BENHA VETERINARY MEDICAL JOURNAL, VOL. 27, NO.

2:140-149, DECEMBER

The role of natamycin fortification to extend shelf life of plain yoghurt

Sara, A. Eissa; Ekbal, M.A. Ibrahim; Adham, M. Abdou; Hamdi, A. Mohammed
Department of Food Control, Faculty of Veterinary Medicine, Benha University

ABSTRACT

The present study was carried out to evaluate the shelf life and sensory evaluation of yoghurt
supplemented with natamycin during refrigerator storage. Yoghurt samples were prepared and divided
into two groups; G1, control group contains Lactobacillus delbrueckii subspp bulgaricus (Lb.
bulgaricus) and Streptococcus thermophilus (yoghurt starter cultures) and G2, natamycin group contains
yoghurt starter cultures with natamycin 10 ppm. The overall sensory score of the examined yoghurt
samples G2 were higher than G1. The mean counts of Lactobacillus bulgaricus in G1 and G2 increased
gradually till 7th day of refrigeration storage reached 10.51±0.10 and 10.55±0.01 then decreased
gradually till end of shelf life reached 9.43±0.68 and 9.37±0.66. The mean counts of Streptococcus
thermophilus in both G1 and G2 were 9.55±0.68 and 9.50±0.62 at zero day then decreased gradually till
the end of shelf life reach 9.33±0.67 and 7.94±0.05. Total yeast and mold counts were detected in G1 at
7th, 14th and 21st day of refrigeration storage with mean values of 1.20±0.10, 3.20±1.09 and 3.61±0.46
log10 cfu/g; respectively. Molds and yeasts failed to be isolated from the G2 during 31 days of
refrigeration storage period. The mean values of yeast and mold counts in G2 were 1.00±0.00, 1.10±0.10
and 3.36±0.66 after 34, 37 and 40 days; respectively. The current study proved that natamycin
fortification for plain yoghurt increases its shelf-life up to 40 days with keeping its sensorial characters.
Keywords: Yoghurt, Natamycin, Sensory score, Shelf-life
(http://www.bvmj.bu.edu.eg) (BVMJ‐27(2): 140‐149 , 2014)

1. INTRODUCTION

N aturally occurring antimicrobial

compounds could be applied as food
preservatives to protect food quality
and extend the shelf-life of foods. These,
is widely used in the food industry for the
prevention of mold contamination in meats,
cheese and fruits (Reps et al., 2002; Jay et
al., 2005; Welscher et al., 2008). The use of
compounds are naturally produced and natamycin as a natural preservative in dairy
isolated from various sources, including products and other foods has been approved
plants, animals and microorganisms, in in over sixty countries (Delves-Broughton
which they constitute part of host defense et al., 2005). More specifically, natamycin
systems. Many naturally occurring is commonly used in dairy products such as
compounds, such as nisin, plant essential cottage cheese, sour cream and yoghurt
oils, and natamycin, have been widely (Chen et al., 2008). Its superiority over
studied and are reported to be effective in other natural antifungals has been attributed
their potential role as antimicrobial agents to its wide spectrum of antifungal activity at
against spoilage and pathogenic low concentrations and its effectiveness
microorganisms (Juneja et al., 2012). without changing organoleptic
Natamycin (also known as pimaricin) is a characteristics of the food products such as
natural antifungal agent with a wide range cheese, meats and juices (Food Standards
of antimicrobial spectrum against yeasts Australia New Zealand, 2004; Dzigbordi et
and molds produced during fermentation by al., 2013). Natamycin has a broad spectrum
the bacterium Streptomyces natelensis and of activity against spoilage fungi and is

