Caractérisation Microbiologique De La Peau De Chèvre Utilisée Dans La Fabrication Du Fromage Traditionnel Algérien « Bouhezza »

Résumé: The objective of our work is the characterization ofgoat skinmicroflora and microstructure during its preparation which plays a very important role in ripening. Bouhezzais a local Algerian traditionalcheese. Its making process requires the exceptional use of treated goat skin or ewe skin called"Chekoua"for draining and ripening. The draininghappenscontinuously through "Chekoua" perforations. According to tradition, goat skin is treated with salt and juniper and it must be in contact with "lben" for a whole night. We have made four bags (small chekoutes) from two whole skins. Two were maintained fresh and the other two were air dried. The results showed that the initial Chekouatesmicroflorawere characterized with low bacterial load with the absence of yeast; molds and the pathogenic flora. However, the contact with "lben" provoked an increase of the microbial load and the apparition of yeasts. The PCR-Temporal Temperature Gel Electrophoresisshowed a diversification of the bacterial ecosystem with the dominance of lactic bacteria. A microorganisms exchange has been observed between the "Chekoua" and the "lben". The Microscopic (MEB)observation has revealed that the surface of chekouatesis wrinkled characterized with skin folds. The fibers are thicker and distinct in the fresh skin contrary to the dried skin which has showed nearly merged fibers.Pores diameter varies between 41 to 140µm in the fresh"chekoua" and 34 to 121 µm in the dried one. In the other hand, the microscopic (MEB and MCBL) observationshowed the microbial enrichment of "chekoua"biofilm after being in contact with"lben".The observed microorganisms arein form of diplococcal, bacilli and yeast. The confocal microscopy (MCBL)revealed the presence of living and dead bacteria in the four bags.

Publié dans la revue: