Potential Inhibitory Effect of Probiotic Lactococcus lactis and Lactobacillus acidophilus on Helicobacter pylori in Traditional Egyptian White Soft Cheese:In vitro Study | ||
| Assiut Journal of Agricultural Sciences | ||
| Article 6, Volume 50, Issue 3, September 2019, Pages 59-73 PDF (689.64 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajas.2019.52650 | ||
| Authors | ||
| R. K. El Dairouty1; S. M. Abdelhamed1; Mona Mohammad Abou El Nour2 | ||
| 1Dairy Science Department, Food Industries and Nutrition Division, National Research Centre, Dokki, Egypt | ||
| 2Botany -Women Faculty -Ain Shams Univ. | ||
| Abstract | ||
| acidophilus and or Lactococcus lactis in Kariesh and Talaga cheeses Several investigations have considered Helicobacter pylori as a foodborne pathogen and have detected in different milk products such asKariesh 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 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 withco-culture of Lac. lactis and Lb. acidophilus or Lac. lactis solely | ||
| Keywords | ||
| Helicobacter pylori; white soft cheese; Lactobacillus acidophilus; Lactococcus | ||
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