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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
|Affiliations:||Department of Nutritional Sciences
Department of Medical Laboratory Sciences
|Keywords:||Lactococcus lactis Subsp
|Issue Date:||2014||Part of:||Advances in microbiology||Volume:||4||Issue:||10||Start page:||609||End page:||615||Abstract:||
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.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/2265||Open URL:||Link to full text||Type:||Journal Article|
|Appears in Collections:||Department of Nutritional Sciences|
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