Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Dynamics of lactic acid bacteria during local cheese ripening

Dynamics of lactic acid bacteria during local cheese ripening

Saidane, Zohra

Paperback

Biology

ISBN10: 6202335777
ISBN13: 9786202335775
Publisher: Our Knowledge Publishing
Published: Jul 31 2025
Pages: 152
Weight: 0.47
Height: 0.35 Width: 6.00 Depth: 9.00
Language: English
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.

Also from

Saidane, Zohra

View All

Also in

Biology

View All