, Fatima SAHNOUNI 2
, Asmaa BELGHARBI 3
, Kada IBRİ 4
, Smail KHALED 5
, Mirvette BENFRÉHA BENYELLES 1
, Sihem ZITOUNI 1
, Hadjer ZEMMOURI 1
2Faculty of Nature and Life Sciences, University of Mascara, 29000, Algeria; Laboratory Research on Biological Systems and Geomatics, Department of Biology, University of Mustapha Stambouli, 29000, Algeria
3Faculty of Nature and Life Sciences, University of Mascara, 29000, Algeria; 4Laboratory of Bioconversion, Engineering Microbiology and Safety Health, Faculty of Natural and Life Sciences, University of Mustapha Stambouli of Mascara, 29000, Algeria
4Faculty of Nature and Life Sciences, University of Mascara, 29000, Algeria
5Department of Computer Science, Faculty of Exact Sciences, Mustapha Stambouli University, 29000, Algeria
Abstract
The Klila cheese has been consumed by Algerians for many centuries, likely fromantiquity to the presentday. It is a traditional, artisanal North African cheese known for its high nutritional value. Its high dry matter content allowsit to bestored for extended periods without the risk of microbials poilage. This study aims to investigate the bioconservation potential of Cotula cinerea Delile for preserving Klilacheese. To this end, physical analyses of the aqueous extract of Cotula cinerea Delile were conducted, including studies on its antioxidant and antibacterial activities, as well as a phytochemical screening of the plant. Additionally, physico-chemical, microbiological, and sensory analyses of both the control and enhanced Klila cheese samples were performed over the storage period. The results show that the physical characterization of Cotula cinerea Delile powder revealed certain properties, such as dry matter content (96.79%), ash content (3.57%), and a plant yield of 10.2%. Preliminary tests demonstrated the plant’s richness in bioactive compounds. Flavonoid content was evaluated using the AlCl method, revealing a concentration of 0.04mg EQ/g of extract. The antibacterial activity of Cotula cinerea Delile extract was tested on Staphylococcus aureus and Escherichia coli, with an effective concentration of 0.3g.
In the physico-chemical analysis of Klila cheese, it was observed that the pH and acidity of the Klila with 0.3g of Cotula cinerea Delile powder were higher than those of the control Klila. Conversely, the control cheeses howeds lightly higher levels of protein, dry matter, and ash throughout the storage period. Microbiological analyses revealed that the control Klila had higher levels of total aerobic mesophilic bacteria, lactobacilli, and enterococci compared to the Klila sample with 0.3g of Cotula cinerea Delile. Additionally, no Staphylo-coccus aureus, sulfite-reducing Clostridium, yeast, or mold were detected in either type of Klila cheese. Sensory analysis suggests that the inclusion of Cotula cinerea Delile at a 0.3g concentration is highly acceptable as an additive for Klila cheese, as it does not introduce undesirable qualities or defects for the end consumer.
