Survival, antibacterial, and aggregation abilities of lactobacillus strains from Moroccan dairy products in the research for a novel probiotic candidate

In light of the increased interest in dairy probiotic meals and the need to learn more about the biodiversity of these foods, In microbiology applied to the food sector, these strains might be used as probiotics. The goal of this study is to see how effective probiotics are. 17 Lactobacillus strains isolated from local dairy products: fresh cheese and fermented milk have been studied for their potential. Amplification of the first PCR product Lactobacillus strains were divided into groups using repetitive bacterial DNA fingerprints (rep-PCR) and ERIC primers, L. plantarum, L. casei, L. paracasei curvatus, as well as L. rhamnosus and revealed a high level of genetic diversity. Lactobacillus strains were tested for cell viability under a variety of circumstances that were comparable to those found in the environment the gastrointestinal tract we also looked into antibacterial activities and aggregation characteristics.