In the present work, 108 strains of lactic acid bacteria (LAB) were isolated from Algerian tradit... more In the present work, 108 strains of lactic acid bacteria (LAB) were isolated from Algerian traditional fermented milk (Jben, Klila, Raib and Lben) in order to evaluated their enzymatic activities (Proteolytic, caseinolytic, lipolytic, and α-amylase, activities) and their antimicrobial activity relative to different reference strains. Only 12 strains were retained, they were characterised in respect to their functional properties. The retained strains were identified phenotypically and analyses of the 16S rDNA gene as; Lactococcus lactis subsp lactis (3 strains), L. lactis subsp. cremoris (1 strain), L. lactis subsp. lactis biovar. diacetylactis (2 strains), Lactobacillus plantarum (3 strains), Lactobacillus casei subsp. casei (2 strain) and Leuconostoc mesenteroides (1 strain). Lactococcus strains were those that showed the greatest degree of acidifying and proteolytic activity, however the highest level of caseinolytic activity was shown by the CFE of tow strains of Lactobacillus c...
Article history: Received 23 January 2014 Received in revised form 19 April 2014 Accepted 26 Apri... more Article history: Received 23 January 2014 Received in revised form 19 April 2014 Accepted 26 April 2014 Available online15 May 2014
The aim of this study was to perform a pre-liminary assessment of the hydrochemical and microbial... more The aim of this study was to perform a pre-liminary assessment of the hydrochemical and microbial groundwater quality of the Merdja plain (Te´bessa area). Twenty samples of groundwater collected from Bekkaria (Site 1) to Ain Chabro (Site 2) were assessed for their suitability for human consumption. Groundwater from the aquifer in the Merdja area can be divided into two major groups according to geographical locations and chemical compositions. Water in the center part of the study area is characterized by the dominance of chloride, sulfate, sodium, and potassium; whereas waters in the limestone aquifers in the west are dominated by the same cations but have higher concentrations of bicarbonate. Microbiological parameters were determined in 13 groundwater samples collected from the study area. Total coliforms, thermotol-erant coliforms,E. coli, Enterococcusspp.,Salmonellasp., Staphylococcusspp., and P. aeruginosawere detected in 96.36, 88.18, 100, 47.5, 97.27, 96.7, and 75 % of the groundwater samples, respectively. The pollution of groundwater comes from a variety of sources, Ouadi El Kebir River, including land application of agricultural chemicals and organic wastes, infiltration of irrigation water, septic tanks, and infiltration of effluent from sewage treatment plants, pits, lagoons, and ponds used for storage.
A total of 208 strains of lactic acid bacteria (LAB) were isolated from Algerian traditional
fer... more A total of 208 strains of lactic acid bacteria (LAB) were isolated from Algerian traditional fermented milk (Jben, Klila, Raib and Lben), in order to evaluate their technological and probiotic properties. These strains were tested for their antimicrobial activity against Listeria monocytogenes using agar well diffusion technique. Only 11 strains were retained, they were also characterised in respect to their technological properties. The retained strains were identified by analyses of the 16S rDNA gene as; Lb. curvatus (1 strain), Ln. mesenteroides subsp mesenteroides (1 strain),Lb. plantarum(3 strains), Lb. brevis (2 strain), Lactobacillus acidophilus (2 strains), andLactococcus lactissubsp lactis(2 strains). All the antimicrobial compounds produced by the selected lactic acid bacteria were fully or partially inactivated by the proteolytic enzymes. The compounds were heat stable up to 100°C for 20 min, and were active from pH 3.0 to 10.0. The enzymatic potential of the strains evaluated with API ZYM system show that all strains exhibited high leucine, cystine aminopeptidase and β-Galactosidase activities. Lactococcusstrains were those that showed the greatest degree of proteolytic activity, however very low lipolytic and amylolytic capacity was detected for same strains. Two out of the 11 selected strains showed moderate survival rates under simulated gastric, however all tested strains showed a high stability under intestinal conditions. According to the results, the selected LAB strains could be used as potential probiotics to a possible inhibition of food-borne pathogenic bacteria and also would be of considerable interest to use as starter culture.
