Dynamics of lactic acid bacteria during local cheese ripening

This study explores the diversity and dynamics of autochthonous bacterial communities during the manufacture and ripening of J'ben Elgafs a traditional Algerian cheese produced from raw milk from local cows. Samples were analyzed over three dairy seasons (2019/2020) at different production stages (milk curd ripened cheese). Physico-chemical analyses classified J'ben Elgafs as a soft medium-fat cheese with good hygienic quality. The lactic flora developed strongly at the start of ripening before stabilizing while pathogens were absent. A total of 194 strains were identified mainly from the Enterococcus genus followed by Lactobacillus Leuconostoc and Lactococcus. REP-PCR analysis revealed significant intra-specific biodiversity. The strains isolated showed good technological and sensory potential reinforcing the idea that this cheese can be valorized on an industrial scale while preserving its local identity.