Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese | ||||
| Egyptian Journal of Food Science | ||||
| Volume 52, Issue 1, 2024, Page 41-50 PDF (916.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2024.285537.1180 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Abouelnaga  1; Amin Gouda1; Mariam saad2; Hesham Ismail2
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| 1Dairy Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt | ||||
| 2Dairy Science Department, Faculty of Agriculture, New Valley University, 72511New Valley, Egypt. | ||||
| Abstract | ||||
| Traditional dairy products in rural areas could be an excellent source of beneficial natural bacteria. Lactic acid bacteria (LAB) would be the right choice to represent these indigenous isolates with probiotic characteristics. Therefore, the purpose of this study was to improve nonstarter Egyptian white soft cheese by using probiotic indigenous strain isolated from the New Valley region of the Egyptian Western Desert. The results showed that the selected isolate, Lacticaseibacillus rhamnosus CH08, showed high tolerance to low pH, pepsin, bile salts and was non-hemolytic. Lb. rhamnosus CH08 also contributed to improving the taste and flavor of white soft cheese. In addition, their promising characteristics as prospective probiotics may cause amendment in the gastrointestinal microbiota. Furthermore, the strain did not contain any of the tested antibiotic resistant genes. This study confirms the diversity of microbiota in traditional dairy products, and the selected probiotic strain, Lb. rhamnosus CH08, succeeded in developing the quality of Egyptian white soft cheese” with synergistic health benefits as potential probiotic supplements. | ||||
| Keywords | ||||
| Potential probiotic; lactic acid bacteria; Lacticaseibacillus rhamnosus | ||||
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