Abstract

This study evaluated the survival of Enterobacteriaceae, molds and yeasts in vacuum-packaged soft cheese treated independently with crude extracts of Carica papaya (Vcpc) and Terminalia cattapa (Vtcc), a bacteriocin (Vnc), and a combination of the three treatments (V+3). The cheese was then stored at 15 and 28°C, respectively, for three weeks. Enterobacteriacea were not detected in the Vcpc- and Vtcc-treated cheese at 15°C after three weeks of storage, while the yeasts and moulds were not detected in any of the treatments throughout the storage period. Inhibition of enterobacteriaceae was not apparent in Vnc- and V+3-treated cheese, but significant differences were observed regarding the microbial counts at the two storage temperatures and periods (P < 0.05). It can therefore be concluded that vacuum packaging and addition of crude extracts of       C. papayaand T. cattapa to the soft cheese (‘wara’) can suppress growth of enterobacteriacea, molds and yeasts, thus leading to extension of the shelf-life of the soft cheese (‘wara’).

Key words: Enterobacteriaceae, molds, yeast, vacuum package, soft cheese,Carica papaya, Terminalia cattapa.