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.
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.
  1. Aggad, H., Mahouz, F., Ahmed Ammar, Y. and Kihal, M. (2009). Evaluation of the hygienic quality of milk in western Algeria. Review Med. Vét. 160(12): 590-595.
  2. Bousbia, A., Boudalia, S., Guerioui, Y., Belaize, B., Meguelati, S., Amrouchi, M., Ghebache, R., Belkheir, B., Benidir, M. (2018). Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria. Asian Journal of Dairy and Food Research. 37(3): 192-196.
  3. Burdychova, R. and Komprda, T. (2007). Biogenic amine-forming microbial communities in cheese. FEMS Microbiol. Lett. 276(1): 149-155. 
  4. Faye, B. and Loiseau, G. (2002). Sources of contamination in dairy sectors and examples of quality approaches. Food safety management in developing countries. Acts of the international workshop, Montpellier, France. pp: 11-13. 
  5. Ghazi, K. and Niar, A. (2011). Hygienic quality of raw cow’s milk in the various farms of the wilaya of Tiaret (Algeria). Tropicultura. 29(4): 193-196.
  6. Gusils, C., Chaia, A.P., Olivier, G. and Gonzalez, S. (2010). Microtechnology for identification of lactic acid bacteria. Methods in molecular biology, Public Health Microbiology: Methods and Protocols. Humana Press. Totowa. 268(2010): 453-458. 
  7. Jadhav, B.S., Kulkarni, M.B., Chavan, K.D. (2008). Effect of lactation order and stage of lactation on physical properties of milk. J. Dairying, Foods and H.S. (ARCC Journals). 27 (3/4): 168-174. 
  8. Labioui, H., Laarousi, E., Benzakour, A., El Yachioui, M., Berny, E. and Ouhssine, M. (2009). Physical-chemical and microbiological study of raw milks. Bull. Soc. Pharm. Bordeaux. 148(2009): 7-16.
  9. Mennane, Z., Ouhssine, M., Khedid, K. and Elyachioui, M. (2007). Hygienic quality of raw cow’s milk feeding from waste in two regions in Morocco. International Journal of Agriculture and Biology. 9(1): 46-48. 
  10. Montel, M.C., Button, Y. and Parguel, P. (2012). Raw milk and cheese ecosystems are challenged for their mastery. Renc. Rech. Ruminants. 19(2012): 233-240
  11. Montel, M.C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D., Desmasures, N., Berthier, F. (2014). Traditional cheeses: Rich and various microbiota with associated benefits. Int. J. of Food-Microbiology. 177 (2014): 136-154. 
  12. Nuwan, R., Thomas, R., Snehal, R., Enzo, A., Nivedita, D. (2014). Comparison of identification systems for psychrotrophic bacteria isolated from raw bovine milk. International Journal of Food Microbiology. 189 (2014): 26-38. 
  13. Ouadghiri, M. (2009). Biodiversity of lactic bacteria in raw milk and its “Lben and Jben” derivatives of Moroccan origin. Ph.D. thesis in Microbiology and molecular biology, Faculty of Sciences. Mohamed University Rabat. Morocco. pp. 1132.
  14. Reats, D., Offek, M., Minoz, D., Halpern, M.(2011) Molecular analysis of bacterial populations in raw cow’s milk. Microb. 28(3): 465-471. 
  15. Sakore, D.B. Dhole, P.T., Chavan, K.D., Pawar, B.K. (2007). Role and viability of probiotic cultures in cow milk DAHI. J. Dairying, Foods and H.S. (ARCC Journals). 26(2): 63-68. 
  16. Shekkar, C., Motina, E., Kumar, S. (2010). Microbiological quality of raw milk and its public health significance. J. Dairying, Foods and H.S. (ARCC Journals). 29(1): 15-18.
  17. Srairi, M.T., Hasni Alaoui, I., Hamama, A. and Faye, B. (2005). Relationships between breeding practices and the overall quality of cow’s milk in suburban barns in Morocco. Med Review. Vet. 156 (3): 155-162.

Editorial Board

View all (0)