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 Sara Eissa et al. (2014)

considered to be a very stable powder with sensory properties during refrigeration

efficacy against Aspergillus flavus and storage.
aflatoxin production (Ruas-Madiedo et al.,
1988; Juneja et al., 2012), Aspergillus 2. 2. MATERIAL AND METHODS
carbonarius and ochratoxin A production
2.1. Determination of antifungal activity
(Medina et al., 2007), Aspergillus niger,
Aspergillus versicolor, Penicillium Indicator pathogenic yeast strain
chrysogenum, Penicillium glabrum, (Saccharomyces cerevisiae) and mold strain
Penicillium commune, Penicillium (Aspergillus fumigatus) were obtained from
verrucosum, Byssochlamys nivea and others Cairo MIRCEN (Microbiological Resource
(Stark, 2003). Recently, the European Food Center) Faculty of Agriculture, Ain Shams
Safety Authority (EFSA) has published a University, Cairo, Egypt. The strains were
favorable scientific opinion on the use of used for antifungal assay of natamycin.
natamycin as a food additive (EFSA, 2009). They were cultivated and maintained in
Yoghurt is a very popular dairy product in Sabouroud dextrose agar slants. The agar
Egypt. Its production and consumption is slants were preserved in a refrigerator at 4 ͦ
growing continuously due to its health C until use within 48 h. The organisms were
benefits beside its high nutritive value. activated for three successive times till
Being nutritionally rich in protein, calcium, obtaining the concentration of 103 cfu/ml
riboflavin, vitamin B6 and B12 (Karagul et (Laref and Guessas, 2013). Natamycin was
al., 2004; Ashraf and Shah, 2011). Yoghurt obtained from Lanzhou Weiri Bio-
is produced through the fermentation of Engineering Co., Ltd. Lanzhou, China.
milk lactose by Streptococcus thermophilus According to manufacturer`s instructions,
and Lactobacillus delbrueckii subspp natamycin stock solution was prepared by
bulgaricus (Tamime and Robinson, 2007). dissolving in low concentration of HCl
Despite yoghurt is generally considered as (0.02 N HCl solution) and kept refrigerated.
microbiologically stable, they may be The concentration of natamycin for yoghurt
subjected to contamination with acid preservation has been suggested to be in the
tolerant fungi. Fungi are responsible for the range of 5-10 ppm (Thomas and Delves-
spoilage of various dairy products. As, most Broughton, 2001). The antifungal activity
molds can grow at wide pH range of 3 to 8 assay was conducted under complete
and can withstand low water activity levels aseptic condition as following; 4.5 ml of
0.7 to 0.8. Fungal sources of contamination yeast extract peptone dextrose broth, 0.5 ml
into milk are air, equipment, dust, and soil of fungal culture suspension (to have a final
which cause problems, both economic and concentration of 103 cfu/ml) and natamycin
sensory (Krue et al., 2004). Candida (appropriate amount of natamycin stock
parapsilosis, Candida diffluens, solution to have a final concentration of 10
Kluyveromyces marxianus, Rhodotorula ppm) were mixed into a sterile test tube and
mucilaginosa, Yarrowia lipolytica, incubated at 25 ͦ C for 24 h. A control was
Zygosaccharomyces bailii or Penicillium made only with yeast extract peptone
brevicompactum are among the most dextrose broth and the fungal culture
frequently encountered fungal suspension. 100 µl from the already
contaminants in yoghurt (Mayoral et al., prepared serial dilutions was spread onto a
2005; Delavenne et al., 2013). Besides, petri dish dry surface of sterile Sabouroud
mold contamination may lead to the dextrose agar with chloramphenicol
production of mycotoxin such as aflatoxins, (0.01%) and incubated at 25 ͦ C for 48-72 h.
which cause disease of man (Nwagu and After this period, colonies were counted
Amadi, 2010). The present study aims to (Moita et al., 2005). The experiment was
determine the effect of natamycin repeated 3 times.
fortification on plain yoghurt shelf life and 2.2. Yoghurt manufacturing

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 The role of natamycin fortification to extend shelf life of plain yoghurt

