![](/images/graphics-bg.png)
Potential inhibitory effect of probiotic Lactococcus lactis and lactobacillus acidophilus on Helicobacter pylori in traditional egyptian white soft cheese :
Other Title(s)
دراسة معملية لاختبار قدرة بكتريا حمض اللاكتيك لاكتوباسيلس لاكتيس و لاكتوباسيلس أسيدوفيلس علي تثبيط نمو بكتريا هاليكوباكتر بايلوري في الجبنة البيضاء
Joint Authors
al-Dairwti, Rauf Kamil
Abu al-Nur, Muna Muhammad
Abd al-Hamid, Muhammad Sami
Source
Assuit Journal of Agricultural Sciences
Issue
Vol. 50, Issue 3 (30 Sep. 2019), pp.59-73, 15 p.
Publisher
Assiut University Faculty of Agriculture
Publication Date
2019-09-30
Country of Publication
Egypt
No. of Pages
15
Main Subjects
Topics
- Activities
- Dairy products
- Gram-positive bacteria
- Helicobacter pylori
- Lactococcus lactis
- Lactobacillus acidophilus
Abstract AR
كثیر من الأبحاث تعتبر الهالیكوباكتر من الكائنات التی تسبب فساد الأغذیه و قد ثبت وجوده فی كثیر من منتجات الألبان مثل الجبن القریش و الثلاجه و التی تعتبر من المنتجات الشائعه فی مصر.
وقد أستخدمت الطرق و البیئات التقلیدیه لمتابعة و دراسة نمو و تأثیر بكتریا اللاكتوباسیلس أسیدوفیلس و لاكتوباسیلس لاكتیس كمزرعه مزدوجه أولاكتوباسیلس لاكتیس كمزرعه منفرده علی الجبن القریش و الثلاجه الملوثه ببكتریا الهالیكوباكتر بایلوری.
Abstract 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.
American Psychological Association (APA)
al-Dairwti, Rauf Kamil& Abd al-Hamid, Muhammad Sami& Abu al-Nur, Muna Muhammad. 2019. Potential inhibitory effect of probiotic Lactococcus lactis and lactobacillus acidophilus on Helicobacter pylori in traditional egyptian white soft cheese :. Assuit Journal of Agricultural Sciences،Vol. 50, no. 3, pp.59-73.
https://search.emarefa.net/detail/BIM-1021373
Modern Language Association (MLA)
Abd al-Hamid, Muhammad Sami…[et al.]. Potential inhibitory effect of probiotic Lactococcus lactis and lactobacillus acidophilus on Helicobacter pylori in traditional egyptian white soft cheese :. Assuit Journal of Agricultural Sciences Vol. 50, no. 3 (2019), pp.59-73.
https://search.emarefa.net/detail/BIM-1021373
American Medical Association (AMA)
al-Dairwti, Rauf Kamil& Abd al-Hamid, Muhammad Sami& Abu al-Nur, Muna Muhammad. Potential inhibitory effect of probiotic Lactococcus lactis and lactobacillus acidophilus on Helicobacter pylori in traditional egyptian white soft cheese :. Assuit Journal of Agricultural Sciences. 2019. Vol. 50, no. 3, pp.59-73.
https://search.emarefa.net/detail/BIM-1021373
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1021373