Identification of Lactic Acid Bacteria fromAlgerian Traditional Cheese, El-Klila

Abstract

The lactic acid bacteria from dried El-Klila, an Algerian traditional cheese were studied, The cheese was also examined for chemical and physical characteristics. The isolated strains from sample K1 belonged to Enterococcus faecalis,Enterococcus faecium,Lactobacillus confususandStreptococcussp. Enterococci were the most frequently found. However, the isolates from sample K3 were identified asPediococcussp,Pediococcus acidilactici,Lactobacillussp,Streptococcussp andLeuconostocsp. Pediococci were the predominant strains. The samples had high protein content (538·5 g kg−1 for K1 and 549·8 g kg−1 for K3) and considered as extra-hard cheese.