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标题：Inhibition of Processed Cheese-late Gas Using Candida pelliculosa Yeast
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作者：H.M. Gamal-Eldin ; Baraka ; A. Abd El-Salam 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2017
卷号：12
期号：3
页码：197-203
DOI：10.3923/ijds.2017.197.203
出版社：Academic Journals Inc., USA
摘要：Background and Objective: Yeasts have potential antimicrobial activities against the growth of putrefaction bacteria. The late gas defect is a major cause of spoilage in processed cheese. It results in the production of gas, off-odours and the liquefaction of the cheese. Some clostridial species are considered cause of late gas defect in cheese. So, processed cheese-late gas inhibition using dried supernatant of Candida pelliculosa yeast compared with nisin was studied. Methodology: Five processed cheese treatments were prepared. The treatments were A (control 1) fortified with clostridial spores only, B (control 2) fortified with clostridial spores and nisin (1000 IU g¹), while, C, D and E treatments fortified with clostridial spores and 1, 3 and 5 mg of dried supernatant of Candida pelliculosa yeast DSCPY per gram, respectively. The resulting processed cheese treatments were storage at 30°C for 3 months. The chemical, physical and microbiological analyses of the resultant cheeses were performed every month of storage. Results: The treatments of A (control 1), C (1 mg DSCPY g¹ cheese) and D (3 mg DSCPY g¹ cheese) spoiled by producing high quantity of gas from the 1st month of the storage period and cheese glass jars were opened. Hence, the chemical, physical and microbiological analyses of these treatments werent performed. The chemical composition of fresh processed cheese treatments and those of with 5 mg DSCPY g¹ or nisin during storage period was not significantly affected. Changing physical properties (penetrometer reading, oil separation and melting index) of studied processed cheese treatments did not happen at zero time. The penetrometer reading of E treatment (5 mg DSOCY g¹) was higher than those of with nisin B (control 2) during storage period. The oil separation index increased but melting index and penetrometer reading decreased gradually during storage period in treatment E (5 mg DSCPY g¹) or those of with nisin. Also, color properties of studied cheese treatments were determined. The microbiological results showed that the most effective concentrate of DSCPY against clostridial spores was 5 mg g¹. Conclusion: It be concluded that the addition of 5 mg g¹ of DSCPY during processed cheese spread manufacture prevented of late-blowing in cheese.