Dynamics of lactic acid bacteria during local cheese ripening: Study of in J'ben Elgafs, an Algerian cheese made from raw milk from local cows

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.