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.
Highlights
Probiotics are receiving huge consumer, research, and industrial interest proving their capacity to enhance food functionality
Cheese is one of the most abundant dairy products that have a great capacity for delivering probiotic microorganisms into the human intestine due to its specific physic-chemical characteristics compared to other fermented milk products
67 isolates were randomly selected from MRS and M17 agar plates for phenotypic and biochemical characterization. They were considered Lactic Acid Bacteria (LAB) based on their positive Gram staining, absence of catalase activity, and rod or coccal shape
Summary
Probiotics are receiving huge consumer, research, and industrial interest proving their capacity to enhance food functionality. Food applications for probiotics are vastly present in dairy products. Cheese is one of the most abundant dairy products that have a great capacity for delivering probiotic microorganisms into the human intestine due to its specific physic-chemical characteristics compared to other fermented milk products. Raw goat milk cheeses exist among the variety of cheeses that possess a microbial biodiversity. Among the microorganisms present in raw goat milk cheeses is Lactic Acid Bacteria (LAB) [1]. LAB is well known for their probiotic qualities. When ingested through dietary intake in adequate quantities, LAB as probiotic microorganisms provide health merits to the host
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