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- Title
Characterization and screening for probiotic potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Wheat "Hamoum".
- Authors
Tahlaïti, Hafida; Dalache, Fatiha; Homrani, Abdelkader; Nemmiche, Saïd
- Abstract
The Algerian couscous, "Hamoum", is prepared from fermented wheat which is the result of wheat grains being stored in an artisanal underground granary called "Matmora" for more than one year. This method of storage has been abandoned in favor of conventional modes without being well studied and known. However, it is used on family scale farms. The purpose of this study was to explore the biodiversity of microbial flora of fermented wheat due to this type of storage. A total of 39 isolates were evaluated in terms to identify lactic acid bacteria and screening the probiotic properties. The phenotypic results showed a diversity of lactic flora and lactic acid bacteria isolated from fermented wheat mainly belonging to Lactobacillus (69%) followed by Pediococcus (15%), Leuconostoc (8%) and Enterococcus (8%). The genotypic characterization revealed the dominance of Lactobacillus plantarum. The identified strains Lactobacillus plantarum (M6), Lactobacillus plantarum (R27), Lactobacillus brevis (BL8) and Pediococcus acidilactici (M5) have a high antibacterial activity and all strains have resistance to low acidic pH and bile salts. This investigation has enabled a screening of lactic acid bacteria from traditionally fermented wheat. "Hamoum" is a substrate rich in lactic acid bacteria that has exceptional probiotic potential. It's may be the starting point for further characterization of biotechnological properties in order to identify and select probiotic strains for therapeutic purposes.
- Subjects
PROBIOTICS; LACTIC acid bacteria; FERMENTATION; COUSCOUS; WHEAT varieties; MICROORGANISMS
- Publication
South Asian Journal of Experimental Biology, 2017, Vol 7, Issue 4, p181
- ISSN
2230-9799
- Publication type
Article