Bee venom: A potential natural alternative to conventional preservatives for prolonging the shelf-life of soft cheese ‘Talaga’

• Published in: Heliyon 2024-04, Vol.10 (7), p.e28968-e28968, Article e28968
• Main Authors: Ahmed, Mohamed Bedair M., El-ssayad, Mohamed Fathy, Yousef, Samir Y.A., Salem, Salah H.
• Format: Article
• Language: English
• Subjects: Antimicrobial activities; Bee venom; Natural preservatives; Pathogenic and spoilage microbes; Tallaga cheese
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2024.e28968

The study aims to explore bee venom (honey-BV) as a potential natural preservative for "Tallaga" soft cheese. Characterization of the active compounds in honey-BV was conducted via chromatographic analyses. Antimicrobial efficacy against pathogenic bacteria and fungi was evaluated, and minimum inhibitory concentration (MIC) was determined. Subsequently, honey-BV was applied to Tallaga cheese at 15 mg/g concentrations. The main active ingredients identified in bee venom were apamin (2%) and melittin (48.7%). Both concentrations of bee venom (100 and 200 mg/mL) exhibited significant antifungal and antibacterial properties against tested organisms, with MIC values varied from 0.2 to 0.5 mg/mL for bacteria to 3–13 mg/mL for fungi. Application of honey-BV in Tallaga cheese resulted in complete elimination of Staphylococcal populations after 2 weeks of cold storage, with no detectable growth of molds or yeasts throughout the storage period. Additionally, a steady decrease in aerobic plate count was observed over time. In summary, honey-BV holds promise as a natural preservative for soft cheese, however, more investigation is required to optimize the concentration for economic viability, taking into account health benefits and safety considerations.