Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese

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Ture H., EROĞLU E., Ozen B., Soyer F.

International Journal of Food Science and Technology, cilt.46, sa.1, ss.154-160, 2011 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 1
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2010.02465.x
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.154-160
  • Anahtar Kelimeler: Antifungal agent, Cheese, Edible film, Methylcellulose film, Natamycin, Wheat gluten film
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Summary: Fungal spoilage during refrigerated storage is one of the main safety and quality-related problems for dairy products. The effect of wheat gluten (WG) and methyl cellulose (MC) biopolymers containing natamycin (NA) on the growth of Aspergillus niger and Penicillium roquefortii on the surface of fresh kashar cheese during storage at 10°C for 30days was investigated. Wrapping of A. niger-inoculated cheese with MC films containing 5-20mg NA per 10g resulted in approximately 2-log reductions in spore count. Two mg NA per 10g included into WG films was sufficient to eliminate A. niger on the surface of cheese. However, MC and WG films containing NA did not cause any significant decrease in P. roquefortii count on the cheese surface. Therefore, especially use WG films in dairy applications could be an effective way of controlling A. niger growth on these products. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology.