Madridge Journal of Food Technology

ISSN: 2577-4182

International Probiotics and Antimicrobial Proteins Conference

November 6-8, 2017, Barcelona, Spain
Poster Session Abstracts
DOI: 10.18689/2577-4182.a1.003

Anti-Obesity Effects of Probiotic Pediococcuspentosaceus OZF on 3T3-L1 Adipocytes

Harun Onlu2*, G. Eda Yildirim1, Fadime Kiran1 and Ozlem Osmanagaoglu1

1Ankara University, Department of Biology, Turkey
2Muş Alparslan University, Department of Molecular Biology and Genetics, Turkey

Since adipocyte differentiation and subsequent extend in fat accumulation is closely related to the occurrence of various diseases, inhibiting the proliferation and differentiation of fatcells is thought to be an important strategy in the treatment of obesity. Therefore, it is the aim of this study to investigate the anti-adipogenic effect of probiotic P. pentosaceus OZF isolated from human breastmilk on 3T3-L1 (ATCC CL-173) preadipocytes, as an in vitro model of adipogenesis. 3T3-L1 cells (2x103cell/well) were cultured and allowed to differentiate with different concentrations of lyophilized viable cells as well as cell free supernatant for 10 day sunder 5% CO2 conditions. Following incubation, XTT assay was used to determine the cellular growth and cytotoxicity. The cellular lipid content was also assessed by OilRed-O staining. Proliferation and differentiation of adipocyte cells were shown to be inhibited by P. pentosaceus OZF as assessed by reduction both in the number of lipid-containing rounded cells and lipid accumulation in fully differentiated 3T3-L1 adipocytes. Our findings suggested that P. pentosaceus OZF might be used as an important strategy for the potential treatment of obesity and further in-vivo studies are needed to elucidate the mode of action.

Biography:
Harun Onlu is graduated from the Biology department of Yuzuncu Yıl University and he completed his master degree in the same university. Later, he was started his PhD in Biology Department of Ankara University in 2011 under the supervision of Prof. Dr. OzlemOsmangaoglu. During the years between 2011-2016, he worked as a research assistant in this department. While he was doing his PhD, he went to Belgium as a researcher in the University catholique de Louvain, Institute of life science Pascal Hols group by getting scholarship fromthe Scientific and Technological Research Council of Turkey (TUBİTAK) between the years of 2015-2016, to carry out some experiments of his PhD thesis. His PhD works are still continuing. He is currently research assistant in theMuşAlparslan University, Department of Molecular Biology and Genetics. His working areas are about probiotic bacteria, bacteriocins, molecular genetics, cloning and knock-out of lactic acid bacteria and lactic acid production.

Using Lactic Acid Bacteria as an Alternative Tool to Improve Honey Bee Health

Ozlem Osmanagaoglu1*, A. Irem Nurcan1, Harun Onlu2, Fadime Kiran1, Sedat Sevin3 and Ender Yarsan3

1Ankara University, Faculty of Sciences, Turkey
2Muş Alparslan University, Department of Molecular Biology and Genetics, Turkey
3Ankara University, Department of Pharmacology and Toxicology, Turkey

Following China, Turkey is these condcountry in the worldʼs honey production with about 7.5 million hives. As of 2016 in Turkey(a genetic center of 20% of world bee genotypes, among which Apismelliferas sp. are in very important concern), honey average per hive is 14 kg. Although our country has such rich diversity in bee populations and vegetation, it has not reached the desired level in the production of bee products because of bee diseases caused especially by pathogens such as Nosema sp. Rather than the use of traditional methods including the use of antibiotics, alternative options such as the use of Lactic Acid Bacteria (LAB) isolated from bee gastrointestinal system, showing probiotic properties are gaining importance. Therefore, it is the aim of this study to isolate and characterize the beneficial LAB from gut microbiota of honey bees(Apismellifera) collected from different hives in Hatay and Ankara provinces, evaluate their probiotic properties and effect on honey bee health against Nosema infection. So far, in our on going studies, we were able to cultivate and characterize different LAB strains from gut and identified them by 16S rDNA sequencing. We are currently testing the probiotic properties of selected strains and testing their effects on Nosema-infected honey bee samples by counting Nosemaspores in gut. The strains causing reduction in infection will be further used in microbiota analysis by next generation sequencing and in product development. As far as the results obtained so far are concerned, it seems promising to use honey bee gut isolated LAB as an alternative option to treat honey bee diseases.

