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2023, Vol: 13, Issue: 5
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Original Article


Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese

Ola Wagih Hegab, Eman F. Abdel-Latif, Hamdy M.B.A. Zaki, Ashraf A. Moawad.

Cited By:4

Abstract
Background: Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards.
Aim: Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese).
Methods: Laboratory Karish cheese was made to study the effect of Lactobacillus plantarum with and without inulin on cheese quality. Treatments were examined for sensory, chemical and microbial quality, shelf life and survival of L. plantarum were also monitored. The antimicrobial effect of L. plantarum and inulin against Enterobacter aerogenes in cheese was evaluated.
Results: Sensory, chemical, and microbial quality of Karish cheese supplemented with L. plantarum and inulin were positively affected, moreover, the shelf life was extended up to 28 days. Karish cheese contained L. plantarum showed the highest flavor score, while treatment contained both L. plantarum and inulin attained the best body & texture score. Moreover, L. plantarum and inulin significantly reduced Enterobacter aerogenes count during Karish cheese chilled storage, the reduction log reached to 3.76 log10 cfu/g at 7th day of storage compared to control. Additionally, Inulin significantly increased the survival of L. plantarum throughout storage period.
Conclusion: This study concluded that using probiotics and prebiotics in Karish cheese synergistically improved its sensory properties, safety and hygienic quality.

Key words: Enterobacter aerogens, inulin, Karish cheese, Lactobacillus plantarum, synbiotic.


 
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How to Cite this Article
Pubmed Style

Hegab OW, Abdel-Latif EF, HMZ, Moawad AA, . Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Vet J. 2021; 11(3): 356-363. doi:10.5455/OVJ.2021.v11.i3.4

Web Style

Hegab OW, Abdel-Latif EF, HMZ, Moawad AA, . Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. https://www.openveterinaryjournal.com/?mno=59695 [Access: May 31, 2023]. doi:10.5455/OVJ.2021.v11.i3.4

AMA (American Medical Association) Style

Hegab OW, Abdel-Latif EF, HMZ, Moawad AA, . Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Vet J. 2021; 11(3): 356-363. doi:10.5455/OVJ.2021.v11.i3.4


Vancouver/ICMJE Style

Hegab OW, Abdel-Latif EF, HMZ, Moawad AA, . Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Vet J. (2021), [cited May 31, 2023]; 11(3): 356-363. doi:10.5455/OVJ.2021.v11.i3.4


Harvard Style

Hegab, O. W., Abdel-Latif, E. F., , H. M. Z., Moawad, A. A. & (2021) Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Vet J, 11 (3), 356-363. doi:10.5455/OVJ.2021.v11.i3.4


Turabian Style

Hegab, Ola Wagih, Eman F. Abdel-Latif, Hamdy M.B.A. Zaki, Ashraf A. Moawad, and . 2021. Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Veterinary Journal, 11 (3), 356-363. doi:10.5455/OVJ.2021.v11.i3.4


Chicago Style

Hegab, Ola Wagih, Eman F. Abdel-Latif, Hamdy M.B.A. Zaki, Ashraf A. Moawad, and . "Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese." Open Veterinary Journal 11 (2021), 356-363. doi:10.5455/OVJ.2021.v11.i3.4


MLA (The Modern Language Association) Style

Hegab, Ola Wagih, Eman F. Abdel-Latif, Hamdy M.B.A. Zaki, Ashraf A. Moawad, and . "Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese." Open Veterinary Journal 11.3 (2021), 356-363. Print. doi:10.5455/OVJ.2021.v11.i3.4


APA (American Psychological Association) Style

Hegab, O. W., Abdel-Latif, E. F., , H. M. Z., Moawad, A. A. & (2021) Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Veterinary Journal, 11 (3), 356-363. doi:10.5455/OVJ.2021.v11.i3.4


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