Investigating the biotechnological potential of lactic acid bacteria strains isolated from different Algerian dairy and farm sources

Abstract

Currently, Consumption of spontaneously fermented milks is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. In this context, to select eligible indigenous strains which could be applied as bioprotective and/or starter cultures, the present study aimed to characterize the genomic variability, biotechnological potential and safety of thirty-eight LAB isolated from Algerian dairy and farm sources of western Algeria. The isolates were unequivocally identified by 16S rRNA gene and fingerprint-based methods. The following species were identified: Enterococcus faecium (n=15), Enterococcus durans (n=2), Enterococcus hirae (n=2), Enterococcus lactis (n=1), Lactiplantibacillus plantarum (n=6), Lactococcus lactis (n=4), Levilactobacillus brevis (n=3), Lacticaseibacillus paracasei (n=3), Lacticaseibacillus rhamnosus (n=1), and Pediococcus acidilactici (n=1). Among the strains, three of them, L. lactis LGMY8, Lb. plantarum LGMY30 and Lb. paracaseiLGMY31 were safe and showed some valuable biotechnological properties, such as high acidification, proteolytic activity, EPS production, and inhibition of undesirable bacteria, that made them powerful candidates to be used as starter.

Lactobacillus spp. isolated from prebiotic-derived raw goat milk: probiotic characteristics, cholesterol assimilation and folate production

“…Natural LAB strains can be found in raw milk (from cows, goats, sheep, and camels) and traditional fermented foods, which can be utilized as starters or preservative cultures. Indeed, lactobacilli with probiotic properties isolated from goat milk evaluated in this study are thought to be a good candidate for the production of dairy products (Belarbi et al 2022).…”