Effects of Packaging, Treatments, and Storage Conditions on the Survivability of Aerobes and Anaerobes in Vacuum Packaged ＆Wara＊ a Soft White Cheese

作者：Victoria O Adetunji

来源：Advance Journal of Food Science and Technology, 2011.

• Aerobes
• anaerobes
• Carica papaya
• Terminalia cattapa
• nisin
• soft cheese

This study assessed total aerobes and anaerobes in vacuum packaged ＆wara＊ a West African soft white cheese processed with lemon juice as coagulant. The cheese was treated with Carica papaya (Vcpc), Terminalia cattapa (Vtcc) crude extracts, nisin (Vnc), and the combination of these three treatments (V+3) and stored at 15 and 28oC for a three weeks storage period. The total aerobes and anaerobes were suppressed to an undetectable level (%26lt;1.00 logcfu/mL) in Vcpc at 15oC in the first week of storage. In Vtcc the total aerobes which was initially 6.24 logcfu/mL in the first week of storage was suppressed to 3.16 log cfu/mL by the 3rd week of storage. Inhibition of microbes was not apparent in Vnc and V+3. Significant differences occurred in the microbial count at the two storage temperatures and storage weeks (p%26lt;0.05). It can therefore be concluded from this work that Vacuum packaging and addition of crude extracts (Carica papaya, Terminalia cattapa) in soft cheese storage can suppress total aerobes and anaerobes) Therefore their use in extension of the shelf-life of soft cheese is recommended.