Identification of a Lactococcus lactis Isolated from a Fresh Local Cheese of the Western Algerian Steppe “J’ben of Naama”

Abstract

Background: The purpose of the study is to evaluate the diversity of lactococci, lactic bacteria, recovered from “J’ben”, a local cheese made from the milk of the Rembi sheep breed, a product of exploitation in the Algerian steppe regions of Naama.Methods: The bacterial species were isolated from samples of the recovered cheese exploitation and analyzed using genotypic methods. The isolation of bacterial DNA from purified Lactococcus cultures has been established by an amplification of ribosomal DNA 16s using the specific universal primers of prokaryotes. Result: The 16s DNA sequencing of all isolates, for genotypic identification, confirmed the predominance of Lactococcus lactis. This lactic dominance determines the quality and distinctiveness of this cheese in the region. The results obtained from acidification and proteolysis kinetics met the technological requirements and good functionality, from the strains used individually and in mixed culture to the cheese processing.

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

“…Any traditional foods reflect a symbiotic relationship between the physical characteristics of the region and the culture of the rural community (Licitra, 2010). The cheeses are classified according to their typicality, derived from the characteristics of their land of origin (Dahou et al, 2021;Delfosse, 2006;Montel et al, 2014).…”

Identification and Technological Characterisation of Lactic Acid Bacteria Iso-lated From Traditional Algerian Cheese “J ben”

“…lactis between 12 to 12.5 mm, and 03 strains of Leu.mesenteroides between 17.5 to 22.5 mm, while none of the fifteen tested strains exhibited lipolysis activity in Tributyrin agar medium (Table1). Mechai et al (2014) found that only two strains of the genus Lactococcus isolated from fermented milk and traditional cheese had strong proteolytic activity; however, Dahou et al (2021) found that ten Lactococcus lactis isolated from traditional Algerian cheese "J'ben" had proteolytic activity. Furthermore, another study found similar characteristic in one Lactococcus (Lc.…”

“…J'ben is a traditional soft white cheese prepared from non-pasteurised raw milk (sheep, goat, or cow). J'ben is a popular cheese in rural regions due to its unique taste and nutritional properties offered by its indigenous flora (Bousbia et al, 2018;Dahou et al, 2021). Lactic acid bacteria are a group of organisms that are Gram-positive, non-sporulating, cocci, coccobacilli, or rods, catalase negative, and have the common property of producing lactic acid.…”

Identification and Antibacterial Activity of Lactobacillus Isolated from Different Raw Honey in Mostaganem Province, Algeria

“…The total bacterial DNA of selected isolates and reference strains used was checked and extracted using the method developed by BIO-RAD laboratories and adopted by (Cholet, 2006;Gevers et al 2001;Koenraad et al 2008;Dahou et al 2021).…”