Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product
2022
Abiad, Mohamad G. | Ajjour, Celine | Kassaify, Zeina G. | Iskandar, Christelle F. | Hamzeh, Reem | Hassan, Hussein F. | Department of Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences (FAFS) | American University of Beirut
In the present study, 30 lactic acid bacteria (LAB) strains were isolated from Anbaris, a traditional fermented dairy product manufactured in rural villages of Lebanon from goat milk with a distinct sharp taste, and identified as members of the Lactobacillus genus. Among these strains, twelve showed potential probiotic characteristics with acid and bile tolerance, angiotensin-converting enzyme (ACE) inhibitory activity, and antimicrobial capacity against Staphylococcus aureus, but not against E-coli. Pooled isolates have displayed a very high ACE inhibitory activity (>70%). These isolates also had a high tolerance to all pH values between 3.0 and 5.0, making Anbaris contain probiotic LAB that can cross saliva, upper and lower stomach, and the intestines. The isolates were also characterized using pulse-field gel electrophoresis (PFGE). The obtained results are the first to be collected on Anbaris. This increases the marketability of this product as a source of probiotics, nutritional, economical, and empowering women cooperatives in rural areas. © 2022 Mohamad G. Abiad, Celine Ajjour, Zeina Kassaify, Christelle F. Iskandar, Reem Hamzeh and Hussein F. Hassan. Published with license by Taylor & Francis Group, LLC. © 2022, Published with license by Taylor & Francis Group, LLC. © 2022 Mohamad G. Abiad, Celine Ajjour, Zeina Kassaify, Christelle F. Iskandar, Reem Hamzeh and Hussein F. Hassan.
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