Healthy karish Cheese Flavored with Allium sativum and Cuminum cyminum Extracts | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 11, November 2023, Page 305-316 PDF (565.43 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.142557.6229 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Samy Mohamed Abdelhamid   ; Heba Hassan Salama; Raouf Mohamed Kamel El Dairouty; Ahmed Youssef Okda; Mohamed Tawfeek Fouad
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| Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El-Buhouth St., Dokki, 12622 Giza, Egypt. | ||||
| Abstract | ||||
| Background and objective: The use of plants and spices in foods, as prebiotic and phytochemical constituent's resources, and lactic acid bacterial, as probiotics, is receiving a global increasing attention which is the aim of this study. Materials and methods: The chemical and microbiological standard methods and agar well diffusion method were followed. Results: The Preliminary phytochemical screening assay of methanol extracts of cumin (Cyminum L) and garlic (Alliums sativum L.) were carried, and the results revealed that they contained Sterol, terpene, glycosides, and flavonoids and fixed & volatile oils, additionally only garlic contained, reducing sugars. Moreover, antimicrobial activity of Cumin and Garlic was measured in different extracts, separately or in combinations with Bifidobacterium bifidum and Lactobacillus acidophilus, against many of Gram-negative and Gram-positive foodborne pathogenic bacteria and Aspergillus flavus. The results also showed that (ethanol/benzene) extract indicated an increase in antimicrobial activity in garlic and cumin, as it showed wider inhibition areas for pathogenic bacteria under testing. Furthermore, the results indicated that the combination of spices and LAB inhibited the growth of pathogenic strains to a greater extent than the use of garlic or cumin, individually. For application purposes, the oils of the cumin and garlic have been used in preparing Karish cheese in combination with lactobacillus acidophilus, Lactococcus lactis, and Bifidobacterium bifidum, in different treatments. Conclusion: the prepared Karish cheese in the different treatments gave high chemical, microbial and sensory quality, especially the treatment (T6) that contained all the ingredients. | ||||
| Keywords | ||||
| lactic acid bacteria; Karish cheese; Cyminum L; Alliums sativum L; photochemical constituents; antimicrobial activity | ||||
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