scholarly journals Inhibitory activity of some functional cultures toward common microbial contaminants in soft cheese manufactured from raw milk

2020 ◽  
Vol 6 (10) ◽  
pp. 43-49
Author(s):  
Ahmed M. M. Mabrouk
Keyword(s):  
Inhibitory Activity ◽  
Storage Period ◽  
Raw Milk ◽  
Fecal Coliforms ◽  
Control Treatment ◽  
Total Coliforms ◽  
Soft Cheese ◽  
Microbial Contaminants ◽  
Microbial Groups ◽  
Spore Forming Bacteria

The inhibitory activity of Lb. plantarum NRC AM10, Lb. curvatus NBIMCC 3452, Lb. paracasei NRRL B-4560 and Lb. gasseri NRRL B-14168 were investigated against the microbial contaminants in raw milk soft cheese. Cultures were added at the level of 5 % in T1, T2, T3 and T4 respectively, and the control treatment made without starters. Microbial counts in raw milk sample showed 10.25, 6.85, 5.89, 4.76, 4.42, 4.44, 3.77, 3.64 and 3.46 log cfu/ml for total viable count, total coliforms, Staphylococci, moulds and yeasts, Enterococci, fecal coliforms, spore forming bacteria, psychrotrophic and Salmonella respectively. Some of microbial groups in control cheese were increased in the first 5 days of storage and others were increased until 10 days then all microbial groups were gradually decreased with extending storage period. Staphylococci reached to the lowest counts 3.11 log cfu/ml after 20 days, on contrast moulds and yeasts reached to the highest count 5.22 log cfu/ml at the end of storage period. The inhibition rate % (IR) were influenced by the variety of strain added in cheese treatments and the highest IR 32.58 and 33.96 % against total coliforms and Enterococci were recorded in the treatment containing Lb. plantarum NRC AM10 while the highest IR 25.84 % against fecal coliforms was recorded in the treatment containing Lb. curvatus NBIMCC 3452. Meanwhile, the IR 35.19 and 15.84 % were recorded against Salmonella and spore forming bacteria with strain Lb. gasseri NRRL B-14168. The strain Lb. paracasei NRRL B-4560 showed IR 42.23 and 44.4 % against Staphylococci and psychrotrophic respectively. Moulds and yeasts talked a revers trend of IR because of increasing the counts by acidity development. In conclusion, the only addition of functional cultures to control the growth and survival of pathogens in raw milk products is not enough to produce safe product. Use of pasteurized milk, good hygienic and good manufacturing practices are essential to reduce the risk of microbial contamination and health hazards in dairy products.

scholarly journals DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD

2021 ◽  
Vol 13 (1) ◽  
pp. 1-13
Author(s):  
Hamdia M. S. Al-Hamdani1 ◽  
◽  
Sunduse H. Ahmed2 ◽  
Salwa Khudadat3 ◽  
◽  
...  
Keyword(s):  
Olive Oil ◽  
Antioxidant Activities ◽  
Storage Period ◽  
Raw Milk ◽  
Control Treatment ◽  
Physiochemical Properties ◽  
Soft Cheese ◽  
Cheese Industry ◽  
Positive Effect

Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P<0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p<0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese> lycopene cheese> olive oil> ginger cheese> control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.

scholarly journals The combined action of the Nisin and Lactoperoxidase system activation on the microbiological quality of raw milk with special emphasis against E.coli O157H7 in milk

2017 ◽  
Vol 40 (2) ◽  
pp. 61-65
Author(s):  
Zina Saab Khudhir
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Lactobacillus Strain ◽  
Lactoperoxidase System ◽  
Test Kit ◽  
Soft Cheese ◽  
C 30 ◽  
Refrigeration Storage ◽  
Antimicrobial Potency

         Escherichia coli O157:H7 were isolated from 90 bovine and ovine locally produced soft cheese samples and their identification were confirmed based on the cultural, biochemical reactions and serological properties, E.coli O157:H7 isolates obtained by plating on the Chromogenic agars. They were further tested serologically for the presence of both O157 and H7 antigenes using the agglutination test kit. The highest non-significant prevalence (P>0.05) level of E.coli O157:H7 was found in the ewe’s soft cheese samples (37.77%) followed by the cow’s soft cheese samples (31.11%). The antimicrobial potency of the Nisin against the sensitive Lactobacillus strain was lost after (10) minutes of heating at (80°C) while retaining (100%) of its antimicrobial potency after its exposure to the pasteurization time and temperature (63°C/ 30 min.). The highest antimicrobial potency of Nisin was achieved at neutral pH (100%) while 90% and 45% of its potency were retained under acidic (pH=3) and alkaline (pH=9) conditions respectively. Nisin had short bacteriocidal incubation period against the sensitive lactobacillus strain where its antimicrobial potency reduced after 48 hours and lost after 120 hours of refrigeration storage period. E.coli O157:H7 was insensitive to the action of Nisin while stressed E.coli O157:H7 by activation of lactoperoxidase system in pasteurized milk was susceptible to its action and such result gave an indication of the synergistic effect of Nisin with activated lactoperoxidase system.

