E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Research (Original Article) 


Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”

Rabee A. Ombarak, Marwa A. Saad, Abdel-Rahman M. Elbagory.

Abstract
Lactoferrin is a natural component that is used as a food additive to inhibit the growth of pathogenic microorganisms. This study was designed to evaluate the antibacterial effect of lactoferrin against E. coli O157:H7, S. aureus L. monocytogenes, and B. cereus inoculated in one of the most popular Egyptian soft cheese “Karish cheese”. The sensory properties including appearance, odor and flavor of the cheese, to which lactoferrin was added, were evaluated. The results of sensory evaluation revealed that the samples treated with the different concentrations of lactoferrin were generally acceptable and did not negatively affected its sensorial properties. Moreover, the samples treated with high concentration of lactoferrin were given high score. Antibacterial effect of 1%, 2% and 4% concentrations of bovine lactoferrin against the foodborne pathogens were tested in vitro using agar well diffusion test to determine the appropriate concentration to be applied in cheese. The results showed that lactoferrin 4% concentration was the most effective concentration against all the examined foodborne pathogens, E. coli O157:H7, S. aureus L. monocytogenes, and B. cereus. The antibacterial effect of 4% lactoferrin against the before mentioned foodborne pathogens in Karish cheese was investigated and it could inhibit them during the cold storage period. This study highlighted that lactoferrin improved sensory properties of Karish cheese experimentally inoculated with some food borne pathogens such as E. coli O157:H7, S. aureus L. monocytogenes, and B. cereus, in addition to extending its shelf life at cold storage. Therefore, the addition of lactoferrin to Karish could improve its microbiological safety.

Key words: Antibacterial effect, lactoferrin, foodborne pathogens, cheese


 
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How to Cite this Article
Pubmed Style

Ombarak RA, Saad MA, Elbagory AM. Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”. AJVS. 2019; 63(2): 97-103. doi:10.5455/ajvs.76015


Web Style

Ombarak RA, Saad MA, Elbagory AM. Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”. http://www.alexjvs.com/?mno=76015 [Access: February 08, 2020]. doi:10.5455/ajvs.76015


AMA (American Medical Association) Style

Ombarak RA, Saad MA, Elbagory AM. Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”. AJVS. 2019; 63(2): 97-103. doi:10.5455/ajvs.76015



Vancouver/ICMJE Style

Ombarak RA, Saad MA, Elbagory AM. Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”. AJVS. (2019), [cited February 08, 2020]; 63(2): 97-103. doi:10.5455/ajvs.76015



Harvard Style

Ombarak, R. A., Saad, . M. A. & Elbagory, . A. M. (2019) Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”. AJVS, 63 (2), 97-103. doi:10.5455/ajvs.76015



Turabian Style

Ombarak, Rabee A., Marwa A. Saad, and Abdel-Rahman M. Elbagory. 2019. Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”. Alexandria Journal of Veterinary Sciences, 63 (2), 97-103. doi:10.5455/ajvs.76015



Chicago Style

Ombarak, Rabee A., Marwa A. Saad, and Abdel-Rahman M. Elbagory. "Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”." Alexandria Journal of Veterinary Sciences 63 (2019), 97-103. doi:10.5455/ajvs.76015



MLA (The Modern Language Association) Style

Ombarak, Rabee A., Marwa A. Saad, and Abdel-Rahman M. Elbagory. "Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”." Alexandria Journal of Veterinary Sciences 63.2 (2019), 97-103. Print. doi:10.5455/ajvs.76015



APA (American Psychological Association) Style

Ombarak, R. A., Saad, . M. A. & Elbagory, . A. M. (2019) Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese “Karish Cheese”. Alexandria Journal of Veterinary Sciences, 63 (2), 97-103. doi:10.5455/ajvs.76015





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