Investigation of the antimicrobial properties of nanoclay and chitosan based nanocomposite on the microbial characteristics of Gouda cheese

Abstract

The chitosan and nanoclay nanocomposite had excellent antibacterial activity and performed well against microbial limitations (coliforms, <i>E. coli, Salmonella</i> spp., coagulase-positive <i>Staphylococcus</i>, mold and yeast) of Gouda cheese. Therefore, the nanocomposite may be possibly used as a surface coating in addition to Gouda cheese as well as similar cheeses and other food to enhance microbial characteristics and extend shelf life.