Biography:
Ozlem Osmanagaoglu graduated from the Biology Department of Middle East Technical University in Turkey. Later, she completed her master and PhD program on genetics of Lactic Acid Bacteria at the Biotechnology Institute of METU. During her doctoral and post doctoral periods, she had worked under NATO grant and scholarship in the University of Wyoming, USA. Presently, she is a member of the Biology Department within the Science Faculty of Ankara University in Turkey where she have established Microbial Genetics Laboratory with a young productive research team. Her work has focused on bacteriocins, natural antimicrobial peptides, produced by Lactic Acid Bacteria, thei rmolecula typing and probiotics.

Oral Probiotics: An Old Remedy

Alfulwah Alotaibi1*, Hourya Alnofaie1, Nohair Alsuhaibani1, Sara Aldosary1 and Asma Faden2

1Dental Interns, College of Dentistry, King Saud University, Saudi Arabia.
2Associate Professor, Department of Oral Medicine and Diagnostic Science, King Saud University, Saudi Arabia.

The World Health Organizationʼs Food and Agriculture Organization (FAO) 2001 defined probiotics as “live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host”. They administered for therapeutic, prophylactic and nutritional purposes. Furthermore, they are devoid of side effects and do not cause accumulation of toxic substances in the body. Recently, probiotic bacteria reported to play a significant role in the modulation of immunological, respiratory, and gastrointestinal functions. The most common bacterial strains belong to groups called Lactobacillus and Bifid bacterium. Probiotics work by replacing existing disease-causing bacteria with harmless bacteria, and these bacteria are nonpathogenic. Probioticsnotably known for digestive health as most studies concentrate on the bacterial ecology of the gut and gut immune systems. The new revolution is oral probiotics that aid in managing oral biofilm. A recent systematic review showed that probiotics have demonstrated reduction of mutansstreptococci counts in saliva and/or plaque in the short term. Also, reduction in the caries risk and periodontitis by milk containing L. rhamnosus GG. The probiotic bacteria interfere with cariogenic bacteria by inhibition of acidic conditions. Moreover, probiotics have an effect on halitosis parameters. In conclusion, because probiotics so well received by the public, it makes sense to start offering them from the office. Selecting a person who is trying everything to manage their oral health and not succeeding is the best candidate to start with.

Biography:
Alfulwah Alotaibi is a dental intern who has graduated with honors degree from college of dentistry, King Saud University, Saudi Arabia in 2017. She is interested in health related issues especially oral supplements and probiotics, as well as, in esthetic smile, volunteerism, and inventions. Her hobbies are reading and horse riding.

Encapsulation of Pediococcuspentosaceus OZF, A Promising Probiotic Bacterium

Harun Onlu2*, Fadime Kiran1, Mohamed Mokrani1 and Ozlem Osmanagaoglu1

1Ankara University, Department of Biology, Turkey
2Muş Alparslan University, Department of Molecular Biology and Genetics, Turkey

In this study, a promising probiotic bacterium Pediococcuspentosaceus OZF, isolated from human breastmilk in our previous studies was encapsulated with calcium alginate (2%) andwhey (5%) proteins, followed by lyophilization. Surface morphologies of the prepared microcapsules were analyzed under scanning electronmicroscope. Alginate capsules containing OZF cells were coated with whey proteins and were found to be stable at 4°C for 6 months without loss of any viability, and encapsulated OZF was found to be viable in simulated gastric and intestinal juice conditions such as pH, bile salts, pepsin and pancreatin. Transit of capsulated and noncapsulated OZF through gastrointestinal system (GIS), their adhesions as well as their effects on faecal microbiota variations werea nalyzed on murine model (Balb/C mice) by microbiological counts, qPCR and DGGE, respectively. OZF strain was detected in feacalsamples of animal followed by 6 hours after feeding, reached the highes tvalue in 10thhours and started to decrease after and lost completely at 24 hr. At 24 hours following the 15thday of feeding, the number of bacteria adhered to the intestine was determined. At the beginning of the trial, 8 log cfu was applied per animal and 2 log was found in the group feed with nonencapsulated OZF, which means there was 6 log decrease in the adhesion of OZF to GIS at 24 hr. Adhesion properties of encapsulated strain was also found to be the same (2.5log, p>0.05). As far as the feacal microbial composition on the general microbiota is concerned in terms of dominant groupssuch as Bifidobacteria, Lactobacillus, E.coli and Bacterioides, no significal diffecences were recorded between control and experimental groups.

