P2-174 Molecular Typing and Probiotic Attributes of Lactobacillus casei Isolated from Fermented Goat Cheese (Anbaris)

Tuesday, August 5, 2014
Exhibit Hall D (Indiana Convention Center)
Zeina Kassaify, American University of Beirut, Beirut, Lebanon
Introduction: Anbaris is a traditional dairy product prepared by naturally fermenting raw goat’s milk for a period of 2-6 months. The fermentation process is solely dependent on the naturally occurring Lactic Acid Bacteria (LAB) that yields a highly acidic (pH 3.14) product with an extended shelf life and good organoleptic properties.

Purpose: This study aimed at identifying the isolated LAB strains and assesses their potential probiotic characteristics, their anti-microbial susceptibility and anti-bacterial activity. 

Methods: Samples of Anbaris were obtained from two rural regions in Lebanon (Kweikh and Aarsal) and analyzed for the presence of Lactic Acid Bacteria. Suspected colonies were confirmed by API 50 system and further identified by PCR and Pulsed-Field Gel Electrophoresis (PFGE). The disc-diffusion method was used to assess the anti-microbial susceptibility. The isolates of LAB were also tested to determine their potential probiotic characteristics by temperature and salt tolerance, NH3 production, citrate utilization, acid and bile tolerance, Angiotensin Converting Enzyme (ACE) inhibitory activity and antibacterial activity against Staphylococcus aureus.

Results: Six isolates showed probiotics attributes with their ability to grow at different salt and acid concentrations and tolerance to acid and bile. They had Angiotensin Converting Enzyme (ACE) inhibitory activity and antibacterial activity against Staphylococcus aureus. The isolates were further identified by PCR profiling and API 50 system as strains of Lactobacillus casei. The disc-diffusion method showed them resistant to at least 8 antibiotics and the PFGE results indicated a 45% similarity between the isolates although they were obtained from two different regions.

Significance: This study revealed a highly nutritious traditional product naturally supplemented with beneficial probiotics that are possibly new strains of Lactobacillus casei. They can be used in industrial applications to prevent disease and improve gastrointestinal health in developing countries.