Identification of a Lactococcus lactis Isolated from a Fresh Local Cheese of the Western Algerian Steppe “J’ben of Naama”

DOI: 10.18805/ajdfr.DR-208    | Article Id: DR-208 | Page : 40-44
Citation :- Identification of a Lactococcus lactis Isolated from a Fresh Local Cheese of the Western Algerian Steppe “J’ben of Naama”.Asian Journal of Dairy and Food Research.2021.(40):40-44
A.A. Dahou, A.A. Bekada, A. Homrani abdelkader.dahou@univ-mosta.dz
Address : Laboratory of Science and Technics of Animal Production, University Abdelhamid Ibn Badis Mostaganem, Algeria.
Submitted Date : 23-10-2020
Accepted Date : 1-03-2021


Background: The purpose of the study is to evaluate the diversity of lactococci, lactic bacteria, recovered from “J’ben”, a local cheese made from the milk of the Rembi sheep breed, a product of exploitation in the Algerian steppe regions of Naama.
Methods: The bacterial species were isolated from samples of the recovered cheese exploitation and analyzed using genotypic methods. The isolation of bacterial DNA from purified Lactococcus cultures has been established by an amplification of ribosomal DNA 16s using the specific universal primers of prokaryotes. 
Result: The 16s DNA sequencing of all isolates, for genotypic identification, confirmed the predominance of Lactococcus lactis. This lactic dominance determines the quality and distinctiveness of this cheese in the region. The results obtained from acidification and proteolysis kinetics met the technological requirements and good functionality, from the strains used individually and in mixed culture to the cheese processing.


Identification Lactococcus lactis Local cheese Rembi sheep


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