Biography:
Harun Onlu is graduated from the Biology department of Yuzuncu Yıl University and he completed his master degree in the same university. Later, he was started his PhD in Biology Department of Ankara University in 2011 under the supervision of Prof. Dr. OzlemOsmangaoglu. During the years between 2011-2016, he worked as a research assistant in this department. While he was doing his PhD, he went to Belgium as a researcher in the University catholique de Louvain, Institute of life science Pascal Hols group by getting scholarship fromthe Scientific and Technological Research Council of Turkey (TUBİTAK) between the years of 2015-2016, to carry out some experiments of his PhD thesis. His PhD works are still continuing. He is currently research assistant in theMuşAlparslan University, Department of Molecular Biology and Genetics. His working areas are about probiotic bacteria, bacteriocins, molecular genetics, cloning and knock-out of lactic acid bacteria and lactic acid production.

Cheese Matrix Effect on Proteolysis of P. freudenreichii Immunomodulatory Proteins

Gwénaël Jan1*, Houem Rabah1,2, Olivia Ménard1, FlorianeGaucher1,3 and FillipeLuiz Rosa do Carmo1,4

1STLO, INRA, France
2Pôle Agronomique Ouest, France
3Biodis, France
4UniversidadeFederal de Minas Gerais (ICB/UFMG), Brazil

Propionibacterium freudenreichii is an emergent probiotic, presenting several beneficial effects including anti-inflammatory properties, mediated by surface layer proteins (SLPs) belonged to the S-layer lattice, in particularly the protein SlpB. We hypothesize cheese matrix may be the best delivery vehicle for P. freudenreichiiʼs anti-inflammatory potential, by enhancing propionibacteria survival to digestives stresses, and by allowing undamaged SLPs to reach the digestive tract. Firstly, we compared the immunomodulatory effects of P. freudenreichii and intact SLPs, to SLPs digested by trypsin, i.e SLPs-peptides on HT29-cells. In contrast to P. freudenreichii and SLPs, SLPs peptides donʼt reduce pro-inflammatory cytokines expression during cells co-stimulation with lipopolysaccharide. This result confirmed the importance to protect SLPs from proteolysis to permit them to trigger gut immune system. Secondly, we evaluated propionibacteria resistance and slpB proteolysis during in vitro static digestion, in different delivery vehicles increasingly concentrated in dairy proteins: milk ultrafiltrate, milk and cheese. The experiment clearly showed the protective effect of the Slp proteins by the cheese matrix and better bacterial viability. Then, we carried out in vitro a dynamic digestion using Didgi® system. We selected two matrices only: the milk ultrafiltrate and the cheese. We decided to apply fixed digestion parameters for both matrices: the digestive parameters of cheese. The results show a protective effect of the cheese matrix on the viability of the propionic bacteria and on SLPs against digestive proteolysis. Taken together, those results show that cheese is an adequate delivery vehicle for P. freudenreichii immunomodulatory proteins.

Biography:
Dr. Gwénael Jan completed his Ph.D. at STLO (INRA-Agrocampus Ouest), France. He did his Master degree at the University of Rennes, France. At present Dr. Gwénael Jan is working as Directeur de Recherche INRA-Agrocampus Ouest Rennes.

Characterization of Bacteriocin from Indigenous Probiotic Lactobacillus with Emphasis on Broad Antibacterial Spectrum

Debashis Halder1*, Manisha Mandal2 and Shyamapada Mandal1

1Department of Zoology, University of GourBanga, India
2MGM Medical College and LSK Hospital, India

Background: Bacteriocins from lactic acid bacteria (LAB) have been excellent biotheraputic agents to be used against pathogenic bacteria. However, the antibacterial activities of bacteriocins from indigenous LAB have not been validated scientifically from our part of the globe. The current study determines the antibacterial properties and characterizes bacteriocin isolated from local Lactobacillus strains.

