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El-Sayed, M., Darwish, A., Hassanian, K., Shalaby, S. (2015). PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.. Journal of Food and Dairy Sciences, 6(11), 673-687. doi: 10.21608/jfds.2015.50087
Maha M. El-Sayed; A. M. Darwish; Karima A. Hassanian; S. I. Shalaby. "PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.". Journal of Food and Dairy Sciences, 6, 11, 2015, 673-687. doi: 10.21608/jfds.2015.50087
El-Sayed, M., Darwish, A., Hassanian, K., Shalaby, S. (2015). 'PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.', Journal of Food and Dairy Sciences, 6(11), pp. 673-687. doi: 10.21608/jfds.2015.50087
El-Sayed, M., Darwish, A., Hassanian, K., Shalaby, S. PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.. Journal of Food and Dairy Sciences, 2015; 6(11): 673-687. doi: 10.21608/jfds.2015.50087

PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.

Article 4, Volume 6, Issue 11, November 2015, Page 673-687  XML PDF (744.78 K)
Document Type: Original Article
DOI: 10.21608/jfds.2015.50087
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Authors
Maha M. El-Sayed1; A. M. Darwish2; Karima A. Hassanian3; S. I. Shalaby3
1Faculty of Agric, Minia Univ dairy scin
2Facul. Agric. & Natural Resources, Aswan Univ dairy scin
3Faculty of Agric, Minia Univ dairy scin.
Abstract
Of 108 lactic acid bacteria (LAB) isolates, 9 isolates had a broad antifungal activity against Penicillium Spp. were isolated from naturally fermented milk products.The isolates were processed under cheese manufacturing conditions to study its relation with prolonging the shelf-life of cheese. The technological properties of these isolates has been determined by studying the acidifying and proteolysis activity. Three isolates with moderate or low acidifying and proteolysis activity were selected for further studies. The factors affecting the rate of growth of these selected strains, i.e. pH. NaCl and temperature were evaluated. The results indicated that, strains grown well at pH 5.5 – 6.6, tolerate salt concentration at 3 – 5% and showed good growth rate at 10 and 37ᴼC. These properties gave these strains potentiality for use as starter-like or as adjunct cultures. When these strains used as adjunct culture in Ras cheese manufacture, the cheeses had composition resembling normal composition of Ras cheese with positive effect on cheese quality. The cheeses had prolonged shelf-life against fungi spoilage.
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