Evaluation of Probiotic Potential and Functional Properties of Lactobacillus Strains Isolated from Dhan, Traditional Algerian Goat Milk Butter

作者：Mohamed Cherif Bentahar, Djilali Benabdelmoumene, Véronique Robert, Said Dahmouni, Wasim S. M. Qadi, Zineb Bengharbi, Philippe Langella, Bouasria Benbouziane, Ebtesam Al‐Olayan, Esraa Adnan Dawoud Dawoud, Ahmed Mediani · 发表于：Foods · 年份：2024 · DOI：10.3390/foods13233781 · 被引用次数：28 · 研究领域：Probiotics and Fermented Foods、Microbial Metabolites in Food Biotechnology、Food composition and properties

Goat milk butter, locally known as “Dhan”, from the Sfisfa region of Algeria, holds significant cultural and economic value. This study investigates the probiotic properties of lactic acid bacteria (LAB) present in Dhan, focusing particularly on Lactobacillus strains. Molecular identification using 16S rRNA revealed a dominance of Levilactobacillus brevis and Lactiplantibacillus plantarum, forming a substantial part of the bacterial profile. Three LAB isolates (DC01-A, DC04, and DC06) were selected from fresh samples, and rigorous analyses were performed to evaluate their probiotic properties. Safety assessments confirmed the absence of gelatinase, DNase, and haemolytic activities in all isolates. The isolates demonstrated high tolerance to bile salts and acidic conditions, along with the ability to survive simulated gastrointestinal digestion. Notably, strain DC06 exhibited exceptional survival at low pH (1.5) and high bile salt concentrations (0.15–0.3%). All isolates showed substantial growth in MRS medium with 2% phenol, although growth was significantly decreased at 5% phenol. Furthermore, our strains exhibited high adhesion rates to various solvents, demonstrating their potential for strong interaction with cell membranes. Specifically, adhesion to chloroform was observed at 98.26% for DC01-A, 99.30% for DC04, and 99.20% for DC06. With xylene, the adhesion rates were 75.94% for DC01-A, 61.13% for DC04, and 76.52% for DC06. The LAB strains demonstrated impressive growth ...