Methods: Five commercial curd samples were processed microbiologically, using MRS media, in order to isolate LAB. The LAB were identified following conventionaland molecular methods, and the probiotic features were validated. Antagonistic property of the isolated LAB were determined against the indicator pathogenic bacteria. Bacteriocin isolated from such probiotic strains were characterized through enzyme treatment, SDS-PAGE analysis and antibacterial property.

Result: The LAB isolates were identified as Lactobacillus Spp. and the isolates showed probiotic features, with tolerance to variable temperature (15°C and 42°C) and acid (pH 2-4), bile salt (0.125%, 0.25% and 0.50 %) and NaCl (2%, 4% and 6.5%). The LAB were γ-hemolytic and did not cause gelatin hydrolysis and mostly were sensitive to the antibiotics tested. Antagonistic activity test revelsa zone diameter of inhibition (ZDI) of 16-46 mm and 7-26 mm in agar-overlay and agar-well techniques, respectively, against the gram positive and gram negative indicator bacterial pathogens. The isolated bacteriocin from probiotic LAB were of 11-14 kDa. The bacteriocin showed antibacterial activity displaying ZDIs 15-30 mm and minimum inhibitory concentration (MICs) 7.12 – 483.12 µg/ml.

Conclusion: The lactobacilli were excellent probiotics, and the bacteriocin from the LAB had a broad spectrum of antibacterial activity. Thus, the indigenous Lactobacillus strains from local niches and the bacteriocin isolated from them might be used as biotherapeutic agents against bacterial infection.

Keywords: Lactic acid bacteria; probiotics; bacteriocin; antibacterial activity; biotherapeutic agent

Biography:
Debashis Halder is involved in Ph. D Research since last three years, under the supervision of Prof. Shyamapada Mandal, Laboratory of Microbiology and Experimental Medicine, Department of Zoology, University of GourBanga, India. He has worked on three projects and published five research articles in four reputed international journals. He is passionate to pursue a career in Medical Microbiology and truly attracted by Molecular Immunology and Phytomedicine. Hewishes to continue as a scientist with a dynamic team of sincere researchers along with continuous research in his fields and extend his valuable service towards the scientific community with extensive research work.

Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria

Debashis Halder1*, Manisha Mandal2, Shiv Sekhar Chatterjee3, Nishith Kumar Pal3 and Shyamapada Mandal1

1Department of Zoology, University of GourBanga, India
2MGM Medical College and LSK Hospital, India
3NRS Medical College and Hospital, India

Background: Indigenous lactic acid bacteria are well known probiotics having antibacterialactivity against potentially pathogenic bacteria. This study aims to characterize the curd lactobacilli for their probiotic potentiality and antagonistic activity against clinical bacteria.

Methods: Four curd samples were processed microbiologically for the isolation of lactic acid bacteria (LAB). The LAB strains obtained were identified by conventional methods: cultural aspect, gram-staining, biochemical and sugar fermentation tests. The probiotic properties were justified with tolerance to low-pH, bile salt and sodium chloride, and the antagonistic activity of the lactobacilli against human pathogenic bacteria (Escherichia coli, Proteus vulgaris, Acinetobacterbaumannii and Salmonella entericaserovar Typhi) was assessed. Hemolytic activity and antibiotic susceptibility were determined for the lactobacilli isolates, and the cumulative probiotic potential (CPP) values were recorded.

Result: Four lactobacilli isolates, L. animalisLMEM6, L. plantarumLMEM7, L. acidophilusLMEM8 and L. rhamnosusLMEM9, procured from the curd samples, survived in low-pH and high bile salt conditions, and showed growth inhibitory activity against the indicator bacteria by agar-well (zone diameter of inhibition; ZDIs: 13.67 ±0.58–29.50 ±2.10 mm) and agar overlay (ZDIs: 11.33 ±0.58–35.67 ±2.52 mm) methods; the average growth inhibitory activity of lactobacilli ranged 233.34 ±45.54–280.56 ±83.67 AU/mL, against the test bacterial pathogens. All the lactobacilli were non-hemolytic and sensitive to most of the test antibiotics. The CPP values of the isolated LAB were recorded as 80–100%.

