Abstract
One of the most common problems in fresh soft cheese manufacture is fungal growth during storage period. In this respect, this study aimed to control fungal growth in Tallaga cheese by natural preservatives as natamycin (pimaricin) and other allowed substances as potassium sorbate. In this study, we evaluated the effect of different concentrations of natamycin (5, 10 and 20 ppm) and potassium sorbate (0.5 and 1%) and combination of natamycin (10 ppm) with potassium sorbate (1%) on molds growth in Tallaga cheese stored at 4 ± 1 oC for up to 30 days. The results showed that natamycin and potassium sorbate have inhibitory effect on survival of mold in Tallaga cheese kept at refrigeration temperature and the inhibition percentage is concentration dependent. Natamycin showed strong antifungal activity at different concentrations especially when used at 20 ppm than potassium sorbate. The combination of natamycin with potassium sorbate showed synergistic antifungal activity.
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