A5075853435- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Animal Diversity and Health Studies
- Insect Utilization and Effects
- Polysaccharides and Plant Cell Walls
- Gut microbiota and health
- Bee Products Chemical Analysis
- Insect and Pesticide Research
- Food composition and properties
- African Botany and Ecology Studies
- Milk Quality and Mastitis in Dairy Cows
- Enzyme Production and Characterization
- Microbial Metabolism and Applications
- Digestive system and related health
- Genomics and Phylogenetic Studies
- Agriculture and Rural Development Research
University Frères Mentouri Constantine 1
2020-2024
Instituto de Productos Lácteos de Asturias
2019-2020
Consejo Superior de Investigaciones Científicas
2019-2020
Using culture enrichment methods, 100 strains of bacilli lactic acid bacteria (LAB) were isolated from honeybee Apis mellifera intermissa and fresh honey, collected apiaries located in the north-east Algeria. Amongst all LAB, 19 selected closely affiliated to four species-Fructobacillus fructosus (10), Apilactobacillus kunkeei (5), Lactobacillus kimbladii and/or kullabergensis (4)-using phylogenetic phenotypic approaches. The vitro probiotic characteristics (simulated gastrointestinal fluids...
The exopolysaccharide (EPS)-producing Lactobacillus plantarum (renamed as Lactiplantibacillus plantarum) LBIO1, LBIO14 and LBIO28 strains, isolated from fermented dairy products typical Algeria, were characterized to evaluate the impact of polymers in milk fermentations. Their genomes revealed presence two complete eps clusters four described for reference strain WCFS1. Besides, three strains presented identical sequences eps3 eps4 clusters, but LBIO1 harbour genes belonging eps2 which are...