Prevalence of Fungal Spoilage in Local Tallaga Cheese and Applicate Novel Antimicrobial PHR to Extend Its Shelf-Life

Twenty five random samples of Tallaga cheese purchased from various markets in Cairo Governorate, Egypt were analyzed for molds and yeasts. Also, to control fungal growth in Tallaga cheese during manufacturing and storage by adding modified mixed antimicrobials was prepared according to our previous research. Our results revealed that, the molds and yeasts were detected in 36 % and 80%, respectively of examined samples. The yeast counts ranged between 7.0 and 1.0 log cfu/g, with an average 6.6 log cfu/g. Data also show that the numbers of mold ranged between 4.0 to 1.0 log cfu/g with an average of 3.7 log cfu/g. The preparation of a mix bio-preservatives powder is described. Depending on the producing mixed cultures; Lactobacillus plantarum DSA 20174, Lactobacillus helveticus CNRZ 32 and Lactobacillus rhamnosus GG, we suggested the name PHR for the new product. The powder is shown to have effective anti-microbial activity in a Tallaga cheese. PHR was applied during manufacturing of Tallaga cheese to prevent the growth of mold and yeast during storage period. The bio-preservative showed considerable effectiveness, and significantly eliminated mold and yeast growth by the end of shelf life.

Automated summary

The study found molds and yeast in Tallaga cheese, but the use of a mixed antimicrobial was effective in preventing their growth and maintaining the quality of the cheese.