Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

Ketrouci, L.; Dalache, Fatiha; Benabdelmoumene, D.; Dahou, A.A.; Homrani, Abdelkader

doi:10.18805/ajdfr.dr-230

Cited by 2 publications

(2 citation statements)

References 18 publications

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“…The production of exopolysaccharides by the isolates was evaluated using the method described by (Bounaama et al, 2022;Ketrouci et al, 2021). This involved observing the emergence of mucoid properties for colonies.…”

Section: Methodsmentioning

confidence: 99%

Probiotic Abilities of Lactobacillus spp. Isolated from Algerian Fermented Wheat ‘Hamoum’ intended to Use in Broiler Production

Abbad,

Dahou,

Tahlaiti

et al. 2024

ASD

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Background: The use of probiotics has become popular in the broiler poultry industry due to its positive results on the health of animals, as well as the safety of consumers. In general, probiotics are isolated and selected In vitro from several sources. Despite this, only a few studies focused on isolating probiotics from cereals, which are the main natural food source for poultry. This study aimed to evaluate and identify an autochthonous Lactobacillus spp. isolated from Algerian fermented wheat “Hamoum” as potential probiotics for use in broiler feed. Methods: This research was conducted over the period between 2019-2022. Five bacterial isolates of the genus Lactobacillus were tested for their hemolysis activity, exopolysaccharides production, the ability to withstand the simulated hostile conditions of the chicken’s gut and their capacity to acidify the concentrate feed beverage. Finally, molecular identification was performed using the REP-PCR technique. Result: These isolates were found to produce exopolysaccharides and have no hemolytic activity. Also, could tolerate simulated gastric acidity. However, only three isolates were able to survive in the presence of bile salts and were found to have a high capacity for acidifying medium in a relatively short time. These isolates were identified as Lactobacillus acidophilus and Lactobacillus plantarum subsp plantarum. Those strains can be considered safe candidate probiotics for use in broiler feeds feed. Further studies are needed to investigate and evaluate the effectiveness of these isolates through an in vivo experiment on broiler chickens.

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Section: Methodsmentioning

confidence: 99%

Probiotic Abilities of Lactobacillus spp. Isolated from Algerian Fermented Wheat ‘Hamoum’ intended to Use in Broiler Production

Abbad,

Dahou,

Tahlaiti

et al. 2024

ASD

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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%

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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Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

Cited by 2 publications

References 18 publications

Probiotic Abilities of Lactobacillus spp. Isolated from Algerian Fermented Wheat ‘Hamoum’ intended to Use in Broiler Production

Probiotic Abilities of Lactobacillus spp. Isolated from Algerian Fermented Wheat ‘Hamoum’ intended to Use in Broiler Production

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

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