Role of Fungal Enzymes in the Biochemistry of Egyptian Ras Cheese during Ripening Period

Abstract

Six fungal genera including thirteen species isolated from Ras cheese samples were tested for assimilation of lactose, skim and fat milk hydrolysis. All fungal strains gave negative results in lactose assimilation except A. nidulans which produced acid without gas after 24 hr and produced a soluble red pigment after 10 days of incubation.

Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese

“…The highest decreases in weight of samples were 29.73, 30.77 and 30.77% for Ras cheese with capsicum, Nutmeg, and crushed cardamom, respectively, while the Ras cheese samples with rosemary, basil, and sumac were similar in the rate of weight losses (27.77%). These results are in agreement with those obtained by Osman and Abbas (2001), Abou-Donia (2002), Osman (2003) and El-Fadaly et al (2015c). Organoleptic…”

“…Results showed that the average pH values, moisture content, and weight of Ras cheese wheels samples in fresh, after salting (one month), 2, 3, 4, and 5 months, respectively. These results agree with those obtained by El-Soda (1990), Osman and Abbas (2001), Abou-Donia (2002); Awad et al (2003), Osman (2003) and El-Fadaly et al (2015c).…”

Molecular identification of pathogenic yeast from yoghurt

“…The high yeast incidence often indicates neglected hygienic measures during production and handling, contamination of raw material, unsatisfactory sanitation or unsuitable time and temperature during storage and/or production (Soliman and Aly, 2011).The high total yeast counts may be resulted from inadequate processing (Aly et al, 2010). From the results achieved in table (2) concluded that the predominant isolated (11) strains were Candida spp., Hanseniaspora spp., Zygosaccharomyces spp., Saccharomyces spp ,Rhodotorula spp Torulopsis spp , Brettanomyces bruxellensis, schizosaccharomyces pombe trichosporn spp., Debaryomyces spp. and Yarrowia lipolytica with prevalence of 23 (38.33%) , 20 (33.33%), 9 (15%) , 8 (13.33%) , 6 (10%) , 5 (8.33%), 5 (8.33%) , 4 (6.66%), 3 (5%) , 3 (5%) and 1…”

“…Incidence of yeast genera isolated from different examined yoghurt samples. The results achieved in table(2) concluded that the predominant isolated(11) strains were Candida spp., Hanseniaspora spp., Zygosaccharomyces spp., Saccharomyces spp ,Rhodotorula spp Torulopsis spp , Brettanomyces bruxellensis, schizosaccharomyces pombe trichosporn spp., Debaryomyces spp. and Yarrowia lipolytica with prevalence of 23 (38.33%) , 20 (33.33%),9 (15%),8 (13.33%), 6 (10%), 5 (8.33%), 5(8.33%…”