2.2.1. Activation of starter cultures 10 points for appearance with an overall

score of 100 points.
Lactobacillus delbrueckii subspp
bulgaricus and Streptococcus thermophilus 2.4. Microbiological examination
(yoghurt starter cultures) were obtained
2.4.1. Preparation of serial dilutions
from Cairo MIRCEN Faculty of
Agriculture, Ain Shams University, Cairo, Yoghurt samples were thoroughly mixed
Egypt. Both strains were activated on MRS under complete aseptic condition. Serial
broth and M17 broth, incubated at 37 ͦ C/24 dilution was prepared; one g of each
h, three culture transfers were performed to thoroughly mixed yoghurt sample was
activate each culture. The activated strains added to 9 ml sterile distilled water to make
were transferred into sterile 11% tenth fold serial dilution, from which
reconstituted skimmed milk powder then decimal dilutions were prepared (APHA,
incubated at 40 ͦ C/24 h. Serial dilutions 1992).
were prepared till obtain concentration of 2.4.2. Determination of lactic acid
107-109 cfu/ml. The active starter cultures bacterial count
were kept in refrigerator until use within 24
h (Badawi and El- Sonbaty, 2004). Lactobacillus delbrueckii subspp
bulgaricus was enumerated by pouring
2.2.2. Preparation of yoghurt plate method. One ml from each of the
Yoghurt was prepared as described by previously prepared serial dilutions was
Nighswonger et al. (1996). A total of 4 L of transferred into Petri dishes and thoroughly
fresh raw mixed milk of cows and buffalos mixed with MRS agar and incubated at
(1:1) were obtained from the herd of Faculty 37°C/48 h while, Streptococcus
of Veterinary Medicine, Benha University. thermophilus was enumerated on M17 agar
Milk fat was standardized to 3% then milk supplemented with glucose 0.5% at 42 ͦ
was heated to 85 ͦ C for 30 min. and C/48 h (Ryan et al., 1996).
immediately cooled to 45 ͦ C. The bulk 2.4.3. Determination of total mold and yeast
volume of milk was divided into 2 groups counts
(2 L, each) and inoculated by the activated
starter cultures (Lactobacillus delbrueckii From the already prepared serial dilutions,
subspp bulgaricus and Streptococcus one ml was transferred into duplicate Petri
thermophilus) as follow: dishes and thoroughly mixed with
G1: 2% yoghurt starter cultures 1:1. Sabouraud dextrose agar medium
G2: 2% yoghurt starter cultures 1:1 + supplemented with chloramphenicol
Natamycin 10 ppm. (0.01%) as described by IDF (1990). The
Then samples of each group were mixed plates were incubated at 25°C for 5-7 days.
and put into cups (100 ml) and incubated at The first examination was done after 3 days
42 ͦ C until curd formation (pH~ 4.6) then to determine the degree of yeast and mold
transferred to refrigerator at 4 ͦ C. The growth.
yoghurt samples were examined for 2.5. Statistical analysis
sensorial and microbiological evaluation at
appropriate intervals till the appearance of Statistical analysis of the data was done
spoilage. The yoghurt preparation and using the analysis of variance in SPSS 16.0.
examinations were repeated for three times. Statistical comparisons were made by using
one-way analysis of variance (ANOVA).
2.3. Sensory evaluation The results were considered significantly
The sensory evaluation of yoghurt samples different with P<0.05 as described by
was carried out according to Mehanna et al. Clarke and Kempson (1997).
(2000). The score given were 60 points for
flavor, 30 points for body and texture and 3. RESULTS

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 Sara Eissa et al. (2014)

