Lactic Acid Bacteria Diversity in the Fermented Wheat Hamoum in West Algeria

The Gliadin Analysis by Reversed-Phase High-Performance Liquid Chromatography of Traditional Fermented “Hamoum” Wheat in West Algeria

“…The chromatographic profile of FHW compared with NUW shows an almost total degradation of these fractions and the disappearance of the gliadin peaks (20-54 min), which is explained by the degradation of gliadin by the endogenous bacterial flora rich in lactic acid bacteria present in FHW [2,19,20]. According to El Mecherfi et al [7], the RP-HPLC analysis of gliadins after fermentation by Lactococcus lactis LLGKC18 revealed that this strain hydrolyzed more than 90% of the gliadins.…”

“…Recent work on the endogenous flora of FHW has shown that it contains lactic acid bacterial flora such as Lactobacillus plantarum and yeasts such as Schizosaccharomyces pombe and Saccharomyces pasturianuswhich which are beneficial for digestive health [2], as well as Lactococcus lactis LLGKC18 having an important proteolytic power because it is capable of cleaving a certain number of gliadin epitopes responsible for wheat allergy by its proteolytic action [7].…”

“…During the storage period, the wheat ferments in the outer layer, which is in close contact with the soil. Soil flora and fauna contribute to the emergence of lactic acid bacteria during the wheat fermentation process [2]. Regular consumption of fermented food may have beneficial effects on body weight regulation and certain metabolic functions through several mechanisms [12].…”

In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods

“…Lactobacillus, Lactococcus, Leuconostoc, Enterococcus and Streptococcus were the most dominant LAB genera identified in the fermented wheat El-Hammoum (Mokhtari et al, 2016). Benakriche et al (2016) isolated Lactococcus lactis ssp. lactis and Lactobacillus paracasei ssp.…”

Biochemical, Physiological and Technological Properties of Lactic Acid Bacteria Isolated and Characterized from Hard and Soft Wheat

“…According to Wang et al (2021), in food the Lactic acid bacteria can decompose the protein and produce a peptides or free amino acids. Lactic acid bacteria and rarely yeasts are the leaders in the fermentation of durum wheat in Matmor (Benakriche et al, 2016). Indeed, Hamoum is obtained after several years of spontaneous fermentation which could expose it to microbial contamination.…”