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Senoussi A, Aissaoui-Zitoun O, Chenchouni H, Senoussi S, Saoudi Z, Pediliggieri C, Zidoune MNE, Carpino S. Microbial screening of animal skin bags used in traditional cheesemaking. Int J Food Microbiol 2024; 411:110549. [PMID: 38157636 DOI: 10.1016/j.ijfoodmicro.2023.110549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 11/19/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
Bouhezza is a traditional Algerian cheese produced and ripened in goatskin bags called Djeld. The aim of this study was to characterize the microbial ecosystem from Djeld (fresh and dried Djeld for making Bouhezza cheese) and the changes introduced by Lben microflora during its preparation and to identify its role in cheesemaking and its safety. Two replicates of fresh and dried skin bags (FS and DS) were sampled and analyzed before and after contact with Lben. The microbiological results showed no pathogens. Skins observed before the addition of Lben were less populated 2.86 and 3.20 log CFU cm-2 than skins examined after the addition of Lben (approximately 6.0 log CFU cm-2), suggesting a potential role of Lben in releasing some microorganisms into the skin during its time in the Djeld. However, an increase in mesophilic lactic acid bacteria and yeasts was observed in Lben after different periods of interaction with the skin. PCR-TTGE revealed the predominance of lactic acid bacteria (Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Staphylococcus equorum subsp. linens, Lactococcus cremoris, Streptococcus thermophilus) and a few high-GC-content bacteria (Lacticaseibacillus paracasei, Brevibacterium casei). Transfer of several microbial species was observed between the goatskin bag biofilm and Lben during the overnight interaction. Bands corresponding to Lacticaseibacillus paracasei, Brevibacterium casei, and Lactobacillus delbrueckii subsp. lactis were detected in the fresh skin profile and in Lben after contact with the fresh skin. Lacticaseibacillus paracasei was found in dried skin and Lben after contact with dry skin. Lactobacillus helveticus and Enterococcus faecalis appeared in the Lben profile and persisted in Lben and the biofilm-covered dry skin after interaction. These results demonstrate an exchange of specific microbial populations between goatskin bag biofilm and Lben during the traditional preparation method, suggesting that the diversity of goatskin biofilm contributes to the microbial diversity of Lben used in the production of Bouhezza cheese.
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Affiliation(s)
- Asma Senoussi
- Department of Applied Biology, Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Tebessi - Tebessa, 12002, Tebessa, Algeria; Laboratoire de Nutrition et Technologies Alimentaires (LNTA), Equipe "TEPA", INATAA, University of Constantine 1, 25000 Constantine, Algeria.
| | - Ouarda Aissaoui-Zitoun
- Laboratoire de Génie Agro-Alimentaire (GeniAAl), INATAA, University of Constantine 1, 25000 Constantine, Algeria
| | - Haroun Chenchouni
- Laboratory of Algerian Forests and Climate Change, Higher National School of Forests, 40000 Khenchela, Algeria; Laboratory of Natural Resources and Management of Sensitive Environments 'RNAMS', University of Larbi Ben M'hidi, 04000 Oum El Bouaghi, Algeria.
| | - Sana Senoussi
- Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Ben M'hidi, 04000 Oum El Bouaghi, Algeria
| | - Zineddine Saoudi
- Laboratoire de Génie Agro-Alimentaire (GeniAAl), INATAA, University of Constantine 1, 25000 Constantine, Algeria
| | | | - Mohammed Nasser-Eddine Zidoune
- Laboratoire de Nutrition et Technologies Alimentaires (LNTA), Equipe "TEPA", INATAA, University of Constantine 1, 25000 Constantine, Algeria
| | - Stefania Carpino
- Department of Central Inspectorate for Fraud Repression and Quality Protection of the Agri-food Products and Foodstuffs (ICQRF), Laboratory of Perugia, 06128 Perugia, Italy
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