Inhibition of mould growth on the surface of Ras cheese by plant water extracts or Ph control [electronic resource].

Includes reference.

Moulds isolated from visibly moulded Ras cheese collected from different rural and urban localities at Kafr- El-Sheikh, Tanta . and Damietta were identified and used in this study. The isolated fungi strains were Penicillium spp., Aspergillus flaws, Aspergillus parasiticus, Geotrichum candidum, Cladosporium herbarum, Fusarium roseom, Alternaria tenius, Aspergillus candidus and Steamphylium spp. The isolated yeast strains were Saecharomyces cenisiae, Trichosporon brassicae and Debaryomyces hansenii In order to control the undesirable mould growth on cheese surface, aqueous extracts of different 22 plants were examined for their antifungal activity. Extracts of galangal, cina, samolia, red pepper, cinnomon, . turmeric, cumin, migmorette and sage were more effective to inhibit the growth of 73-82% of the isola ed strains. However, extracts of damssissa, aloe, cumin, fenugreek, thyme and anise were more effective to inhibit the growth of t e isolated yeasts. Treatment of cheese surface with sodium carbonate completely suppressed the growth of moulds by controlling the pH value however it does not penetrate the cheese. e results demonstrated the inhibitory effect of different plant extracts on the growth of moulds on cheese surface during ripening and storage without affecting the cheese quality.

Summary in Arabic.

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