{"product_id":"saidane-zohra-dynamics-of-lactic-acid-bacteria-during-local-cheese-ripening-9786202335775","title":"Dynamics of lactic acid bacteria during local cheese ripening","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.","brand":"Our Knowledge Publishing","offers":[{"title":"Default Title","offer_id":53724360737110,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/5829\/5382\/files\/product_image_9786202335775_1.jpg?v=1781773801","url":"https:\/\/www.momoxbooks.com\/products\/saidane-zohra-dynamics-of-lactic-acid-bacteria-during-local-cheese-ripening-9786202335775","provider":"momoxbooks","version":"1.0","type":"link"}