Identification, safety, and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid

BOUBAKRI, KAMEL; IDOUI TAYEB; MONTANARI CHIARA ; BARBIERI FEDERICA ; GARDINI FAUSTO ; VIGNOLO GRACIELA

Nova Biotechnologica et Chimica

University of SS. Cyril and Methodius

Lugar: Trnava; Año: 2022 vol. 12 p. 1 - 14

1338-6905

Kaddid is a dry-fermented meat product traditionally produced in North Africa byspontaneous fermentation. As a reservoir of natural biodiversity, the identificationand relevant traits of lactic acid bacteria (LAB) were carried out from South-westernAlgeria homemade samples. After a preliminary physiological and biochemicalscreening, 19 presumptive LAB isolates were selected on the basis of antimicrobialcompounds production. The isolates were identified by 16S rRNA gene sequencingas Weissella cibaria, W. confusa, W. paramesenteroides, Pediococcusacidilactici,and Enterococcus hirae. As predominant, the safety and technologicalcharacterization of Weissella strains were performed. The production ofantimicrobial and antifungal compounds was observed, while neither H2S, biogenicamines nor hemolytic activity were detected; antibiotic resistance was exhibited,however several strains were more susceptible to assayed antibiotics. Technologicalcharacterization of Weissella strains showed high acidification rates even in thepresence of up to 10 % NaCl, autolytic and proteolytic capacity however, no EPSproduction and lipolytic activity were observed. Strains characterization led to theselection of W. cibaria BK2, W. confusa BK6 and BK11 as well as W.paramesenteroides BK8 to be considered as possible candidates for use as starterculture for kaddid fermentation to improve and standardize this traditional meatproduct.