EVALUATION OF THE ANTIFUNGAL ACTIVITY OF HYDROLYZED CAMEL WHEY PROTEIN AGAINST SOME FUNGI IN SOFT CHEESE
DOI:
https://doi.org/10.47604/ijf.1610Keywords:
Camel´s WPC, Enzymatic Hydrolysis, Antifungal Activity, Soft Cheese, Refrigerated StorageAbstract
Purpose: The current study’s aim is to investigate the effect of hydrolyzed whey protein concentrate (WPC) derived from camel’s milk on growth of some fungi inoculated in soft cheese during refrigerated storage.
Methodology: The pepsin-trypsin (P-T) camel´s WPC hydrolysate (20 mg/g) was incorborated in to soft cheese and their effects on the survival of Candida albicans, Asperigillus fumigatus Asperigillus flavus and Asperigillus niger (103-104cfu/g) were examined till cheese deterioration.
Findings: The results revealed that P-T hydrolysate had the ability to decrease the viability of C.albicans, A.fumigatus A.flavus and A.niger in soft cheese. C.albicans was the most sensitive strain.
Unique contribution to theory, practice and policy: Thus, camel´s WPC hydrolysates can be exploited as. This study was conducted to elaborate antifungals from camel´s WPC after enzymatic hydrolysis which could serve as a safe alternative of natural antifungal agents in soft cheese
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Copyright (c) 2022 Eman Abd El Samei Bakri Nafei , Prof. Dr. Ekbal Mohammed Adel Ibrahim , Prof.Dr. Hend Ahmed Elbarbary , Prof.Dr. Hamdi Abd El Samei Mohammed
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