Figure (1) showed the overall sensory decreased gradually till the end of shelf life
evaluation of yoghurt samples. There are in all yoghurt samples reached 9.43±0.68
significance differences in the mean overall and 9.37±0.66. Figure (3) showed the total
sensory scores between G1 and G2 yoghurt viable counts of Streptococcus
samples. The mean overall sensory scores thermophilus which were decreased
in G1 were 87.55±0.25, 88.44±0.11, gradually after 7 days till the end of shelf
81.03±0.22 and 75.29±0.20 at zero, 7th, 14th life of all yoghurt samples. The mean counts
and 21st day of refrigeration storage; of Streptococcus thermophilus in G1 were
respectively. On the other hand, the overall 9.55±0.68, 9.46±0.67, 9.36±0.66 and
sensory evaluation of the examined yoghurt 9.33±0.67 at zero, 7th, 14th and 21st day of
samples in G2 gave the highest score at zero refrigeration storage; respectively, while in
time with a mean value of 95.07±0.25 and G2 they were 9.50±0.62, 9.48±0.60,
maintained high scores during refrigeration 9.44±0.63, 9.31±0.62, 9.31±0.63,
storage with mean values of 92.66±0.33, 9.23±0.61, 7.98±0.07, 7.95±0.06 and
90.07±0.09, 82.03±0.72, 79.40±0.13, 7.94±0.05 at zero, 7th, 14th, 21st, 28th, 31st,
79.40±0.09, 79.85±0.30, 78.81±0.37 and 34th, 37th and 40th day of refrigeration
76.62±0.77 after 7, 14, 21, 28, 31, 34, 37 storage; respectively. Table (1) illustrated
and 40 days of refrigeration storage; the changes in yeast and mold counts of
respectively. Figure (2) showed the total yoghurt samples during the refrigeration
viable counts of Lactobacillus delbrueckii storage period. These results revealed that
subspp bulgaricus. The total viable counts the highest yeast and mold counts were
in both G1 and G2 were the same at zero recorded for G1 when compared with G2.
time 10.31±0.08 and 10.31±0.10 then Molds and yeasts failed to be isolated from
increased gradually after 7 days of storage the G2 during 31 days of refrigeration
period to 10.51±0.10 and 10.55±0.01 then storage period.

Figure (1) The mean values⃰ of overall sensory scores (100) for the examined yoghurt groups
during their refrigeration storage (4°C).

G1: 2% yoghurt starter cultures 1:1 (Lactobacillus delbrueckii subspp bulgaricus: Streptococcus
thermophilus). G2: 2% yoghurt starter cultures 1:1 + 10 ppm natamycin. ⃰ Results shown were means
of triplicates of each treatment. Zero day examination was done after yoghurt preparation.

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 The role of natamycin fortification to extend shelf life of plain yoghurt

Figure (2) The mean counts⃰ of Lactobacillus delbrueckii subspp bulgaricus (log10 cfu/g) for
the examined yoghurt groups during their refrigeration storage (4°C).

G1: 2% yoghurt starter cultures 1:1 (Lactobacillus delbrueckii subspp bulgaricus: Streptococcus
thermophilus). G2: 2% yoghurt starter cultures 1:1 + 10 ppm natamycin.
⃰ Results shown were means of triplicates of each treatment.

Figure (3) The mean counts⃰ of Streptococcus thermophilus (log10 cfu/g) for the examined
yoghurt groups during their refrigeration storage (4°C).

G1: 2% yoghurt starter cultures 1:1 (Lactobacillus delbrueckii subspp bulgaricus:

Streptococcus thermophilus). G2: 2% yoghurt starter cultures 1:1 + 10 ppm natamycin.
⃰ Results shown were means of triplicates of each treatment.

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 Sara Eissa et al. (2014)

Table (1) The mean total yeast and mold counts⃰ (log10 cfu/g) for the examined yoghurt groups
during their refrigeration storage (4°C).

Storage G1 G2
(days) (mean± S.E*)
Zero ˂102 ˂102
7 1.20±0.10 ˂102
14 3.20±1.09 ˂102
21 3.61±0.46 ˂102
28 S ˂102
31 S ˂102
34 S 1.00±0.00
37 S 1.10±0.10
40 S 3.36±0.66
G1: 2% yoghurt starter cultures 1:1 (Lactobacillus delbrueckii subspp bulgaricus: Streptococcus
thermophilus). G2: 2% yoghurt starter cultures 1:1 + 10 ppm natamycin. ND: Not detected. S: The
spoilage samples. *S.E.: Standard Error. Results shown were means of triplicates of each treatment.

