Effect of potassium sorbate and lysozyme on Bacillus cereus growth in laboratory manufactured Domiati cheese

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Document Type : Original Article

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Food hygiene, safety and technology (Milk hygiene)

Abstract

Two of the most commonly used preservatives (potassium sorbate (E202) and lysozyme (E1105)) have been assessed to study their effect on Bacillus cereus growth in Domiati cheese. Domiati cheese with 5% sodium chloride, prepared from laboratory pasteurized milk and infected with approx. 105cells/ml of B. cereus culture, containing concentrations of 0.0, 0.3 and 0.6% potassium sorbate and 0.0, 0.025, 0.05% (0.0ppm, 250ppm and 500ppm) lysozyme, were kept at 30°C. Results showed that potassium sorbate reduced the count of B. cereus compared to lysozyme and control samples. The reduction percentage of B. cereus was higher by using potassium sorbate (0.6%) concentration at the end of second week of storage. On the other hand, 500 ppm of lysozyme has a greater effect than 250 ppm of lysozyme. In conclusion, the addition of potassium sorbate during Domiati cheese manufacture is a better antimicrobial preservative for B. cereus count reduction in this type of cheese.

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New Valley Veterinary Journal

Articles in Press, Accepted Manuscript
Available Online from 02 January 2025

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