EVALUATION OF THE ANTIFUNGAL ACTIVITY OF HYDROLYZED CAMEL WHEY PROTEIN AGAINST SOME FUNGI IN SOFT CHEESE

Authors

  • Eman Abd El Samei Bakri Nafei Lecturer Assistant, Department of Milk Hygiene & Control Faculty of Veterinary Medicine Benha University
  • Prof. Dr. Ekbal Mohammed Adel Ibrahim Department of Milk Hygiene & Control, Faculty of Veterinary Medicine: Benha University
  • Prof.Dr. Hend Ahmed Elbarbary Department of Milk Hygiene & Control, Faculty of Veterinary Medicine Benha University
  • Prof.Dr. Hamdi Abd El Samei Mohammed Department of Milk Hygiene & Control, Faculty of Veterinary Medicine Benha University

DOI:

https://doi.org/10.47604/ijf.1610

Keywords:

Camel´s WPC, Enzymatic Hydrolysis, Antifungal Activity, Soft Cheese, Refrigerated Storage

Abstract

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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Published

2022-08-06

How to Cite

Nafei , E., Ibrahim, E., Elbarbary, H., & Mohammed, H. . (2022). EVALUATION OF THE ANTIFUNGAL ACTIVITY OF HYDROLYZED CAMEL WHEY PROTEIN AGAINST SOME FUNGI IN SOFT CHEESE. International Journal of Food Sciences, 5(1), 33–43. https://doi.org/10.47604/ijf.1610

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