ArticleProbiotics and antimicrobial proteins2023
Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture.
Article in Probiotics and antimicrobial proteins, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- Study of the Probiotic Potential of Lactic Acid Bacteria Isolated from Artisanal Colonial Cheese and Evaluation of Microencapsulation as a Protective Method Under Simulated Gastrointestinal Conditions.Foods (Basel, Switzerland) · 2026Article
- Probiotic characteristics and safety evaluation of acid-tolerant lactic acid bacteria isolated from Suancai, a popular fermented vegetable in Northeast China.Folia microbiologica · 2025Article
- Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity.Probiotics and antimicrobial proteins · 2025Article
- Evaluation of Probiotic Potential and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Screening, Identification and Application of Lactic Acid Bacteria for Degrading Mycotoxin Isolated from the Rumen of Yaks.Microorganisms · 2024Article
- Novel food isolates with striking α-glucosidase inhibitory activity and probiotic potential for an antidiabetic role.Journal of food science and technology · 2024Article
- Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated fromFoods (Basel, Switzerland) · 2024Article
- Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides.Foods (Basel, Switzerland) · 2024Review
- Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture.Foods (Basel, Switzerland) · 2023Article
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Abstract
Twenty-five lactic acid bacterial (LAB) strains have been isolated from traditional goat butter and three types of cheese (dry Klila, frech Klila, and Bouhezza) and evaluated for technological abilities, probiotic properties, and potentials as starter cultures. The twenty-five LAB strains comprised eight strains belonging to Lactobacillus, four strains belonging to Lactococcus, eleven strains belonging to Enterococcus, and two strains belonging to Leuconostoc. A non-hierarchical cluster analysis was performed in order to select the performing strains. After carrying out the preliminary phenotypic characterizations and the probiotic potential, three strains designated as BM10, B15, and C30 belonging to the genus Lactobacillus and Enterococcus with good tolerance to acidity were selected. The strains showed a significant resistance to 0.5% bile salts and 0.4% phenol. Hemolytic activity was not detected; in addition, good hydrophobicity and autoaggregation was obtained. A significant antimicrobial activity was exhibited by all selected strains against Listeria innocua. Genotypic identification by 16S rRNA allowed the identification of B15, BM10, and C30 as Lactobacillus plantarum, Lactobacillus casei, and Enterococcus durans, respectively. The results of the current study suggest that the strains isolated from Algerian fermented dairy products have high potential as probiotic starter cultures in the goat butter and cheese industry.
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