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Identification of Lactic Acid Bacteria from Algerian Traditional Cheese, El‐Klila
Author(s) -
Boubekri Karima,
Ohta Yoshiyuki
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199604)70:4<501::aid-jsfa524>3.0.co;2-a
Subject(s) - pediococcus acidilactici , pediococcus , enterococcus faecium , lactic acid , enterococcus faecalis , bacteria , lactobacillus , food science , enterococcus , biology , lactobacillaceae , microbiology and biotechnology , lactobacillus plantarum , fermentation , staphylococcus aureus , genetics
The lactic acid bacteria from dried El‐Klila, an Algerian traditional cheese were studied, The cheese was also examined for chemical and physical characteristics. The isolated strains from sample K1 belonged to Enterococcus faecalis , Enterococcus faecium , Lactobacillus confusus and Streptococcus sp. Enterococci were the most frequently found. However, the isolates from sample K3 were identified as Pediococcus sp, Pediococcus acidilactici , Lactobacillus sp, Streptococcus sp and Leuconostoc sp. Pediococci were the predominant strains. The samples had high protein content (538·5 g kg −1 for K1 and 549·8 g kg −1 for K3) and considered as extra‐hard cheese.