New Proteolytic Pathway with Probable Hypoallergenic Properties of Lactobacillus Isolated from Dromedary Milk

Belkheir, Khadidja; Karam, Halima Zadi; Karam, Nour Eddine

doi:10.1007/s13369-017-2442-1

Cited by 2 publications

(1 citation statement)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The strains of Lactobacillus exhibit proteolytic activity with lysis zones with a diameter ranging from 6 to 12 mm, which is in line with the results of Roudj et al (2009). L. brevis have shown a moderate level of proteolysis compared to L. plantarum with lysis diameters not exceeding 8 mm, these results being in agreement with the work of Belkheir et al (2017). Strains exhibiting high proteolytic activity could be used with other ferments as complement or secondary culture.…”

Section: Proteolysis Activitysupporting

confidence: 85%

Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from hamoum, an Algerian fermented wheat

Kalbaza¹,

Zadi‐Karam²,

Karam³

2018

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Twenty-eight strains of lactic bacteria were isolated from fermented wheat "hamoum" and phenotypically attributed to the following species: seven strains of Lactococcus lactis subsp. lactis, six strains of Lactobacillus brevis and 15 strains of Lactobacillus plantarum. The acidifying behavior of the strains is considerably variably demanding on considered strain. The amounts of lactic acid produced reached 9.7 g for lactococci. Strains (27) showed proteolytic activity in the presence of 1% skimmed milk. The lipolysis activity of L. lactis strains was greater than that expressed by lactobacilli. The search for aromatic activity showed that four out of ten citratase producing strains can produce acetoin. The results indicate that L. plantarum is the most dominant strain in the "hamoum" with the most important technological characteristics.

show abstract

Section: Proteolysis Activitysupporting

confidence: 85%

Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from hamoum, an Algerian fermented wheat

Kalbaza¹,

Zadi‐Karam²,

Karam³

2018

Afr. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

Retraction: Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro‐cheeses by Belkheir K, Zadi Karam H and Karam N E

2018

Int J of Dairy Tech

View full text Add to dashboard Cite

Belkheir K, Zadi Karam H and Karam N E (2018), Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro‐cheeses. International Journal of Dairy Technology https://doi.org/10.1111/1471-0307.12523 The above article, published online on 03 May 2018 in the Wiley Online Library (http://wileyonlinelibrary.com), has been retracted by agreement between the authors, the journal Editor in Chief (Dr Linda Thomas) and John Wiley & Sons Ltd. The retraction has been agreed due to a lack of agreement between the contributors to the study regarding publication of this article. *The article pages have been replaced by the Retraction Statement and the article condensed accordingly.

show abstract

New Proteolytic Pathway with Probable Hypoallergenic Properties of Lactobacillus Isolated from Dromedary Milk

Cited by 2 publications

References 17 publications

Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from hamoum, an Algerian fermented wheat

Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from hamoum, an Algerian fermented wheat

Retraction: Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro‐cheeses by Belkheir K, Zadi Karam H and Karam N E

Contact Info

Product

Resources

About