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Acid Lactic Cheese - Crossref

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Last Updated: 16 May 2022

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APPLICATION OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM SALTED DRIED CAMEL MEAT (EL KADID) IN THE PRESERVATION OF GOAT CHEESE AGAINST Staphylococcus aureus

El kadid is a traditional North African dish that is made by natural dehydration of One-humped camels meat that is still grown using a traditional method in Algeria. Several bacterial isolates from El kadid were tested for antibacterial activity and biopreservative activity against Staphylococcus aurus. In the neutralized cell-free supematant treated with catalase and proteolytic enzymes, only four strains displayed bacteriocin activity against the two indicator bacteria, Listeria monocytogenes ATCC 4379G and Staphylococcus aureus ATCC 25923. During the stationary phase, the bacteriocin rate reached its peak. This strain had a high success in fresh goat cheese and was also reduced in the inoculum level by around 1 log cycle, which was also reduced. This is the first report of L. plantarum being isolated in salted dried camel meat, according to the author's knowledge.

Source link: https://doi.org/10.55251/jmbfs.3262

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