Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100

Manal Khider; Khaled Elbanna

doi:doi:10.11648/j.ijnfs.20170602.15

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Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100

Manal Khider, Khaled Elbanna

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 2)

Received: 28 January 2017 Accepted: 13 February 2017 Published: 27 February 2017

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Abstract

Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifungal activity against Penicillium candidum (in vitro) were used. Inhibition (%) of P. candidum by PPBLS at concentrations of 2, 4, 8, 16 and 32 mg/ml was 34, 50, 79, 80 and 85%, respectively. Based on their superior antifungal potential activity; isolate LAB100 was phenotypically and genotypically characterized as newly Lactobacillus sp. For delaying the Camembert cheese over-ripening (in vivo), bacteriocin producing isolate LAB100 and its PPBLS were incorporated and applied in different camembert cheese treatments. Three treatments beside control were conducted; after brining all cheese treatments stored at 12±2°C to ripen for 12 days and then at 5±2°C for more 30 days to complete ripening. Organoleptic properties, pH values and nitrogen distribution were determined during ripening period. In addition, the proteolysis of treated Camembert cheese was monitored by gel electrophoresis. The cheese treatment (T2) made with bacteriocin producer isolate LAB 100 added as co-culture to main starter recorded the highest total score, followed by T3 and the lowest one was recorded for control (T1). The highest WSN/TN% was in T1; 5.4, 22.87, 34.41 and 57.65% at 3, 10, 20, and 40 days after brining, respectively, while the lowest WSN/TN% was recorded for treatment that made with both bacteriocin producer strain LAB100 and sprayed by PPBLS solution after 3 days of brining (T3), where it was 5.05, 9.85, 13.82, and 31.74% at the same previous ages, respectively. These results were confirmed by gel electrophoresis, indicating that bacteriocin producer LAB100 and or its bacteriocin controlled the protein degradation. These results suggest that both bacteriocin producer strain and its PPBLS minimize the growth of P. candidum as a consequence the rate of proteolysis was controlled and hence extending the shelf life of Camembert cheese is occurred.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 2)
DOI	10.11648/j.ijnfs.20170602.15
Page(s)	88-98
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Control Camembert Cheese Over-Ripening, Surface Mould Ripened Cheese, Proteolysis Control, Penicillium candidum, Bacteriocin Producing Lactic Acid Bacteria, Antifungal

References

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Manal Khider, Khaled Elbanna. (2017). Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. International Journal of Nutrition and Food Sciences, 6(2), 88-98. https://doi.org/10.11648/j.ijnfs.20170602.15

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ACS Style

Manal Khider; Khaled Elbanna. Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. Int. J. Nutr. Food Sci. 2017, 6(2), 88-98. doi: 10.11648/j.ijnfs.20170602.15

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AMA Style

Manal Khider, Khaled Elbanna. Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. Int J Nutr Food Sci. 2017;6(2):88-98. doi: 10.11648/j.ijnfs.20170602.15

