Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk

Ghalouni, Essma; Hassaïne, Omar; Karam, Nicole

doi:10.22207/jpam.12.2.11

Cited by 4 publications

(8 citation statements)

References 40 publications

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“…Bacterial potential colonization is considered an important property for the selection of strains in probiotics. Researchers have discussed hydrophobicity values of some Lactobacillus strains in the range of 82.41-97.96% but values of 15-60% were also observed [51,52]. The interactive forces involved in the adhesion process of Lactobacilli strains include electrostatic interaction, passive forces, and steric and hydrophobic forces.…”

Section: Discussionmentioning

confidence: 99%

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

Akmal

Ghori²,

Elasbali³

et al. 2022

Fermentation

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The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus Lactobacillus with 97% similarity with Lacticaseibacillus paracasei. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries.

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Section: Discussionmentioning

confidence: 99%

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

Akmal

Ghori²,

Elasbali³

et al. 2022

Fermentation

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“…For this study, native strains of LAB isolated in a previous work [14] from Double Cream cheese and identified by partial sequencing of the 16S rRNA gene as Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. mesenteroides (22,29), Enterococcus faecium (24,25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) and Limosilactobacillus fermentum (32) The strains were used under permit 1467 dated December 03, 2014, granted by the ANLA (National Authority for Environmental Licensing).…”

Section: Bacterial Strains and Inoculum Preparationmentioning

confidence: 99%

“…Este trabajo tuvo como objetivo determinar los parámetros cinéticos de 12 cepas autóctonas (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22,29), Enterococcus faecium (24,25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) y Limosilactobacillus fermentum (32)) aisladas de un queso doble crema tradicional colombiano con el fin de obtener información para identificar su potencial en la conformación de un cultivo iniciador. Se realizó una fermentación en leche UHT a 120 rpm y 35-37 °C hasta la fase estacionaria, y se tomaron muestras para determinar el pH y la acidez titulable (TTA).…”

Section: Introductionunclassified

Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Durango Zuleta,

Grisales Rojas,

Sepúlveda Valencia

et al. 2023

TecnoL.

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Currently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental tool for biotechnological use. The objective of this study was to determine the kinetic parameters of 12 autochthonous strains (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) and Limosilactobacillus fermentum (32)) isolated from a traditional Colombian cheese Double Cream Cheese to obtain information that allows establishing the ideal conditions of the inoculum, standardizing the production of metabolites and exploring their use as starter cultures. Fermentation was carried out in UHT milk at 120 rpm and 35-37 °C until stationary phase, and samples were taken over time to determine pH and titratable acidity (TTA). Exponential and logistic models were used to fit the growth kinetics data. Validation of both models was carried out with the coefficient of determination R2, obtaining good consistency for both (R2 = 0.925 - R2 = 0.932), with slight variations in the kinetic parameters in all the strains. The genera Pediococcus, Leuconostoc, Lactococcus, and E. faecium (24) had the shortest adaptation phases (0-2 h), being P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28), and E. faecium (24) presented the lowest pH values and high acidity percentages, which shows their potential to be included in the native LAB starter culture and for technology and suitability aptitude studies to produce double cream cheese using pasteurized milk without losing the qualities of the original product.

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“…All isolates were initially tested for catalase enzyme, motility, and gram reaction. Identification of LAB was done based on morphology, physiology, and biochemical characteristic (Ghalouni et al, 2018;Karakas-Sen et al, 2018). These preliminary tests make it possible to classify the isolates into genus on the basis of characteristics and tests of identification mentioned by Harrigan and MacCance.…”

Section: Identification Of Lactic Acid Bacteriamentioning

confidence: 99%

“…Some of the LAB species have the main role in the ripening process of cheese (Vázquez- Velázquez et al, 2018;Duan et al, 2008;Weinberg et al, 2007) as well as their preservation. They also used to improve the quality of the taste, texture, aroma, flavor, and viscosity in the manufacture of dairy products (Ghalouni et al, 2018;Marcelino et al, 2013) . The objective of the study was to isolate and identify naturally occurring lactic acid bacteria from traditional cheese in Isfahan in center of Iran.…”

Section: Introductionmentioning

confidence: 99%

Identification and Isolation of Dominant Bacteria in Traditional Isfahan Cheese and Determination if Effective Compounds in Flavor

Karbasiun

Nayeri²,

Mehrabian³

et al. 2021

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Cheese production by native starter cultures instead of commercial ones is beneficial in respect of higher quality, nutrient content, immunogenicity and having beneficial microorganism. The objective of the presented study was molecular identifying of microorganism and exploring its active ingredients in native cheese. MRS and M17 media were used to culture bacteria in 15, 37 and 45°c for 24, 48 and 72 hours and then morphologic and biochemical tests were used to identifying the species. Predominant species were detected using 16S rRNA and gene sequencing. Active ingredients and fatty acid profile was studied by GC lactobacili, lactococci and enterococci were identified as the predominant bacteria. Acid palmitic had the highest concentration among the saturated fatty acid, with 42.47%, and acid meristic and acid lauric acid were next with the 13.22% and 3.9% concentration respectively, among the unsaturated fatty acids.

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Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk

Cited by 4 publications

References 40 publications

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Identification and Isolation of Dominant Bacteria in Traditional Isfahan Cheese and Determination if Effective Compounds in Flavor

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