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EVALUATION OF THE ANTIFUNGAL ACTIVITY OF HYDROLYZED CAMEL WHEY PROTEIN AGAINST SOME FUNGI IN SOFT CHEESE
International journal of food sciences • 2022
Publication Information
Authors
Eman Abd El Samei Bakri Nafei, Prof. Dr. EkbalMohammed Adel Ibrahim, Prof.Dr. Hend Ahmed Elbarbary and Prof.Dr. Hamdi Abd El Samei Mohammed
Keywords
Not Available
Journal
International journal of food sciences
Publisher
Not Available
Volume
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Issue
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Pages
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publication.type
Local
Paper Link
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Supplementary Materials
Eman Abd El-Samaei Bakri Nafei_1610-Article Text-4630-1-10-20220806 (3).pdf
Abstract
Purpose:The current study’s aim is toinvestigate 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 fumigatusAsperigillus flavusand 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.fumigatusA.flavusand A.nigerin soft cheese.C.albicanswas 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