Volume 15, Issue 2 (Mar-Apr 2021)                   mljgoums 2021, 15(2): 18-22 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mohammadzadeh Vazifeh M, Hosseini M, Mohammadi A, Jahanfar M, Maleki H. Evaluation of Antimicrobial Effects of Gouda Cheese Wax. mljgoums. 2021; 15 (2) :18-22
URL: http://mlj.goums.ac.ir/article-1-1271-en.html
1- Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
2- Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran , Ma_Hosseini@SBU.AC.IR
3- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
4- Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran.
Abstract:   (587 Views)
Background and objectives: Gouda Cheese is regarded as a high quality and one of the most popular cheeses in the world. The defining characteristics of Gouda cheese are its yellow color, great aroma and taste of caramel sweetness. The cheese should be well chilled before waxing, to get better seal. The seal is very important to prevent contamination with molds and putrefactive bacteria. Cheese wax is made from paraffin with additional microcrystalline to make pliable for better seal. The aim of this study was to investigate antibacterial effects of Gouda cheese wax.
Methods: Gouda cheese wax samples were collected from four different manufacturers in Iran. The total count of coliforms, Escherichia coli, Salmonella, coagulase-positive Staphylococcus and mold and yeast on the samples was determined. The antimicrobial activities of Gouda cheese wax against E. coli, S. aureus, Saccharomyces cerevisiae, Aspergillus brazilissis and Salmonella enterica were investigated by determining minimum bactericidal concentration and minimum inhibitory concentration.
Results: The results indicated that all Gouda cheese wax samples were prepared in accordance with the national standards. In addition, the examined wax samples had no antimicrobial properties against the tested microorganisms.
Conclusions: The wax used in production of Gouda cheese in Iran has no antimicrobial properties.
Full-Text [PDF 747 kb]   (253 Downloads) |   |   Full-Text (HTML)  (143 Views)  
Research Article: Original Paper | Subject: Microbiology
Received: 2019/12/7 | Accepted: 2020/10/14 | Published: 2021/02/28 | ePublished: 2021/02/28

