1Bioprocessed Food Toxicology Environment Research Unit ABTE, University of Caen, Normandy, France
Laboratory of Sciences and Technics of Animal Production, Abdelhamid Ibn Badis University, Mostaganem-Algeria
*Corresponding Author: M. Medjahed, Laboratory of Sciences and Technics of Animal Production, Abdelhamid Ibn Badis University, Mostaganem-Algeria, Email: mostefa.medjahed@univ-mosta.dz
Online published on 19 July, 2021.
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.
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.
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.
Appreciation, Genotypic identification, Lactic microflora, Microbial milk communities
