Othman Media Azeez, Karim Abdulkarim Yasin
Biology Department, Faculty of Science, Soran University, Erbil, Kurdistan Region, Iraq.
Department of Biology, College of Science, Salahaddin University-Erbil, Kurdistan Region, Iraq.
Cell Mol Biol (Noisy-le-grand). 2023 Sep 30;69(9):75-83. doi: 10.14715/cmb/2023.69.9.11.
Zhazhi cheese is a unique farmhouse traditional fermented dairy of the Kurdistan Region in Iraq for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria (LAB) are the critical factors in developing the aroma, flavor, and texture of Zhazhi cheese but it has not been studied or characterised. LAB has many important nutritional benefits, including increasing the nutritional value of food. Therefore, this research was performed to isolate and identify the potential probiotic LAB from traditional homemade Kurdish cheese. Then, the identified strains were tested to determine their probiotics traits, which include acid resistance, bile-salt tolerance, haemolytic, DNase, hydrophobic, autoaggregation, antimicrobial and antibiotic activities. The isolated five LAB strains comprised Lactobacillus casei, Lactobacillus rhamnosus, Enterococcus faecium, Pediococcus pentocaseus and Lactobacillus helvaticum were recognized as promising and the most potential probiotics for further applications. This is the first report on the direct selection of potentially probiotic LAB from Kurdish special cheese (Zhazhi).
扎芝奶酪是伊拉克库尔德地区一种独特的农家传统发酵乳制品，具有诱人的香气和风味。毫无疑问，乳酸菌是形成扎芝奶酪香气、风味和质地的关键因素，但尚未对其进行研究或表征。乳酸菌具有许多重要的营养益处，包括提高食物的营养价值。因此，本研究旨在从传统自制库尔德奶酪中分离和鉴定潜在的益生菌乳酸菌。然后，对鉴定出的菌株进行测试，以确定它们的益生菌特性，包括耐酸性、耐胆盐性、溶血、脱氧核糖核酸酶、疏水性、自聚集性、抗菌和抗生素活性。分离出的五株乳酸菌菌株，包括干酪乳杆菌、鼠李糖乳杆菌、粪肠球菌、戊糖片球菌和瑞士乳杆菌，被认为是有前景的，也是最具潜力的益生菌，可进一步应用。这是关于直接从库尔德特色奶酪（扎芝）中筛选潜在益生菌乳酸菌的首次报道。
