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Dynamics of lactic acid bacteria during local cheese ripening

By Zohra Saidane

Dynamics of lactic acid bacteria during local cheese ripening Natural Sciences

Dynamics of lactic acid bacteria during local cheese ripening

0 - Default Title
Description
This study explores the diversity and dynamics of autochthonous bacterial communities during the manufacture and ripening of J'ben Elgafs, a traditional Algerian cheese produced from raw milk from local cows. Samples were analyzed over three dairy seasons (2019/2020) at different production stages (milk, curd, ripened cheese). Physico-chemical analyses classified J'ben Elgafs as a soft, medium-fat cheese with good hygienic quality. The lactic flora developed strongly at the start of ripening before stabilizing, while pathogens were absent. A total of 194 strains were identified, mainly from the Enterococcus genus, followed by Lactobacillus, Leuconostoc and Lactococcus. REP-PCR analysis revealed significant intra-specific biodiversity. The strains isolated showed good technological and sensory potential, reinforcing the idea that this cheese can be valorized on an industrial scale while preserving its local identity.
Product details
Binding:
Paperback
Number of Pages:
152
Release Date:
2025-07-31
Publication Date:
2025-07-31
Publisher:
Our Knowledge Publishing
Languages:
Original: English
ISBN10:
6202335777
ISBN13:
9786202335775
GPSR Manufacturer Reference:
[email protected]
Weight:
244 g
Height:
150 cm
Width:
220 cm
Thickness:
10 cm
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