4. DISCUSSION changing its organoleptic characteristics.

The gradual decrease of sensory scores of
The results of the overall sensory scores yoghurt samples may be due to the
agreed with those obtained by El-Diasty et proteolytic activity and the development of
al. (2009); Misirlilar et al. (2012). This acidity by the used LAB (Aly et al., 2004).
could be attributed to the effect of The results of Lactobacillus
natamycin which improves the keeping delbrueckii subspp bulgaricus counts
quality in addition to preventing the growth agreed with those obtained by Dave and
of yeasts and molds till the end of storage shah (1997) who found that the viable
time. Also, natamycin has no adverse flavor counts of LAB gradually increased up to the
to yoghurt. El-Diasty et al. (2009) found 5th day, but their survival decrease gradually
that overall sensory evaluation (total score during 35 days of refrigerated storage. The
20) were 17, 17, 17, 17, 17 and 14 at 3rd, 7th, mean counts of Lactobacillus delbrueckii
14th, 21st, 28th and 35th day of storage subspp bulgaricus were 6×108 cfu/g at zero
period; respectively, while control group day then increased to 6.6×108 cfu/g at 5th
showed 17, 15, 14, 11, 9 and 8 at 3rd, 7th, day then decreased gradually to be 2.20×108
14th, 21st, 28th and 35th day of storage cfu/g at 35th day. During storage time, the
period; respectively. Misirlilar et al. (2012) viability of Streptococcus thermophilus was
also found that the sensory properties of decreased gradually after 7 days till the end
strained yoghurt with natamycin gain high of shelf-life of all yoghurt samples. This
score than control group. Yoghurt samples result nearly similar to Mohammed (2011),
with natamycin (total score 5) showed while El-Sayed et al. (2013) found that the
4.9±0.01, 4.9±0.02, 4.7±0.05, 4.5±0.06 and viable counts of Streptococcus
4.2±0.09 at 1st, 7th, 14th, 21st and 28th of thermophilus were 8.98±0.04, 9.04±0.04,
storage period; respectively. While control 8.78±0.04 and 8.30±0.04 log cfu/ml at zero
samples showed 4.9±0.01, 4.9±0.00, time, 3rd, 9th and 15th of storage period;
4.6±0.05, 3.1±0.04 and 3.0±0.03 at 1st, 7th, respectively. The low counts of
14th, 21st and 28th of storage period; Streptococcus thermophilus may be due to
respectively. El-Diasty et al. (2009) the increase in acidity of yoghurt samples,
reported that natamycin proved a suitable which affects Streptococcus spp while
and effective antifungal agent, which lactobacilli spp could tolerate such
increases the shelf life of yoghurt without conditions to some extend (El-Nagar and

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 The role of natamycin fortification to extend shelf life of plain yoghurt

Shenana, 1998; El-Nagar and Bernnan, exhibiting a wide spectrum of activity and
2001). Food industries that rely upon effectiveness at very low concentrations.
fermentation by bacteria have found that Natamycin has strong antifungal activity
natamycin is very useful because it does not toward fungi, which may produce
interfere with fermentation or ripening mycotoxins and create public health hazard.
processes (Davidson and Branen, 1993). Yoghurt treated with natamycin 10 ppm
Natamycin binds irreversibly to the cell could extend the shelf-life up to 40 days
membrane of fungi because of its high with good characteristics of sensory
affinity for ergosterol. This causes evaluation during refrigeration storage
membrane hyperpermeability leading to period as well as the inhibition of fungal
rapid leakage of essential ions and peptides growth without alteration of LAB growth
and ultimately cell lysis. As bacterial pattern. This effect leads to increasing
membrane does not contain sterol, keeping quality of yoghurt, which is
natamycin is not effective against bacteria desired, by manufacturers and consumers.
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 ‫)‪Sara Eissa et al. (2014‬‬
‫ﻋﺪد ‪ 149-140 :(2) 27‬د ﺴﻤ ﺮ ‪2014‬‬ ‫ﻣﺠﻠﺔ ﺑ ﻬﺎ ﻟﻠﻌﻠﻮم اﻟﻄﺒﻴﺔ اﻟﺒﻴﻄﺮ ﺔ‬

