Abstract
Laban jameed is a dried salty dairy product obtained by fermentation of milk using a complex population of lactic acid bacteria. Jameed is considered a traditional food product in most eastern Mediterranean countries and is usually made from sheep or cow milk. The aim of this study was to assess phage contamination of jameed dairy product. Two phages were isolated: one from sheep milk jameed (PPUDV) and the other from cow milk jameed (PPURV). Each of the two bacteriophages was partially characterized. The PPUDV phage was identified as a single stranded DNA virus with an approximately 20 kb genome that was resistant to RNase, whereas PPURV phage possessed a double stranded RNA genome of approximately 20 kb and was resistant to DNase. The phage bacterial strain hosts were identified as Lactobacillus helveticus and Bacillus amyloliquefaciens for PPUDV and PPURV, respectively. One step growth curve using a double layer plaque assay test was carried out to monitor the phage life cycle after host infection. PPUDV showed a latent period of about 36 h, burst period of 70 h and a burst size of about 600 Plaque Forming Units (PFU) per infected cell. PPURV phage showed a latent period of about 24 h, burst period of 47 h and a burst size of about 700 PFU per infected cell. SDS-PAGE analysis of total viral proteins showed at least three major bands (27, 40, and 45 kDa) for PPUDV. This is the first study to report the isolation of both DNA and RNA bacteriophages from laban jameed. This study adds new insights into the complexity of dairy contamination and fermentation microbiology of the jameed revealing the existence of two viral genomes in this highly dried and salty dairy product.
Highlights
Laban jameed is a dried and salty dairy product that forms part of an ancient traditional diet that is common in the Middle East, in Syria, Lebanon, Jordan, Saudi Arabia and Palestine [1,2,3]
The bacterial colonies bacterial colony 1 (BC1), BC2, BC3 were selected from Dahriya samples, whereas bacteria colony 4 (BC4), BC5, BC6 were selected from Tulkaram samples
We reported the isolation of two bacteriophages from a traditional dairy product called laban jameed: a dsRNA PPURV and ssDNA PPUDV hosting on Bacillus amyloliquefaciens and Lactobacillus helveticus, respectively
Summary
Laban jameed is a dried and salty dairy product that forms part of an ancient traditional diet that is common in the Middle East, in Syria, Lebanon, Jordan, Saudi Arabia and Palestine [1,2,3]. The whey is decanted and the curd is added into a cheesecloth container to remove the excess water When it becomes a thick paste, called labaneh in Palestine, it is kneaded or sprinkled with sodium chloride salt (approximately 10% salt contents) and placed to dry for a few days in the sun to ensure that no dampness occurs, which could spoil the product [1,2,3]
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