Table-4.
Survival of Candida albicans in produced Karish cheese with different treatments (log10 Mean ± SE).
| Groups | Zero day | 3rd day | 6th day | 9th day | 12th day | 15th day | 18th day | 21stday |
|---|---|---|---|---|---|---|---|---|
| CC | 10.54 ± 0.62ABa | 9.93 ± 0.45ABa | 9.89 ± 0.58Ba | 10.35 ± 0.27ABa | 12.04 ± 0.26Aa | 11.96 ± 0.04Aa S |
12.18 ± 0.27Aa S |
12.08 ± 0.43Aa S |
| PC1 | 9.98 ± 0.40Aa | 9.24 ± 0.31ABa | 8.15 ± 0.29Bab | 4.26 ± 0.63Cbc | 3.49 ± 0.24Cc | ND | ND | ND |
| PC2 | 9.63 ± 0.64Aa | 7.79 ± 0.61ABab | 5.79 ± 0.65Bbc | 3.16 ± 0.58Cc | ND | ND | ND | ND |
| CC1 | 10.37 ± 0.40Aa | 8.66 ± 0.35ABa | 7.20 ± 0.25Bb | 5.63 ± 0.57Cb | 4.79 ± 0.44Cbc | 4.66 ± 0.37Cb | 2.66 ± 0.37Db | ND |
| CC2 | 10.20 ± 0.25Aa | 8.61 ± 0.63ABa | 7.31 ± 0.81BCab | 4.82 ± 0.24Dbc | 5.43 ± 0.50CDb | 3.98 ± 0.17DEb | ND | ND |
| NC1 | 10.37 ± 0.40Aa | 8.70 ± 0.65ABa | 7.41 ± 0.53Bab | 5.10 ± 0.61Cbc | 4.12 ± 0.11CDbc | 2.73 ± 0.29Dc | ND | ND |
| NC2 | 10.42 ± 0.39Aa | 8.63 ± 0.57Ba | 7.05 ± 0.21Bb | 4.93 ± 0.37Cbc | 3.66 ± 0.37CDc | 2.82 ± 0.34Dc | ND | ND |
| MC | 9.57 ± 0.31Aa | 5.77 ± 0.55Bb | 4.28 ± 0.17Cc | ND | ND | ND | ND | ND |
CC=Control Karish cheese with Candida albicans; PC1=Karish cheese with 0.1% potassium sorbate; PC2=Karish cheese with 0.2% potassium sorbate; CC1=Karish cheese with 1% chitosan; CC2=Karish cheese with 2% chitosan; NC1=Karish cheese with 0.25% nano-chitosan; NC2=Karish cheese with 0.5% nano-chitosan; MC=Karish cheese with 0.1% potassium sorbate and 2% chitosan. S=spoilage signs appearance. ND=Not detected. Mean values with different lowercase letters superscripts within same column are significantly (p <0.05) different. Mean values with different uppercase letters superscripts within same raw are significantly (p < 0.05) different. SE=Standard error