-193 (MK591014.1) isolated from yogurt and known bacterial relatives (using the neighboring method) with OK067431.1, KR817904.1, GU212864.1, KR891398.1, and MH669313.1. **microbial load; _Corynebacterium_, _Klebsiella_, _Staphylococcus_, and _Pseudomonas_ spp. accounted for 8%; _Proteus_, _Microococcus_, _Shigella_, _Listeria_, and _Streptococcus_ spp. accounted for 4%; and _Mucor_ spp. (22%), _Geotrichum_ spp. (17%), _Montosoma_ spp. (11%), and _Aspergillus_, _Rhizopus_, and _Fusanrium_ spp. made up 6%. In 200 samples of both balady and brand-name yogurt, 27 isolates (13.5%) of _E. Coli_, 11 isolates of _E. faecalis_, and 8 isolates of _B. cereus_ were identified, along with 37 molds (19 _Aspergillus niger_, 5 _Aspergillus fumigatus_, 5 _Mucor_ spp., 3 _Aspergillus flavus_, 3 _Penicillium_ spp., and 2 _Rhizopus_ spp.) and 43 yeasts (23 _C. albicans_, 12 _Rhodotorula_ spp., and 8 _C. tropicalis_) [41]. In Egypt and India, _B. cereus_ was discovered in milk products with various amounts of contamination [18; 19]. _Serratia_ spp. can invade abiotic surfaces and produce heat-resistant enzymes, causing them to degrade milk at various stages of production [20; 21; 22]. _S. liquefaciens_ was found in 27.78% of the positive samples tested [42]. According to a report [42], _S marcescens_ had the highest isolation percentage (57.14% out of 21 positive samples). _Serratia_ organisms have been linked to human infections such as septicemia, pulmonary and urinary tract infections, and urinary tract abscesses [20]. The third family was _Mucoraceae_ for _M. circinellioides_. The morphology of _M. circinellioides_ is characterized by big black sporangia with a mean area of 100%, a 0.202 um mean circular shape, and a mean solidity of 0.488 um. Numerous _Mucor_ species are of high relevance to the field of biotechnology due to their ability to generate proteolytic enzymes and bioactive components [43; 44]. Overall, the growth temperature affects the physiological properties of fungi. _Mucor_ spp., in particular, can cause human infections [45]. Food processors suffer severe harm as a result of fungal deterioration due to the large spectrum of fungal species. According to a US FDA probe, _M. circinellioides_ was related to a nutrition disease outbreak after infected yogurt was consumed. Storage temperature and natamycin interact to produce _M. circinellioides_ yogurt deterioration, according to [PERSON] et al.