Abstract- In the present study, a total of 108 of lactic acid bacteria (LAB) was isolated from Al... more Abstract- In the present study, a total of 108 of lactic acid bacteria (LAB) was isolated from Algerian traditional fermented dairy products (Jben, Klila, Raib and Lben) in order to evaluate their enzymatic activities (Proteolytic, α-amylase production, caseinolytic, lipolytic) and antimicrobial proprieties. Twelve representative isolates were selected and characterized with regard to their functional properties. The retained strains were identified using phenotypic and 16S rDNA gene analysis as; Lactococcus lactis subsp lactis (3 strains), L. lactis subsp. cremoris (1 strain), L. lactis subsp. lactis biovar. diacetylactis (2 strains), Lactobacillus plantarum (3 strains), Lactobacillus casei subsp. casei (2 strains) and Leuconostoc mesenteroides (1 strain). Lactococcus strains showed the greatest degree of acidifying and proteolytic activity. However, tow strains of Lactobacillus casei subsp. casei exhibited maximum caseinolytic activity. Furthermore, low lipolytic and amylolytic capacities were detected. The enzymatic potential evaluated with API ZYM system showed that all strains exhibited high Leucine arylamidase, Valine arylamidase and β-Galactosidase activities. Selected LAB were also tested for their antimicrobial activity against Listeria monocytogenes ATCC 7644 using agar well diffusion technique. All extracts of isolates were found to be fully inactivated by proteolytic enzymes, heat stable up to 100°C for 20 min and displayed inhibitory activity at pH from 3.0 to 10.0. Lactic acid bacteria isolated in this study play complex role in the traditional fermentation milk by their functional properties related to a specific enzyme spectrum, acidifying capacity, antimicrobial activities and probiotic properties.
In the present work, 108 strains of lactic acid bacteria (LAB) were isolated from Algerian tradit... more In the present work, 108 strains of lactic acid bacteria (LAB) were isolated from Algerian traditional fermented milk (Jben, Klila, Raib and Lben) in order to evaluated their enzymatic activities (Proteolytic, caseinolytic, lipolytic, and α-amylase, activities) and their antimicrobial activity relative to different reference strains. Only 12 strains were retained, they were characterised in respect to their functional properties. The retained strains were identified phenotypically and analyses of the 16S rDNA gene as; Lactococcus lactis subsp lactis (3 strains), L. lactis subsp. cremoris (1 strain), L. lactis subsp. lactis biovar. diacetylactis (2 strains), Lactobacillus plantarum (3 strains), Lactobacillus casei subsp. casei (2 strain) and Leuconostoc mesenteroides (1 strain). Lactococcus strains were those that showed the greatest degree of acidifying and proteolytic activity, however the highest level of caseinolytic activity was shown by the CFE of tow strains of Lactobacillus c...
Article history: Received 23 January 2014 Received in revised form 19 April 2014 Accepted 26 Apri... more Article history: Received 23 January 2014 Received in revised form 19 April 2014 Accepted 26 April 2014 Available online15 May 2014
The aim of this study was to perform a pre-liminary assessment of the hydrochemical and microbial... more The aim of this study was to perform a pre-liminary assessment of the hydrochemical and microbial groundwater quality of the Merdja plain (Te´bessa area). Twenty samples of groundwater collected from Bekkaria (Site 1) to Ain Chabro (Site 2) were assessed for their suitability for human consumption. Groundwater from the aquifer in the Merdja area can be divided into two major groups according to geographical locations and chemical compositions. Water in the center part of the study area is characterized by the dominance of chloride, sulfate, sodium, and potassium; whereas waters in the limestone aquifers in the west are dominated by the same cations but have higher concentrations of bicarbonate. Microbiological parameters were determined in 13 groundwater samples collected from the study area. Total coliforms, thermotol-erant coliforms,E. coli, Enterococcusspp.,Salmonellasp., Staphylococcusspp., and P. aeruginosawere detected in 96.36, 88.18, 100, 47.5, 97.27, 96.7, and 75 % of the groundwater samples, respectively. The pollution of groundwater comes from a variety of sources, Ouadi El Kebir River, including land application of agricultural chemicals and organic wastes, infiltration of irrigation water, septic tanks, and infiltration of effluent from sewage treatment plants, pits, lagoons, and ponds used for storage.
