Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
Kyrykbaeva S. Kalibekkyzy Z. Kapshakbayeva Z. Baytukenova S. Assirzhanova Z. Baytukenova S. Mustafayeva A. Ospanova B. Utegenova A.
2025Taylor and Francis Ltd.
CYTA - Journal of Food
2025#23Issue 1
This study investigates the antimicrobial efficacy and shelf life of natural hop extract in soft brine cheese production. Hop extract, renowned for its antimicrobial and antioxidant properties, was incorporated into cheese and evaluated over a 90-day ageing period. The bioactive components analyzed were total phenolic content (TPC) and total flavonoid content (TFC). TPC increased from 3.45 mg GAE/100 g on day 1 to 8.83 mg GAE/100 g by day 90, enhancing antioxidant capacity. Antioxidant activity (DPPH assay), texture firmness, moisture content, and pH of were obtained. The effect of the hop extract was analyzed on Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. The results revealed that S. aureus counts decreased by 1.2 log units, L. monocytogenes by 1.5 log units, and E. coli by 1.0 log unit after 90 days of storage (p <.05). Cheese treated with hop extract exhibited a significant reduction in microbial growth.
antimicrobial , cheese production , Natural hop extract , natural preservatives
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Department of Food Technology, Shakarim University, Semey, Kazakhstan
Department of Biotechnology, Toraighyrov University, Pavlodar, Kazakhstan
Department of Technology and Standardization, Kazakh University of Technology and Business, Astana, Kazakhstan
Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
Department of Food Technology
Department of Biotechnology
Department of Technology and Standardization
Department of Food Technology and Processing Products
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