‫دور اﻟﺘﻘﻮﯾﺔ ﺑﺎﻟﻨﺎﺗﺎﻣﯿﺴﯿﻦ ﻓﻰ إطﺎﻟﺔ ﻓﺘﺮة ﺻﻼﺣﯿﺔ اﻟﺰﺑﺎدى اﻟﻄﺒﯿﻌﻰ‬

‫ﺳﺎرة أﺣﻤﺪ ﻋﯿﺴﻰ‪ ،‬إﻗﺒﺎل ﻣﺤﻤﺪ ﻋﺎدل إﺑﺮاھﯿﻢ‪ ،‬أدھﻢ ﻣﺤﻤﺪ ﻋﺒﺪه‪ ،‬ﺣﻤﺪى ﻋﺒﺪ اﻟﺴﻤﯿﻊ ﻣﺤﻤﺪ‬
‫ﻗﺴﻢ ﻣﺮاﻗﺒﺔ اﻷﻏﺬﯾﺔ ﻛﻠﯿﺔ اﻟﻄﺐ اﻟﺒﯿﻄﺮي‪-‬ﺟﺎﻣﻌﺔ ﺑﻨﮭﺎ‬

‫اﻟﻤﻠﺨﺺ اﻟﻌﺮﺑﻲ‬

‫ﯾﻌﺘﺒﺮ اﻟﺰﺑﺎدي ﻣﻦ أﻛﺜﺮ ﻣﻨﺘﺠﺎت اﻷﻟﺒﺎن إﺳﺘﮭﻼﻛﺎ ﻓﻰ ﺟﻤﯿﻊ اﻧﺤﺎء اﻟﻌﺎﻟﻢ‪ .‬ﺗﻌﺘﺒﺮ اﻟﻔﻄﺮﯾﺎت واﻟﺨﻤﺎﺋﺮ ﻣﻦ أﻛﺜﺮ ﻣﺴﺒﺒﺎت اﻟﻔﺴﺎد ﻓﻰ‬
‫اﻟﺰﺑﺎدى وذﻟﻚ ﻟﻮﺟﻮد اﻟﺒﯿﺌﺔ اﻟﺤﺎﻣﻀﯿﺔ اﻟﻤﻼﺋﻤﺔ ﻟﻨﻤﻮھﺎ‪ .‬وﻗﺪ ﺗﻢ ﻓﻰ ھﺬه اﻟﺪراﺳﺔ ﺗﻘﯿﯿﻢ ﻓﺘﺮة اﻟﺼﻼﺣﯿﺔ ﺑﺎﻹﺿﺎﻓﺔ اﻟﻰ دراﺳﺔ‬
‫اﻟﺘﻐﯿﯿﺮات اﻟﺘﻰ ﺗﺤﺪث ﻓﻰ اﻟﺨﺼﺎﺋﺺ اﻟﺤﺴﯿﺔ واﻟﻤﯿﻜﺮوﺑﯿﻮﻟﻮﺟﯿﺔ ﻟﻠﺰﺑﺎدى اﻟﻤﻀﺎف إﻟﯿﺔ اﻟﻨﺎﺗﺎﻣﯿﺴﯿﻦ أﺛﻨﺎء ﻓﺘﺮة اﻟﺘﺨﺰﯾﻦ‪ .‬ﺗﻢ‬
‫ﺗﺠﮭﯿﺰ اﻟﻠﺒﻦ اﻟﻄﺎزج وﻗُﺴﻢ إﻟﻰ ﻣﺠﻤﻮﻋﺘﯿﻦ‪ ،‬ﺣﯿﺚ اﻟﻤﺠﻤﻮﻋﺔ اﻟﻀﺎﺑﻄﺔ اﻟﺘﻲ ﺗﺤﺘﻮي ﻋﻠﻰ ﺑﺎدئ اﻟﺰﺑﺎدي واﻟﻤﺠﻤﻮﻋﺔ اﻟﺜﺎﻧﯿﺔ ﺗﻢ‬
‫ﺗﺠﮭﯿﺰھﺎ ﺑﻨﻔﺲ طﺮﯾﻘﺔ اﻟﻤﺠﻤﻮﻋﺔ اﻟﻀﺎﺑﻄﺔ ﻣﻊ إﺿﺎﻓﺔ اﻟﻨﺎﺗﺎﻣﯿﺴﻦ ﺑﻤﻌﺪل ‪ 10‬ﺟﺰء ﻓﻰ اﻟﻤﻠﯿﻮن‪ .‬ﺗﻢ ﺣﻔﻆ ﺟﻤﯿﻊ أﻛﻮاب اﻟﺰﺑﺎدى‬
