Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid
Keywords:Weissella, Kaddid, Starter culture, Traditional fermentation
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.
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Copyright (c) 2022 Kamel Boubakri, Tayeb Idoui, Chiara Montanari, Federica Barbieri, Fausto Gardini, Graciela Vignolo
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