- Monday, February 9, 2009
- Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk 'lben'.
- Published at:Not Found
Ouadghiri, M., Vancanneyt, M., Vandamme, P., Naser M. S., Gevers, D., Lefebvre, K., Swings, J. and Amar, M.
Thirty-seven samples were collected from different farms.
A total of 146 LAB were isolated and subjected to (GTG)
5-PCR analysis. Comparison
of the profiles with data available at the Moroccan Coordinated Collections
of Micro-organisms allowed identification of 85 isolates. The remaining
61 were subjected to SDS-PAGE analysis of whole cell proteins. Comparison of
the profiles with data available at the Belgian Coordinated Collections of
Micro-organisms allowed identification of 43 isolates. Several of the remaining
18 isolates exhibited identical protein electrophoretic fingerprints. Therefore,
eight representatives of them were subjected to partial
pheS gene sequencing
which allowed identification of all remaining isolates. In raw milk, six genera
were found while in ‘lben’, three were found. This is the first report of
in dairy products.
LAB diversity was established using a stepwise polyphasic identifi-
cation approach. It used the expertise of both research bodies involved in this
study and proved to be cost-effective for the identification of all isolates.
Significance and Impact of the Study:
To establish LAB diversity in Moroccan
dairy products which could be a source of strains with specific properties.