The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi

Document Type : Original Article

Authors

1 Botany and Microbiology Department, Faculty of Science, Port-Said University

2 botany and microbiology department, faculty of science, damietta university

3 Botany & Microbiology Department, Faculty of Science, Damietta University

4 Botany Department- Faculty of Science- Suez Canal University.

Abstract

Fungi are an important food borne pathogen involved in a variety of invasive disease so the current study aimed to detect the frequency of contaminated dairy products by fungi. Sixty samples of milk products were collected randomly from different areas in Port-Said governorate namely dry cheese (Romi cheese), shredded cheese (mozzarella cheese), processed cheese (triangle cheese), soft cheese (tallaga cheese) and packed cheese (tetra pack cheese). Fungi were isolated by cultivation on selective media (chloramphenicol yeast extract agar). The isolated fungi included Aspergillus flavus (2.63%), Fusarium oxysporum (13.16%), Mucor circinelloides (2.63%), Penicillium italicum (10.53%), Penicillium freii (2.63%), Rhodotorula mucilaginosa (2.63%) and Saccharomyces cerevisiae (65.79%). It was also found that Romi cheese is the most contaminated product with fungi with a rate of 47.37%. One of the goals of this study is to determine the effect of the chemical food preservatives used in cheese manufacturing on fungi according to Egyptian standard specifications. Saccharomyces cerevisiae is the most sensitive one where it had the highest zone of inhibition of 25 mm for Natamycin. While Aspergillus flavus is the most resistant fungus.

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Alfarama Journal of Basic & Applied Sciences
Volume 2, Issue 2
July 2021
Pages 253-262

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