Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese
作者： Hasan Ture , Erdal Eroglu , Banu Ozen , Ferda Soyer
DOI: 10.1111/J.1365-2621.2010.02465.X
关键词:
摘要: Summary Fungal spoilage during refrigerated storage is one of the main safety and quality-related problems for dairy products. The effect wheat gluten (WG) methyl cellulose (MC) biopolymers containing natamycin (NA) on growth Aspergillus niger Penicillium roquefortii surface fresh kashar cheese at 10 °C 30 days was investigated. Wrapping A. niger-inoculated with MC films 5–20 mg NA per 10 g resulted in approximately 2-log reductions spore count. Two mg included into WG sufficient to eliminate A. niger cheese. However, did not cause any significant decrease P. roquefortii count surface. Therefore, especially use applications could be an effective way controlling these
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