Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

Badis, Abdelmalek; Guetarni, Djamel; Boudjema, B Moussa; Henni, Djamel Eddine; Kihal, Mebrouk

doi:10.1016/j.fm.2003.11.006

Cited by 103 publications

(88 citation statements)

References 40 publications

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“…The three LAB species detected may be found associated with raw materials used in food processing (Fleming and McFeeters, 1981) and P. acidilactici is also found at high numbers in some yogurt productions (Birollo et al, 2000;Badis et al, 2004). This observation suggested that yogurt maybe the ultimate source of P. acidilactici inoculums in tarhana.…”

Section: Discussionmentioning

confidence: 96%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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a b s t r a c tThe purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 10 7 e108 colony forming units (CFU) g À1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pasteurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions.Crown

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Section: Discussionmentioning

confidence: 96%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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“…L. garvieae is one of main bacterial populations in traditional production of mozzarella-type cheese from goat milk and forms part of the autochthonous bacterial population in various Italian and Greek cheeses (Fortina et al, 2007). L. garvieae has also been reported to occur in the milk of Kabyle goats from Algeria (Badis et al, 2004). This study reports the presence of L. garvieae in fresh milk from crossbred Peranakan Etawah goats.…”

Section: Figure 1 Phylogenetic Tree Showing the Genetic Relationship mentioning

confidence: 76%

“…In other reports, P. pentosaceus isolated from traditional dairy products was good at curdling milk. L. paracasei has previously been isolated from goat milk (Badis et al, 2004). This species has been used as starter culture for probiotic fermented milk (Kristo et al, 2003;Patrignani et al, 2009).…”

Section: Figure 1 Phylogenetic Tree Showing the Genetic Relationship mentioning

confidence: 99%

ISOLATION AND IDENTIFICATION OF GOAT MILK-DERIVED Lactobacillus paracasei M104 AND Pediococcus pentosaceus M103 AND THEIR POTENTIAL USE AS STARTER CULTURE FOR FERMENTATION

Widodo¹,

Indratiningsih²,

Nurliyani³

et al. 2016

J microb biotech food sci

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The aims of this study were to isolate and identify lactic acid bacteria from the fresh milk of crossbred Peranakan Etawah goats in Yogyakarta, Indonesia and assess their potential utility in dairy fermentation. Fresh milk samples were collected from three different farms and plated into de Man Rogosa and Sharpe (MRS) agar supplemented with 0.5% ox bile. Colonies were purified with a streaking method followed by morphological and biochemical analysis using Gram staining, a catalase test, tests of motility and spore formation and growth at different temperatures. Molecular identification was based on nucleotide sequencing of 16S rRNA genes. Four isolates, M101, M102, M103 and M104, were identified. Certain features of isolates M101 and M102 were homologous with Lactococcus garvieae, isolates M103 and M104 showed a degree of homology with Pediococcus pentosaceus and Lactobacillus paracasei subsp. paracasei respectively. Selected isolates were used to ferment milk at 37°C for 10 hours. After 10 h, milk fermented with Lactobacillus paracasei M104 had a pH of 4.21±0.07 and acidity of 1.13±0.05. Milk fermented with Pediococcus pentosaceus M103 had a pH of 4.34±0.03 with acidity of 1.18±0.05. Lactococcus garvieae had limited ability to acidify milk, producing only a slight change in pH over 10 h. There was no significant difference (P>0.05) in viscosity between milk fermented with Lactobacillus paracasei M104 and milk fermented with Pediococcus pentosaceus M103. Total viable cells were similar between milk fermented with Lactobacillus paracasei M104 and milk fermented with Pediococcus pentosaceus. On the basis of their capacity to acidify milk, Pediococcus pentosaceus M103 and Lactobacillus paracasei M104 were selected for further investigation.

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“…TLAB strains were identified according to many recommended methods (Sharpe, 1979;Samelis et al, 1994;Harrigan, 1998;Badis et al, 2004;Khedid et al, 2009). All isolates were initially Gram stained and examined for cell morphology and motility, then were examined using different kinds of tests; growth at different temperatures (10,15,30,37 and 45°C) and at different pH (4.2 and 9.6), as well as salt tolerance (2%, 6.5% and 18% of NaCl) in MRS broth (Oxoid), catalase and oxidase reactions, gas production from glucose, ammonia from arginine hydrolysis, ketone production (Voges-Proskauer test), utilization of citrate and heat resistance at 60.5°C for 30 minutes.…”

Section: Phenotypic Identification Of Tlab Isolatesmentioning

confidence: 99%

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

Mostefaoui

Hakem

Yabrir

et al. 2015

Emir. J. Food Agric

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Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

Cited by 103 publications

References 40 publications

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

ISOLATION AND IDENTIFICATION OF GOAT MILK-DERIVED Lactobacillus paracasei M104 AND Pediococcus pentosaceus M103 AND THEIR POTENTIAL USE AS STARTER CULTURE FOR FERMENTATION

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

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