Background: The microbial evolution of the J’ben Elgafs prepared with raw milk from local cows, was studied during the manufacturing and maturating process in order to characterize this variety of cheese from the Algerian terroir.Methods: The microbial activity and physical-chemical parameters were tested during the three dairy seasons of the year. Total, lactics and alteration floras were counted on their selective environments.Result: Lactic germs multiply considerably during the first days and only stabilize towards the end of maturation. The low presence of alteration floras is the result of the continuous modification of the physico-chemical parameters of Aw and pH from one stage to the other of the j’ben production and the respect of good processing practices. These different proportions of variation are induced by the biochemical reactions and microbial interactions that take place responsible for the sequential growth of one microbial group compared to another.
Microbial communities play an important role in the maturation of cheese and determine to a large degree its taste quality. The typicality and the sensory richness of Tessala camembert diversity is preserved by this microflora. In the present study, we tried after isolation and purification to characterize genotypically lactic microflora of this cheese at the end of maturation of the transformation from thermized milk of local breed cow. The bacterial DNA from twenty-two purified lactic culture was established by an amplification of ribosomal DNA 16S by specific universal primers of prokaryotes with strains reference of each isolated bacterial species used as positive controls. The results show the characteristic of the Tessala camembert by the diversity of its original lactic flora dominated by lactococci, enterococci, lactobacilli, pediococci and leuconostocs, preserved by the initial thermization of milk used to maintain the technologically-interested dairy microbial ecosystem.
Background: The cheese-making ability of milks varies due to its chemical composition and several factors related to good farming practices.Methods: Among these factors, the lactation stage was studied on a batch of 15 Prim’Holstein dairy cows under real production conditions at the experimental farm of the University of Mostaganem. The fresh milks produced were tested with simple criteria of chemical composition in protein rate, butyrous rate, mineral intake, on coagulation ability and cheese yield with a repeatability spread over 3 months. Result: The results indicated that the lactation stage has a significant effect, on the composition of milk, especially in terms of protein and mineral richness and on its ability to coagulate. In addition, the urea dosage showed a deficiency in the food ration of digestible nitrogen to the herd directly influenced the protein mass of milk and consequently on the technological processing times and cheese yields.
Background: Fresh raw milk is a highly nutritious but perishable product. Its informal sale without control, is detrimental to the health of the consumer. Therefore, assessing the hygienic and sanitary quality of raw milk is an absolute necessity. Methods: 20 raw milk samples from four regions of Mostaganem City, Algeria, were tested on a microbiological compliance aspect. A serologic analysis was carried out for the indirect detection of brucellosis and a questionnaire was developed to check the hygiene rules applied at the sales store level. Result: The results indicate an average high contamination of 8.109 cfu/ml for aerobic germs at 30°C versus 12.104 cfu/ml for thermotolerant coliforms. The presence of Staphylococcus with positive coagulase and anti-brucella antibodies indicates that these milks are potentially hazardous to human health. Salmonella is absent in all samples. The field investigation shows the proven absence of the most basic hygiene rules for the storageand presentation for sale of raw milk. A quality approach must be put in place at the service of the consumer.
Lactic acid bacteria have long been utilized in fermented foods and dairy products such as cheese, these bacteria play an important role in food bio-preservation, organoleptic properties development, and quality improvement. The purpose of this research was to determine and assess the biotechnological characteristics of lactic acid bacteria isolated from traditional Algerian cheese "J'ben". Fifteen lactic acid bacteria (gram positive, catalase negative) were molecularly identified according to their 16S rDNA sequences, six belonged to Enterococcus durans, three to Enterococcus faecium, three to Lactococcus lactis, and three to Leuconostoc mesenteroide. The strains were evaluated for proteolysis, lipolysis, antibacterial activity, exopolysaccharide synthesis, and safety (hemolytic activity). All studied strains had considerable proteolytic activity but no lipolysis potential, they were also all γ-hemolytic. The antimicrobial activity of the stains against three pathogenic bacteria (Staphylococcus warneri, Serratia plymuthica, and Enterobacter aerogenes) revealed that they were active against at least one of them. Finally, only three organisms produced exopolysaccharide in our study Enterococcus durans (KC1); Leuconos-toc mesenteroide (KC6); and Lactococcus lactis (KC15). These findings suggest that the lactic acid bacteria isolated from traditional cheese "J'ben" have significant technological propereties, making them suitable for use as starter culture in fermented dairy products.
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