Physicochemical and Bacteriological Properties of Some Algerian Traditional Dairy Products ‘Klila and Jben’ Marketed in Southwest of Algeria and Their Impact on Consumers Health.

Benyagoub, Elhassan; Guessas, Bettache; Ayat, Mohammed; Sanebaoui, Brahim

doi:10.21474/ijar01/2457

Cited by 5 publications

(3 citation statements)

References 2 publications

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“…The population levels achieved are comparable to those observed on similar cheeses made from natural cow's milk (Benamara et al, 2016, Benlahcen et al, 2017 and much more than those provided by Dahou et al, 2020 andMontel et al, 2014. Based on the results obtained for the three periods of high, medium and low lactation and compared to those obtained on similar cheeses by Benyagoub et al (2016); it appears that the dominance of microbial species varies with the maturation time; the specific media used allowed the isolation of 05 flora; the MRS medium determined a lactic flora presumed to lactobacilli, the M17 medium characterized a lactic flora presumed to contain lactococci, the MSE medium isolated the leuconostocs, the VRBG medium ensured the enumeration of an alteration flora essentially constituted by enterobacteriaceae and the OGA medium was specific for the fungal flora of the ripening (Fig 3).…”

Section: Resultssupporting

confidence: 77%

“…The evolution of pH during the cheese-making process is also responsible for the sequential growth of the various listed microbial groups that colonize cheese over time (Benlahcen et al, 2017;Benyagoub et al, 2016;Meribai et al, 2017). At the beginning of maturation (when the cheese is removed from the mould) the pH value is quite low (around 4.63), due to the acidification of cheese curd by lactic acid bacteria, the main agents of lactic fermentation.…”

Section: Resultsmentioning

confidence: 99%

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Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Saidane

Dahou

Tahlaiti

et al. 2021

AJDFR

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Background: The microbial evolution of the J’ben Elgafs prepared with raw milk from local cows, was studied during the manufacturing and maturating process in order to characterize this variety of cheese from the Algerian terroir.Methods: The microbial activity and physical-chemical parameters were tested during the three dairy seasons of the year. Total, lactics and alteration floras were counted on their selective environments.Result: Lactic germs multiply considerably during the first days and only stabilize towards the end of maturation. The low presence of alteration floras is the result of the continuous modification of the physico-chemical parameters of Aw and pH from one stage to the other of the j’ben production and the respect of good processing practices. These different proportions of variation are induced by the biochemical reactions and microbial interactions that take place responsible for the sequential growth of one microbial group compared to another.

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Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Saidane

Dahou

Tahlaiti

et al. 2021

AJDFR

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“…The load of thermotolerant coliforms in collected goat's milk does not comply with national regulations set at m=3,17 Log 10 CFU/mL and M= 4,17 Log 10 CFU/mL. This was probably due to non-compliance with the rules of good hygiene practices [6,41]. However, the test sample saw a decrease in TC and FC load going from 4,15 to 3 Log 10 CFU/mL, and from 3,95 to 2,8 Log 10 CFU/mL, respectively.…”

Section: Discussionmentioning

confidence: 99%

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Benyagoub,

Kendoussi,

Mansour

et al. 2024

QJAS

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This study aims to estimate the in situ effect of Phoenician juniper leaves on the physicochemical and microbiological quality of fermented goat's milk stored under ambient conditions. In this study, we used two samples. The first sample was goat's milk flavored with juniper leaves, compared to the control sample without juniper leaves. We analyzed three physicochemical parameters: pH, titratable acidity, and temperature. Furthermore, the bacteriological analysis focused on the following parameters: Total aerobic mesophilic flora (TAMF), total coliforms (TC), fecal coliforms (FC), coagulase-positive Staphylococci (CoPS), and pathogenic bacteria (Salmonella spp and Listeria monocytogenes). The physicochemical results showed a change in the pH and titratable acidity of both samples with a higher acidity for the test sample compared to the control sample. This change was marked by an increase in a load of total aerobic mesophilic flora and lactic acid bacteria, a decrease in the total coliforms and thermotolerant coliforms, and the Staphylococci load in the test sample compared to the control sample, which experienced an increase in these bacterial parameters. For the test sample, juniper leaves reduced bacterial contaminants in fermented goat's milk by 38% for total coliforms, 41% for fecal coliforms, and 89% for staphylococci. Both samples were free of Salmonella spp and L. monocytogenes. These results are probably due to the effect of bioactive compounds of Juniperus phoenicea L leaves known for their antimicrobial effect. This traditional practice of our ancestors can improve the quality of fermented goat's milk stored even at ambient temperature.

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Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture

Hadef

Idoui

Sifour

et al. 2022

Probiotics & Antimicro. Prot.

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Physicochemical and Bacteriological Properties of Some Algerian Traditional Dairy Products ‘Klila and Jben’ Marketed in Southwest of Algeria and Their Impact on Consumers Health.

Cited by 5 publications

References 2 publications

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture

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