Preliminary physiological, phenotypic, and probiotic characterization of <i>Lactobacillus</i> strains isolated from Anbaris-traditional Lebanese fermented dairy product

In the present study, 30 lactic acid bacteria (LAB) strains were isolated from Anbaris, a traditional fermented dairy product manufactured in rural villages of Lebanon goat milk with distinct sharp taste, and identified as members Lactobacillus genus. Among these strains, twelve showed potential probiotic characteristics bile tolerance, angiotensin-converting enzyme (ACE) inhibitory activity, antimicrobial capacity against Staphylococcus aureus, but not E-coli. Pooled isolates have displayed very high ACE activity (>70%). These also had tolerance to all pH values between 3.0 5.0, making Anbaris contain LAB that can cross saliva, upper lower stomach, intestines. The characterized using pulse-field gel electrophoresis (PFGE). obtained results are first be collected on Anbaris. This increases marketability this source probiotics, nutritional, economical, empowering women cooperatives areas.