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@article{10.11648/j.ijnfs.20170602.15,
  author = {Manal Khider and Khaled Elbanna},
  title = {Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {2},
  pages = {88-98},
  doi = {10.11648/j.ijnfs.20170602.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170602.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170602.15},
  abstract = {Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifungal activity against Penicillium candidum (in vitro) were used. Inhibition (%) of P. candidum by PPBLS at concentrations of 2, 4, 8, 16 and 32 mg/ml was 34, 50, 79, 80 and 85%, respectively. Based on their superior antifungal potential activity; isolate LAB100 was phenotypically and genotypically characterized as newly Lactobacillus sp. For delaying the Camembert cheese over-ripening (in vivo), bacteriocin producing isolate LAB100 and its PPBLS were incorporated and applied in different camembert cheese treatments. Three treatments beside control were conducted; after brining all cheese treatments stored at 12±2°C to ripen for 12 days and then at 5±2°C for more 30 days to complete ripening. Organoleptic properties, pH values and nitrogen distribution were determined during ripening period. In addition, the proteolysis of treated Camembert cheese was monitored by gel electrophoresis. The cheese treatment (T2) made with bacteriocin producer isolate LAB 100 added as co-culture to main starter recorded the highest total score, followed by T3 and the lowest one was recorded for control (T1). The highest WSN/TN% was in T1; 5.4, 22.87, 34.41 and 57.65% at 3, 10, 20, and 40 days after brining, respectively, while the lowest WSN/TN% was recorded for treatment that made with both bacteriocin producer strain LAB100 and sprayed by PPBLS solution after 3 days of brining (T3), where it was 5.05, 9.85, 13.82, and 31.74% at the same previous ages, respectively. These results were confirmed by gel electrophoresis, indicating that bacteriocin producer LAB100 and or its bacteriocin controlled the protein degradation. These results suggest that both bacteriocin producer strain and its PPBLS minimize the growth of P. candidum as a consequence the rate of proteolysis was controlled and hence extending the shelf life of Camembert cheese is occurred.},
 year = {2017}
}

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TY  - JOUR
T1  - Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100
AU  - Manal Khider
AU  - Khaled Elbanna
Y1  - 2017/02/27
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170602.15
DO  - 10.11648/j.ijnfs.20170602.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 88
EP  - 98
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170602.15
AB  - Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifungal activity against Penicillium candidum (in vitro) were used. Inhibition (%) of P. candidum by PPBLS at concentrations of 2, 4, 8, 16 and 32 mg/ml was 34, 50, 79, 80 and 85%, respectively. Based on their superior antifungal potential activity; isolate LAB100 was phenotypically and genotypically characterized as newly Lactobacillus sp. For delaying the Camembert cheese over-ripening (in vivo), bacteriocin producing isolate LAB100 and its PPBLS were incorporated and applied in different camembert cheese treatments. Three treatments beside control were conducted; after brining all cheese treatments stored at 12±2°C to ripen for 12 days and then at 5±2°C for more 30 days to complete ripening. Organoleptic properties, pH values and nitrogen distribution were determined during ripening period. In addition, the proteolysis of treated Camembert cheese was monitored by gel electrophoresis. The cheese treatment (T2) made with bacteriocin producer isolate LAB 100 added as co-culture to main starter recorded the highest total score, followed by T3 and the lowest one was recorded for control (T1). The highest WSN/TN% was in T1; 5.4, 22.87, 34.41 and 57.65% at 3, 10, 20, and 40 days after brining, respectively, while the lowest WSN/TN% was recorded for treatment that made with both bacteriocin producer strain LAB100 and sprayed by PPBLS solution after 3 days of brining (T3), where it was 5.05, 9.85, 13.82, and 31.74% at the same previous ages, respectively. These results were confirmed by gel electrophoresis, indicating that bacteriocin producer LAB100 and or its bacteriocin controlled the protein degradation. These results suggest that both bacteriocin producer strain and its PPBLS minimize the growth of P. candidum as a consequence the rate of proteolysis was controlled and hence extending the shelf life of Camembert cheese is occurred.
VL  - 6
IS  - 2
ER  -

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Author Information

Manal Khider

Department of Dairy Science, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
Khaled Elbanna

Deptartment of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt

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Manal Khider, Khaled Elbanna. (2017). Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. International Journal of Nutrition and Food Sciences, 6(2), 88-98. https://doi.org/10.11648/j.ijnfs.20170602.15

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ACS Style

Manal Khider; Khaled Elbanna. Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. Int. J. Nutr. Food Sci. 2017, 6(2), 88-98. doi: 10.11648/j.ijnfs.20170602.15

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AMA Style

Manal Khider, Khaled Elbanna. Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. Int J Nutr Food Sci. 2017;6(2):88-98. doi: 10.11648/j.ijnfs.20170602.15

