Isolation and Identification of Lactic Acid Bacteria from Fermented Raw Milk, Dhan, A Traditional Butter Produced in West of Algeria

Abstract

This study aims to isolate and identify lactic acid bacteria (LAB) from Dhan, a traditional butter produced in western Algeria. The study seeks to investigate the variety of LAB in Dhan and to highlight the importance of traditional dairy products. Nine samples were collected, processed, and grown on selective media from different farms in the Tiaret and Tissemsilt regions of Northwest Algeria. The LAB was characterized using the API 50 CHL system and biochemical tests. The results showed that in the MRS medium, the bacterial load ranged from 2.85 x 104 to 3.89 x 105 CFU/g, while in the M17 medium, it varied from 2.63 x 103 to 3.91 x 105 CFU/g. Lactobacillus species accounted for the majority (73%), with Lactococcus (16%) and Leuconostoc (11%). The species that have been identified are as follows: Leuconostoc lactis, Lactobacillus plantarum, Lactobacillus casei subsp, Lactobacillus acidophilus, Lactococcus lactis ssp cremoris, and Leuconostoc mesenteroides ssp dextranicum. The predominant LAB in Dhan was found to be Lactobacillus spp. To investigate the biotechnological potential of these isolates, more research is advised.