Effect of potassium sorbate and lysozyme on Bacillus cereus growth in laboratory manufactured Domiati cheese | ||
| New Valley Veterinary Journal | ||
| Articles in Press, Accepted Manuscript, Available Online from 02 January 2025 PDF (212.47 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/nvvj.2024.348378.1060 | ||
| Author | ||
| Al Shimaa Mostafa Abd El Mgeed* | ||
| Food hygiene, safety and technology (Milk hygiene) | ||
| Abstract | ||
| Two of the most commonly used preservatives (potassium sorbate (E202) and lysozyme (E1105)) have been assessed to study their effect on Bacillus cereus growth in Domiati cheese. Domiati cheese with 5% sodium chloride, prepared from laboratory pasteurized milk and infected with approx. 105cells/ml of B. cereus culture, containing concentrations of 0.0, 0.3 and 0.6% potassium sorbate and 0.0, 0.025, 0.05% (0.0ppm, 250ppm and 500ppm) lysozyme, were kept at 30°C. Results showed that potassium sorbate reduced the count of B. cereus compared to lysozyme and control samples. The reduction percentage of B. cereus was higher by using potassium sorbate (0.6%) concentration at the end of second week of storage. On the other hand, 500 ppm of lysozyme has a greater effect than 250 ppm of lysozyme. In conclusion, the addition of potassium sorbate during Domiati cheese manufacture is a better antimicrobial preservative for B. cereus count reduction in this type of cheese. | ||
| Keywords | ||
| Bacillus cereus; Domiati cheese; lysozyme; potassium sorbate; preservative | ||
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