Characterization of Natural Lactic Flora in a Soft Cheese “Camembert of the Tessala” Made From Thermised Milk of Local Breed Cow “Brown of the Atlas”

A., A.; Bekada, Ahmed; Medjahed, M.; Tahlaiti, H.; Rechidi, S. N.; Homrani, Abdelkader

doi:10.18805/ajdfr.dr-158

Cited by 5 publications

(5 citation statements)

References 9 publications

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“…The population levels achieved are comparable to those observed on similar cheeses made from natural cow's milk (Benamara et al, 2016, Benlahcen et al, 2017 and much more than those provided by Dahou et al, 2020 andMontel et al, 2014. Based on the results obtained for the three periods of high, medium and low lactation and compared to those obtained on similar cheeses by Benyagoub et al (2016); it appears that the dominance of microbial species varies with the maturation time; the specific media used allowed the isolation of 05 flora; the MRS medium determined a lactic flora presumed to lactobacilli, the M17 medium characterized a lactic flora presumed to contain lactococci, the MSE medium isolated the leuconostocs, the VRBG medium ensured the enumeration of an alteration flora essentially constituted by enterobacteriaceae and the OGA medium was specific for the fungal flora of the ripening (Fig 3).…”

Section: Resultssupporting

confidence: 83%

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Saidane

Dahou

Tahlaiti

et al. 2021

AJDFR

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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.

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Section: Resultssupporting

confidence: 83%

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Saidane

Dahou

Tahlaiti

et al. 2021

AJDFR

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“…Comparing these results with those of [16] on a camembert type soft cheese produced with local cow's milk, it appears that lactic bacteria are, according to the same authors, the best adapted to the processing conditions of the experimental cheese paste. Thus, enterococci, heteroferment, lactococci and lactobacilli dominate during processing with a proteolytic activity favorable to the production of growth factors such as amino acids essential to the development of lactic microflora, subject to the participation of Leuconostoc.…”

Section: Resultsmentioning

confidence: 66%

Technological potential of indigenous lactic isolates of an Algerian artisanal cheese: J’ben Elgafs

Saidane¹

2022

actamanil

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This study was carried out to identify indigenous lactic acid bacteria from artisan cheese made from raw milk of indigenous cows in order to select potential starter cultures. Nine cheese samples prepared during the periods of milk production which is relative to the abundance of grass in the rangelands, i.e. three samples per season, in summer and autumn 2019 (medium season), in winter (low season) and in spring 2020 (high season), are produced according to traditional techniques and without exogenous seeding. 25 strains are presumptively identified using the reaction REP-PCR with primer (GTG) 5. The results are then confirmed by sequencing the 16S rDNA. Molecular identification reveals the presence of the species Lactococcus lactis, Enterococcus faecalis, Leuconostoc mesenteroides, and finally the isolates of Lactobacillus (Lb) represented by Lb. casei, Lb. fermentum and Lb. acidophilus. Coded isolates of Lactococcus lactis (STRD4) and Enterococcus faecalis (SMRB1) show good acidification capacity and the ability to produce antimicrobial compounds, while coded isolates of Lb. acidophilus (SA3) have good proteolytic capacity and produce exopolysaccharides, and the coded isolates (SHWI2, SHWI3) belonging to the species Leuconostoc mesenteroides, use citrate and produce diacetyl and acetoin. These strains appear to be interesting candidates for addition to the starter culture. This study provided a better understanding of the role of indigenous LAB in the quality of artisanal cheeses and the possibility of using the selected isolates as a potential starter culture for cheese production under controlled conditions.

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“…According to phenotypic identification, Enterococcus genus was the most group frequently isolated from sheep's milk with a predominance of 70%, followed by Leuconostoc with 16% and Lactobacillus with 14%. The proportions rate of the different bacterial groups are eminently variable from milk to another, in relation to the variety of operating environments (Dahou et al, 2020).…”

Section: Technological Propertiesmentioning

confidence: 99%

Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

Ketrouci¹,

Dalache²,

Benabdelmoumene³

et al. 2021

AJDFR

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Background: Technological characterization of lactic acid bacteria isolated from sheep’s milk collected in 3 regions in northwestern Algeria.Methods: During the period from 2018 to 2019, fifty strains of Lactic acid bacteria isolated from samples sheep’s milk were evaluated for several technologically-relevant properties: diacetyl and exopolysaccharides production, acidification, proteolytic and lipolytic activity and their antagonist activity against Escherichia coli and Pseudomonas aeruginosa. Result: The results indicate that among all the isolates only 20% were distinguished by their production of EPS mainly the genus Leuconostoc. Diacetyl production was observed in 71% of Lactobacillus, 60% of Enterococcus and 25% in Leuconostoc. 94% isolates showed moderate proteolytic activity. 56% and 60% of the strains degraded tween 80 and olive oil respectively for lipolytic activity. Inhibition activity by the cultures LAB was about 82% and 78% against E. coli and P. aeruginosa respectively. No culture supernatants inhibit P. aeruginosa, however 18% of the Enterococcus trains inhibit E. coli. BME1.A2 and BME2.D4 showed their highest acidification capacity developing a very large quantity of lactic acid after 24 h of incubation, i.e., 7.6 and 8.4 g lactic acid/L respectively.

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Characterization of Natural Lactic Flora in a Soft Cheese “Camembert of the Tessala” Made From Thermised Milk of Local Breed Cow “Brown of the Atlas”

Cited by 5 publications

References 9 publications

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Technological potential of indigenous lactic isolates of an Algerian artisanal cheese: J’ben Elgafs

Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

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