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<p>This study investigated the indigenous bacterial diversity of <i>'El Kaddid'</i>, a traditional Algerian dried-salted meat, using a culture-independent approach. In parallel, culture-dependent methods were applied specifically to isolate and identify the lactic acid bacteria (LAB) population. Microbial fingerprinting of ten <i>'El Kaddid'</i> samples using 16S rRNA gene (V3–V4 region) sequencing and subsequent sequence analysis revealed complex bacterial communities dominated by species of <i>Staphylococcus</i>. LAB were isolated on selective agar plates from 32 <i>'El Kaddid'</i> samples, followed by basic phenotypic characterization and identification through 16S rRNA gene sequencing. Among the 179 LAB isolates recovered, a majority belonged to the genus <i>Enterococcus</i>, predominantly to <i>Enterococcus faecium</i> and <i>Enterococcus hirae</i>. Further differentiation of closely related species of <i>Enterococcus</i>, including members of the <i>Enterococcus faecium</i> clades A and B, was achieved using sequential PCR assays targeting <i>gluP</i> and <i>sodA</i> genes and the internal transcribed spacer (ITS) amplification patterns. Many isolates exhibited antimicrobial activity against the indicator strain <i>Latilactobacillus sakei</i> CECT 906<sup>T</sup>, with 11 isolates showing a strong inhibitory activity. Antibiotic susceptibility testing of 77 representative isolates revealed that all LAB isolates were susceptible to vancomycin, and chloramphenicol. However, they all showed resistance to ampicillin and penicillin, and most also to rifampicin. This study contributes to the microbial characterization of <i>'El Kaddid'</i>, and provides baseline information on its LAB community and safety-related traits.</p>

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Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria

  • 期刊论文

  • 发表日期：

    2026年5月5日

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  • Zahia Khiri,
  • Nahida Bendimerad,
  • Ana Belén Flórez,
  • Javier Rodríguez,
  • Lucía Vázquez,
  • Karima Boumediene,
  • Nassima Didouh,
  • Ibrahim Benamar,
  • Asmaa Cherif Anntar,
  • Baltasar Mayo,
  • Boumedine Moussa Boudjemâa

摘要

This study investigated the indigenous bacterial diversity of 'El Kaddid', a traditional Algerian dried-salted meat, using a culture-independent approach. In parallel, culture-dependent methods were applied specifically to isolate and identify the lactic acid bacteria (LAB) population. Microbial fingerprinting of ten 'El Kaddid' samples using 16S rRNA gene (V3–V4 region) sequencing and subsequent sequence analysis revealed complex bacterial communities dominated by species of Staphylococcus. LAB were isolated on selective agar plates from 32 'El Kaddid' samples, followed by basic phenotypic characterization and identification through 16S rRNA gene sequencing. Among the 179 LAB isolates recovered, a majority belonged to the genus Enterococcus, predominantly to Enterococcus faecium and Enterococcus hirae. Further differentiation of closely related species of Enterococcus, including members of the Enterococcus faecium clades A and B, was achieved using sequential PCR assays targeting gluP and sodA genes and the internal transcribed spacer (ITS) amplification patterns. Many isolates exhibited antimicrobial activity against the indicator strain Latilactobacillus sakei CECT 906T, with 11 isolates showing a strong inhibitory activity. Antibiotic susceptibility testing of 77 representative isolates revealed that all LAB isolates were susceptible to vancomycin, and chloramphenicol. However, they all showed resistance to ampicillin and penicillin, and most also to rifampicin. This study contributes to the microbial characterization of 'El Kaddid', and provides baseline information on its LAB community and safety-related traits.