Unique properties of lactic acid bacteria in Moroccan dairy products

A recent Moroccan scientific study has shown that traditional local dairy products contain unique strains of lactic acid bacteria that possess promising properties related to health, food safety, and probiotics. Several academic and national institutions participated in this research, which included examining dozens of isolates taken from raw milk, cheese, lben, and raib.

The research team subjected the isolates to a wide series of laboratory tests simulating the environment of the digestive system, such as acidity, bile salts, lysozyme, and phenol. The results showed that more than half of the isolates succeeded in tolerating various stress conditions, recording high levels of antioxidant activity that reached up to eighty-seven percent in the best strains.

Two strains topped the overall ranking based on the cumulative probiotic potential index, which combines results of resistance, safety, and biological functions. Some isolates also demonstrated a remarkable ability to inhibit the growth of several types of bacteria associated with diseases and food contamination, enhancing their future importance in applied food industries.

The researchers emphasize that these results remain within the framework of preliminary laboratory tests, stressing the need to move to full genomic analysis and biological trials within actual food products. These subsequent steps aim to accurately confirm safety and the absence of virulence factors before considering the actual use of these strains locally.