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Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation

Received: 6 April 2016     Accepted: 25 April 2016     Published: 30 May 2016
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Abstract

The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7 < T > 45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 3)
DOI 10.11648/j.jfns.20160403.15
Page(s) 70-77
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

‘Kaddid’, Indigenous Lactic Ferments, Technological Properties, Acidification Activity, Antimicrobial Activity, Lactobacillus sakei

References
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Cite This Article
  • APA Style

    H. Mahdjoub Bessam, M. Missouri, S. Kridech. (2016). Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. Journal of Food and Nutrition Sciences, 4(3), 70-77. https://doi.org/10.11648/j.jfns.20160403.15

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    ACS Style

    H. Mahdjoub Bessam; M. Missouri; S. Kridech. Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. J. Food Nutr. Sci. 2016, 4(3), 70-77. doi: 10.11648/j.jfns.20160403.15

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    AMA Style

    H. Mahdjoub Bessam, M. Missouri, S. Kridech. Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. J Food Nutr Sci. 2016;4(3):70-77. doi: 10.11648/j.jfns.20160403.15

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  • @article{10.11648/j.jfns.20160403.15,
      author = {H. Mahdjoub Bessam and M. Missouri and S. Kridech},
      title = {Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {4},
      number = {3},
      pages = {70-77},
      doi = {10.11648/j.jfns.20160403.15},
      url = {https://doi.org/10.11648/j.jfns.20160403.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160403.15},
      abstract = {The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7  45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.},
     year = {2016}
    }
    

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    AB  - The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7  45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.
    VL  - 4
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Author Information
  • Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbes, Sidi Bel-Abbes, Algeria

  • Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbes, Sidi Bel-Abbes, Algeria

  • Department of Biology, Faculty of Natural Sciences & Life, Mustapha Stambouli, University of Mascara, Mascara, Algeria

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