Journal of Microbial & Biochemical Technology

Heterogeneity in technological traits of lactobacilli isolated from Algerian goats milk

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Ahmed Marroki, Leila Bousmaha Marroki and Gaspar P Martinez

University Djillali Liabes, Algeria
Institute Of Agrochemistry and Food Technology, Spain

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Lactobacilli are rods belonging to the Lactic Acid Bacteria (LAB), and includes: Gram-positive, catalase negative, non-motile, non-sporulating, facultative anaerobes, growing under microaerophilic to strictly anaerobic conditions. Recently, some research has been focused for selected strains from goat�??s milk with a technological potential and safety, susceptible to be used as adjunct cultures in dairy products strains intended for the use in food systems as starters or probiotics adjunct culture should therefore be carefully examined following important criteria. This study is a widespread of our research that has of objective to identify and study in vitro the technological traits heterogeneity and their safety aspect of lactobacilli strains isolated from goat's milk samples collected in different regions of Algeria. Using API50 CHL system and 16S rDNA sequencing, 51 % of strains were assigned as L. plantarum, 34 % as L. pentosus, 7 % as L. rhamnosus and 8 % as L. fermentum. A large variability was noted for the acidifying capacity in skimmed milk after 6, 12 and 24 h of incubation. All strains expressed aminopeptidase activity against alanine-ρ-NA and leucine-ρ-NA at different levels. All strains were resistant to vancomycin and most of strains showed more susceptibility to β-lactam antibiotic. High susceptibility toward the inhibitors of protein synthesis was also observed. Minimum inhibitory concentrations data obtained revealed that isolates were susceptible to penicillin and chloramphenicol, and resistant to gentamicin and vancomycin. Minimum inhibitory concentration distribution of other antibiotics showed variability. The analysis of graphical representation of principal component analysis of technological properties of L. plantarum and L. pentosus strains showed diversity among the isolates. Finally, eight L. plantarum, four L. pentosus and two L. rhamnosus strains, could be good candidates as adjunct culture in dairy product in Algeria.
Recent Publications
1. Ahmed Marroki, Manuel Zuniga, Mabrouk Kiha and Gaspar Pérez Martínez. (2011) Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties. Braz. J. Microbiol. 42(1):158-171.
2. Ahmed Marroki, and Leila Bousmaha-Marroki (2014). Lactobacilli isolated from Algerian goat�??s milk as adjunct culture in dairy products. Brazilian Archives of Biology and Technology. 57(3):410-420.
3. Leila Bousmaha Marroki and Ahmed Marroki. (2015) Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat�??s milk. J. Food Sci. Technol . 52(8):4708�??4723.
4. De Vries M C, Vaughan E E, Kleerebezem M, de Vos WM (2006) Lactobacillus plantarum survival, functional and potential probiotic properties in the human intestinal tract. Int. Dairy J. 16:1018�??1028.
5. Leroy F, de Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food SciTechnol. 15:67-78.

Biography :

Ahmed Marroki is a Research Professor full time in Department of Biology-University Djillali Liabès of Sidi Bel Abbès-Algeria. He obtained PhD in Microbiology at the Faculty of Sciences-University of Oran1-Algeria and is a Member in the Laboratory of Microbial genetic Group-" Bacterial consotium, zootechnics performance and sanitary prevention in poultry production" University of Oran1-Algeria. His academic and research background was focused on teaching courses and conferences for students and contributing in several scientific papers including, scientific articles in international journals and book chapter, participation in national and international conferences and congress. His current research focuses on characterization of lactic acid bacteria including, phenotypic and molecular identification, probiotic strain selection, production of bacteriocin. He has also a particular interest in microbiology diversity of human and animals ecosystems. Currently, he is reviewing manuscripts and papers in different high-quality journals, specialized in Biology, Sciences technology, Biotechnology, Agriculture and Microbiology; and member of the editorial board of international journal.