Characterization of dominant cultivable lactic acid bacteria isolated from West Algerian raw camel’s milk and assessment of their technological properties

Paper Details

Research Paper 01/09/2019
Views (460) Download (28)
current_issue_feature_image
publication_file

Characterization of dominant cultivable lactic acid bacteria isolated from West Algerian raw camel’s milk and assessment of their technological properties

Saidi Yasmine, Senouci Djamel Eddine, Heddadji Miloud, Kihal Mebrouk
Int. J. Biosci.15( 3), 400-411, September 2019.
Certificate: IJB 2019 [Generate Certificate]

Abstract

In Algeria arid regions, camel milk is considered as one of the most important source of dairy products for human diet with potential therapeutic effects. The aim of the study was to characterize isolates of lactic acid bacteria from Algerian raw camel’s milk and to study some of their technologically important properties. Microbiological diversity of Algerian raw camel’s milk was determined by phenotypical, physiological, biochemical and genotypic characteristics. Only 134 Gram-positive and catalase-negative non-spor forming isolates were retained. Theses isolates were chosen for identification using API50CHL and 16S rDNA sequencing. From a total of 134 isolated lactic acid bacteria, 5 presumptive genera were determined, 47 Enterococcus, 29 Lactobacillus, 26 Weissella, 19 Lactococcus and 13 Leuconostoc. All the isolates were characterized by the determination of some technological aptitudes showing interesting features to be used as a starter in the production of fermented dairy in term of proteolytic activity, acetoin and dextran production. Acidification and growth kinetic during 48 h was carried out for the isolates, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus rhamnosus and Leuconostoc mesenteroides, allowing to subdivide them in three groups: fast acidifying isolate, medium acidifying isolate and slow acidifying isolate.

VIEWS 46

Aguilar-Galvez A, Dubois-Dauphin R, Destain J, Campos D, Thonart P. 2012. Les entérocoques: avantages et inconvénients en biotechnologie (synthèse bibliographique). Biotechnologie, Agronomie, Société et Environnement 16, 67-76.

Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Parkouda C, Jespersen L. 2014. The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana. International Journal Of Food Science 1-11. http://dx.doi.org/10.1155/2014/721067

Alegría Á, Delgado S, Flórez AB, Mayo B. 2013. Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses. Dairy Science & Technology 93, 657-673.

Alegría Á, Delgado S, Roces C, López B, Mayo B. 2010. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk. International Journal of Food Microbiology 143, 61-66.

Axelsson L. 2004. Lactic acid bacteria: classification and physiology. Food Science And Technology-New York-Marcel Dekker 139, 1-66.

Ayad E, Nashat S, El-Sadek N, Metwaly H, El-Soda M. 2004. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiology 21, 715-725.

Badis A, Guetarni D, Moussa-Boudjemaa B, Henni D, Tornadijo M, Kihal M. 2004. Identification of cultivable lactic acid bacteria isolated from Algerian raw goat’s milk and evaluation of their technological properties. Food Microbiology 21, 343-349.

Bendimerad N, Kihal M, Berthier F. 2012. Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation. Dairy Science & Technology 92, 249-264.

Benhouna IS, Heumann A, Rieu A, Guzzo J, Kihal M, Bettache G, Champion D, Coelho C, Weidmann S. 2019. Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity. International Dairy Journal 90, 88-94.

Benmechernene Z, Fernandez-No I, Kihal M, Bohme K, Calo-Mata P, Barros-Velazquez J. 2013. Recent patents on bacteriocins: food and biomedical applications. Recent patents on DNA & gene sequences 7, 66-73.

Boumehira A, Mami A, Hamedi Amine R, Henni D, Kihal M. 2011. Identification and characterization of functional and technological Lactobacillus plantarum strains isolated from raw goat and camel milk collected in Algeria. J. Pure Applied Microbiol 5, 553-566.

Caplice E, Fitzgerald GF. 1999. Food fermentations: role of microorganisms in food production and preservation. International Journal of Food Microbiology 50, 131-149.

Centeno J, Cepeda A, Rodriguez-Otero J. 1996. Lactic acid bacteria isolated from Arzu´ a cows’ milk cheese. International Dairy Journal 6, 65-78.

