Phenotypic, molecular and technological characterization of autochthonous lactobacilli strains isolated from cow’s milk and goat of Algerian populations

Sadi, Fadhila; Bouras, Abdelkader Dilmi; Ghomari, Faïza Nawel; Hallouz, Faiza; Noui, Abdallah

doi:10.4314/jfas.v9i1.21

Cited by 4 publications

(5 citation statements)

References 13 publications

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“…Seven species of Lactobacillus (Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus rahmnosus, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei) isolated from raw cow milk were identified using the MALDI-TOF technique. Our results are similar to those reported by [16,17] who identified 5 of our Lactobacillus species namely Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum Lactobacillus rhamnosus and Lactococcus lactis. These species have been identified in raw cow's milk and camel's milk.…”

Section: Discussionsupporting

confidence: 92%

Characterization of Lactobacillus Isolated from the Microflora of Different Fermentation Processes and Doderlein Flora

Mansagna,

Ibourahema,

Baguy

et al. 2023

JAMB

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Lactobacillus contribute to the organoleptic quality of foods during the fermentation process in which they are involved. They also have the ability to inhibit the growth of undesirable germs by producing metabolites such as bacteriocins. The aim of this study was to isolate and identify the different Lactobacillus species from various fermentation processes and from the Doderlein flora. Lactobacillus were isolated from raw cow milk, curdled milk, cassava ferment (Magnan) and Doderlein flora on MRS agar. Strains were identified by mass spectrometry (MALDI-TOF). 213 Lactobacillus strains were isolated and identified from the different matrices. The main species isolated from raw cow's milk and curdled milk were Lactobacillus plantarum (31.58%), Lactobacillus casei (26.31%), Lactococcus lactis (21.05%), Lactobacillus delbrueckii spp bulgaricus (31%), Lactobacillus helveticus (30%) and Lactobacillus fermentum (25%) respectively. In the cassava ferment, Lactobacillus plantarum (37.5%), Lactobacillus rhamnosus (25%) and Lactobacillus reuteri (25%) were the most isolated species. The main species of Doderlein flora were Lactobacillus acidophilus (50%) and Lactobacillus plantarum (25%). This study showed a diversity of Lactobacillus present and involved in the different fermentation processes of foods and Doderlein flora (Commensal flora of the vagina). The qualitative and quantitative proportions of the different Lactobacillus species depend on the matrix. These Lactobacillus can potentially produce substances (bacteriocins) that inhibit the growth of pathogenic bacteria and multi-resistant bacteria.

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Section: Discussionsupporting

confidence: 92%

Characterization of Lactobacillus Isolated from the Microflora of Different Fermentation Processes and Doderlein Flora

Mansagna,

Ibourahema,

Baguy

et al. 2023

JAMB

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“…The slightly bitter taste of Cheese (F2) was appreciated by the tasters. This is probably due to excessive proteolysis by Lactobacillus casei V2, which was found to be the most proteolytic in the study by Sadi et al (9) and / or ripening conditions. We recorded a very pleasant smell and a hard crust with a dark yellow color.…”

Section: Sensory Qualitymentioning

confidence: 85%

“…The eight strains used in this study, which were isolated from cow and goat milk from local Algerian populations in the region of KhemisMiliana, Ain defla and showed good technological functionalities (9) , are: Lb.delbrueki lactis (V4), Lb.plantarum (C7); Lb.casei (V2); Lc.lactissubsp lactis (C1, V1, C11); Lc.pseudomesenteroides (V3); Streptococcus thermophilus (C12).…”

Section: Lactic Acid Bacteria Strainsmentioning

confidence: 99%

Elaboration of a Semi-Hard Cheese, ”Gouda” Type, with Autochthonous Strains and Analysis of its Physicochemical and Sensory Composition

Sadi¹,

Zaouadi²,

Hallouz³

et al. 2021

IJST

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Objectives :The technological characteristics and flavour formation capacities of cheeses depend on the starter strains and the ripening conditions. The present study aimed at using autochthonous lactic acid bacteria strains with interesting technological and enzymatic properties, suitable as starter cultures to produce semi-hard cheese, such as Gouda, based on pasteurized cow's milk. Methods: This study allowed the formulation of local lactic ferments, with autochthonous strains; thanks to which we have made a semi-hard cheese, Gouda type, made from pasteurized cow's milk. Physicochemical (dry matter, fat, protein, chloride, and ash) and organoleptic (texture, color, taste, odor, aroma) analysis were carried out. Findings: The protein composition is very important (average value of 24.18 ± 0.46g / 100g). The results of the sensory analysis did not show any defects in the cheese studied. The taste is sweet, characteristic; the aroma is pure, pleasant, well developed. The color is uniform yellowish, the rind is dry. Novelty: The use of pasteurized milk and autochthonous lactic ferments have helped maintain the typical characteristics of the cheeses.

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“…The development of a homofermentative bacterium did not cause any detachment between the Gibson-Abdelmalek culture agars and the top agar. The gas produced by heterofermentative metabolism pushes the agar plug towards the top of the tube (Ketrouci et al, 2021 andSadi et al, 2017).…”

Section: Assessment Of the Functional Potential Of Two Autochthonous ...mentioning

confidence: 99%

“…According to Anjum et al (2014) and Sadi et al (2017), a lactic strain can be confirmed as proteolytic if it develops a lysis zone characterized by a halo around the bacterial colony with a diameter of between 5 and 15 mm. If we compare these data with our results, we can say that Lactobacillus acidophilus has a more proteolytic profile than Lactobacillus brevis.…”

Section: Proteolytic Powermentioning

confidence: 99%

Assessment of the Functional Potential of Two Autochthonous Lactic Strains of Lactobacilli Isolated from Algerian Dairy Products

Dahou,

Doukani,

Tahlaiti

et al. 2024

AJDFR

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Background: In cheese-making technology, lactic coagulation of milk is an essential stage in which the use of a ferment may be a selected strain or a mixture of strains that do not all have the same performance and technological properties, resulting in a wide variation in the quality of the cheese product. Methods: The aim of this study was to highlight the technological aptitudes of two strains of lactic acid bacteria, LAB, indigenous to our Algerian dairy products, Lactobacillus acidophilus and Lactobacillus brevis. The study monitored their growth kinetics, hydrogen ion concentration, fermentation profile and proteolytic activity on cheese milk. Result: Both strains gave good results, with very good growth kinetics, a good hydrogen ion concentration for cheese processing and an excellent proteolytic profile (proteolytic activity at 1, 2 and 3%). These 02 LAB revealed good technological performance in terms of cheese application, for lactic fermentation, lactic coagulation and also through their noted proteolytic activity can lead to good cheese maturation during ripening. This assessment leads us to conclude that these strains could be used for cheese applications in single or mixed cultures and with the possibility of being used in a cheese processing technology with lactic dominance for fresh cheeses or mixed enzymatic and lactic dominance for soft and pressed cheeses.

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Phenotypic, molecular and technological characterization of autochthonous lactobacilli strains isolated from cow’s milk and goat of Algerian populations

Cited by 4 publications

References 13 publications

Characterization of Lactobacillus Isolated from the Microflora of Different Fermentation Processes and Doderlein Flora

Characterization of Lactobacillus Isolated from the Microflora of Different Fermentation Processes and Doderlein Flora

Elaboration of a Semi-Hard Cheese, ”Gouda” Type, with Autochthonous Strains and Analysis of its Physicochemical and Sensory Composition

Assessment of the Functional Potential of Two Autochthonous Lactic Strains of Lactobacilli Isolated from Algerian Dairy Products

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