The aim of this study was to perform a preliminary assessment of the hydrochemical and microbial groundwater quality of the Merdja plain (Tébessa area). Twenty samples of groundwater collected from Bekkaria (Site 1) to Ain Chabro (Site 2) were assessed for their suitability for human consumption. Groundwater from the aquifer in the Merdja area can be divided into two major groups according to geographical locations and chemical compositions. Water in the center part of the study area is characterized by the dominance of chloride, sulfate, sodium, and potassium; whereas waters in the limestone aquifers in the west are dominated by the same cations but have higher concentrations of bicarbonate. Microbiological parameters were determined in 13 groundwater samples collected from the study area. Total coliforms, thermotolerant coliforms, E. coli, Enterococcus spp., Salmonella sp., Staphylococcus spp., and P. aeruginosa were detected in 96. 36, 88.18, 100, 47.5, 97.27, 96.7, and 75 % of the groundwater samples, respectively. The pollution of groundwater comes from a variety of sources, Ouadi El Kebir River, including land application of agricultural chemicals and organic wastes, infiltration of irrigation water, septic tanks, and infiltration of effluent from sewage treatment plants, pits, lagoons, and ponds used for storage.

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A new Lactiplantibacillus strain isolated from Algerian traditional cheeses “Jben” was assessed for technological properties and probiotic traits in vitro including acidification, proteolytic and lipolytic activities, exopolysaccharide production, and antimicrobial potential. The strain was identified as Lactiplantibacillus plantarum SJ14 using phenotypic tests and 16S rDNA sequencing analysis. The results showed that the native food strain SJ14 was found to be tolerant to acid and bile salts mimicking human GIT conditions. In addition, the cell‐free supernatant of SJ14 exhibited broad‐spectrum antimicrobial activity against Gram‐positive and Gram‐negative bacteria including beta‐lactamases‐producing enteropathogenic strains as well as food spoilage fungi. The results conveyed that L. plantarum SJ14 showed desirable probiotic characteristics and its presence in cheese could serve as a potent functional probiotic starter in food processing. Novelty impact statement In Algeria, milk fermentations are still driven by indigenous microorganisms, which influence the nutritional, organoleptic, and safety of the final products. Lactic acid bacteria including Lactiplantibacillus plantarum isolated from traditional cheese “Jben” may present good candidates for further studies to elucidate the possible application as novel probiotic starter culture and biocontrol agent.

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