Accelerated Decrease of Enterobacteriaceae Counts During Ripening of Raw Milk Manchego Cheese by Lactic Culture Inoculation

1983 ◽  
Vol 46 (4) ◽  
pp. 305-308 ◽  
Author(s):  
PILAR GAYA ◽  
MARGARITA MEDINA ◽  
M. NUÑEZ
Keyword(s):  
Skim Milk ◽  
Raw Milk ◽  
Fecal Coliforms ◽  
Mean Values ◽  
Ph Values ◽  
Streptococcus Lactis ◽  
Sheep Milk ◽  
Manchego Cheese ◽  
Microbial Groups ◽  
And Control

Fourteen vats of Manchego cheese were manufactured from uncooled raw sheep milk; 7 experimental vats inoculated with 1% Streptococcus lactis culture in skim milk and 7 non-inoculated control vats were simultaneously manufactured. Experimental cheeses showed significantly lower pH values than control cheeses throughout the curing period, average differences exceeding 0.2 pH unit at all stages of ripening. Mean log counts of vat milks were 5.90 for Enterobacteriaceae, 5.64 for coliforms and 4.00 for fecal coliforms. After 60 d, log counts of these three microbial groups in experimental cheeses averaged 1.83, 1.46 and 1.02, respectively, while their mean values in control cheeses were 3.78, 3.60 and 2.64; differences between experimental and control cheeses were all significant at the 5% level. Enterobacter cloacae, Escherichia coli and Hafnia alvei were the only Enterobacteriaceae species detected in 60-d-old cheeses. Sensory evaluation data, salt and water content of experimental and control cheeses showed no significant differences.

scholarly journals Application of Natural Antimicrobial Additives and Protective Culture to Control Aerobic Spore Forming Bacteria in Low Salt Soft Cheese

2020 ◽  
Vol 10 (4) ◽  
pp. 609-616
Author(s):  
Eman K. Abo Shaala ◽  
Sameh A. Awad ◽  
Ashraf M. Nazem
Keyword(s):  
Antimicrobial Agents ◽  
Lactobacillus Rhamnosus ◽  
Microbiological Quality ◽  
Storage Period ◽  
Life Extension ◽  
Natural Antimicrobial ◽  
Soft Cheese ◽  
Low Salt ◽  
Protective Culture ◽  
Spore Forming Bacteria

There is an increasing interest in the application of natural antimicrobials instead of chemical ones to enhance the microbiological quality of dairy products. The objective of this study was to assess the effect of some natural antimicrobial additives and protective culture for reducing the usage of chemical preservatives, shelf-life extension, retarding microbial spoilage in low-salt soft cheese. The antimicrobial agents (protective culture, nisin, lysozyme, and natamycin) were studied on the activity of 28 isolates of spore-forming bacteria. Inhibitory effect of different natural antimicrobial additives as protective culture (Lactobacillus rhamnosus, 40 mg kg -1), nisin (25 mg kg -1), lysozyme (100 mg kg -1), combination of nisin and lysozyme (25 mg kg -1/100 mg kg -1), and combination of protective culture and natamycin (40 mg kg -1/25 mg kg -1) were studied on the growth of aerobic spore-forming bacteria in low-salt soft cheese during the storage period (30 days) at 4±1°C. The results revealed that the addition of different natural antibacterial additives with various concentrations had a significant effect on aerobic spore-forming bacteria, compared to other treatments and control. The growth pattern of aerobic spore-forming bacteria gradually decreased in all treatments along the storage period with variable reduction percentages in comparison with control cheese which was in continuous increment. The application of a combination of nisin and lysozyme had the most significant reduction of aerobic spore-forming bacteria, compared to control and other treatments.

Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival

2020 ◽  
Vol 21 (3) ◽  
pp. 99-106
Author(s):  
Mona Yousef ◽  
Hazem Ramadan ◽  
Maha Al-Ashmawy
Keyword(s):  
Plant Extract ◽  
Reduction Rate ◽  
Ice Cream ◽  
Raw Milk ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Herbal Extract ◽  
Listeria Species ◽  
Soft Cheese ◽  
High Reduction

Objective: This study aimed to detect the prevalence of Listeria species in raw milk, ice cream and yogurt, and to evaluate the effect of extract of clove, thyme and pomegranate peel on such organism. Design: Descriptive study. Procedures: One hundred and fifty samples of milk, ice cream and yogurt were examined for isolation, identification and molecular identification of Listeria spp. Extraction of natural plant extract as clove, thyme and pomegranate peels and detection of their inhibitory effect on Listeria spp. Results: The prevalence of Listeria spp. in milk was 36% where 14% as L. monocytogenes, 6% L. innocua and 16% and other Listeria spp. was 16%. In yogurt, Listeria spp. was 6% as L. innocua was 2% and other Listeria spp. was 4%, while no L. monocytogenes was detected. In ice cream, Listeria spp. was 8% where L. monocytogenes was 2% and other Listeria spp. was 6% while no L. innocua was detected. The concentration of plant extract was 2.5% which showed high reduction rate on L. innocua and L. monocytogenes during shelf life of soft cheese. Conclusion and clinical relevance: Listeria is widely isolated from milk than from ice cream and yogurt. Plant extracts play role in food preservation and consider as a natural antimicrobial agent where most effective one was clove extract.

Virus occurrence in municipal groundwater sources in Quebec, Canada

2007 ◽  
Vol 53 (6) ◽  
pp. 688-694 ◽  
Author(s):  
Annie Locas ◽  
Christine Barthe ◽  
Benoit Barbeau ◽  
Annie Carrière ◽  
Pierre Payment
Keyword(s):  
Drinking Water ◽  
Sampling Site ◽  
Enteric Viruses ◽  
Fecal Coliforms ◽  
Coliform Bacteria ◽  
Raw Water ◽  
Total Coliforms ◽  
Two Samples ◽  
Historic Data ◽  
Human Enteric Viruses

A 1 year study was undertaken on groundwater that was a source of drinking water in the province of Quebec, Canada. Twelve municipal wells (raw water) were sampled monthly during a 1 year period, for a total of 160 samples. Using historic data, the 12 sites were categorized into 3 groups: group A (no known contamination), group B (sporadically contaminated by total coliforms), and group C (historic and continuous contamination by total coliforms and (or) fecal coliforms). Bacterial indicators (total coliform, Escherichia coli , enteroccoci), viral indicators (somatic and male-specific coliphages), total culturable human enteric viruses, and noroviruses were analyzed at every sampling site. Total coliforms were the best indicator of microbial degradation, and coliform bacteria were always present at the same time as human enteric viruses. Two samples contained human enteric viruses but no fecal pollution indicators (E. coli, enterococci, or coliphages), suggesting the limited value of these microorganisms in predicting the presence of human enteric viruses in groundwater. Our results underline the value of historic data in assessing the vulnerability of a well on the basis of raw water quality and in detecting degradation of the source. This project allowed us to characterize the microbiologic and virologic quality of groundwater used as municipal drinking water sources in Quebec.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Caffeine as an indicator of human fecal contamination in the Sinos River: a preliminary study

2015 ◽  
Vol 75 (2 suppl) ◽  
pp. 81-84 ◽  
Author(s):  
R Linden ◽  
MV Antunes ◽  
LS Heinzelmann ◽  
JD Fleck ◽  
R Staggemeier ◽  
...  
Keyword(s):  
Water Contamination ◽  
Fecal Contamination ◽  
Fecal Coliforms ◽  
Moderate Correlation ◽  
Total Coliforms ◽  
Public Supply ◽  
Preliminary Study ◽  
Fecal Waste ◽  
Human Source ◽  
Collection Sites

<p>The preservation of hydric resources is directly related to fecal contamination monitoring, in order to allow the development of strategies for the management of polluting sources. In the present study, twenty-five water samples from six water public supply collection sites were used for the evaluation of the presence of caffeine, total and fecal coliforms. Caffeine was detected in all samples, with concentrations ranging from 0.15 ng mL<sup>–1</sup> to 16.72 ng mL<sup>–1</sup>. Total coliforms were detected in all samples, with concentrations in the range of 52 NMP/100 mL to higher than 24196 NMP/100 mL, whether the concentration range for fecal coliforms was in the range of below 1 NMP/100 mL to 7800 NMP/100 mL. No significant correlation was found between total coliforms and caffeine concentrations (rs = 0.35, p = 0.09). However, a moderate correlation between fecal coliforms and caffeine concentrations was found (rs = 0.412, p <0.05), probably indicating a human source for these bacteria. Caffeine determination in water may be a useful strategy to evaluate water contamination by human fecal waste.</p>

Sign in / Sign up

Export Citation Format

Share Document