Technological and genotypic characteristics of lactic acid bacteria isolated from Algerian artisanal dairy products

Abstract

Twenty two strains collected from different artisanal dairy products and various areas in Algeria were identified at species level and characterised at genetic level using PCR and 16S RNA sequencing. The growth kinetics of the strains was studied, and the strains were evaluated for several technological activities. After 16S RNA sequencing, the strains were assigned to Enterococcus faecium (50.0%), Limosilactobacillus fermentum (36.4%), Lactiplantibacillus pentosus (9.1%), and Lactiplantibacillus plantarum (4.5%). Most of the strains exhibited good acidification, proteolytic, autolytic, and antimicrobial activities alongside weak lipolytic, flavouring, texturising, and thickening activities. Of the 22 strains studied, 3 exhibited a coagulation time of 8–10 h and a syneresis rate of no more than 2.30 ± 0.42, 4 strains demonstrated a good lipolytic activity and 6 strains had aromatic, texturising, and thickening activities.