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Asian Journal of Dairy and Food Research, volume 40 issue 2 (june 2021) : 152-156

Molecular Appreciation of the Native Bacterial Flora of Raw Milk in the North-Western Region of Algeria

M. Medjahed, A.A. Dahou, N. Desmasures, A. Homrani
1Laboratory of Sciences and Technics of Animal Production, Abdelhamid Ibn Badis University, Mostaganem-Algeria.
Cite article:- Medjahed M., Dahou A.A., Desmasures N., Homrani A. (2021). Molecular Appreciation of the Native Bacterial Flora of Raw Milk in the North-Western Region of Algeria. Asian Journal of Dairy and Food Research. 40(2): 152-156. doi: 10.18805/ajdfr.DR-214.

ABSTRACT

Background: The appreciation of microbial milk communities, in order to promote useful flora and inhibit pathogenic one, has become one of the key factors in controlling the quality of cheeses.
Methods: In this context, an approach to assess the bacterial flora of raw cow’s milk, was tested in 05 wilayas in north-western Algeria, on the one hand by a preliminary count of total flora and a phenotypic characterization based on morphological criteria and on the other hand by a genotypic identification of selected isolates, by the PCR method and sequencing of the gene encoding for the 16S ARNr.
Result: The results of molecular analysis obtained from 72 isolates allowed the identification of 12 bacterial species with a dominance of the lactic microflora, 37% Lactococcus and 29% Enterococcus. This milk-native lactic microflora has become the main vector that preserves the distinctiveness of dairy products, including local cheese.

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