INFLUENCE OF BLACK SEED EXTRACTS IN SOME MICROORGANISMS AND SHELF LIFE OF CHEESE

Saeed,; Al-Obaydi, S.A.

	INFLUENCE OF BLACK SEED EXTRACTS IN SOME MICROORGANISMS AND SHELF LIFE OF CHEESE
The Iraqi Journal of Agricultural Science
Article 1, Volume 39, Issue 6, 2008, Pages 124-133
Authors
; S.A. Al-Obaydi
Abstract
The black seeds Nigella sativa and their alcohol and aqueous extracts were evaluated for antimicrobial activity against gram-positive bacteria B. subtilis and gram- negative bacteria S. typhimurium ,the tested molds Pen.spp. , Asps. flavus and the yeast Candida. spp and coliform bacteria. They were chosen because they represent the causes of some diseases common to humans and animals as well as food spoilage. Six ratios %40و15و10و5و2و0.5 of 95 and 80% of ethyl alcohol and water extracts of Nigella sativa were used to recognize their effect on the tested microorganisms . The gram positive bacteria B.subtilis and the yeast Candida spp. were most effective than the gram negative bacteria S. typhimurium and the tested molds .The diameters of inhibition zones were increased at %40و15 due to the high levels of black seed oil. The water extract was totally not active against all microorganisms above because it doesn’t contain any of black seed oil in which the active substance being dissolved. The black seed and their powder were added separately to the curd of the laboratory-produced soft cheese at the ratios %5,3,2,1,0.5 . It was found that the numbers of bacteria decrease with higher ratios added and thus prolong the shelf life of the cheese. Although the grades of sensory taste were decreased but nevertheless, it was acceptable at the ratio 3%, but it unacceptable at 5%.

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