Abstract
Currently, consumption of spontaneously fermented milks is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. In this context, to select eligible indigenous strains which could be applied as bioprotective and/or starter cultures, the present study aimed to characterize the genomic variability, biotechnological potential, and safety of thirty-eight LAB isolated from Algerian dairy and farm sources of western Algeria. The isolates were unequivocally identified by 16S rRNA gene and fingerprint-based methods. The following species were identified: Enterococcus faecium (n = 15), Enterococcus durans (n = 2), Enterococcus hirae (n = 2), Enterococcus lactis (n = 1), Lactiplantibacillus plantarum (n = 6), Lactococcus lactis (n = 4), Levilactobacillus brevis (n = 3), Lacticaseibacillus paracasei (n = 3), Lacticaseibacillus rhamnosus (n = 1), and Pediococcus acidilactici (n = 1). Among the strains, three of them, L. lactis LGMY8, Lb. plantarum LGMY30 and Lb. paracasei LGMY31 were safe and showed some valuable biotechnological properties, such as high acidification, proteolytic activity, EPS production, and inhibition of undesirable bacteria that made them powerful candidates to be used as starter.
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Acknowledgement
This work was funded by the Spanish State Research Agency (AEI) and the European Regional Development Funds (FEDER) (AGL2016-78708-R, AEI/FEDER, UE); by the Plan for Science, Technology and Innovation of the Principality of Asturias 2018–2020, co-financed by FEDER (IDI/2018/000114, FICYT/FEDER, UE); and by the Spanish National Research Council (CSIC201870I091, CSIC). It was also supported by scientific internships provided by the Algerian Ministry of Higher Education and Scientific Research in Food Microbiology Laboratory, Department of Biotechnology University of Verona-Italy.
Funding
This research was funded by Ministery of high education of Algeria and Spanish State Research Agency (AEI), Grant nos [AGL2016-78708-R, AEI/FEDER, UE].
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Belarbi, A.Y., de Almeida, O.G.G., Gatto, V. et al. Investigating the biotechnological potential of lactic acid bacteria strains isolated from different Algerian dairy and farm sources. Arch Microbiol 204, 220 (2022). https://doi.org/10.1007/s00203-022-02828-7
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DOI: https://doi.org/10.1007/s00203-022-02828-7