Conclusion: The curd lactobacilli procured might be used as the valid candidates of probiotics, and bio-therapeutics against bacterial infection to humans.

Keywords: lactobacilli; probiotics; antagonistic activity; indicator bacterial pathogens; antibioticsusceptibility; γ-hemolytic activity; cumulative probiotic potential

Biography:
Debashis Halder is involved in Ph. D Research since last three years, under the supervision of Prof. Shyamapada Mandal, Laboratory of Microbiology and Experimental Medicine, Department of Zoology, University of GourBanga, India. He has worked on three projects and published five research articles in four reputed international journals. He is passionate to pursue a career in Medical Microbiology and truly attracted by Molecular Immunology and Phytomedicine. Hewishes to continue as a scientist with a dynamic team of sincere researchers along with continuous research in his fields and extend his valuable service towards the scientific community with extensive research work.

Lactobacilli Probiotics as a Potential Control Strategy for Avian Intestinal Spirochaetosis

Jade Passey

University of Surrey, UK

Brachyspira species are the causative agents of avian intestinal spirochaetosis (AIS). AIS is a gastrointestinal disease whereby Brachyspira colonise the caeca and colo-rectum of poultry, primarily layer hens, resulting in diarrhoeal disease and consequently a 6-10% reduction in egg production, poor egg quality and faecally stained eggs. It is estimated that AIS costs the UK poultry industry £18 million per annum. Prevalence of Brachyspira in the UK has increased significantly in recent years, with up to 90% of free range hens and 74% of barn hens testing positive for Brachyspira species. Furthermore emerging antimicrobial resistance is a concern. Therefore, a better understanding of the pathobiology and novel measures to mitigate this economically important disease are urgently required.

Eight avian Brachyspira isolates from the four clinically relevant species, B. pilosicoli, B. intermedia, B. alvinipulli and B. innocens were selected and subjected to genetic and metabolic analysis using the Biology system and next-generation whole genome sequencing, in order to further understand the genus.

Additionally, to investigate the mechanisms by which Lactobacillus may mitigate AIS, sixteen Lactobacillus isolates were isolated from chicken faeces and characterised using 16S rRNA sequencing, biochemistry and next-generation sequencing. Lactobacillus isolates were screened for in vitro antimicrobial activity against Brachyspira species. These studies indicated that the cell free supernatant (CFS) from all Lactobacillus strains significantly inhibited Brachyspira growth in a pH-dependent manner (p ≤0.01). Furthermore, the CFS from three Lactobacillus strains consistently inhibited the growth of all test Brachyspira strains in a pH-independent manner (p ≤0.01). This suggests that the inhibition of Brachyspira is not solely attributed to acidity. Subsequently, nuclear magnetic resonance spectroscopy (NMR) was used to identify metabolites secreted into the CFS which may have the potential to inhibit Brachyspira. In addition to lactic and acetic acid, other metabolites such as acetoin were identified as having potential antimicrobial properties.

Furthermore, these three Lactobacillus isolates were able to physically interact with Brachyspira in order to significantly impair growth and motility (p≤0.05).

Collectively, these data suggest that physical interactions between Lactobacillus and Brachyspira are important factors in mitigation of disease and that secreted compounds from Lactobacillus have inhibitory effects against Brachyspira. Further study to explore these mechanisms is required.

A Lipid Extract Increases the Viability of Encapsulated Lactobacillus casei during Heat Treatment and Simulated Gastrointestinal Passage

Oana Lelia Pop1*, Francisc Vasile Dulf2, Lucian Cuibus1, Marta Castro-Giráldez3, Pedro J. Fito3, Dan Cristian Vodnar1, Cristina Coman1, Carmen Socaciu1 and Ramona Suharoschi1

1Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, Romania
2Department of Environmental and Plant Protection, University of Agricultural Science and Veterinary Medicine, Romania
3Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Spain

Probiotics are the bacteria that can provide health benefits to the consumers and they are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heath treatment and with an in vitro gastrointestinal model. The characterisation of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During the heat treatment, the entrapped probiotic cells proved higher viability even at temperatures above 50 °C (> 6 log CFU/g). The rich in monounsaturated fatty acids sea buckthorn fraction improve the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15 % higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this study may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers.

