Asian Journal of Dairy and Food Research
SCOPUS
  • Year: 2025
  • Volume: 44
  • Issue: 6

Assessment of Potential Probiotic Properties and Biotechnological Activities of Lactobacillus Strains Isolated from Traditional Algerian Fermented Wheat ELHAMOUM

  • Author:
  • Amina Chadli1,*, Bouasria Benbouziane2, Kaddour Bouderoua1, Mohamed Cherif Bentahar3, Djilali Benabdelmoumene3
  • Total Page Count: 7
  • Page Number: 906 to 912

1Biotechnology Laboratory Applied to Agriculture and Environmental Preservation, Higher School of Agronomy “Mohamed El Amjed Ben Abdel Malek”, Hall Technology Kharouba, Mostaganem, 27000, Algeria

2Laboratory of Bioeconomy, Food Safety and Health, Abdelhamid Ibn Badis University, Mostaganem, 27000, Algeria

3Applied Animal Physiology Laboratory, Abdelhamid Ibn Badis University, Mostaganem, 27000, Algeria

*Corresponding Author: Amina Chadli, Biotechnology Laboratory Applied to Agriculture and Environmental Preservation, Higher School of Agronomy “Mohamed El Amjed Ben Abdel Malek”, Hall Technology Kharouba, Mostaganem, 27000, Algeria, Email: a.chadli@esa-mosta.dz

Online Published on 27 January, 2026.

Abstract

The objective of the current study was to explore the in vitro probiotic and technological characteristics of lactic acid bacteria (LAB) isolated from Algerian fermented wheat.

Three LAB strains were selected and identified using 16S rRNA gene sequencing, in vitro assessments of probiotic properties included resistance to simulated gastric and intestinal conditions, auto-aggregation and antimicrobial susceptibility against common pathogens. Furthermore, the strains were evaluated for their biotechnological properties.

The results of 16S rRNA gene sequencing showed that two of them were Levilactobacillus brevis (LAn91 and LAn110) and LAn12a was Lactiplantibacillus pentosus. The tolerance of all strains to gastric acid and bile salts was more than 90%; they showed a high auto-aggregation capacity and a variable antagonistic property against pathogenic strains. Strain LAn12a presented the best biotechnological characteristics (proteolytic, acidifying and lactose hydrolysis), while the LAn91 and LAn110 strains were not able to acidify milk. All the strains exhibited a survival count in fermented milk exceeding 7 log CFU/ml during storage at 4°C on day 21, which surpasses the requirement of 6 log CFU/ml to provide health benefits. These bacteria can also be employed for the creation of functional foods and to validate their suitability as probiotic starter cultures.

Keywords

Biotechnological properties, Lactobacillus, Probiotic, Traditional fermented wheat