TITLE:
Molecular Verification of Two Potent Bacteria Isolated from Darfiyeh Cheese: Lactococcus lactis Subsp. Lactis and Lactobacillus plantarum
AUTHORS:
Rana Abu Salbi, Mireille Serhan, Marcel Bassil
KEYWORDS:
Lactococcus lactis Subsp. Lactis, Lactobacillus Plantarum, Darfiyeh Cheese, Probiotic Effect
JOURNAL NAME:
Advances in Microbiology,
Vol.4 No.10,
August
11,
2014
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.