Antimicrobial Activity of some Herbs against Pathogenic Microorganisms in Raw Soft Cheese (Kurdish Cheese) | ||
| Journal of University of Anbar for Pure Science | ||
| Volume 17, Issue 1, June 2023, Pages 1-10 PDF (809.17 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.37652/juaps.2023.178567 | ||
| Authors | ||
| Zhyan Othman Hamasadek1; Chnar Sulaiman Hadi2; Narin Mhammedamin Wally3; Holem H. Balaky* 4 | ||
| 1Food Technology Department, College of Agricultural Engineering Sciences, University of Salahaddin-Erbil,Kurdistan Region-Iraq | ||
| 22Food Technology Department, College of Agricultural Engineering Sciences, University of Salahaddin-Erbil,Kurdistan Region-Iraq | ||
| 3College of Agriculture Engineering Sciences ,Head of Forestry Department, University of Salahaddin-Erbil, Kurdistan Region-Iraq | ||
| 4General Science Department, Faculty of Education, Soran University, Erbil, Iraq Mergasor Technical Institute, Erbil Polytechnic University | ||
| Abstract | ||
| Cheese is a versatile, nutrient-rich dairy product because they include nutrients that the body needs in high amounts. The present study aimed to prolong local soft cheese storage duration with some natural herbs by antimicrobial Activity against pathogenic microorganisms. The analysis of chemical parameters was Fat, Protein, salt, Moisture, and PH by the technique (Application of DA 7250 At-line NIR Analyzer) was conducted to uncover the percentages of local Cheese during the period of blank, mixed with herb, without herb and salt. Our study showed that the local chees mixed with herb had high significant values (p< 0.01) as fat 28.32, protein 21.37, salt 0.57 and moisture 45.76, compared with other parameters of blank, and salt (p< 0.01). The PH texture analyzer from the additive herbs of local cheese observed increased values of 5.64, 5.84 from 12, and 18 days in line equation y = 0.136x + 5.27 (R2 =0.9755). Therefore, the inhibition zone of local cheese mixed with herbs such as thyme, rosemary, and chamomile was a significant zone to prevent the growth of microbes as antibiotics to prolong the shelf life of cheese, especially the thyme has a more significant zone of antimicrobial activity to inhibition of the growth, Escherichia coli 12.04 mm, Staphylococcus 11.12 mm, Mucor 9.06 mm and Penicillium 7.09 mm. The total viable count (TVC) of coliform bacteria that the local cheese sample was detected to be the interval of herb 81*104-10.7*104 and salt 36*104-56*104 during storage in 5 and 12 days, and the yeasts and moulds were increased from 5*103 to 2.8 *104 CFU/ml after 12 days when adding thyme herbs according to a different time. Sensory evaluation of the local cheese with herbs especially thyme could be successfully used by tasters. In conclusion, thyme and other herbs can be use as an effective and great nutritional source for local cheese to extend its shelf life as it has preservative properties as antioxidant for both nutrition and human against microbes and illnesses. | ||
| Keywords | ||
| thyme; Sensory; NIR Analyzer; salt; shelf life; Cheese; yeast; Antibacterial; Herbs | ||
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