The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi
Osman, N., Abou Dobara, M., El-Sayed, A., Zaky, M. (2021). The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi. EKB Journal Management System, 2(2), 253-262. doi: 10.21608/ajbas.2020.46043.1037
Nada M. Osman; Mohammed Ismail Abou Dobara; Ahmed El-Sayed; Mahmoud Zaky. "The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi". EKB Journal Management System, 2, 2, 2021, 253-262. doi: 10.21608/ajbas.2020.46043.1037
Osman, N., Abou Dobara, M., El-Sayed, A., Zaky, M. (2021). 'The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi', EKB Journal Management System, 2(2), pp. 253-262. doi: 10.21608/ajbas.2020.46043.1037
Osman, N., Abou Dobara, M., El-Sayed, A., Zaky, M. The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi. EKB Journal Management System, 2021; 2(2): 253-262. doi: 10.21608/ajbas.2020.46043.1037

The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi

Alfarama Journal of Basic & Applied Sciences
Article 8, Volume 2, Issue 2, July 2021, Page 253-262  XML PDF (777.09 K)
Document Type: Original Article
DOI: 10.21608/ajbas.2020.46043.1037
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Authors
Nada M. Osman email 1; Mohammed Ismail Abou Dobara2; Ahmed El-Sayed3; Mahmoud Zaky4
1Botany and Microbiology Department, Faculty of Science, Port-Said University
2botany and microbiology department, faculty of science, damietta university
3Botany & Microbiology Department, Faculty of Science, Damietta University
4Botany Department- Faculty of Science- Suez Canal University.
Abstract
Fungi are an important food borne pathogen involved in a variety of invasive disease so the current study aimed to detect the frequency of contaminated dairy products by fungi. Sixty samples of milk products were collected randomly from different areas in Port-Said governorate namely dry cheese (Romi cheese), shredded cheese (mozzarella cheese), processed cheese (triangle cheese), soft cheese (tallaga cheese) and packed cheese (tetra pack cheese). Fungi were isolated by cultivation on selective media (chloramphenicol yeast extract agar). The isolated fungi included Aspergillus flavus (2.63%), Fusarium oxysporum (13.16%), Mucor circinelloides (2.63%), Penicillium italicum (10.53%), Penicillium freii (2.63%), Rhodotorula mucilaginosa (2.63%) and Saccharomyces cerevisiae (65.79%). It was also found that Romi cheese is the most contaminated product with fungi with a rate of 47.37%. One of the goals of this study is to determine the effect of the chemical food preservatives used in cheese manufacturing on fungi according to Egyptian standard specifications. Saccharomyces cerevisiae is the most sensitive one where it had the highest zone of inhibition of 25 mm for Natamycin. While Aspergillus flavus is the most resistant fungus.
Keywords
dairy products; fungi; chemical food preservatives
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