First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet

Abstract

Fermented cereals are part of the main traditional diets of many people in Africa, usually obtained from artisanal production. The intensification of their manufacturing, responding to the consumers demand, requires a better control to ensure their sanitary, nutritional, and taste qualities, hence, the need of selecting accurate and safe starter cultures. In the present study, 48 lactic acid bacteria (LAB) strains, previously isolated from Algerian fermented wheat lemzeiet, were analyzed for different technological properties. 14 LAB strains, belonging to Pediococcus pentosaceus, Enterococcus faecium, Lactobacillus curvatus, Lactobacillus brevis, and Leuconostoc mesenteroides species, decreased rapidly the pH of the flour extract broth close to 4 or below. 91% of strains showed extracellular protease activity, but only 12% were amylolytics. 18 LAB strains inhibited or postponed the growth of three fungal targets Rhodotorula mucilaginosa UBOCC-A-216004, Penicillium verrucosum UBOCC-A-109221, and Aspergillus flavus UBOCC-A-106028. The strains belonging to Lactobacillus spp., Leuconostoc fallax, L. mesenteroides, and Weissella paramesenteroides were the most antifungal ones. Multiplex PCR for biogenic amines' production did not reveal any of the genes involved in the production of putrescine, histamine, and tyramine for 17 of the 48 strains. The obtained results provided several candidates for use as starter culture in the future production of lemzeiet.

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

“…The selected pure strains of the new LAB were assessed for their ability to produce organic acids in sterile broths extracted from the flours of the pseudocereals quinoa and buckwheat and the vegetable chickpea, following the procedures described previously [74] with slight modifications. Chickpea, quinoa, and buckwheat were ground in a coffee mill (Bosch, Cluj, Romania) before sampling.…”

“…growth and, therefore, to avoid the production of their mycotoxins. Other lactic acid bacteria strains with antimicrobial effects against several pathogens were found, for instance, in some spontaneous wheat, rye, and sorghum sourdoughs [74,[85][86][87][88] or home-made cheeses [89,90]. Furthermore, a study regarding a Chinese sourdough revealed that most of the isolated strains belonged to the Lactobacillus spp., followed by Pediococcus spp.…”

Assessment of Potential Probiotic Properties and Biotechnological Activities of Lactobacillus Strains Isolated from Traditional Algerian Fermented Wheat ELHAMOUM

“…While the production of extracellular lipases was tested by the presence of a clear halo around and under the strain's spots at the surface of MRS agar containing (1% v/v) Tween 80 and Tween 20 after incubation at 35C for 24 h to 72 h (Merabti et al, 2019). Each test was performed in triplicate.…”

“…These technological features are promising for future application in fermented products such as yogurt and acidified milk. The literature shows that some strains of Lactiplantibacillus pentosus isolated from raw cereal material had a high acidification power (Merabti et al, 2019). However, L. brevis 91 and L. brevis 110 were not able to acidify milk during the 24 h fermentation time (pH 5.35 and 5.07, respectively); according to González et al (2010), these findings may be due to the slow rate at which the lactose is metabolized by the Lactobacillus genus.…”

In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods

“…Corsetti et al (2007) reported that E. casselivaflavus, E. durans, E. feacalis, E. faecium and E. mundtti were the most prevalent enterococci species in Italian wheat grain and nonconventional flour. Studies on the microbiota of Algerian fermented wheat Lemzeiet or El-Hammoum revealed that three isolates were identified as E. faecium (Merabti et al, 2019).…”