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Title: Molecular verification of two potent bacteria isolated from darfiyeh cheese: lactococcus lactis subsp. lactis and lactobacillus plantarum
Authors: Abu Salbi, Rana
Serhan, Mireille 
Bassil, Marcel
Affiliations: Department of Nutritional Sciences 
Department of Medical Laboratory Sciences 
Keywords: Lactococcus lactis Subsp
Lactobacillus plantarum
Darfiyeh Cheese
Probiotic Effect
Issue Date: 2014
Part of: Advances in microbiology
Volume: 4
Issue: 10
Start page: 609
End page: 615
Raw goat milk cheeses are known for their natural microflora linked to many biodiversity factors such as the use of raw milk. That microflora serves probiotic attribution conferring a beneficial health impact on the consumer. Darfiyeh is an artisanal raw goat milk cheese manufactured traditionally in Northern Lebanese Mountains. To emphasize its clinical significance in both digestive and immune system, and to provide health remunerations to the consumer, the cheese microbiota will be investigated. To serve that purpose, the presence of the two potent probiotic Lactic Acid Bacteria (LAB): Lactococcus lactis subsp. lactis and Lactobacillus plantarum will be investigated. For bacterial identification, selection and isolation: culture-dependent techniques that imply the use of laboratory media will be implemented, and culture independent techniques: Polymerase Chain Reaction (PCR) will be applied for further validation. Both bacteria were further verified as Lactococcus lactis subsp. lactis and Lactobacillus plantarum by implementing specie-specific primers for the qualitative PCR.
Open URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Nutritional Sciences

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