Biography:
Pop Oana Lelia (33-year-old) is a Teaching Assistant at the University of Agricultural Science and Veterinary Medicine from Cluj and works at the Faculty of Food Science and Technology as academic since 2016 and researcher since 2012. Her Ph.D. theses were developed on probiotics encapsulation, during that time she worked for 6 months in Germany in an enterprise on the subject. Her research work is related with fermentation, nanoparticles, plant extracts besides the main subject - pro and prebiotics encapsulation.

Wine Lees based Functional Beverage as a New Source of Probiotics with Possible in situ Oenological Valorising

Teodora Emilia Coldea1*, Elena Mudura1 and Oana Lelia Pop2

1Department of Food Technology, University of Agricultural Sciences and Veterinary Medicine, Romania
2Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Romania

Food industry by-products represent important alternative sources of probiotics. Wine lees containing strains of Saccharomyces cerevisiae, are commonly used as probiotic supplements in animal feed and recently in human nutrition. They contain many proteins, carbohydrates and vitamin B complex. One of the most important probiotic properties of yeast is their capability to control the pathogenic microorganisms, by creating equilibrium in intestinal microflora. So, it is understandable the last decade trend to valorise this winery by-product into a functional value-added product. This study assessed the adaptation of wine yeast strains from wine lees to gastrointestinal conditions by using an emerging technique - encapsulation. The most frequent way wine lees are used is in solid functional products. We aimed both the valorising the wine lees into a novel functional beverage, and testing its probiotic effect into simulated gastrointestinal conditions. Three different testing variants were performed: encapsulation by spray-drying, lyophilized and raw material collected from the bottom of the tank, when fermentation process ended. Spray-drying and lyophilisation variants proved to be suitable for the probiotic protection, thus these technologies are widening the utilisation of winery valuable by-products in food industry.

Keywords: Wine lees, probiotic, functional beverage

Identification of Four Probiotic Strains Isolated Aboriginal and their Antimicrobial Power Potency against Staphylococcus aureus

M. N. Boulmaali1*, A. Hadj-Ziane1,2 and A. Doumandji1

1Department of biotechnology, Faculty of SNV, University of BLIDA 1, Algeria
2Department of chemistry, Faculty of Sciences, University of BLIDA 1, Algeria
3Institute of Applied Science and Technology, University of BLIDA 1, Algeria

In most countries, the contamination of food represents a major problem for the consumer; the feat of bacterial interactions is a new way to fight against the undesirable germs

The objective of this study is therefore the insulation of probiotic bacteria aboriginal from local products (cowʼs milk, goatʼs milk and dried red-salted- meat “kedid: Traditional Algerian product”) suspected of antimicrobial activity in order to identify and prove its antimicrobial abilities against Staphylococcus aureus taken from a urinary tract infection.

For our research we have selected four isolates V6 “cowʼs milk”, C2 “goatʼs milk”, K1 and K2 “kedid” with the following characteristics: Gram-positive lactobacilli, catalase negative, stationary and grow in anaerobic. The biochemical results confirm that are: lactobacillus plantarum, lactobacillus fermentum, lactobacillus sakei and lactobacillus animalis in order [1].

The antimicrobial potency of these strains against Staphylococcus aureus was significant for three isolates: V6, C2 and K1 with diameters of 6 to 9 mm (V6), 8 to 14 mm (C2) and 22 to 29 Mm (K1) with this power the three isolates can play an important role to minimize the contamination of food[2].

Keywords: Isolate; probiotic; autochthon; Staphylococcus aureus;

References:
[1] LAIRINI.S, BEQQAL. N, BOUSLAMTI. R, BELKHOU. R and ZERROUQ. F, Isolation of lactic acid bacteria from the traditional dairy products the Moroccans and the formulation of fermented milk near the kefir, Africa Science 10(4) (2014) 267 - 277
[2] Badis.a, Laouabdias, D.Guetarn, M.Kihal. Phenotypic characterization of lactic acid bacteria isolated from raw milk of goat of two populations goatmeat local authorities “ARABIA and Kabyle”, Science, Technology C-N°23, June (2005), pp. 30- 37/34-35.

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