‫ﻋﻨﺪ درﺟﺔ ﺣﺮارة ‪ 4‬درﺟﺔ ﻣﺌﻮﯾﺔ‪ .‬وﻗﺪ ﺗﻢ ﺗﺤﻠﯿﻞ اﻟﻌﯿﻨﺎت ﻋﻨﺪ ﯾﻮم اﻧﺘﺎﺟﮭﺎ وﺧﻼل ﻓﺘﺮة اﻟﺘﺨﺰﯾﻦ ﻓﻰ اﻟﺜﻼﺟﺔ ﺗﻘﯿﯿﻤﺎ ﺣﺴﯿﺎ و‬
‫ﻣﯿﻜﺮوﺑﯿﻮﻟﻮﺟﯿﺎ ﻋﻦ طﺮق ﻋﺪد ﻧﻮﻋﻲ ﺑﺎدئ ﺑﻜﺘﯿﺮﯾﺎ اﻟﺰﺑﺎدي واﻟﻌﺪد اﻟﻜﻠﻰ ﻟﻠﻔﻄﺮﯾﺎت واﻟﺨﻤﺎﺋﺮ‪ .‬أظﮭﺮت اﻟﻨﺘﺎﺋﺞ ان اﻟﺰﺑﺎدي‬
‫اﻟﻤﺼﻨﻊ ﺑﺈﺳﺘﺨﺪام اﻟﻨﺎﺗﺎﻣﯿﺴﯿﻦ زادت ﻓﺘﺮة ﺻﻼﺣﯿﺘﮫ اﻟﻰ ‪ 40‬ﯾﻮم ﻣﻊ اﻟﺤﻔﺎظ ﻋﻠﻰ ﺧﺼﺎﺋﺼﮫ اﻟﺤﺴﯿﺔ واﻟﻤﯿﻜﺮوﺑﯿﻮﻟﻮﺟﯿﺔ ﺑﺼﻮرة‬
‫ﺟﯿﺪة‪ .‬ﺑﯿﻨﻤﺎ ﻋﯿﻨﺎت اﻟﻤﺠﻤﻮﻋﺔ اﻟﻀﺎﺑﻄﺔ ﻛﺎﻧﺖ ﻓﺘﺮة اﻟﺼﻼﺣﯿﺔ ‪ 21‬ﯾﻮﻣﺎ‪ .‬ﻛﻤﺎ وﺟﺪ ارﺗﻔﺎع ﻓﻰ اﻋﺪاد اﻟﺒﻜﺘﺮﯾﺎ ‪Lactobacillus‬‬
‫‪ delbrueckii subspp bulgaricus‬ﺣﺘﻰ اﻟﯿﻮم اﻟﺴﺎﺑﻊ ﺛﻢ ﺣﺪث اﻧﺨﻔﺎض ﺣﺘﻰ ﻧﮭﺎﯾﺔ ﻓﺘﺮة اﻟﺘﺨﺰﯾﻦ ﻓﻰ ﻛﻠﺘﺎ اﻟﻤﺠﻤﻮﻋﺘﯿﻦ‬
‫‪ thermophilus‬ﻣﻦ اﻟﯿﻮم اﻟﺴﺎﺑﻊ ﺣﺘﻰ ﻧﮭﺎﯾﺔ ﻓﺘﺮة اﻟﺘﺨﺰﯾﻦ‪ .‬ﻛﻤﺎ‬ ‫ﺑﯿﻨﻤﺎ ﺣﺪث اﻧﺨﻔﺎض ﻓﻰ اﻋﺪاد ‪Streptococcus‬‬
