ANTIBIOTIC RESISTANCE AND ANTIMICROBIAL ACTIVITIES OF LACTOBACILLUS SPECIES ISOLATED FROM SOME ARTISANAL EGYPTIAN DAIRY PRODUCTS

Esmat Awad, Safaa Ibrahim, Neven Abo Eleneen, Rania Kamal

Abstract


Rania M. Kamal, email: raniakamal79@gmail.com

Abstract: Among popular artisanal dairy products, kariesh cheese, Laban Rayeb and yoghurt are occupying advanced rank in the human consumers` interest in Egypt. The current study included the microbiological investigations of 25 each of such products primarily to isolate and discriminate staphylococci and different lactobacillus strains and secondly to search for some of this lactobacillus to be considered as a probiotic. via investigating several characteristics including, their ability to resist and survive gastrointestinal tract conditions represented in gastric acidity (pH 2.5-3) and duodenal bile acids, and at the same time, having safety or non-pathogenicity, which principally includes non-harboring of antibiotic resistance (AR) patterns or virulence factors. Finally, the isolated lactobacillus strains were tested as inhibitors for some pathogenic bacteria such as Staphylococcus aureus and E. coli.

Keywords: Artisanal, Dairy products, Probiotics, Safety, Inhibitory effects


 


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SLOVENIAN VETERINARY RESEARCH, Veterinary Faculty
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