Open AccessMolecular Appreciation of the Native Bacterial Flora of Raw Milk in the North-Western Region of Algeria
Author(s) -
M. Medjahed,
A.A. Dahou,
Nathalie Desmasures,
Abdelkader Homrani
Publication year - 2021
Publication title -
journal of dairying, foods and home sciences/journal of dairying foods and home sciences
Language(s) - English
Resource type - Journals
eISSN - 0976-0563
pISSN - 0971-4456
DOI - 10.18805/ajdfr.dr-214
Subject(s) - biology , flora (microbiology) , raw milk , context (archaeology) , 16s ribosomal rna , lactococcus , enterococcus , dominance (genetics) , microbiology and biotechnology , bacteria , food science , lactococcus lactis , gene , lactic acid , genetics , antibiotics , paleontology
Background: The appreciation of microbial milk communities, in order to promote useful flora and inhibit pathogenic one, has become one of the key factors in controlling the quality of cheeses.Methods: In this context, an approach to assess the bacterial flora of raw cow’s milk, was tested in 05 wilayas in north-western Algeria, on the one hand by a preliminary count of total flora and a phenotypic characterization based on morphological criteria and on the other hand by a genotypic identification of selected isolates, by the PCR method and sequencing of the gene encoding for the 16S ARNr.Result: The results of molecular analysis obtained from 72 isolates allowed the identification of 12 bacterial species with a dominance of the lactic microflora, 37% Lactococcus and 29% Enterococcus. This milk-native lactic microflora has become the main vector that preserves the distinctiveness of dairy products, including local cheese.