‫اوﺿﺤﺖ اﻟﻨﺘﺎﺋﺞ ﺧﻠﻮ اﻟﺰﺑﺎدى اﻟﻤﺼﻨﻊ ﺑﺈﺿﺎﻓﺔ اﻟﻨﺎﺗﺎﻣﯿﺴﯿﻦ ﻣﻦ اﻟﻔﻄﺮﯾﺎت واﻟﺨﻤﺎﺋﺮ ﺣﺘﻰ اﻟﯿﻮم ‪ 31‬وظﮭﺮت ﺑﻤﻌﺪل‬
‫‪log10 cfu/g 1.00±0.00‬ﻋﻨﺪ اﻟﯿﻮم ‪ 34‬ﺛﻢ ﺑﺪأ اﻟﻌﺪد ﺑﺎﻟﺘﺰاﯾﺪ ﺣﺘﻰ ﻧﮭﺎﯾﺔ ﻓﺘﺮة اﻟﺼﻼﺣﯿﺔ ﺑﻤﻌﺪل‪3.36±0.66،1.10±0.10‬‬
‫‪log10 cfu/g‬ﻋﻨﺪ اﻟﯿﻮم ‪ 37‬و ‪ 40‬ﻋﻠﻰ اﻟﺘﻮاﻟﻰ‪ .‬ﺑﯿﻨﻤﺎ ظﮭﺮت اﻟﻔﻄﺮﯾﺎت و اﻟﺨﻤﺎﺋﺮ ﻓﻰ اﻟﻤﺠﻤﻮﻋﺔ اﻟﻀﺎﺑﻄﺔ ﻋﻨﺪ اﻟﯿﻮم اﻟﺴﺎﺑﻊ‬
‫ﺑﻤﻌﺪل ‪log10 cfu/g 1.20±0.10‬و ﻗﺪ ﺗﺰاﯾﺪ اﻟﻌﺪد ﺣﺘﻰ ﻧﮭﺎﯾﺔ ﻓﺘﺮة اﻟﺼﻼﺣﯿﺔ اﻟﻰ ‪log10 cfu/g 3.61±0.46 ، 3.20±1.09‬‬
‫ﻋﻨﺪ اﻟﯿﻮم ‪ 14‬و ‪ 21‬ﻋﻠﻰ اﻟﺘﻮاﻟﻲ‪ .‬وﻣﻦ اﻟﺪراﺳﺔ ﯾﻤﻜﻦ اﺳﺘﺨﻼص أن اﻟﻨﺎﺗﺎﻣﯿﺴﯿﻦ ﺗﺄﺛﯿﺮة اﻟﻤﻀﺎد ﻟﻠﻔﻄﺮﯾﺎت واﻟﺨﻤﺎﺋﺮ أدى إﻟﻰ‬
‫زﯾﺎدة ﻓﺘﺮة ﺻﻼﺣﯿﺔ اﻟﺰﺑﺎدى ﻣﻊ اﻟﻤﺤﺎﻓﻈﺔ ﻋﻠﻰ ﺧﺼﺎﺋﺼﮫ اﻟﺤﺴﯿﺔ ﺟﯿﺪة‪.‬‬
‫)ﻣﺟﻠﺔ ﺑﻧﻬﺎ ﻟﻠﻌﻠﻭﻡ ﺍﻟﻁﺑﻳﺔ ﺍﻟﺑﻳﻁﺭﻳﺔ‪ :‬ﻋﺩﺩ ‪ , 149-140:(2)27‬ﺩﻳﺳﻣﺑﺭ‪(2014‬‬

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