Occurrence of Some Spoilage Microorganisms in Cheese Highlighting The Impact of Salt and Starter Culture Activity on The Viability of Pseudomonas aeruginosa and Candida albicans | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 08 January 2025 PDF (1.22 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2025.315453.2361 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Lamiaa Ahmed  1; Eman M Taher2; Karima M Fahim2; Zeinab Ali3
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| 1Department of food hygiene and control, faculty of veterinary medicine, Cairo university. Giza. Egypt | ||||
| 2Lecturer, food hygiene and control Department. faculty of veterinary medicine, Cairo university | ||||
| 3Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt | ||||
| Abstract | ||||
| Cheese contamination with spoilage microorganisms causes significant economic losses in food industry. In this study, 100 cheese verities (Kariesh, Domiatti, Ras, and Processed (25 each)) were gathered from different markets across Cairo governorate, Egypt. Chemical assessment (Salt% and Titratable acidity) and Microbiological evaluation (Total yeast, Mold, Lipolytic, and Proteolytic counts) were done. The results found that both Kariesh and Domiatti cheeses showed high incidence of yeast that reached 2.6 × 1010 and 4.7 × 1010 cfu/g, respectively. Moreover, Kariesh and Ras cheeses exhibited the highest proteolytic and lipolytic counts, nevertheless, Kariesh cheese had the highest mold count with mean value of 4.6 × 108 cfu/g. The second part of the study studied the effect of salt percentage and starter culture activity represented in its produced acidity on viability of Pseudomonas aeruginosa 27853 and Candida albicans during the cold storage of lab-manufactured fresh and ripened white soft cheeses. The obtained results demonstrated that P. aeruginosa could not be detected in fresh or ripened soft cheese by the end of the sixth and third weeks of storage period, respectively. While C. albicans continued to grow in both fresh and ripened soft cheese samples until visible deterioration appeared (holes and yeasty flavor) by the ninth week. In contrast to C. albicans, the study's findings revealed that P. aeruginosa could be efficiently controlled by a combination of salt and acidity presenting a safe and feasible approach for spoilage control in cheese sector. | ||||
| Keywords | ||||
| Acidity; Salt; Spoilage; P.aeruginosa; and C.albicans | ||||
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