Work

Gouda Cheese Microbial Controlling During Ripening Using Composite Edible Film Containing Lysozyme

Year: 2016

Type: article

Abstract: The purpose of this research was microbial controlling of gouda cheese during 8 weeks ripening using composite edible film containing modified lysozyme. Modified lysozyme content (control, 0,05 and 0,1%) in composite edible film and cheese ripening (1 day, 2 weeks, 4 week) using Nested Design with Group Randomized Design. The variables were: microorganism quality (Aerobic plate count, Lactic acid bacteria, Enterococcus, Coliform, E. coli, Salmonella, S. aureus and yeast/mold). The result showed that modified lysozyme addition in composite edible film did not gave significant effect (P>0.05) on aerobic plate count, lactic acid bacteria, enterococcus, coliform, E. coli, salmonellae and S. aureus, but cheese ripening nested in modified lysozyme addition gave highly significant effect (P<0.01) on aerobic plate count, lactic acid bacteria, enterococcus, coliform, and E. coli. Gouda cheese coated with composite edible film containing modified lysozyme decrease population of native microbial gradually but population of artificial pathogen contamination decrease faster at the beginning of cheese ripening. Antimicrobial composite edible film containing modified lysozyme effective to inhibit microorganism growth both at the surface and inside region of gouda cheese during ripening.

Source: International Journal of Current Microbiology and Applied Sciences

DOI: 10.20546/ijcmas.2016.505.076

Authors: Yuny Susanti Haniyah, Purwadi, Lilik Eka Radiati, Imam Thohari, Enny Setyowati, Abdul Manab

Institution: University of Brawijaya

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Direktorat Jenderal Pendidikan Tinggi