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dc.contributor.author
Boubakri, Kamel  
dc.contributor.author
Idoui, Tayeb  
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Montanari, Chiara  
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Barbieri, Federica  
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Gardini, Fausto  
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Vignolo, Graciela Margarita  
dc.date.available
2023-07-28T19:42:22Z  
dc.date.issued
2022-12  
dc.identifier.citation
Boubakri, Kamel; Idoui, Tayeb; Montanari, Chiara; Barbieri, Federica; Gardini, Fausto; et al.; Identification, safety, and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid; SciCell s.r.o.; Nova Biotechnologica et Chimica; 21; 2; 12-2022; 1-14  
dc.identifier.issn
1338-6905  
dc.identifier.uri
http://hdl.handle.net/11336/206066  
dc.description.abstract
Kaddid is a dry-fermented meat product traditionally produced in North Africa by spontaneous fermentation. As a reservoir of natural biodiversity, the identification and relevant traits of lactic acid bacteria (LAB) were carried out from South-western Algeria homemade samples. After a preliminary physiological and biochemical screening, 19 presumptive LAB isolates were selected on the basis of antimicrobial compounds production. The isolates were identified by 16S rRNA gene sequencing as Weissella cibaria, W. confusa, W. paramesenteroides, Pediococcusacidilactici, and Enterococcus hirae. As predominant, the safety and technological characterization of Weissella strains were performed. The production of antimicrobial and antifungal compounds was observed, while neither H2S, biogenic amines nor hemolytic activity were detected; antibiotic resistance was exhibited, however several strains were more susceptible to assayed antibiotics. Technological characterization of Weissella strains showed high acidification rates even in the presence of up to 10 % NaCl, autolytic and proteolytic capacity however, no EPS production and lipolytic activity were observed. Strains characterization led to the selection of W. cibaria BK2, W. confusa BK6 and BK11 as well as W. paramesenteroides BK8 to be considered as possible candidates for use as starter culture for kaddid fermentation to improve and standardize this traditional meat product.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
SciCell s.r.o.  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
KADDID  
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STARTER CULTURE  
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TRADITIONAL FERMENTATION  
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WEISSELLA  
dc.subject.classification
Biología Celular, Microbiología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Identification, safety, and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-07-07T19:09:51Z  
dc.identifier.eissn
1339-004X  
dc.journal.volume
21  
dc.journal.number
2  
dc.journal.pagination
1-14  
dc.journal.pais
Eslovaquia  
dc.journal.ciudad
Košice  
dc.description.fil
Fil: Boubakri, Kamel. University Mohamed Seddik Ben Yahia of Jijel; Argelia. University Yahia Farès of Médéa; Argelia  
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Fil: Idoui, Tayeb. University Mohamed Seddik Ben Yahia of Jijel; Argelia  
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Fil: Montanari, Chiara. Università di Bologna; Italia  
dc.description.fil
Fil: Barbieri, Federica. Università di Bologna; Italia  
dc.description.fil
Fil: Gardini, Fausto. Università di Bologna; Italia  
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.journal.title
Nova Biotechnologica et Chimica  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://journals.scicell.org/index.php/NBC/article/view/1269  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.36547/nbc.1269