DAKHCHICH Imad

University Mohammed V, Morocco

Abstract Title: Traditional Moroccan Fermented Foods as a Reservoir of Potential Probiotic Microbiota: Cultural Heritage, Microbial Diversity and Health Benefits

Biography:

Imad Dakhchich is a PhD researcher at Mohammed V University in Rabat, specializing in food science, fermentation, and food safety. His research focuses on traditional Moroccan fermented foods, their microbiological diversity, and their potential as sources of probiotic microorganisms. He is particularly interested in linking ethnocultural food heritage with modern applications in functional foods and starter cultures. Imad has conducted several projects on food valorization and is actively involved in research on HACCP, IFS Food standards, and fermented food microbiota.

Research Interest:

Fermentation is one of the oldest and most economical methods of food preservation, deeply rooted in Moroccan culinary traditions. Across centuries, Moroccan populations have developed a wide diversity of spontaneously fermented foods from animal and plant origins, including fermented meats (Khlii, Gueddid, Kourdass), fermented dairy products (Lben, Rayeb, Jben, Smen, Lfrik), and cereal-based preparations. These foods are produced through natural fermentation processes driven by complex indigenous microbiota dominated by lactic acid bacteria, yeasts, and other functional microorganisms. This review explores traditional Moroccan fermented foods as an underexplored reservoir of potential probiotic strains. The spontaneous fermentation conditions, artisanal processing, and use of raw materials create highly diverse microbial ecosystems. Several studies conducted on products such as Lben, Jben, Rayeb, and Smen have revealed the dominance of Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, and Streptococcus species, many of which are known for their probiotic properties and their role in gut microbiota balance. Beyond preservation, these foods contribute to improved digestibility, enhanced nutritional value, and the production of bioactive compounds such as organic acids, peptides, and volatile metabolites that may positively influence human health. Moreover, some traditional products like Tehal, Naqaneq, and Kourdass remain poorly studied, representing promising areas for future microbiological and probiotic investigations. This work highlights the strong link between Moroccan ethnocultural heritage and microbial biodiversity in fermented foods. It also emphasizes the scientific opportunity to isolate, characterize, and valorize indigenous probiotic strains from these traditional products for potential applications in functional foods and starter cultures. Understanding the microbiota of Moroccan fermented foods could contribute to the development of innovative probiotic products while preserving traditional knowledge and promoting food heritage as a source of health-promoting microorganisms