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Identification of lactic acid bacteria from Algerian traditional cheese, El-Klila


Journal of the Science of Food & Agriculture 70(4): 501-505
Identification of lactic acid bacteria from Algerian traditional cheese, El-Klila
The lactic acid bacteria from dried El-Klila, an Algerian traditional cheese were studied, The cheese was also examined for chemical and physical characteristics. The isolated strains from sample K1 belonged to Enterococcus faecalis, Enterococcus faecium, Lactobacillus confusus and Streptococcus sp. Enterococci were the most frequently found. However, the isolates from sample K3 were identified as Pediococcus sp, Pediococcus acidilactici, Lactobacillus sp, Streptococcus sp and Leueonostoc sp. Pediococci were the predominant strains. The samples had high protein content (538.5 g kg-1 for K1 and 549.8 g kg-1 for K3) and considered as extra-hard cheese.


Accession: 002863549



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