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

Öz

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.

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Bounaama Khalıl ^* Bu kişi benim
Algeria

Dahou Abdelkader El-amıne Bu kişi benim
Algeria

Meskini Zakarıa Bu kişi benim
Algeria

Abbad Abderrahmen Bu kişi benim
Algeria

Tahlaiti Hafıda Bu kişi benim
Algeria

Yerrou Houar Bu kişi benim
Algeria

Homrani Abdelkader Bu kişi benim
Algeria

Yayımlanma Tarihi

25 Aralık 2022

Gönderilme Tarihi

28 Şubat 2022

Kabul Tarihi

30 Ağustos 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 36 Sayı: 3

IZ

https://izlik.org/JA28WY32CZ

Kaynak Göster

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, vd. 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, vd. 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 (01 Aralık 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 vd., “Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben”, Selcuk J Agr Food Sci, c. 36, sy 3, ss. 375–379, Ara. 2022, [çevrimiçi]. Erişim adresi: 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 (01 Aralık 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, vd. “Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese “J’ben”. Selcuk Journal of Agriculture and Food Sciences, c. 36, sy 3, Aralık 2022, ss. 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]. 01 Aralık 2022;36(3):375-9. Erişim adresi: https://izlik.org/JA28WY32CZ