A total of 208 strains of lactic acid bacteria (LAB) were isolated from Algerian traditional
fer... more A total of 208 strains of lactic acid bacteria (LAB) were isolated from Algerian traditional fermented milk (Jben, Klila, Raib and Lben), in order to evaluate their technological and probiotic properties. These strains were tested for their antimicrobial activity against Listeria monocytogenes using agar well diffusion technique. Only 11 strains were retained, they were also characterised in respect to their technological properties. The retained strains were identified by analyses of the 16S rDNA gene as; Lb. curvatus (1 strain), Ln. mesenteroides subsp mesenteroides (1 strain),Lb. plantarum(3 strains), Lb. brevis (2 strain), Lactobacillus acidophilus (2 strains), andLactococcus lactissubsp lactis(2 strains). All the antimicrobial compounds produced by the selected lactic acid bacteria were fully or partially inactivated by the proteolytic enzymes. The compounds were heat stable up to 100°C for 20 min, and were active from pH 3.0 to 10.0. The enzymatic potential of the strains evaluated with API ZYM system show that all strains exhibited high leucine, cystine aminopeptidase and β-Galactosidase activities. Lactococcusstrains were those that showed the greatest degree of proteolytic activity, however very low lipolytic and amylolytic capacity was detected for same strains. Two out of the 11 selected strains showed moderate survival rates under simulated gastric, however all tested strains showed a high stability under intestinal conditions. According to the results, the selected LAB strains could be used as potential probiotics to a possible inhibition of food-borne pathogenic bacteria and also would be of considerable interest to use as starter culture.
Abstract- In the present study, a total of 108 of lactic acid bacteria (LAB) was isolated from Al... more Abstract- In the present study, a total of 108 of lactic acid bacteria (LAB) was isolated from Algerian traditional fermented dairy products (Jben, Klila, Raib and Lben) in order to evaluate their enzymatic activities (Proteolytic, α-amylase production, caseinolytic, lipolytic) and antimicrobial proprieties. Twelve representative isolates were selected and characterized with regard to their functional properties. The retained strains were identified using phenotypic and 16S rDNA gene analysis as; Lactococcus lactis subsp lactis (3 strains), L. lactis subsp. cremoris (1 strain), L. lactis subsp. lactis biovar. diacetylactis (2 strains), Lactobacillus plantarum (3 strains), Lactobacillus casei subsp. casei (2 strains) and Leuconostoc mesenteroides (1 strain). Lactococcus strains showed the greatest degree of acidifying and proteolytic activity. However, tow strains of Lactobacillus casei subsp. casei exhibited maximum caseinolytic activity. Furthermore, low lipolytic and amylolytic capacities were detected. The enzymatic potential evaluated with API ZYM system showed that all strains exhibited high Leucine arylamidase, Valine arylamidase and β-Galactosidase activities. Selected LAB were also tested for their antimicrobial activity against Listeria monocytogenes ATCC 7644 using agar well diffusion technique. All extracts of isolates were found to be fully inactivated by proteolytic enzymes, heat stable up to 100°C for 20 min and displayed inhibitory activity at pH from 3.0 to 10.0. Lactic acid bacteria isolated in this study play complex role in the traditional fermentation milk by their functional properties related to a specific enzyme spectrum, acidifying capacity, antimicrobial activities and probiotic properties.
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groundwater quality of the Merdja plain (Te´bessa area).
Twenty samples of groundwater collected from Bekkaria
(Site 1) to Ain Chabro (Site 2) were assessed for their
suitability for human consumption. Groundwater from the
aquifer in the Merdja area can be divided into two major
groups according to geographical locations and chemical
compositions. Water in the center part of the study area is
characterized by the dominance of chloride, sulfate,
sodium, and potassium; whereas waters in the limestone
aquifers in the west are dominated by the same cations but
have higher concentrations of bicarbonate. Microbiological
parameters were determined in 13 groundwater samples
collected from the study area. Total coliforms, thermotol-erant coliforms,E. coli, Enterococcusspp.,Salmonellasp.,
Staphylococcusspp., and P. aeruginosawere detected in
96.36, 88.18, 100, 47.5, 97.27, 96.7, and 75 % of the
groundwater samples, respectively. The pollution of
groundwater comes from a variety of sources, Ouadi El
Kebir River, including land application of agricultural
chemicals and organic wastes, infiltration of irrigation
water, septic tanks, and infiltration of effluent from sewage
treatment plants, pits, lagoons, and ponds used for storage.
