Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation
Journal of Food and Nutrition Sciences
Volume 4, Issue 3, May 2016, Pages: 70-77
Received: Apr. 6, 2016; Accepted: Apr. 25, 2016; Published: May 30, 2016
Views 3496      Downloads 128
H. Mahdjoub Bessam, Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbes, Sidi Bel-Abbes, Algeria; Laboratory Eco Development of Areas, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbes, Sidi Bel-Abbes, Algeria
M. Missouri, Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbes, Sidi Bel-Abbes, Algeria
S. Kridech, Department of Biology, Faculty of Natural Sciences & Life, Mustapha Stambouli, University of Mascara, Mascara, Algeria
Article Tools
Follow on us
The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7 < T > 45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.
‘Kaddid’, Indigenous Lactic Ferments, Technological Properties, Acidification Activity, Antimicrobial Activity, Lactobacillus sakei
To cite this article
H. Mahdjoub Bessam, M. Missouri, S. Kridech, Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation, Journal of Food and Nutrition Sciences. Vol. 4, No. 3, 2016, pp. 70-77. doi: 10.11648/j.jfns.20160403.15
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Albano, H., Carol, A., Van Reenen, Svetoslav, D., Diana Cruz, Luisa Fraga, Tim Hogg, Leon M. T. Dicks and Paula Teixeira. Phenotypic and genetic heterogeneity of lactic acid bacteria isolate from “Alheira”, a traditional fermented sausage produced in Portugal. Meat Science. 2009, vol.82, 389-398.
Ammor, M. S., Chevallier, L. and Dufour, E. Écologie microbienne dirigée au niveau des ateliers fermiers de salaison: un moyen de préserver la typicité des saucissons secs fermiers du Massif Central. In: Produits Alimentaires Fermiers. E. Dufour (Eds), ENITA. Lempdes. 2004, pp. 127-128.
Beatriz Gómez-Salaa,, Carmen Herranza, Belén Díaz-Freitasb, Pablo E. Hernándeza, Ana Salab, Luis M. Cintasa, Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin. International Journal of Food Microbiology, Volume 223, 16 April 2016, Pages 41–49.
Maria João Fraqueza, Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. International Journal of Food Microbiology, Volume 212, 6 November 2015, Pages 76–88.
De Man, J. C., Rogosa; M. and Sharpe, M. E. A medium for cultivation of Lactobacilli, Journal of Applied Bacteriology, Vol. 23, 1960, pp.130-135.
John, G. Holt. Bergey's manual of systematic bacteriology, Williams & Wilkins Ed, Vol.2 1986, pp. 965–1599.
Hicham Labaoui, Laroussi El Moualdi, Mohammed El Yachioui, Mohammed Ouhssine. Sélection de souches de bactéries lactiques antibactériennes. Bull. Soc. Pharm. Bordeaux, 2005, 144, 237-250.
Parente, E., Martuscelli M., Gardini F., Grieco S., Crudele M. A., Suzzi G. Evolution of microbial populations and biogenic amine production in dry sausages produced in southern Italy. J. Appl. Microbiol. 2001, 90, 882–891.
Holt, J. G., Krieg, N. R., Sneath, P. H. A., Staley, J. T., and Williams, S. T., (eds., 1994). Bergey's Manual of Determinative Bacteriology, 9th ed., The Williams & Wilkins Co., Baltimore.
De Roissart, H., Luquet, F. M. Bactéries lactiques - Aspects fondamentaux et technologiques. Tome 1. Lorica. 1994, 605.
Barefoot, S. F and Klaenhammer, T. R. Detection and activity ollactacin B., A bacteriocins produced by Lactobacillus acidophilus. Appl. Environ. Microbiol.1983, 45, pp. 1808-1815.
Essid Ines, Maher Medini, Mnasser Hassouna. Technological and safety properties of Lactobacillus platarum strains isolated from a Tunisian traditional salted meat. Meat Science, 81, 2009, 203-208.
Guiraud, J. P. Microbiologie Alimentaire. Dunod – RIA. 2003, 696.
Saidi, N., Guessas, B., Bensalah, F., Badis, A., Hadadji, M., Henni, D. E., Prevost, H., and Kihal, M. Caractérisation des bactéries lactiques isolées du lait de chèvre des régions arides. J. Alg. Reg. Arides, 2002, 1: 1-11.
Gençcelep H., Kaban G., Kaya M. Effect of starter cultures and nitrite levels on formation of biogenic amines in sucuk. Meat Sci. 2007, 77, 424- 430.
Olesen, P. T. &Stahnke L. H. The influence of Debaryomyceshanseniiand Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Science, 2000, 56, 357-68.
Zagorec, M., Chaillou, S; Champomier-Vergès, M. C., Cornet, M. Lactobacillus sakei: recent developments and future prospects. Res. Microbiol. 2006, 153, 115-123.
Ammor, M. S., Tauveron, G., Chevallier, L. and Dufour. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility, 1-Screening and characterization of the antibacterial compounds. Food Control. Vol.17, 2006, pp. 456-461.
Penaud, S. Analyse de la séquence génomique et étude de l’adaptation à l’acidité de Lactobacillus delbrueckii ssp bulgaris ATCC11842. Thèse de Doctorat en Génétique, sous la direction de Mme Emmanuelle Maguin de l’Institut National Agronomique de Paris-Gignon, 2006, 268p.
Ammor, M. S. and Baltasar, M. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production, An update. Meat Science. Vol. 76, 2007, pp. 138-146.
Lücke, F. K., Utilisation of microbes to process and preserve meat. Meat Science. 2000, Vol.56, 105-115.
Gevers, D., Danielsen, M., Huys, G., and Perreten, P. Molecular characterization of tet (M) genes in Lactobacillus isolates from different types of fermented dry sausage. Applied and Environmental Microbiology, 2003, 69, 1270-1275.
Callewaert, R., and De Vuyst, L. Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation. Appl. Environ. Microbiol.2000, 66: 606-613.
Aslim, B. Yuksekdag, Z. N., Sarikaya, E. and Beyatli, Y. Determination of the bacteriocinlike substances produced by some lactic acid bacteria isolated from Turkish deary products. LWT 38, 2005, pp. 691-694.
Cintas, L. M., M. P. Casaus, C. Herranz, I. F. Nes y P. E. Hernández (2001). Review: Bacteriocins of Lactic Acid Bacteria. Food Sci. Tech. Int., 7: 281-305.
Tichaczek, P. S., Nissen-Meyer, J., Nes, I. F., Vogel, R. F., Hammes, W. P., Characterisation of the bacteriocinscurvacin A from Lactobacillus curvatu LTH1174 and sakacin P from L. sake LTH673. Syst Appl Microbiol. 1992, 15:460-468.
Ayemrich, M. T., Garriga, M., Monfort, J. M., Nes, I. and Hugas, M. Bacteriocin-producing lactobacilli in Spanish-style fermented sausages, characterization of bacteriocins. Food Microbiology. Vol. 17, 2000, pp. 33-45.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186