Effect of Egg White Hydrolysates on Shelf Life of Soft Cheese

Document Type : Original Article


Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University, Egypt.


The aim of work is to evaluate antibacterial activities of egg white hydrolysates against Escherichia coli, Staphylococcus aureus and Bacillus subtilus. Also, the effect of the highest antibacterial hydrolysate on shelf life of soft cheese was evaluated. The Egg white hydrolysis was conducted in 1 mol/l HCl solution (pH 1.5 ,2, 2.5, 3, 3.5, 4, 4.5) at temperature of 37°C for 48hours using pepsin enzyme (2% enzyme/substrate (E/S) ratio). Results revealed that raw egg hydrolysate (REWH) hydrolyzed at pH 1.5 after 12hours was the most potent antibacterial hydrolysate. This hydrolysate extended the shelf life of soft cheese to 28 days. In addition, this hydrolysate showed a significant inhibitory effect on total bacterial count and yeast & mold count.  Escherichia coli was the most sensitive organism to this hydrolysate. Accordingly, REWH obtained at pH 1.5 is considered as the most efficient natural preservative to be applied in food system. 


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