fermented milk (Jben, Klila, Raib and Lben), in order to evaluate their technological and
probiotic properties. These strains were tested for their antimicrobial activity against Listeria
monocytogenes using agar well diffusion technique. Only 11 strains were retained, they
were also characterised in respect to their technological properties. The retained strains were
identified by analyses of the 16S rDNA gene as; Lb. curvatus (1 strain), Ln. mesenteroides
subsp mesenteroides (1 strain),Lb. plantarum(3 strains), Lb. brevis (2 strain), Lactobacillus
acidophilus (2 strains), andLactococcus lactissubsp lactis(2 strains). All the antimicrobial
compounds produced by the selected lactic acid bacteria were fully or partially inactivated by
the proteolytic enzymes. The compounds were heat stable up to 100°C for 20 min, and were
active from pH 3.0 to 10.0. The enzymatic potential of the strains evaluated with API ZYM
system show that all strains exhibited high leucine, cystine aminopeptidase and β-Galactosidase
activities. Lactococcusstrains were those that showed the greatest degree of proteolytic activity,
however very low lipolytic and amylolytic capacity was detected for same strains. Two out of
the 11 selected strains showed moderate survival rates under simulated gastric, however all
tested strains showed a high stability under intestinal conditions. According to the results, the
selected LAB strains could be used as potential probiotics to a possible inhibition of food-borne
pathogenic bacteria and also would be of considerable interest to use as starter culture.
groundwater quality of the Merdja plain (Te´bessa area).
Twenty samples of groundwater collected from Bekkaria
(Site 1) to Ain Chabro (Site 2) were assessed for their
suitability for human consumption. Groundwater from the
aquifer in the Merdja area can be divided into two major
groups according to geographical locations and chemical
compositions. Water in the center part of the study area is
characterized by the dominance of chloride, sulfate,
sodium, and potassium; whereas waters in the limestone
aquifers in the west are dominated by the same cations but
have higher concentrations of bicarbonate. Microbiological
parameters were determined in 13 groundwater samples
collected from the study area. Total coliforms, thermotol-erant coliforms,E. coli, Enterococcusspp.,Salmonellasp.,
Staphylococcusspp., and P. aeruginosawere detected in
96.36, 88.18, 100, 47.5, 97.27, 96.7, and 75 % of the
groundwater samples, respectively. The pollution of
groundwater comes from a variety of sources, Ouadi El
Kebir River, including land application of agricultural
chemicals and organic wastes, infiltration of irrigation
water, septic tanks, and infiltration of effluent from sewage
treatment plants, pits, lagoons, and ponds used for storage.
fermented milk (Jben, Klila, Raib and Lben), in order to evaluate their technological and
probiotic properties. These strains were tested for their antimicrobial activity against Listeria
monocytogenes using agar well diffusion technique. Only 11 strains were retained, they
were also characterised in respect to their technological properties. The retained strains were
identified by analyses of the 16S rDNA gene as; Lb. curvatus (1 strain), Ln. mesenteroides
subsp mesenteroides (1 strain),Lb. plantarum(3 strains), Lb. brevis (2 strain), Lactobacillus
acidophilus (2 strains), andLactococcus lactissubsp lactis(2 strains). All the antimicrobial
compounds produced by the selected lactic acid bacteria were fully or partially inactivated by
the proteolytic enzymes. The compounds were heat stable up to 100°C for 20 min, and were
active from pH 3.0 to 10.0. The enzymatic potential of the strains evaluated with API ZYM
system show that all strains exhibited high leucine, cystine aminopeptidase and β-Galactosidase
activities. Lactococcusstrains were those that showed the greatest degree of proteolytic activity,
however very low lipolytic and amylolytic capacity was detected for same strains. Two out of
the 11 selected strains showed moderate survival rates under simulated gastric, however all
tested strains showed a high stability under intestinal conditions. According to the results, the
selected LAB strains could be used as potential probiotics to a possible inhibition of food-borne
pathogenic bacteria and also would be of considerable interest to use as starter culture.