The effect of potassium sorbate on the survival of Brucella melitensis during ripening of Tulum cheese

The objective of this study was to evaluate the antimicrobial effect of potassium sorbate on the viability of Brucella melitensis in Tulum cheese, as well as the resulting microbiological and physicochemical changes during ripening. Five groups were formed, with group A serving as the control and group B inoculated with B. melitensis. Groups C, D, and E were also inoculated with B. melitensis and treated with potassium sorbate at concentrations of 0.05%, 0.10%, and 0.20%, respectively. During the ripening process, the total number of mesophilic aerobic bacteria, fecal streptococci, staphylococci-micrococci, coliforms, and yeasts and molds in the samples varied depending on the amount and presence of sorbate. The presence of potassium sorbate affected B. melitensis at different rates during ripening. The level of B. melitensis was found to be higher in group B compared to groups C, D, and E. There were no significant differences in the acidity of the treatment groups. During ripening, the pH values of the samples with sorbate were lower than those without sorbate. No significant differences in salt amounts and moisture levels were observed between the groups with sorbate and those without sorbate. The addition of definite concentrations of potassium sorbate to the formulation of Tulum cheese revealed a shortened lifespan of B. melitensis and a significant reduction in the number of other harmful microorganisms. This suggests that the use of sorbate in Tulum cheese manufacturing has the potential to improve microbial safety in this type of product.