<div>Background: Camel meat is highly valued and commonly consumed in the Algerian desert. In southern Algeria, many families use fresh camel meat to produce dried and salted camel meat (Kadid). This study aims to evaluate the biochemical characterization and technological potential of lactic acid bacteria (LAB) isolated from kadid. 
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Methods: LAB strains were isolated from kadid and subjected to a series of physiological and biochemical tests, as well as evaluated for their technological potential. 
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Result: Fourteen LAB strains were isolated from kadid. Most of the LAB isolates are heat-resistant, capable of fermenting several carbohydrates and exhibit notable acidifying (2.5 to 3.6 g/L over 6 hours), lipolytic and proteolytic properties. However, they are unable to hydrolysze starch. Regarding virulence factors, they are &gamma;-hemolytic and show resistance to at least 3, up to 14, out of 16 antibiotics tested. It can be conclude that dried and salted camel meat could be a source of lactic isolates with technological interest.</div>

Biochemical Characterization and Technological Potential of Lactic Acid Bacteria Strains Isolated from Dried and Salted Camel Meat (Kadid): A Traditionally Processed Meat Product of Southern Algeria

Background: In Southern Algeria, camel meat is the primary source of protein-rich animal products. To extend its shelf life, the people of the southwestern region prepare Khlii, a dried, cooked and fatty form of camel meat. This preservation technique, which involves drying, salting, seasoning and cooking the meat in fat, allows it to be stored at room temperature for several months, while also enhancing its nutritional value and sensory qualities, thus helping combat food insecurity. 
 
Methods: This study investigates the processing methods involved in the production of Khlii. A quantitative ethno-nutritional survey was conducted with a sample of 100 households from the Bechar and Beni Abbes provinces in southwestern Algeria to examine the traditional methods used in preparing this meat product. 
 
Result: The survey uncovered various Khlii recipes made with either fresh or dried, seasoned camel meat cooked in fat, reflecting the cultural diversity of the people in southwestern Algeria. The advantages of this traditional method of preparing and preserving meat, which include drying (Kadid) followed by cooking the meat in fat, present an opportunity for the industrialization of this product and the promotion of camel farming in southern Algeria. Processing camel meat into Khlii helps minimize spoilage and extend its shelf life. This valuable know-how and cultural tradition should be preserved as a rich and diverse part of our heritage.

Biochemical Characterization and Technological Potential of Lactic Acid Bacteria Strains Isolated from Dried and Salted Camel Meat (Kadid): A Traditionally Processed Meat Product of Southern Algeria

An Investigation Into the Traditional Processing of Camel Meat as Khlii: A Dried, Cooked and Fatty Meat from Southwestern Algeria