Application of isolated and strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages.

For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry-fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of strains, isolated from different origins, on qualities of dry-fermented sausages. These last, manufactured with different combinations of starter cultures ( + ), were ripened, using the same raw materials and conditions, for 45 days.

Freeze-dried, oven-dried, and microencapsulation of essential oil from as potential preservative agents of minced meat.

The present study was conducted to compare the antibacterial activity of oven-dried and freeze-dried along with its spray-dried microencapsulated essential oil in the preservation of minced beef meat. extracts were tested against mesophilic aerobic microorganisms, coagulase-positive , , sp., and the sulfite-reducing anaerobes.

Diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of Tunisia.

A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the genera Lactococcus, Pediococcus, Lactobacillus, Weissella, and Enterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl.