Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Saidane, Z.; Dahou, A.A.; Tahlaiti, H.; Daoudi, Mohamed; Doukani, Koula; Homrani, Abdelkader

doi:10.18805/ajdfr.dr-224

Cited by 3 publications

(7 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…fermentum (2) and Lb. acidophilus (2). The technological abilities measured for all tested strains have made it possible to detect isolates with divergent technological potential.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Technological potential of indigenous lactic isolates of an Algerian artisanal cheese: J’ben Elgafs

Saidane¹

2022

actamanil

View full text Add to dashboard Cite

This study was carried out to identify indigenous lactic acid bacteria from artisan cheese made from raw milk of indigenous cows in order to select potential starter cultures. Nine cheese samples prepared during the periods of milk production which is relative to the abundance of grass in the rangelands, i.e. three samples per season, in summer and autumn 2019 (medium season), in winter (low season) and in spring 2020 (high season), are produced according to traditional techniques and without exogenous seeding. 25 strains are presumptively identified using the reaction REP-PCR with primer (GTG) 5. The results are then confirmed by sequencing the 16S rDNA. Molecular identification reveals the presence of the species Lactococcus lactis, Enterococcus faecalis, Leuconostoc mesenteroides, and finally the isolates of Lactobacillus (Lb) represented by Lb. casei, Lb. fermentum and Lb. acidophilus. Coded isolates of Lactococcus lactis (STRD4) and Enterococcus faecalis (SMRB1) show good acidification capacity and the ability to produce antimicrobial compounds, while coded isolates of Lb. acidophilus (SA3) have good proteolytic capacity and produce exopolysaccharides, and the coded isolates (SHWI2, SHWI3) belonging to the species Leuconostoc mesenteroides, use citrate and produce diacetyl and acetoin. These strains appear to be interesting candidates for addition to the starter culture. This study provided a better understanding of the role of indigenous LAB in the quality of artisanal cheeses and the possibility of using the selected isolates as a potential starter culture for cheese production under controlled conditions.

show abstract

“…fermentum (2) and Lb. acidophilus (2). The technological abilities measured for all tested strains have made it possible to detect isolates with divergent technological potential.…”

Section: Discussionmentioning

confidence: 99%

“…J'ben Elgafs belongs to the group of ripened cheeses of the region of Boussaâda, in the East of Algeria. Traditionally, it is made from cow's milk and then matured and preserved in an esparto grass layer until consumption [2]. It is characterized by a soft and homogeneous texture.…”

Section: Introductionmentioning

confidence: 99%

Technological potential of indigenous lactic isolates of an Algerian artisanal cheese: J’ben Elgafs

Saidane¹

2022

actamanil

View full text Add to dashboard Cite

show abstract

“…Yeasts are sometimes only quantified as Yeasts and molds even in extensive studies to evaluate the sensitive properties or the chemical characteristics of the famous Bouhezza cheese [99,100]. Like Dried cheese named Klila, the famous cheese Jbeen Al-Gafs is little studied and was analyzed only for bacteria [11]. Authors certify that yeast and molds are abundant in the final stage after 14 days of maturation.…”

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

“…But looking at cultural heritage, homemade bread, vinegar, and drinks are very rich in know-how. Local peoples conserve the use of fermented foods [6], vinegar [7], and varied dairy products [8][9][10][11]. In addition to home beard, Matmoura is an exceptional preservation mode of fermented wheat [12].…”

Section: Introductionmentioning

confidence: 99%

Inventoried Yeast Species in Algeria

Benkhalifa¹

2023

Biomedical Engineering

View full text Add to dashboard Cite

In Algeria, the study of yeasts remained marginalized for a long time. One of the supposed causes would be the reduction of examples in the school system. In medicine, species are identified because of their pathogenicity. But in food production and other fields, yeasts are mentioned as quantification in the quality-control process as well as molds. In addition to homemade breads, traditions of fermentation involving yeasts are the process of other local products, such as dairy products, vinegars, beverages, and authentic cheeses. Yeasts affect fruits and plants but also increase yields and protect species from other pathogenic microorganisms. Some conscious researchers have looked into the prospecting of yeast showing their properties and evaluating their interest, adopting biotechnology approaches, and covering several environments. 131 taxa are listed in this first compilation with 27 species in human health, 30 in animal health, 27 from dairy products, 24 taxa isolated from soils, 41 from agricultural products, and 17 concerned environmental purposes. Biotechnologies concern 44 taxa in varied topics of biomass, ethanol, vinegar, enzymes, and esters. Sixteen selected natural products inhibit 14 yeast species. Many isolated strains are promising in agriculture, agri-food, and biotechnologies and present new economic prospects. The idea of national depository is proposed.

show abstract

“…Among these LAB, lactobacilli are found in diverse environments, rich in carbohydrate substrates such as fermented or decomposing products. Some lactobacillus species are involved in the production of fermented food products such as fermented milks, lactic curds and ripened cheeses (Anjum et al, 2014;Saidane et al, 2021).…”

Section: Introductionmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Cited by 3 publications

References 7 publications

Technological potential of indigenous lactic isolates of an Algerian artisanal cheese: J’ben Elgafs

Technological potential of indigenous lactic isolates of an Algerian artisanal cheese: J’ben Elgafs

Inventoried Yeast Species in Algeria

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

Contact Info

Product

Resources

About