Genotypic Mapping and Functional Diversity of Lactic Acid Bacteria in Traditional Cheeses of the Central Algerian Steppe

Domaine:

agriculture

Type de record:

paper

Créateur:

I. A. F. A.A

Éditeur:

Agr

Hôte:

Background: In Algerian steppe cheeses such as Jben and Klila, indigenous lactic acid bacteria (LAB) drive spontaneous fermentation, leading to rapid acidification, protein degradation and the production of flavor-enhancing compounds, including exopolysaccharides (EPS), as well as antimicrobial metabolites. Methods: Ten LAB strains isolated from artisanal Jben and Klila cheeses of the Algerian steppes were identified using 16S rRNA sequencing. Their key functional traits, such as acidification capacity, proteolytic activity and exopolysaccharide-mediated texturization, were evaluated to select promising starter cultures for the preservation of traditional dairy products. Result: Indigenous LAB dominate Jben and Klila cheeses, with species such as L. plantarum and E. faecium in Jben and L. pentosus and L. brevis in Klila, reflecting distinct metabolic roles. These strains combine rapid acidification, variable proteolytic activity and, in some cases, exopolysaccharide production, enhancing texture. Their genetic and functional diversity makes them strong candidates for developing multi-strain starter cultures that can standardize fermentation while preserving traditional characteristics.

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Purpose: The current study’s aim is to identify Lactic Acid Bacteria (LAB) isolated from “ Tchoukou”

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