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Is there a better way to preserve Cheese? Evaluating protective cultures to conventional preservatives

Food Control · Kasım 2025

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YÖKSİS Kayıtları
Is there a better way to preserve Cheese? Evaluating protective cultures to conventional preservatives
Food Control · 2025 SCI-Expanded
Dr. Öğr. Üyesi AYSUN ORAÇ →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 3 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Detection of aflatoxin M1 levels by ELISA in white brined Urfa cheese consumed in Turkey
2011 ISSN: 09567135 SSCI 29 atıf
Prof. Dr. RAMAZAN ÇÖL →
Aflatoxin M1 levels in butter and cream cheese consumed in Turkey
2008 ISSN: 09567135 SSCI
Prof. Dr. GÜRKAN UÇAR →
Is there a better way to preserve Cheese? Evaluating protective cultures to conventional preservatives
2025 ISSN: 0956-7135 SCI-Expanded Q1
Dr. Öğr. Üyesi AYSUN ORAÇ →

Makale Bilgileri

Dergi Food Control
ISSN09567135
Yayın TarihiKasım 2025
Cilt / Sayfa177
DOI10.1016/j.foodcont.2025.111401
Scopus ID2-s2.0-105005228770
Özet Preservatives are utilized to inhibit the growth of spoilage and pathogenic microorganisms in food, thus improving shelf life and reducing food waste. Despite the effectiveness of current preservatives, consumer health concerns have spurred interest in natural alternatives. This study explored the effects of traditional preservatives, nisin (N), potassium sorbate (Ps) and protective cultures, Lactiplantibacillus plantarum (Lp), Lacticaseibacillus rhamnosus (Lr) both individually and in various combinations on the physicochemical properties and microbial inhibition of Turkish white cheese over 28 days of storage. To this end, thirteen cheese samples were produced and analyzed: one without preservatives (C), four with a single preservative (N, Ps, Lp, Lr), and eight with combinations (NLr, NLp, NPs, PsLr, PsLp, LpLr, LpLrN, LpLrPs). The use of preservatives did not alter compositional characteristics, but acidity increased rapidly in samples with protective cultures. The combination of N and Ps with protective cultures produced a stronger antimicrobial effect compared to N and Ps alone, while Lp and Lr combinations showed promising results. Inhibition of coliforms and Escherichia coli was achieved using either N or protective cultures alone. The combined use of Lp and Lr was more effective against all analyzed microorganisms than either alone. Sensory analysis indicated no significant difference in overall acceptability between preservative-treated and control samples. These findings highlight the potential of protective cultures as a natural alternative to traditional preservatives and suggest their use in combination can enhance food safety by providing more effective inhibition.

Yazarlar (3)

1
Esra Ağaç
2
Aysun Oraç
ORCID: 0000-0002-2974-3356
3
Nihat Akın
ORCID: 0000-0002-0966-1126

Anahtar Kelimeler

Biopreservation Nisin Potassium sorbate Protective culture Turkish white cheese

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Control
Q1
SJR Skoru1,190
H-Index186
YayıncıElsevier B.V.
ÜlkeNetherlands
Biotechnology (Q1)
Food Science (Q1)
Dergi sayfasına git

Metrikler

1
Atıf
3
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

AO
AYSUN ORAÇ
Dr. Öğr. Üyesi

Hızlı Erişim

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