Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties

Badis, Abdelmalek; Guetarni, Djamel; Moussa–Boudjemâa, Boumediene; Henni, Djamel Eddine; Tornadijo, M.E.; Kihal, Mebrouk

doi:10.1016/s0740-0020(03)00072-8

Cited by 71 publications

(63 citation statements)

References 25 publications

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“…As shown in Table 4, the values of proteolytic activity of the 11 strains studied ranged from 1.49 ± 0.25 and 5.25 ± 0.11 mg l -1 tyrosine at 72 h. Our results are high in comparison with those reported by other authors for lactobacilli isolated from milk (Schmidt et al, 1994 andBadis et al, 2004).…”

Section: Resultssupporting

confidence: 59%

Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

Mokhbi¹,

Kaïd-Harche²,

Lamri³

et al. 2008

Grasas y Aceites

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RESUMENSelección de cepas de Lactobacillus plantarum para su uso como cultivos iniciadores en la fermentación de aceitunas de Argelia.El objetivo de esta investigación fue evaluar algunos aspectos tecnológicos de cepas de L. plantarum previamente aisladas de aceitunas fermentadas. Para este propósito, 11 cepas fueron usadas para estudiar su susceptibilidad a antibióticos in vitro, resistencia a valores de pH bajos, actividad acidificante, proteolítica, y hemolítica, producción de ácido láctico y exopolisacáridos, y resistencia a la liofilización. En general, las cepas fueron susceptibles a la mayoría de los antibióticos ensayados y mostraron supervivencia a pH 2. La mayoría de las cepas mostraron una actividad de acidificación alta (1.035 ± 0.29 a 0.912 ± 0.21 mmol/l de áci-do láctico) o media (0.556 ± 0.29 a 0.692 ± 0.18 mmol/l) con una buena actividad proteolítica (1.49 ± 0.25 a 5.25 ± 0.11 mg l -1 tirosina). Ninguna de las cepas produjo exopolisacári-dos o hemolisis en sangre de oveja.PALABRAS CLAVE: Aceitunas fermentadas -Antibióti-cos -Cultivos iniciadores -Lactobacillus plantarum. SUMMARY Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations.The aim of this research was to evaluate some technological traits of L. plantarum strains previously isolated from fermented olives. For this purpose, 11 strains were tested for their in vitro antibiotic susceptibility, resistance to low pH values, acidifying activity, proteolytic activity, haemolytic activity, lactic acid and exopolysaccharide production and resistance to freeze-drying .Collectively, the strains were susceptible to most of the antibiotics tested and showed survival at pH 2. Most strains showed high (1.035 ± 0.29 to 0.912 ± 0.21 mmol/l ± sd of lactic acid) or medium (0.556 ± 0.29 to 0.692 ± 0.18 mmol/l±sd) acidification activity with good proteolytic activity (1.49 ± 0.25 to 5.25 ± 0.11 mg l -1 tyrosine). None of the strains produced exopolysaccharides or haemolysis in sheep's blood.

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Section: Resultssupporting

confidence: 59%

Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

Mokhbi¹,

Kaïd-Harche²,

Lamri³

et al. 2008

Grasas y Aceites

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“…Esses resultados foram similares aos obtidos por Badis et al 23 quanto à capacidade de acidificação observada pelo gênero Streptococcus. Estes autores em seu estudo sobre a identificação e propriedades tecnológicas de BAL isoladas de leite de cabra cru, de quatro raças da Algeria, consideraram a maioria das BAL do gênero Streptococcus como rápida produtora de ácido, mas diferiram dos nossos resultados quanto aos Lactococcus, que segundo os autores, também foram considerados como rápidos produtores de ácido, chegando a produzir mais de 0,6% de ácido lático em 18h de análise.…”

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“…Em relação às bactérias ácido láticas do gênero Leuconostoc, obtiveram valores médios de 0,35% e 0,75% de ácido lático entre 3h a 24h, semelhante aos resultados relatados por Badis et al, 23 …”

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Queijos artesanais: fonte de bactérias ácido láticas selvagens para formulação de fermentos tradicionais

Cabral¹,

Lima²,

Fernandes³

et al. 2016

J. Bioen. Food Sci.

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“…Nevertheless, consumers prefer traditional fermented milks, since artisanal starters give these products a complexity in flavour [13]. This led some authors to isolate and characterise artisanal strains in order to provide sensorial properties similar to those of traditional products [14][15][16].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Bozoudi¹,

Agathokleous²,

Anastasiou³

et al. 2017

Journal of Food Quality

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The purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes' milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main species present during Trachanas fermentation. In total, 198 colonies were retrieved and 163 were identified by sequencing analysis at species level. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and Enterococcus were frequently isolated from raw milk, and Lactobacillus casei/paracasei predominated in the starter culture. Lactococcus lactis was isolated in high frequency (27.9% of the isolates) at the beginning, while Lactobacillus spp. (20%) and Saccharomyces unisporus (17.9%) were isolated at the end of fermentation. After assessing their technological potential, selected strains could be used as starters to ferment milk for artisanal Trachanas production.

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Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties

Cited by 71 publications

References 25 publications

Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

Queijos artesanais: fonte de bactérias ácido láticas selvagens para formulação de fermentos tradicionais

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

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