Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben

Bounaama Khalıl; Dahou Abdelkader El-amıne; Meskini Zakarıa; Abbad Abderrahmen; Tahlaiti Hafıda; Yerrou Houar; Homrani Abdelkader

Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben

Abstract

Lactic acid bacteria have long been utilized in fermented foods and dairy products such as cheese, these bacteria play an important role in food bio-preservation, organoleptic properties development, and quality improvement. The purpose of this research was to determine and assess the biotechnological characteristics of lactic acid bacteria isolated from traditional Algerian cheese "J'ben". Fifteen lactic acid bacteria (gram positive, catalase negative) were molecularly identified according to their 16S rDNA sequences, six belonged to Enterococcus durans, three to Enterococcus faecium, three to Lactococcus lactis, and three to Leuconostoc mesenteroide. The strains were evaluated for proteolysis, lipolysis, antibacterial activity, exopolysaccharide synthesis, and safety (hemolytic activity). All studied strains had considerable proteolytic activity but no lipolysis potential, they were also all γ-hemolytic. The antimicrobial activity of the stains against three pathogenic bacteria (Staphylococcus warneri, Serratia plymuthica, and Enterobacter aerogenes) revealed that they were active against at least one of them. Finally, only three organisms produced exopolysaccharide in our study Enterococcus durans (KC1); Leuconos-toc mesenteroide (KC6); and Lactococcus lactis (KC15). These findings suggest that the lactic acid bacteria isolated from traditional cheese "J'ben" have significant technological propereties, making them suitable for use as starter culture in fermented dairy products.

Keywords

Details

Primary Language

English

Subjects

Agricultural Engineering (Other)

Journal Section

Research Article

Authors

Bounaama Khalıl ^* This is me
Algeria

Dahou Abdelkader El-amıne This is me
Algeria

Meskini Zakarıa This is me
Algeria

Abbad Abderrahmen This is me
Algeria

Tahlaiti Hafıda This is me
Algeria

Yerrou Houar This is me
Algeria

Homrani Abdelkader This is me
Algeria

Publication Date

December 25, 2022

Submission Date

February 28, 2022

Acceptance Date

August 30, 2022

Published in Issue

Year 2022 Volume: 36 Number: 3

IZ

https://izlik.org/JA28WY32CZ

Cite

RIS / Bibtex

APA

Khalıl, B., El-amıne, D. A., Zakarıa, M., Abderrahmen, A., Hafıda, T., Houar, Y., & Abdelkader, H. (2022). Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben. Selcuk Journal of Agriculture and Food Sciences, 36(3), 375-379. https://izlik.org/JA28WY32CZ

AMA

1.Khalıl B, El-amıne DA, Zakarıa M, et al. Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben. Selcuk J Agr Food Sci. 2022;36(3):375-379. https://izlik.org/JA28WY32CZ

Chicago

Khalıl, Bounaama, Dahou Abdelkader El-amıne, Meskini Zakarıa, et al. 2022. “Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben”. Selcuk Journal of Agriculture and Food Sciences 36 (3): 375-79. https://izlik.org/JA28WY32CZ.

EndNote

Khalıl B, El-amıne DA, Zakarıa M, Abderrahmen A, Hafıda T, Houar Y, Abdelkader H (December 1, 2022) Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben. Selcuk Journal of Agriculture and Food Sciences 36 3 375–379.

IEEE

[1]B. Khalıl et al., “Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben”, Selcuk J Agr Food Sci, vol. 36, no. 3, pp. 375–379, Dec. 2022, [Online]. Available: https://izlik.org/JA28WY32CZ

ISNAD

Khalıl, Bounaama - El-amıne, Dahou Abdelkader - Zakarıa, Meskini - Abderrahmen, Abbad - Hafıda, Tahlaiti - Houar, Yerrou - Abdelkader, Homrani. “Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben”. Selcuk Journal of Agriculture and Food Sciences 36/3 (December 1, 2022): 375-379. https://izlik.org/JA28WY32CZ.

JAMA

1.Khalıl B, El-amıne DA, Zakarıa M, Abderrahmen A, Hafıda T, Houar Y, Abdelkader H. Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben. Selcuk J Agr Food Sci. 2022;36:375–379.

MLA

Khalıl, Bounaama, et al. “Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben”. Selcuk Journal of Agriculture and Food Sciences, vol. 36, no. 3, Dec. 2022, pp. 375-9, https://izlik.org/JA28WY32CZ.

Vancouver

1.Bounaama Khalıl, Dahou Abdelkader El-amıne, Meskini Zakarıa, Abbad Abderrahmen, Tahlaiti Hafıda, Yerrou Houar, Homrani Abdelkader. Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben. Selcuk J Agr Food Sci [Internet]. 2022 Dec. 1;36(3):375-9. Available from: https://izlik.org/JA28WY32CZ