De Man J, Rogosa d, Sharpe ME. 1960. A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23, 130-135.

De Vuyst L, Leroy F. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal of Molecular Microbiology and Biotechnology 13, 194-199.

Deasy B, Rea M, Fitzgerald G, Cogan T, Beresford T. 2000. A rapid PCR based method to distinguish between Lactococcus and Enterococcus. Systematic and Applied Microbiology 23, 510-522.

Domingos-Lopes M, Stanton C, Ross P, Dapkevicius M, Silva C. 2017. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiology 63, 178-190.

Drici H, Gilbert C, Kihal M, Atlan D. 2010. Atypical citrate‐fermenting Lactococcus lactis strains isolated from dromedary’s milk. Journal of Applied Microbiology 108, 647-657.

Fguiri I, Ziadi M, Atigui M, Ayeb N, Arroum S, Assadi M, Khorchani T. 2016. Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products. International Journal of Dairy Technology 69, 103-113.

Fu W, Mathews A. 1999. Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen. Biochemical Engineering Journal 3, 163-170.

Fusco V, Quero GM, Cho GS, Kabisch J, Meske D, Neve H, Bockelmann W, Franz CM. 2015. The genus Weissella: taxonomy, ecology and biotechnological potential. Frontiers in Microbiology 6, 155.

Guessas B, Adjoudj F, Hadadji M, Kihal M. 2012. Isolation and identification of lactic acid bacteria from Dhan, a traditional butter and their major technological traits. World Applied Sciences Journal 17, 480-488.

Guiraud JP. 1998. La Microbiologie alimentaire. Edition DUNOD. p 696.

Hassan A, Deschamps N, Richard J. 1989. Précision des mesures de vitesse de croissance des streptocoques lactiques dans le lait basées sur la méthode de dénombrement microbien par formation de colonies. Etude de référence avec Lactococcus lactis. Le Lait 69, 433-447.

Hemme D, Foucaud-Scheunemann C. 2004. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. International Dairy Journal 14, 467-494.

Herrero M, Mayo B, Gonzalez B, Suarez J. 1996. Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations. Journal of Applied Bacteriology 81, 565-570.

Ismaili MA, Guilal J, Hamama A, Saidi B, Zah M. 2016. Identification de bactéries lactiques du lait cru de chamelle du sud du Maroc. IJMS 1, 81-94.

Jamaly N, Benjouad A, Comunian R, Daga E, Bouksaim M. 2010. Characterization of Enterococci isolated from Moroccan dairy products. African Journal of Microbiology Research 4, 1768-1774.

Karam HZ, Karam N. 2006. Bactéries lactiques du lait de chamelle d’Algérie: mise en évidence de souches de Lactococcus résistantes au sel. Sommaire/Inhoud/Sumario 24, 3, 24, 153-156.

Kempler G, McKay L. 1980. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp. diacetylactis. Appl. Environ. Microbiol 39, 926-927.

Khedid K, Faid M, Mokhtari A, Soulaymani A, Zinedine A. 2009. Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiological Research 164, 81-91.

Kihal M, Prevost H, Henni D, Benmechernene Z, Diviegrave C. 2009. Carbon dioxide production by Leuconostoc mesenterodes grown in single and mixed culture with Lactococcus lactis in skim milk. Scientific Research and Essays 4, 1348-1353.

Kihal M, Prevost H, Henni D, Benmechernene Z, Divies C. 2007. Carbon dioxide production by Leuconostoc mesenteroides grown in single and mixed culture with Lactococcus lactis in skimmed milk. World Journal Dairy Food Sci 2, 62-68.

König H, Fröhlich J. 2017. Lactic acid bacteria Biology of Microorganisms on Grapes, in Must and in Wine (pp. 3-41): Springer.

Leroy F, De Vuyst L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology 15, 67-78.

Marroki A, Zúñiga M, Kihal M, Pérez-Martínez G. 2011. Characterization of Lactobacillus from Algerian goat’s milk based on phenotypic, 16S rDNA sequencing and their technological properties. Brazilian Journal of Microbiology 42, 158-171.

Mayeux J, Elliker P, Sandine W. 1962. Selective medium for detecting Leuconostoc organisms in mixed-strain starter cultures. Paper presented at the Journal of Dairy Science.

