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Current IssueEditorial BoardOnline First Articles
Asian Journal of
Dairy and Food Research
Print ISSN: 0971-4456
Online ISSN: 0976-0563
NASS Rating
5.44
SJR
0.176
CiteScore
0.357

Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Frequency:Bi-Monthly
Indexing:
Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical...

Research Article

Asian Journal of Dairy and Food Research, volume 39 issue 1 (march 2020) : 30-34

Characterization of Natural Lactic Flora in a Soft Cheese “Camembert of the Tessala” Made From Thermised Milk of Local Breed Cow “Brown of the Atlas”

A.A. Dahou, A.M.A. Bekada, M. Medjahed, H.Tahlaiti, S.N. Rechidi, A. Homrani
1Laboratory of Sciences and Technics of Animal Production, Abdelhamid Ibn Badis University, Mostaganem, Algeria.
Cite article:- Dahou A.A., Bekada A.M.A., Medjahed M., H.Tahlaiti, Rechidi S.N., Homrani A. (2020). Characterization of Natural Lactic Flora in a Soft Cheese “Camembert of the Tessala” Made From Thermised Milk of Local Breed Cow “Brown of the Atlas”. Asian Journal of Dairy and Food Research. 39(1): 30-34. doi: 10.18805/ajdfr.DR-158.

ABSTRACT

Microbial communities play an important role in the maturation of cheese and determine to a large degree its taste quality. The typicality and the sensory richness of Tessala camembert diversity is preserved by this microflora. In the present study, we tried after isolation and purification to characterize genotypically lactic microflora of this cheese at the end of maturation of the transformation from thermized milk of local breed cow. The bacterial DNA from twenty-two purified lactic culture was established by an amplification of ribosomal DNA 16S by specific universal primers of prokaryotes with strains reference of each isolated bacterial species used as positive controls. The results show the characteristic of the Tessala camembert by the diversity of its original lactic flora dominated by lactococci, enterococci, lactobacilli, pediococci and leuconostocs, preserved by the initial thermization of milk used to maintain the technologically-interested dairy microbial ecosystem.

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