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British Microbiology Research Journal, ISSN: 2231-0886,Vol.: 1, Issue.: 4 (October-December)

Original Research Article

Probiotic Potential of Lactobacillus strains Isolated from Known Popular Traditional Moroccan Dairy Products


Naoual Jamaly1,2, Abdelaziz Benjouad2 and Mohammed Bouksaim1*

1Laboratory of Food Technology and quality: Safety/food quality/environment, CRRA, INRA, Avenue Ennasr, BP 415 RP, Rabat, Morocco; 2Laboratory of Biochemistry and Immunology, Faculty of Sciences, Agdal, University of Mohammed V, 4 Avenue Ibn Battouta, BP 1014 RP, Rabat, Morocco.


Eighteen Lactobacillus strains were isolated from Moroccan traditional dairy products and evaluated for their in vitro probiotic potential. The results showed that all strains tested tolerate acid gastric conditions (pH 2.0 and pH 3.0), while ten of them were bile resistant. Although no bacteriocin activity was detected in vitro assay for the ten bile resistant strains, but they showed strong antagonistic activity versus seven known food-borne pathogens bacteria. It was noted that none was haemolytic. In another hand, all these studied strains were found sensitive to kanamycin and tetracycline, and the majority of them were observed resistant only to one or two out of the antibiotics tested. Finally, four Lactobacilli strains (Lactobacillus plantarum LPL2, Lactobacillus paracasei LPAR2, Lactobacillus paracasei LPAR9 and Lactobacillus brevis LBR) were found sensitive to all antibiotics tried, and showed good hydrophobicity and adherence properties, so they could be exploited for food manufacture and scientific knowledge ends.

Keywords :

Traditional dairy products; Lactobacillus; probiotics; hydrophobicity; adherence; antibiotic resistance;

Full Article - PDF    Page 79-94

DOI : 10.9734/BMRJ/2011/438

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