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@article{10.11648/j.ijnfs.20170602.15,
  author = {Manal Khider and Khaled Elbanna},
  title = {Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {2},
  pages = {88-98},
  doi = {10.11648/j.ijnfs.20170602.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170602.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170602.15},
  abstract = {Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifungal activity against Penicillium candidum (in vitro) were used. Inhibition (%) of P. candidum by PPBLS at concentrations of 2, 4, 8, 16 and 32 mg/ml was 34, 50, 79, 80 and 85%, respectively. Based on their superior antifungal potential activity; isolate LAB100 was phenotypically and genotypically characterized as newly Lactobacillus sp. For delaying the Camembert cheese over-ripening (in vivo), bacteriocin producing isolate LAB100 and its PPBLS were incorporated and applied in different camembert cheese treatments. Three treatments beside control were conducted; after brining all cheese treatments stored at 12±2°C to ripen for 12 days and then at 5±2°C for more 30 days to complete ripening. Organoleptic properties, pH values and nitrogen distribution were determined during ripening period. In addition, the proteolysis of treated Camembert cheese was monitored by gel electrophoresis. The cheese treatment (T2) made with bacteriocin producer isolate LAB 100 added as co-culture to main starter recorded the highest total score, followed by T3 and the lowest one was recorded for control (T1). The highest WSN/TN% was in T1; 5.4, 22.87, 34.41 and 57.65% at 3, 10, 20, and 40 days after brining, respectively, while the lowest WSN/TN% was recorded for treatment that made with both bacteriocin producer strain LAB100 and sprayed by PPBLS solution after 3 days of brining (T3), where it was 5.05, 9.85, 13.82, and 31.74% at the same previous ages, respectively. These results were confirmed by gel electrophoresis, indicating that bacteriocin producer LAB100 and or its bacteriocin controlled the protein degradation. These results suggest that both bacteriocin producer strain and its PPBLS minimize the growth of P. candidum as a consequence the rate of proteolysis was controlled and hence extending the shelf life of Camembert cheese is occurred.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100
AU  - Manal Khider
AU  - Khaled Elbanna
Y1  - 2017/02/27
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170602.15
DO  - 10.11648/j.ijnfs.20170602.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 88
EP  - 98
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170602.15
AB  - Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifungal activity against Penicillium candidum (in vitro) were used. Inhibition (%) of P. candidum by PPBLS at concentrations of 2, 4, 8, 16 and 32 mg/ml was 34, 50, 79, 80 and 85%, respectively. Based on their superior antifungal potential activity; isolate LAB100 was phenotypically and genotypically characterized as newly Lactobacillus sp. For delaying the Camembert cheese over-ripening (in vivo), bacteriocin producing isolate LAB100 and its PPBLS were incorporated and applied in different camembert cheese treatments. Three treatments beside control were conducted; after brining all cheese treatments stored at 12±2°C to ripen for 12 days and then at 5±2°C for more 30 days to complete ripening. Organoleptic properties, pH values and nitrogen distribution were determined during ripening period. In addition, the proteolysis of treated Camembert cheese was monitored by gel electrophoresis. The cheese treatment (T2) made with bacteriocin producer isolate LAB 100 added as co-culture to main starter recorded the highest total score, followed by T3 and the lowest one was recorded for control (T1). The highest WSN/TN% was in T1; 5.4, 22.87, 34.41 and 57.65% at 3, 10, 20, and 40 days after brining, respectively, while the lowest WSN/TN% was recorded for treatment that made with both bacteriocin producer strain LAB100 and sprayed by PPBLS solution after 3 days of brining (T3), where it was 5.05, 9.85, 13.82, and 31.74% at the same previous ages, respectively. These results were confirmed by gel electrophoresis, indicating that bacteriocin producer LAB100 and or its bacteriocin controlled the protein degradation. These results suggest that both bacteriocin producer strain and its PPBLS minimize the growth of P. candidum as a consequence the rate of proteolysis was controlled and hence extending the shelf life of Camembert cheese is occurred.
VL  - 6
IS  - 2
ER  -

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