Identification and Technological Characterisation of Lactic Acid Bacteria Iso-lated From Traditional Algerian Cheese “J ben”

Lactic acid bacteria have long been utilized in fermented foods and dairy products such as cheese, these play an important role food bio-preservation, organoleptic properties development, quality improvement. The purpose of this research was to determine assess the biotechnological characteristics lactic isolated from traditional Algerian cheese "J'ben". Fifteen (gram positive, catalase negative) were molecularly identified according their 16S rDNA sequences, six belonged Enterococcus durans, three faecium, Lactococcus lactis, Leuconostoc mesenteroide. strains evaluated for proteolysis, lipolysis, antibacterial activity, exopolysaccharide synthesis, safety (hemolytic activity). All studied had considerable proteolytic activity but no lipolysis potential, they also all γ-hemolytic. antimicrobial stains against pathogenic (Staphylococcus warneri, Serratia plymuthica, Enterobacter aerogenes) revealed that active at least one them. Finally, only organisms produced our study durans (KC1); Leuconos-toc mesenteroide (KC6); lactis (KC15). These findings suggest "J'ben" significant technological propereties, making them suitable use starter culture products.