ArticleFoods (Basel, Switzerland)2024
Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Comparative analysis of physicochemical properties, functional activities, and metabolomics ofFood chemistry: X · 2026Article
- A Rushan Acid Whey-DerivedFoods (Basel, Switzerland) · 2026Article
- Inhibitory Mechanism of Lactic Acid Bacteria Cell-Free Supernatant Against Stored Grain Molds.Foods (Basel, Switzerland) · 2026Article
- Bioprotective Effect of a Bacteriocin-ProducingAntibiotics (Basel, Switzerland) · 2026Article
- Gene profiling and serotyping of multidrug-resistant Listeria monocytogenes isolated from humans, animals, and dairy products.BMC veterinary research · 2025Article
- Pediococcus acidilactici attenuates chronic stress-induced depression via generating metabolite indole-3-lactic acid and downregulating neuroinflammation.Journal of neuroinflammation · 2025Article
- Improving Foaming Properties and Quality of Pasteurized Milk Using Antimicrobial Agents from WildFoods (Basel, Switzerland) · 2025Article
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3 authors.
Funding
Abstract
The main objective of this study is to isolate and identify lactic acid bacteria (LAB) from various Egyptian dairy products, examine their antibacterial and hemolysis potential, and ensure their safety when used as starter cultures in different dairy industries. Egyptian dairy products are often made without the use of commercial starter cultures, using raw milk and artisanal methods. The most popular traditional dairy products are Laban Rayeb and Zabady, as well as the cheese varieties of Ras, Domiati, and Karish. The microbial communities used for fermentation and the diversity of lactic acid bacteria are the most important factors that can affect the quality of these products. In order to investigate the diversity of cocci lactic acid bacteria in Egyptian dairy products, 70 samples of raw or fermented milk and cheeses were collected from traditional cheese-making factories, local markets, and farmhouses located in the Delta area of Egypt. Following this, the LAB were isolated from the samples. One hundred fifty-seven isolates of Gram-positive, catalase-negative, and cocci bacterial species were identified via rep-PCR, and some isolates were confirmed using pheS and 16S rRNA gene sequencing, as follows:
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