en ميکروب شناسي Microbiology تحقيقي Original Paper <strong>Background and objectives: </strong>Gouda Cheese is regarded as a high quality and one of the most popular cheeses in the world. The defining characteristics of Gouda cheese are its yellow color, great aroma and taste of caramel sweetness. The cheese should be well chilled before waxing, to get better seal. The seal is very important to prevent contamination with molds and putrefactive bacteria. Cheese wax is made from paraffin with additional microcrystalline to make pliable for better seal. The aim of this study was to investigate antibacterial effects of Gouda cheese wax.<br> <strong>Methods: </strong>Gouda cheese wax samples were collected from four different manufacturers in Iran. The total count of coliforms, <em>Escherichia</em> <em>coli</em>, <em>Salmonella</em>, coagulase-positive<em> Staphylococcus</em> and mold and yeast on the samples was determined<span dir="RTL">.</span> The antimicrobial activities of Gouda cheese wax against <em>E. coli</em>, <em>S. aureus</em>, <em>Saccharomyces cerevisiae</em>, <em>Aspergillus brazilissis</em> and <em>Salmonella enterica</em> were investigated by determining minimum bactericidal concentration and minimum inhibitory concentration.<br> <strong>Results:</strong> The results indicated that all Gouda cheese wax samples were prepared in accordance with the national standards. In addition, the examined wax samples had no antimicrobial properties against the tested microorganisms.<br> <strong>Conclusions: </strong>The wax used in production of Gouda cheese in Iran has no antimicrobial properties. Cheese,Escherichia coli,Salmonella, 18 22 http://mlj.goums.ac.ir/browse.php?a_code=A-10-898-1&slc_lang=en&sid=1 Mojtaba Mohammadzadeh Vazifeh 100319475328460019191 1519-3776-0003-0000 No Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran Masoud Hosseini Ma_Hosseini@SBU.AC.IR 100319475328460019192 100319475328460019192 Yes Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran Ali Mohammadi 100319475328460019193 100319475328460019193 No Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran Mahdi Jahanfar 100319475328460019194 100319475328460019194 No Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran Hadi Maleki 100319475328460019195 100319475328460019195 No Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran.