Antimicrobial effect of potassium sorbate on brucella melitensis in tulum cheese

In this study, antimicrobial effects of potassium sorbate on Brucella melitensis which is a important problem for public health in Tulum cheese were examined. For this purpose, 5 different cheese produced from raw ewe milk. Group A was control, group B samples were inoculated with only Brucella melitensis; group C, D and E samples inoculated with Brucella melitensis were also added 0.05%, 0.10% and 0.20% of potassium sorbate respectively. Experimental cheese samples were kept at 4±1 ^οC. Presence of Brucella melitensis were examined at 0, 15, 30, 45, 60 and 90th days of ripened time.

It was found that Brucella melitensis inoculated in raw ewe milk which is used for the production of experimental Tulum cheese was affected at different rates depending on potassium sorbate concentration during ripened time. Brucella melitensis level in group B samples without sorbate was found higher compared with groups C, D and E samples with sorbate. The vanishing of this agent was taken place at 15th day in group E samples and at 30th day in other groups.

In conclusion, it was observed that the life time of Brucella melitensis was shortened when definite concentration of potassium sorbate was added in production process of Tulum cheese. It is possible to have more safety and healty product for public health.