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ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1565016
Isolation and Preliminary Screening of Lactic Acid Bacteria for Antimicrobial Potential from Raw Milk
Provisionally accepted
Kawthar El Ahmadi 1*
Khadija Haboubi 1
HASNAE EL ALLAOUI 1
Yahya El Hammoudani 1*
Mohamed Bouhrim 2* Bruno Eto 2
Abdelaaty Abdelaziz Shahat Hussein 3
Rashed Naji Herqash 3- 1 Laboratory of Engineering Sciences and Applications, National School of Applied Sciences of Al Hoceima. Abdelmalek Essâadi University, Al-Hoceima, Morocco., Al Hoceima, Morocco
- 2 Laboratoires TBC, Laboratory of Pharmacology, Pharmacokinetics, and Clinical Pharmacy, Faculty of Pharmaceutical and Biological Sciences, B.P.83Lille, France., Lille, Nord-Pas-de-Calais, France
- 3 King Saud University, Riyadh, Riyadh, Saudi Arabia
Lactic acid bacteria (LAB) are widely recognized for their role in food preservation and their potential to produce bacteriocins, natural antimicrobial peptides effective against a broad spectrum of foodborne pathogens. This study focuses on the isolation and characterization of bacteriocin-producing LAB strains from raw milk samples collected in southern and Northern Morocco. Phenotypic and genotypic methods were used to identify the isolated strains, and their antimicrobial activity was evaluated against common foodborne pathogens, including Escherichia coli and Salmonella spp. The results revealed several LAB strains with significant bacteriocin production and strong inhibitory effects against the target pathogens. These findings highlight the potential applications of these strains in the food industry, particularly for enhancing the safety and shelf life of fermented food products. This study provides a foundation for future research on the biotechnological exploitation of LAB as natural food preservatives.
Keywords: Lactic acid bacteria, Bacteriocins, Antimicrobial activity, raw milk, Food Safety, pathogen inhibition, fermented foods, Food Microbiology
Received: 22 Jan 2025; Accepted: 14 Feb 2025.
Copyright: © 2025 El Ahmadi, Haboubi, EL ALLAOUI, Hammoudani, Bouhrim, Eto, Shahat Hussein and Herqash. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Kawthar El Ahmadi, Laboratory of Engineering Sciences and Applications, National School of Applied Sciences of Al Hoceima. Abdelmalek Essâadi University, Al-Hoceima, Morocco., Al Hoceima, Morocco
Yahya El Hammoudani, Laboratory of Engineering Sciences and Applications, National School of Applied Sciences of Al Hoceima. Abdelmalek Essâadi University, Al-Hoceima, Morocco., Al Hoceima, Morocco
Mohamed Bouhrim, Laboratoires TBC, Laboratory of Pharmacology, Pharmacokinetics, and Clinical Pharmacy, Faculty of Pharmaceutical and Biological Sciences, B.P.83Lille, France., Lille, Nord-Pas-de-Calais, France
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