E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Article 


The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese)

Rabee A. Ombarak and Heba H. Shelaby.

Cited by (1)

Abstract
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 oC 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.

Key words: Natamycin, Potassium Sorbate, mold growth, Tallaga cheese


 
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This Article Cited By the following articles

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How to Cite this Article
Pubmed Style

Rabee A. Ombarak and Heba H. Shelaby. The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese). AJVS. 2017; 53(2): 33-37. doi:10.5455/ajvs.264557


Web Style

Rabee A. Ombarak and Heba H. Shelaby. The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese). http://www.alexjvs.com/?mno=264557 [Access: August 18, 2021]. doi:10.5455/ajvs.264557


AMA (American Medical Association) Style

Rabee A. Ombarak and Heba H. Shelaby. The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese). AJVS. 2017; 53(2): 33-37. doi:10.5455/ajvs.264557



Vancouver/ICMJE Style

Rabee A. Ombarak and Heba H. Shelaby. The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese). AJVS. (2017), [cited August 18, 2021]; 53(2): 33-37. doi:10.5455/ajvs.264557



Harvard Style

Rabee A. Ombarak and Heba H. Shelaby (2017) The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese). AJVS, 53 (2), 33-37. doi:10.5455/ajvs.264557



Turabian Style

Rabee A. Ombarak and Heba H. Shelaby. 2017. The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese). Alexandria Journal of Veterinary Sciences, 53 (2), 33-37. doi:10.5455/ajvs.264557



Chicago Style

Rabee A. Ombarak and Heba H. Shelaby. "The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese)." Alexandria Journal of Veterinary Sciences 53 (2017), 33-37. doi:10.5455/ajvs.264557



MLA (The Modern Language Association) Style

Rabee A. Ombarak and Heba H. Shelaby. "The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese)." Alexandria Journal of Veterinary Sciences 53.2 (2017), 33-37. Print. doi:10.5455/ajvs.264557



APA (American Psychological Association) Style

Rabee A. Ombarak and Heba H. Shelaby (2017) The inhibitory Effect of Natamycin and Potassium Sorbate on Mold Growth in Egyptian Fresh Soft Cheese (Tallaga Cheese). Alexandria Journal of Veterinary Sciences, 53 (2), 33-37. doi:10.5455/ajvs.264557





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