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
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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
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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
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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
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