Potential inhibitory effect of probiotic Lactococcus lactis and lactobacillus acidophilus on Helicobacter pylori in traditional egyptian white soft cheese :

الملخص EN

Several investigations have considered Helicobacter pylori as a foodborne pathogen and have detected in different milk products such as Kariesh and Talaga cheeses, which are common dairy products in the Egyptian market.

Traditional specific culture media and methods were followed up in studying the activity and vitality of Lactobacillus acidophilus and or Lactococcus lactis in Kariesh and Talaga cheeses contaminated with H.

pylori and their inhibitory effect, as Inhibition Ratio % (InhR %), on the bacterial pathogen.

H.

pylori survived for one month in Kariesh cheese samples whether they were manufactured with coculture of Lac.

lactis and Lb.

acidophilus or Lac.

lactis solely, during 4 weeks cold storage.

In addition, H.

pylori survived in Tallaga cheese samples containing Lb.

acidophilus with gradual decrease during the first three weeks cold storage and complete inhibition (InhR %) for the pathogen in the 4 th week.

Physicochemical changes of the cheese samples, such as pH, fat, moisture and salt % were assessed and showed no remarkable or significant effects on either H.

pylori or lactic acid bacteria during the storage period.

Chemical composition or inclusion of lactic acid bacteria did not appear to have a deleterious effect to eliminate H.

pylori in Kareish and Tallaga cheeses during the period of conservation under the investigated conditions, except in Tallaga cheese where Lb.

acidophilus illustrated complete inhibition (100%) at the end of the experimental storage period.