Exploration of the biodiversity of the lactic flora of a traditional Algerian cheese (type: Jben) from the steppe zones of the Algerian center of Djelfa.
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Exploration, Biodiversity, Lactic Flora, Jben, Steppe ZonesAbstract
Five samples of traditional Algerian cheese (type: Jben) collected from five different sites in
the Algerian center of Djelfa's steppe zones, were studied by determining its physicochemical and
microbiological characteristics. The diversity and density of the lactic acid bacteria of this cheese have
been the subject of phenotypic, physiological, and biochemical analyses. The average pH of the samples
was 4.39 ± 0.15, the average titratable acidity value was 69.4 ± 3.11 D and the results of the
microbiological analyses were; total aerobic mesophilic flora 6.34 x 106 CFU/g, coliform bacteria 1.44 x
104 CFU/g, Yeasts 1.88 x 104 CFU/g, Staphylococcus, Salmonella, and Molds were not detected. Among
the lactic microflora studied, 164 strains of lactic acid bacteria were isolated and purified. This study
revealed the presence of 101 Cocci-shaped and 63 rod-shaped. The Coccids are represented by the
Enterococcus, Lactococcus, Leuconostoc, and Pediococcus; the genus Lactobacillus is detected and
identified in varying proportions. This diversity could be developed to have an interest in the cheese
manufacturing of the Jben type, particularly in its valorization, and thus could be used as a probiotic
indication for health.
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