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Preservative action of 11S (glycinin) and 7S (β-conglycinin) soy globulin on bovine raw milk stored either at 4 or 25 °C

Published online by Cambridge University Press:  11 March 2013

Ali O Osman ,
Samir A Mahgoub  and
Mahmoud Z Sitohy
Ali O Osman
Affiliation:
Biochemistry Department, Faculty of Agriculture, Zagazig Univeristy, Zagazig 44511, Egypt
Samir A Mahgoub
Affiliation:
Microbiology Department, Faculty of Agriculture, Zagazig Univeristy, Zagazig 44511, Egypt
Mahmoud Z Sitohy*
Affiliation:
Biochemistry Department, Faculty of Agriculture, Zagazig Univeristy, Zagazig 44511, Egypt
*
*For correspondence; e-mail: [email protected]
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Abstract

Considerable inhibitory antibacterial actions were exerted by the soybean 11S subunit comparable with nisin on the proliferation of total viable count, Pseudomonas count and Enterobacteriaceae count in bovine milk stored at 4 or 25 °C for 30 d and 48 h, while 7S and lysozyme were much less effective. The maximum magnitudes of bacterial reduction by 11S and nisin were in the range 2–4 log CFU/ml. The proliferation of 3 pathogenic bacteria (Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7) artificially inoculated into raw milk stored at 4 or 25 °C were particularly and significantly (P<0·05) reduced by 11S subunit and nisin (0·5% w/v), but only slightly by 7S and moderately by lysozyme. Lactose consumption, acidity development and casein degradation during storage of bovine raw milk were attenuated during storage at 4 or 25 °C and sensorial traits were better maintained by supplementation with 11S (0·5% w/v). 11S subunit may be used a safely food preservative, if permitted.

Keywords

Spoilage bacteriapathogenic bacteriapreservationantibacteriallactose
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 2 , May 2013 , pp. 174 - 183
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013

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