Technological and genotypic characteristics of lactic acid bacteria isolated from Algerian artisanal dairy products

被引：1

作者：

Bouchibane, Malika ^{[1
]}

Cheriguene, Abderrahim ^{[2
]}

Chougrani, Fadela ^{[2
]}

Bououdina, Mohamed ^{[3
]}

Kaced, Amel ^{[1
]}

Dahou, Abdelkader Elamine ^{[4
]}

Benbouziane, Bouasria ^{[2
]}

Saada, Djamel Ait ^{[1
]}

机构：

[1] Abdelhamid Ibn Badis Univ, Fac Nat Sci & Life, Lab Food Technol & Nutr, Mostaganem 27000, Algeria

[2] Abdelhamid Ibn Badis Univ, Fac Nat Sci & Life, Lab Bioecon Food & Global Hlth, Mostaganem 27000, Algeria

[3] Prince Sultan Univ, Fac Humanities & Sci, Dept Math & Sci, Riyadh, Saudi Arabia

[4] Abdelhamid Ibn Badis Univ, Fac Nat Sci & Life, Lab Sci & Tech Anim Prod, Mostaganem 27000, Algeria

来源：

INTERNATIONAL DAIRY JOURNAL | 2023年 / 146卷

关键词：

PHYSICAL-CHARACTERISTICS; HEAT-TREATMENT; MILK; SELECTION; IDENTIFICATION; SAFETY;

D O I：

10.1016/j.idairyj.2023.105747

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twenty two strains collected from different artisanal dairy products and various areas in Algeria were identified at species level and characterised at genetic level using PCR and 16S RNA sequencing. The growth kinetics of the strains was studied, and the strains were evaluated for several technological activities. After 16S RNA sequencing, the strains were assigned to Enterococcus faecium (50.0%), Limosilactobacillus fermentum (36.4%), Lactiplantibacillus pentosus (9.1%), and Lactiplantibacillus plantarum (4.5%). Most of the strains exhibited good acidification, proteolytic, autolytic, and antimicrobial activities alongside weak lipolytic, flavouring, texturising, and thickening activities. Of the 22 strains studied, 3 exhibited a coagulation time of 8e10 h and a syneresis rate of no more than 2.30 & PLUSMN; 0.42, 4 strains demonstrated a good lipolytic activity and 6 strains had aromatic, texturising, and thickening activities.& COPY; 2023 Elsevier Ltd. All rights reserved.

引用

页数：12

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