ROLE OF LACTIC ACID BACTERIA IN QUALITY AND SAFETY OF TRADITIONAL BARAMILY CHEESE

Abstract

Although, Egyptian Standards require different cheese varieties must be made from pasteurized milk, artisanal and traditional cheeses including Baramily are widely manufactured from raw milk without added cultures. The cheese ripening occurs by the natural LAB microflora present in raw milk and processing environment. Additionally, traditional Baramily cheese is rarely investigated for quality and safety aspects. Therefore, the study aimed to assess the role of lactic acid bacteria in quality and safety of traditional Baramily cheese. The objectives were to: assess the physiochemical, textural, and microbiological characteristics of traditional Baramily cheese; isolate, identify and characterize NSLAB strains from Baramily cheese; study the quality and safety effects of added NSLAB cultures in Baramily cheese. PART I - Isolation and identification of NSLAB from Baramily cheese Thirty-three samples of Baramily cheese randomly collected from retails in Cairo metropolitan area. The samples were characterized by physiochemical, textural profile and microbiological analysis. Ninety presumptive NSLAB (30 Lactobacillus spp. and 35 Enterococcus spp.) strains were isolated on MRS and KF Streptococci media; and were characterized for growth temperature, salt tolerance and milk coagulation. Based on results, 11 representative isolates with potential technological features were genetically identified using 16S rRNA technique, then confirmed for growth and acidity development in skim milk within 48 h and tested for antimicrobial activity against some food spoilage and pathogenic microorganisms.