Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production

• Shynar Kyrykbaeva ^[1] ; Zhanar Kalibekkyzy ^[1] ; Zarina Kapshakbayeva ^[2] ; Saule Baytukenova ^[3] ; Zhanna Assirzhanova ^[1] ; Sholpan Baytukenova ^[4] ; Ayaulym Mustafayeva ^[4] ; Balzhan Ospanova ^[4] ; Asiya Utegenova ^[1]
  1. [1] Shakarim University of Semey
  2. [2] Toraighyrov University
  3. [3] Kazakh University of Technologies and Business
  4. [4] Saken Seifullin Kazakh Agro Technical Research University (KazATU)

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 23, Nº. 1, 2025
• Idioma: inglés
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  • 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.