Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation

Bendimerad, Nahida; Kihal, Mebrouk; Berthier, Françoise

doi:10.1007/s13594-012-0063-8

Cited by 15 publications

(12 citation statements)

References 35 publications

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“…The Gram-positive, catalase-and urease-negative cocci were preliminarily classified as Leuconostoc spp. [56][57][58]. Gram-positive, catalase-and urease-negative ovoid cocci associated in pairs or chains were preliminarily classified as Streptococcus spp., and the spherical cocci associated in tetrades were preliminarily classified as Pediococcus spp.…”

Section: Microbiological Identification Of Presumptive Lactic Acid Bamentioning

confidence: 99%

“…The nineteen LAB strains depicted in Table 1 were subjected to a morphological and biochemical characterization, allowing their identification and grouping at the genus level [56][57][58][59][60]. The isolates were grouped into 4 distinct genera as follows: twelve isolates belonging to the regular non-spore forming rods Lactobacillus spp., four isolates belonging to the Gram-positive ovoid cocci Leuconostoc spp., two isolates belonging to Pediococcus spp., and one strain belonging to Streptococcus spp.…”

Section: Isolation Of Wild Presumptive Lactic Acid Bacteriamentioning

confidence: 99%

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

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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Section: Microbiological Identification Of Presumptive Lactic Acid Bamentioning

confidence: 99%

Section: Isolation Of Wild Presumptive Lactic Acid Bacteriamentioning

confidence: 99%

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

et al. 2020

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“…(Ryu and Chang 2013). Moreover, the production of this material is frequent in Leuconostoc mesenteroides species (Giraffa 2012;Bendimerad et al 2012). Leuconostoc spp.…”

Section: Auto-aggregationmentioning

confidence: 99%

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

et al. 2014

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The probiotic potential of Leuconostoc mesenteroides subsp. mesenteroides SJRP55, isolated from water buffalo mozzarella cheese was evaluated. The microorganism presented resistance to stressful conditions that simulated the gastrointestinal tract, and to the best of our knowledge, Leuconostoc mesenteroides subsp. mesenteroides SJRP55 was the first of this species with the ability to deconjugate bile salts. Tolerance to NaCl was temperature dependent, as well the results obtained by aggregation capacity. The strain presented good adhesion properties, β-galactosidase activity, viability in fermented milk during storage, inactive against Streptococcus thermophilus and sensitive to most of the tested antibiotics. Some analgesic medications inhibited the growth of the strain. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 exhibited in vitro probiotic potential, and it can be better characterized through future in vivo tests. This bacterium presents higher functional properties compared to other studied strains, and therefore, it is a potential candidate for the application as a probiotic strain, which could be used by industries in the manufacture of functional milk-based products.

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“…In Algeria, most of the studies carried out on the camel milk were focused on its weak clotting capacity (Boudjenah-Haroun et al, 2012;) or about the technological properties of lactic acid bacteria isolated from camel milk (Belkheir et al, 2016;Bendimerad et al, 2012;Drici et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius) milk in Algeria

et al. 2018

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The objective of this work was to investigate the fatty acid composition and assess hygienic quality of the Algerian camel milk from Targui breed, then to compare obtained results with cow milk in local rearing conditions. Sampling was performed over three months at a rate of one sample per month. The physicochemical analyzes carried out revealed that the Targui camel milk had averages values of 6.33 ± 0.15 for the pH, acidity equal to 18.50 ± 0.02 °D, and 1030.40 ± 1.08 for density. The total dry extract and the fat levels were lower than those of cow milk. In addition, results of fatty acid profile analysis from camel milk revealed a relatively low level of saturated fatty acids (SFAs) compared to cow milk, palmitic acid (C16:0) being the predominant fatty acid in both milks. The content of unsaturated fatty acids (UFAs) was signiﬁcantly higher in camel milk fat compared with cow milk, with higher total monounsaturated fatty acids (MUFAs) rate in camel milk. Oleic acid (C18:1 n9) was in the same proportions, and the most abundant unsaturated fatty acid in both species. However, no significantly difference was observed between PUFAs levels of camel and cow milk. Linoleic acid (C18:2 n6) was the most represented polyunsaturated fatty acid in both milks with similar proportions. In contrast, the content of α-linolenic acid (C18:3 n3) was significantly (p<0.001) higher in cow milk than in camel one.

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Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation

Abstract: International audienc

Cited by 15 publications

References 35 publications

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

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

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius) milk in Algeria

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