Background:
The utilization of chemical preservatives holds the promise of effectively controlling microbial growth in soft cheese
Aim:
The first trial aimed to compare the effectiveness of LBA and K-Sorbate in controlling the proliferation of S. aureus, E. coli and mold in white soft cheese. The subsequent part of the study explored the inhibitory effects of K-Sorbate, nisin, and LBA on mold populations in cheese whey.
Methods:
Two sets of soft cheese were produced. One set was contaminated with S. aureus, while the other with E. coli, each at concentrations of 1 log CFU/mL and 1 log CFU/100 mL. Different concentrations of LBA were incorporated into these sets of cheese. Similar cheese samples were treated with K-Sorbate.
For the subsequent part of the study, why was manufactured and divided into groups which inoculated with LBA with different concentrations, K-Sorbate and nisin.
Results:
With higher S. aureus inoculation, by day 18, the positive control exhibited growth exceeding 5 log CFU/g. In contrast, the LBA treatment dropped below LOD and K-Sorbate yielded 4.8 log CFU/g. While with lower S. aureus inoculation, the +ve control reach3 log CFU/g, while LBA treatment fell below LOD by the day 14, and K-Sorbate reached 2.9 log CFU/g. For E. coli inoculation, with higher concentrations, by day 18, the positive control exceeded 5 log CFU/g. Conversely, LBA treatment greatly decreased and K-Sorbate treatment measured 5.1 log CFU/g. With lower E. coli concentrations, the positive control surpassed 3 log CFU/g, yet LBA treatment dropped below LOD by the day 3. Mold counts indicated some inhibition with the K-Sorbate treatment, while control groups showed growth. LBA treatments exhibit noticeable growth inhibition.
About the other part of the study the outcomes demonstrated that while growth of mold occurred in the control group, inhibitory effects were apparent in the treatment groups, and significant distinctions existed between K-Sorbate, nisin, LBA treatments, and the control group.
Conclusion
Our findings suggest that LBA has the potential to effectively control the growth of E. coli, S. aureus and mold in soft cheese. Moreover, LBA displays greater preservative efficacy compared to K-Sorbate and nisin.
Key words: LBA, K-sorbate, Nisin, Unripened soft cheese
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