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Title: Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese
Authors: Serhan, Mireille 
Cailliez-Grimal , Catherine
Borges, Fredric
Revol-Junelles, Anne-Marie
Hosri, Chadi
Fanni, Jacques
Affiliations: Department of Nutritional Sciences 
Keywords: Artisanal cheese
Real-time PCR
Subjects: Ecosystems
Issue Date: 2009
Part of: Food microbiology
Volume: 25
Issue: 6
Start page: 645
End page: 652
In order to contribute to the preservation of the Lebanese dairy heritage, the aim of this study was to characterize the Darfiyeh cheese, a traditional variety made from raw goat's milk and ripened in goat's skin. Three independent batches of Darfiyeh production were analyzed after 20, 40 and 60 days of ripening. Mesophilic lactobacilli, thermophilic coccal-shaped lactic acid bacteria (LAB) and thermophilic lactobacilli were enumerated. In order to explore the Darfiyeh natural ecosystem, a combination of phenotypical and molecular approaches was applied. The latter included Polymerase Chain Reaction-temporal temperature gel electrophoresis (PCR-TTGE), classical PCR and quantitative PCR. These methods revealed the presence of Streptococcus thermophilus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus malodoratus, group D Streptococcus sp., Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris, Lactobacillus plantarum, Lactobacillus curvatus, Staphylococcus haemolyticus, Escherichia coli, Clostridium sp./Eubacterium tenue. Real-time PCR enabled quantification of E. faecium, with a detection of 107ā€“109 cfu gāˆ’1 of product. The present molecular approaches combined with phenotypic method allowed describing the complex natural ecosystem of Darfiyeh, giving useful information for the preservation of Lebanese artisanal dairy products.
DOI: 10.1016/
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Nutritional Sciences

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