Morandi S, Brasca M, Andrighetto C, Lombardi A, Lodi R. 2006. Technological and molecular characterisation of enterococci isolated from north–west Italian dairy products. International Dairy Journal 16, 867-875.

Moulay M, Benlahcen K, Aggad H, Kihal M. 2013. Diversity and technological properties of predominant lactic acid bacteria isolated from Algerian raw goat’s milk. Advances in Environmental Biology, 999-1008.

Nguyen T, Kang J, Lee M. 2007. Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects. International Journal of Food Microbiology 113, 358-361.

Nieto-Arribas P, Poveda J, Seseña S, Palop L, Cabezas L. 2009. Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures. Food Control 20, 1092-1098.

Nieto-Arribas P, Seseña S, Poveda JM, Chicón R, Cabezas L, Palop L. 2011. Enterococcus populations in artisanal Manchego cheese: biodiversity, technological and safety aspects. Food Microbiology 28, 891-899.

Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L. 2010. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiology 27, 85-93.

Pérez G, Cardell E, Zárate V. 2003. Technological characterization of lactic acid bacteria from Tenerife cheese. International Journal of Food Science & Technology 38, 537-546.

Quigley L, O’sullivan O, Stanton C, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD. 2013. The complex microbiota of raw milk. FEMS Microbiology Reviews 37, 664-698.

Rao M, Pintado J, Stevens W, Guyot JP. 2004. Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions. Bioresource Technology 94, 331-337.

Ruas-Madiedo P, Salazar N, Clara G. 2010. Exopolysaccharides produced by lactic acid bacteria in food and probiotic applications. Microbial Glycobiology (pp. 885-902): Elsevier.

Saidi D, Kihal M, Hamama A, Chekroun A, Henni D, Kheroua O. 2005. Characterization of Algerian raw camel’s milk: identification of dominant lactic acid bacteria and proteins analysis. Journal Algérien des Zones Arides 1-9.

Salminen S, Von Wright A. 2004. Lactic acid bacteria: microbiological and functional aspects: CRC Press.

Sánchez I, Sesena S, Poveda JM, Cabezas L, Palop L. 2006. Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese. International Journal of Food Microbiology 107, 265-273.

Server-busson C, Foucaud C, Leveau JY. 1999. Selection of dairy Leuconostoc isolates for important technological properties. Journal of Dairy Research 66, 245-256.

Terzaghi BE, Sandine W. 1975. Improved medium for lactic streptococci and their bacteriophages. Applied Environment Microbiology 29, 807-813.

Widyastuti Y, Febrisiantosa A. 2014. The role of lactic acid bacteria in milk fermentation. Food and Nutrition Sciences 5, 435.

Zarour K, Benmechernene Z, Hadadji M, Moussa-Boudjemaa B, Henni D, Kihal M. 2012. Bioprospecting of Leuconostoc mesenteroides strains isolated from Algerian raw camel and goat milk for technological properties useful as adjunct starters. African Journal of Microbiology Research 6, 3192-3201.

Zarour K, Benmechernene Z, Hadadji M, Moussa-Boudjemaa B, Henni J, Kihal M. 2013. Caractérisation microbiologique et technologique des espèces de Leuconostoc mesenteroïdes isolées du lait cru de chèvre et de chamelle d’Algérie. Nature & Technology, 39A.

Zarour K, Prieto A, Pérez-Ramos A, Kihal M, López P. 2018. Analysis of technological and probiotic properties of Algerian Leuconostoc mesenteroides strains isolated from dairy and non-dairy products. Journal of Functional Foods 49, 351-361.

Zergui A, Saidi N, Arul V, Bessaiah H, Benmalek Y, Bouayad L, Kihal M. 2015. Purification and Molecular Characterization of Two-Antimicrobial Peptides Produced by Lactobacillus plantarum DU10. International Journal of Biological Chemistry 9, 46-58.

Zhang S, Zhang L, Jiao Y, Luo X, Li H, Xin L, Xue C, Zhang Y, Yi H, Han X. 2014. Technological characterization of lactic acid bacteria protease isolated from traditional chinese fermented milk. Journal of Food Quality 37, 395-402.