The inhibitory effect of Natamycin and Potassium Sorbate on mold growth in Egyptian Fresh soft cheese (Tallaga Cheese)

Abstract

Key words:Natamycin, Potassium sorbate, mold growth, Tallaga cheese One of the most common problems in fresh soft cheese manufacture is fungal growth during storage period. In this respect, this study aimed to control fungal growth in Tallaga cheese by natural preservatives as natamycin (pimaricin) and other allowed substances as potassium sorbate. In this study, we evaluated the effect of different concentrations of natamycin (5, 10 and 20 ppm) and potassium sorbate (0.5 and 1%) and combination of natamycin (10 ppm) with potassium sorbate (1%) on molds growth in Tallaga cheese stored at 4  1 o C for up to 30 days. The results showed that natamycin and potassium sorbate have inhibitory effect on survival of mold in Tallaga cheese kept at refrigeration temperature and the inhibition percentage is concentration dependent. Natamycin showed strong antifungal activity at different concentrations especially when used at 20 ppm than potassium sorbate. The combination of natamycin with potassium sorbate showed synergistic antifungal activity.

Evaluation of biological and chemical additives on microbial community, fermentation characteristics, aerobic stability, and in vitro gas production of SuMu No. 2 elephant grass

“…Tallaga cheese stored at 4°C for 30 days treated with natamycin (5, 10, and 20 ppm) and potassium sorbate (0.5 and 1%) had very a reduced level of mold growth. 16 Formic acid (98%) and L. plantarum were inoculated at a rate of 3 × 10 10 CFU g −1 and Propionibacterium acidopropionici plus 2.4 L t −1 fresh corn; as a result, all treatment groups had lower pH. This situation was able to reduce the growth of Clostridia spp.…”

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

“…González -Forte, Amalv & Bertola [45] demonstrated that Natamycin in a cornstarch coating showed an inhibitory effect on the surface of semi-hard cheeses against fungi isolated from dairy factories including Penicillium spp. In a similar study, Küçük et al [52] developed alginate and zein films containing Natamycin (100, 200, 500, 1,000, 2,000, and 4,000 ppm) for kosher cheeses, finding that the inhibitory activities of the coatings against Aspergillus niger and Penicillium camemberti increased as the natamycin concentration increased. Torrijos et al [46] evaluated this compound's invitro antifungal activity against Penicillium sp.…”

“…Research into the application of Natamycin in dairy products is mainly limited to the conservation of cheese, whether in-situ addition or in the production of edible films and packaging [51,52]. In this scenario, the antifungal activity of Natamycin alone (5, 10, and 20 ppm) and combined at 10 ppm with potassium sorbate (1%) was investigated by Ombarak and Shelaby et al [51] in Tallaga cheese stored at 4°C for 30 days, demonstrating inhibitory solid activity against fungi at all concentrations studied, including in synergism with potassium sorbate.…”