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Copyright (c) 2023 Abdulkarim Yasin, Media Azeez Othman
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The undersigned hereby assign all rights, included but not limited to copyright, for this manuscript to CMB Association upon its submission for consideration to publication on Cellular and Molecular Biology. The rights assigned include, but are not limited to, the sole and exclusive rights to license, sell, subsequently assign, derive, distribute, display and reproduce this manuscript, in whole or in part, in any format, electronic or otherwise, including those in existence at the time this agreement was signed. The authors hereby warrant that they have not granted or assigned, and shall not grant or assign, the aforementioned rights to any other person, firm, organization, or other entity. All rights are automatically restored to authors if this manuscript is not accepted for publication.Isolation and characterization of lactic acid bacteria with probiotic potential from traditional fermented special Kurdish cheese (Zhazhi) in Kurdistan Region, Iraq
Corresponding Author(s) : Abdulkarim Yasin Karim
Cellular and Molecular Biology,
Vol. 69 No. 9: Issue 9
Abstract
Zhazhi cheese is a unique farmhouse traditional fermented dairy of the Kurdistan Region in Iraq for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria (LAB) are the critical factors in developing the aroma, flavor, and texture of Zhazhi cheese but it has not been studied or characterised. LAB has many important nutritional benefits, including increasing the nutritional value of food. Therefore, this research was performed to isolate and identify the potential probiotic LAB from traditional homemade Kurdish cheese. Then, the identified strains were tested to determine their probiotics traits, which include acid resistance, bile-salt tolerance, haemolytic, DNase, hydrophobic, autoaggregation, antimicrobial and antibiotic activities. The isolated five LAB strains comprised Lactobacillus casei, Lactobacillus rhamnosus, Enterococcus faecium, Pediococcus pentocaseus and Lactobacillus helvaticum were recognized as promising and the most potential probiotics for further applications. This is the first report on the direct selection of potentially probiotic LAB from Kurdish special cheese (Zhazhi).
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