1. Abdel Moneim E, Ohag M, Hassan M, Alreshidi MM, Abdelmageed E, VeettilSome VN. Chemical and Microbiological Characteristics of Gouda Cheese. Journal of Advances in Bioresearch. 2018; 9(3): 32-37. [PubMed] [Google Scholar]
2. Wemmenhove E, Wells-Bennik, Stara A, Hooijdonk, Zwietering M. How NaCl and water content deter mine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes. Journal of Dairy Science. 2016; 99(7): 5192-52. [DOI:10.3168/jds.2015-10523] [PubMed] [Google Scholar]
3. Hugenholtz J, Hylckama Vlieg J. A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition. In: Weimer B, editor. Improving the Flavour of Cheese. Monitoring cheese ripening: new developments; 2007; 351- 369. [View at Publisher] [DOI:10.1533/9781845693053.3.351] [Google Scholar]
4. Codex Alimentarius Commission C-5: 2013. Codex Standard for Gouda. [Google Scholar]
5. Iranian National Standardization Organization No 9013. Gouda cheese Specifications and test methods. 1st. Revision 2016. [Google Scholar]
6. Joelle K. Salazar, Christina K. Carstens, Padmini Ramachandran, Arlette G. Shazer, Sartaj S. Narula, Elizabeth Reed, Andrea Ottesen and Kristin M. Schill. Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing. Journal of BMC Microbiology. 2018; 18:189. [DOI:10.1186/s12866-018-1323-4] [PubMed] [Google Scholar]
7. Qanbarzadeh B, Almasi H, Zahedi Y. Biodegradable edible biopolymers in food and drug packaging. Amirkabir University of technology Tehran polytechnic press; 2009. [Google Scholar]
8. Thawien Wittaya. Edible films and coatings characteristics and properties. International Food Research Journal. 2008; 15(3). [Google Scholar]
9. Cerqueira MA, Alvaro M, Bartolomeu W, Jose A, Renato A, et al. Functional Polysaccharides as Edible Coatings for Cheese. Journal of Agricultural and food chemistry. 2009; 57, 4, 1456-1462. [DOI:10.1021/jf802726d] [PubMed] [Google Scholar]
10. Bourtoom T. Edible films and coatings: characteristics and properties. International Food Research Journal. 2008; 15(3): 237-248. [PubMed] [Google Scholar]
11. Wemmenhove E, Valenberg H, Hooijdonk A, Wells-Bennik A, Zwietering A. Edible films and coatings: characteristics and propertiesJournal of Food Control. 2018; 84, 413-418. [DOI:10.1016/j.foodcont.2017.08.028] [Google Scholar]
12. Iranian National Standardization Organization No 2406. Microbiology of milk and milk products Specifications and test methods. 3rd .Revision. 2017. [Google Scholar]
13. Ananimus, Microbiological testing of finished dairy products, Dairy food safty Victoria. PP: 1-8, 2013. [Google Scholar]
14. ISO 4832: 2006, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of numbers. [PubMed] [Google Scholar]
15. ISO 6611: 2004, Milk and milk products - Enumeration of colony- forming units of yeasts and/or molds- colony-count technique at 25˚C. [View at Publisher] [PubMed] [Google Scholar]
16. ISO 6785: 2001 ،Milk and Milk Products - Detection of Salmonella Spp. [View at Publisher] [PubMed] [Google Scholar]
17. Ali Mohammadi, Maryam Hashemi, Masoud Hosseini. Antimicrobial Activity of Essential Oils of Cinnamomum zeylanicum, Mentha piperita, Zataria multiflora Boiss and Thymus vulgaris Against Pathogenic Bacteria. Medical Laboratory Journal. 2016;10(2): 32- 40. [View at Publisher] [DOI:10.18869/acadpub.mlj.10.2.32] [Google Scholar]
18. ISO 11866-1:2005 Milk and .ilk products - Enumeration of presumptive Escherichia coli. Coliforms - Colony-mcount technique [View at Publisher]
19. ISO 6888 - 3: 2003, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 3: Detection and MPN technique for low. [View at Publisher] [Google Scholar]
20. Ehsani A, Rezaeiyan A, Hashemi M, Aminzare M, Jannat B and Afshari A. Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese. Journal of Veterinary World. 2019; 12(1): 90-96. [DOI:10.14202/vetworld.2019.90-96] [PubMed] [Google Scholar]
21. Ehsani A, Hashemi M, Naghibi S, Khalili S. https://pubmed.ncbi.nlm.nih.gov/30936660/ournal of Food Safety. 2016; 36)4): 563-570. [DOI:10.1111/jfs.12277] [Google Scholar]
22. Conte, A., Angiolillo, L., Mastromatteo, M. and Del Nobile, A. Technological options of packaging to control food quality. Food Industry. 2013; 354-379. [DOI:10.5772/53151] [PubMed] [Google Scholar]
23. Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangifera indica L.) kernel fat, Imran Taj Khan, Muhammad Nadeem, Muhammad Imran and Muhammad Ajmal. Sadaqat Ali, Association of Food Scientists & Technologists (India) 2018. [PubMed] [Google Scholar]
24. Cerqueira, M.A., Lima, A.M., Teixeira, J.A., Moreira, R.A. and Vicente, A.A. Suitability of novel galactomannans as edible coatings for tropical fruits. Journal of Food Engineering. 2009; 94 (3-4): 372-378. [View at Publisher] [DOI:10.1016/j.jfoodeng.2009.04.003] [Google Scholar]
25. Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology. 2014; 177:136-54. [View at Publisher] [DOI:10.1016/j.ijfoodmicro.2014.02.019] [PubMed] [Google Scholar]
26. Saravani M, Ehsani A, Aliakbarlu J, Ghasempourz Z. Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system. Journal of Food Science & Nutrition. 2019; 1- 10. [View at Publisher] [DOI:10.1002/fsn3.888] [PubMed] [Google Scholar]
27. Taherkhani P, Noori N, Akhondzadeh Basti A, Gandomi H, Alimohammadi M. https://pubmed.ncbi.nlm.nih.gov/30918638/. Journal of Medicinal Plants. 2015; 2(54): 76-85. [View at Publisher]
28. Haniyah Y, Purwadi, Radiati L, Thohari I, Setyowati E, Manab A. Gouda Cheese Microbial Controlling During Ripening Using Composite Edible Film Containing Lysozyme. Journal of Current Microbiology and Applied Sciences. 2016; 5(5): 748-756. [DOI:10.20546/ijcmas.2016.505.076] [Google Scholar]

Add your comments about this article : Your username or Email:

Send email to the article author

© 2007 All Rights Reserved | Medical Laboratory Journal

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.