Prevalence and isolation frequency of pathogenic strains responsible for some infections in Bechar’s community (Southwest of Algeria): About 1458 cases.

Benyagoub, Elhassan; Benchaib, S Mohamed; Abdelmadjid, Zaalan; Bendada, Farah

doi:10.3329/bjms.v19i3.45856

Cited by 6 publications

(5 citation statements)

References 7 publications

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“…The isolated bacteria on selective agar medium suspected as pathogenic isolates namely Staphylococcus aureus, Salmonella spp and Listeria monocytogenes were subjected to serial biochemical identification tests according to standard microbiological methods, mainly the phenotypic characterization by macroscopic examination on agar, fresh microscopic examination and Gram stain, coagulase test, catalase test, urease test, oxidase test and esculin hydrolysis (Tille, 2018;Benyagoub et al 2018b).…”

Section: Biochemical Identification Of Bacterial Isolatesmentioning

confidence: 99%

Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

Benyagoub

2022

AJDFR

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Background: Traditional dairy products are widely consumed by the Mediterranean and sub-Saharan countries; they are traditionally prepared by rural women. This work focuses on understanding the traditional practices and enhancing the same by studying the physicochemical, bacteriological and organoleptic properties of fermented raw goat milk, supplemented by the leaves of the Phenician juniper species. Methods: Monitoring of the juniper leaves-supplemented goat milk sample against a control one (without juniper leaves) was conducted. Three physicochemical parameters were tracked: pH, titratable acidity and temperature. However, the bacteriological analysis featured the following parameters: the total aerobic mesophilic flora, thermotolerant coliforms, coagulase-positive Staphylococci, Pathogenic bacteria namely Salmonella spp and Listeria monocytogenes, while the sensory test was based on the descriptive and hedonic analyses. Result: The obtained physicochemical results showed a significant change in the pH and the titratable acidity parameters of the test sample compared to the control sample. This change was marked by an increase in the total aerobic mesophilic flora load (due to the fermentation phenomenon) and a decrease in the thermotolerant coliforms and the coagulase-positive Staphylococci loads for the test sample compared to the control test. A total absence of Salmonella spp and L. monocytogenes as pathogenic microorganisms was also notified for both samples. The qualitative phytochemical screening carried out on the J. phoenicea L leaves showed the presence of several compounds known as constituents having an antimicrobial effect. On the sensory level, the control sample was characterized by a milky and acidic taste, while the herbaceous taste due to the components of the Phenician juniper leaves characterizing the test sample gave it a lower score on the established rating scale. A vision to maintain this type of artisanal practice, traditional knowledge and preserve this important indigenous wealth become necessary which contributes to improving the hygienic, sensory quality and shelf-life of the fermented goat milk.

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Section: Biochemical Identification Of Bacterial Isolatesmentioning

confidence: 99%

Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

Benyagoub

2022

AJDFR

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“…The isolated bacteria on the selective medium, namely Staphylococcus spp, Salmonella spp, and Listeria monocytogenes were identified according to protocols described by Benyagoub [6], Tille [30], Benyagoub et al [31], Benyagoub and Mammeri [32], and Benyagoub [33].…”

Section: Identification Of Bacterial Isolatesmentioning

confidence: 99%

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Benyagoub,

Kendoussi,

Mansour

et al. 2024

QJAS

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This study aims to estimate the in situ effect of Phoenician juniper leaves on the physicochemical and microbiological quality of fermented goat's milk stored under ambient conditions. In this study, we used two samples. The first sample was goat's milk flavored with juniper leaves, compared to the control sample without juniper leaves. We analyzed three physicochemical parameters: pH, titratable acidity, and temperature. Furthermore, the bacteriological analysis focused on the following parameters: Total aerobic mesophilic flora (TAMF), total coliforms (TC), fecal coliforms (FC), coagulase-positive Staphylococci (CoPS), and pathogenic bacteria (Salmonella spp and Listeria monocytogenes). The physicochemical results showed a change in the pH and titratable acidity of both samples with a higher acidity for the test sample compared to the control sample. This change was marked by an increase in a load of total aerobic mesophilic flora and lactic acid bacteria, a decrease in the total coliforms and thermotolerant coliforms, and the Staphylococci load in the test sample compared to the control sample, which experienced an increase in these bacterial parameters. For the test sample, juniper leaves reduced bacterial contaminants in fermented goat's milk by 38% for total coliforms, 41% for fecal coliforms, and 89% for staphylococci. Both samples were free of Salmonella spp and L. monocytogenes. These results are probably due to the effect of bioactive compounds of Juniperus phoenicea L leaves known for their antimicrobial effect. This traditional practice of our ancestors can improve the quality of fermented goat's milk stored even at ambient temperature.

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“…Through phenotypic and biochemical tests, bacterial contaminants isolated from date paste and date extract were identified according to the techniques described by Guiraud (2003); Benyagoub et al (2018). While the isolated molds were identified using the microculture technique (Garcia de Lomas et al, 1981).…”

Section: Microbial Contaminants Of Date Paste and Date Extractmentioning

confidence: 99%

Technological Interest and Antimicrobial Activity of Lactic Acid Bacteria Isolated from Date Paste of the Ghers Variety (Bechar, South-West of Algeria)

Razni,

Makhloufi,

Mebarki

et al. 2023

AJDFR

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Background: Dates are high nutritional value fruits. They are the basis of many traditional products and compose several oases by-products. Among these products, date paste represents a form of conservation widely practiced in Algeria to valorize common date’s surplus production for commercial purposes. Methods: First, microbiological analysis was carried out to isolate lactic acid bacteria (LAB) from date’s paste and microbial contaminants from both date fruit by-products according to standard microbiological methods before investigating the technological characteristics attributed to the isolated LAB. Second, the antimicrobial effect was evaluated through three different techniques. Result: Nine microbial contaminants were isolated from date paste and date extract, while eight LAB strains were isolated from date paste, which belong to the Streptococci and Leuconostoc strains. The SLM1 strain revealed a good acidifying power going up to 5.13 g/L of lactic acid within 6 hours of incubation compared to the other LAB strains. A moderate to strong antibacterial effect ranging up to a 20 mm zone of inhibition was revealed against bacterial contaminants. In decreasing order, the antifungal effect was significant against Penicillium sp, Aspergillus niger and A. flavus. The isolated lactic strains of streptococci could be good candidates for food preservation by extending the shelf life of foods and improving their nutraceutical and hygienic quality.

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Prevalence and isolation frequency of pathogenic strains responsible for some infections in Bechar’s community (Southwest of Algeria): About 1458 cases.

Cited by 6 publications

References 7 publications

Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Technological Interest and Antimicrobial Activity of Lactic Acid Bacteria Isolated from Date Paste of the Ghers Variety (Bechar, South-West of Algeria)

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