Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits

Twenty six lactic acid bacteria were isolated from sheep’s Dhan, a traditional butter made from sheep’s milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactis ssp diacetylactis was the predominant...

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Bibliographic Details
Main Authors:	Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi, Nour-Eddine Karam
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2009-06-01
Series:	Grasas y Aceites
Subjects:	identification lactic acid bacteria technological traits sheep’s dhan
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/564

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spelling	doaj-2ec1f662f030404bb2da7c3085d10f292021-05-05T07:28:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142009-06-0160217718310.3989/gya.085408557Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traitsTayeb Idoui0Jamel Boudjerda1Essaid Leghouchi2Nour-Eddine Karam3Laboratory of Pharmacology and Phytochemistry, University of Jijel; Laboratory of Biology of Microorganisms and Biotechnology, University of OranLaboratory of Pharmacology and Phytochemistry, University of JijelLaboratory of Pharmacology and Phytochemistry, University of JijelLaboratory of Biology of Microorganisms and Biotechnology, University of OranTwenty six lactic acid bacteria were isolated from sheep’s Dhan, a traditional butter made from sheep’s milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactis ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exopolysaccharide.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/564identificationlactic acid bacteriatechnological traitssheep’s dhan
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Tayeb Idoui Jamel Boudjerda Essaid Leghouchi Nour-Eddine Karam
spellingShingle	Tayeb Idoui Jamel Boudjerda Essaid Leghouchi Nour-Eddine Karam Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits Grasas y Aceites identification lactic acid bacteria technological traits sheep’s dhan
author_facet	Tayeb Idoui Jamel Boudjerda Essaid Leghouchi Nour-Eddine Karam
author_sort	Tayeb Idoui
title	Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits
title_short	Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits
title_full	Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits
title_fullStr	Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits
title_full_unstemmed	Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits
title_sort	lactic acid bacteria from "sheep's dhan", a traditional butter: isolation, identification and major technological traits
publisher	Consejo Superior de Investigaciones Científicas
series	Grasas y Aceites
issn	0017-3495 1988-4214
publishDate	2009-06-01
description	Twenty six lactic acid bacteria were isolated from sheep’s Dhan, a traditional butter made from sheep’s milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactis ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exopolysaccharide.
topic	identification lactic acid bacteria technological traits sheep’s dhan
url	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/564
work_keys_str_mv	AT tayebidoui lacticacidbacteriafromsheepsdhanatraditionalbutterisolationidentificationandmajortechnologicaltraits AT jamelboudjerda lacticacidbacteriafromsheepsdhanatraditionalbutterisolationidentificationandmajortechnologicaltraits AT essaidleghouchi lacticacidbacteriafromsheepsdhanatraditionalbutterisolationidentificationandmajortechnologicaltraits AT noureddinekaram lacticacidbacteriafromsheepsdhanatraditionalbutterisolationidentificationandmajortechnologicaltraits
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Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits

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