Isolation and preliminary screening of lactic acid bacteria for antimicrobial potential from raw milk.

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Tác giả: Mohamed Bouhrim, Kawthar El Ahmadi, Hasnae El Allaoui, Yahya El Hammoudani, Bruno Eto, Khadija Haboubi, Rashed N Herqash, Abdelaaty A Shahat

Ngôn ngữ: eng

Ký hiệu phân loại: 025.486 *Title manipulation

Thông tin xuất bản: Switzerland : Frontiers in microbiology , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 724902

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Lactic acid bacteria (LAB) are widely recognized for their role in food preservation and their potential to produce bacteriocins, natural antimicrobial peptides effective against a broad spectrum of foodborne pathogens. This study focuses on the isolation and characterization of bacteriocin-producing LAB strains from raw milk samples collected in southern and Northern Morocco. Phenotypic and genotypic methods were used to identify the isolated strains, and their antimicrobial activity was evaluated against common foodborne pathogens, including

1. Isolation
2. And
3. Preliminary

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