Yaser Hafez, Azza Sobeih, Nehal Mansour


This study was carried out to determine the effect of addition of Lactobacillus bacteria to improve the soft cheese quality and inhibiting the microbial growth on cheese. Lactobacillus acidophilus DSM 20079 and Lactobacillus casei ss. casei DSM 20011 were studied in vitro for their probiotic properties through their antimicrobial activity. These strains were able to inhibit the growth of Escherichia coli O157 ATCC51659, Staphylococcus aureus and Bacillus cereus. Low salt soft cheese was manufactured, with acceptable organoleptic characters and prolonged shelf-life by using L. acidophilus and L. casei as bio preservative. The results cleared that, the addition of L. acidophilus or L. casei to the soft cheese improved the quality of the soft cheese through improvement of organoleptic characters of soft cheese such as appearance, body texture, flavour and extended soft cheese shelf-life through microbiological characteristics of manufactured cheese. The effect of the L. acidophilus is higher than the effect of L. casei than the control group. So we can use these strains as food preservative.

Key words: Lactobacillus spp.; cheese making; antibacterial activity

Full Text:



Allam MGM, Darwish AMG, Ayad EHE, Shokery ES, Darwish SM. Lactococcus species for conventional Karish cheese conservation. LWT - Food Sci. Technol. [Internet]. Elsevier Ltd.; 2017;79:625–31.

Soliman NSM, Aly SA. Occurrence and identification of yeast species isolated from Egyptian Karish cheese 2011;2:59–64.

Awad S. Microbial safety criteria and quality of traditional Egyptian Karish cheese. African J. Microbiol. Res. 2016;10: 804–12.

Bernardeau M, Guguen M, Vernoux JP. Beneficial lactobacilli in food and feed: Long-term use, biodiversity and proposals for specific and realistic safety assessments. FEMS Micro-biol. Rev. 2006; 30:487–513.

Mahmoud SF, El-Halmouch Y, Montaser MM. Effect of probiotic bacteria on Karish Cheese production. Life Sci. J. 2013;10: 1279–84.

Darwish AMG, Ayad EHE, Shokry ES, Mashaly RE, Osman NA, Darwish SM. Wild Egyptian probiotic cultures for functional fer-mented dairy products. Egypt. Conf. Dairy Sci. Technol. 2010; 565–83.

Martinez RCR, Wachsman M, Torres NI, LeBlanc JG, Todorov SD, Franco BD. Bio-chemical, antimicrobial and molecular charac-terization of a noncytotoxic bacteriocin pro-duced by Lactobacillus plantarum ST71KS. Food Microbiol. [Internet]. 2013; 34:376–81.

Allam, M. G.; Darwish, A. M. G. and Ayad, H. E. (2017): Improve Hygienic Quality of Egyptian Karish Cheese Employing Isolated Antagonistic Lactobacilli Strains. ARRB. 2017; 19(2).

Allam MGM, Darwish AMG, Ayad EHE, Shokery ES, Mashaly RE, Darwish SM. In vivo evaluation of safety and probiotic traits of iso-lated Enterococcus feacium strain KT712. Res. J. Microbiol. 2016;11.

Frizzo, L., Zbrun, M., Soto, L., Bertozzi, E., Signorini , M.,and Sequeira, G. Protective Effect of an Inoculum of Lactic Acid Bacteria from Bo vine Origin Against Salmonella Sero-type Dublin in the Intestinal Tract of Mice. J Anim Vet Adv,2010; 9(16),2113-22.

Mehanna, A.S. and Rashed, M.A. An at-tempt to improve the keeping quality of Tallaga cheese by using milk treated with carbon diox-ide. Egypt. J. Dairy Sci. 1990; 18:377–88.

EL-Sheikh,M.M.; Farrage, A.F.; Shahein, N. M. and EL- Shibiny, S. Low fat Domiati cheese with particulate whey protein concen-trate (PWPC). Egypt. J. Dairy sci. 2001; 29:331–42.

Bodyfelt, F.W.; Tobias, J. and Trout, G. M. The sensory evaluation of dairy products. Chapter 8: sensory evaluation of cheese. An Avi book, publ. by Van Nostrand Reinhold, New York. 1988; PP:300–76.

Pearson, D. Chemical analysis of foods. 8th ed., Churchill Livingston, Edinburgh, Lon-don.1984.

American Public Health Association (APHA) . Standard methods for the examination of dairy products. INC.,16th ed., New York.1992.

Dave, R.I. and Shah, N.P. Evaluation of media for selective enumeration of S. ther-mophilus, L. delbreukii ssp. Bulgaricus lactoba-cillus acidophilus and Bifidobacteria. J. Dairy sci. 1996; 79:1529.

Koburger, J.A. and Farahat, B.Y. Fungi in foods. I.A comparison of media to enumerate yeasts and molds. J. Milk and Food Tech-nol.1975; 38:466–8.

SAS Statistical analysis system. SAS Us-er’s Guide SAS Incorporation Institute.2004.

El Sayed MA, Hosny IM, El Kholy WI, El Dairouty RK, Mohamed HS. Microbiological evaluation of Egyptian white soft cheeses style. J. Am. Sci. 2011; 7:517–26.

El Soda M, Ahmed N, Omran N, Osman G, Morsi a. Isolation, identification and selec-tion of lactic acid bacteria cultures for cheese-making. Emirates J. Food Agric. 2003;15:51–71.

Soltis DE, Soltis PS. The role of phylo-genetics in comparative genetics. Updat. Mol. Syst. 2003;132:1790–800.

Hitendra J, Prasad BDN, Gurumurthy H, Suvarna VC. Role of Lactic Acid Bacteria (LAB) in Food Preservation. 2016;5:255–7.

Mokoena MP, Mutanda T, Olaniran AO. African traditional fermented foods and bever-ages. Food Nutr. Res. 2016;60:1–12.

Poga T, Maillard M, Leclerc A. Lactoba-cillus and Leuconostoc volatilomes in cheese conditions. Appl. Microbiol. Biotechnol. 2016;100: 2335–46.

Bourne MC. Food texture and viscosity: Concept and measurement. 2nd Editio. Elsevier Science & Technology Books; 2002.

DOI: https://doi.org/10.26873/SVR-804-2019


  • There are currently no refbacks.

Our journal is indexed in:
Science Citation Index Expanded, Journal Citation Reports/Science Edition, Agris, Biomedicina Slovenica, CAB Abstracts, IVSI Urlich’s International Periodicals Directory
Gerbičeva 60, SI-1000 Ljubljana, Slovenia, T: +386 (0)1 47 79 100, F: +386 (0)1 28 32 243, E: slovetres@vf.uni-lj.si
Published by computing.si