The objective of this work was to characterize the traditional cheese, Bouhezza made with raw goat’s milk. There were three cheese making performed; two at the laboratory scale (FH1, FH2) and one in a farm (FH3). The evaluation consisted in the determination of physico-chemical characteristics, proteolysis, microbiological and sensory status. The microbiological characterization was performed during cheese ripening with identification of lactic acid bacteria by 16S rDNA sequencing using PCR-TTGE. The sensory analysis and volatile profile were determined by GC-MS. The pH decreased during cheese ripening from 4.69 to 3.99. The moisture in defatted cheese was 79.05% and fat-in-dry matter 34.77%, which allowed its classification according to the Codex alimentarius as ripened soft and mid-fat cheese. The urea-PAGE pattern of caseins showed a fast proteolysis, which started from the first day of ripening. The sensory evaluation showed that Bouhezza cheese was salty, spicy and intense in odour and aroma. A total, of 100 volatile compounds were identified, where the main components were carboxylic acids (14 compounds) followed by their esters (32) and alcohols (13), aldehydes (5), ketones (8), terpenes and miscellaneous compounds. This study showed that Bouhezza cheese was considered as a product of satisfactory microbiological quality and rich in LABs whose contribute to its ripening, where many of identified strains were the same as those found in other dairy products. The main sensory descriptors as flavour and odor, was lactic flavor and lactic acidic odor. The products of proteolysis gives to Bouhezza a riches in volatiles and fragrance characteristics, which reflect the uniqueness of this cheese of terroir. Finally, an identity card of the Bouhezza cheese was achieved following results of this study.

The rhizosphere is a rich source of actinobacteria and some members of this bacterial group present strong abilities in the biocontrol of plant diseases. In the present study, 72 strains of actinobacteria were isolated from different rhizospheric semi-arid soils collected in Algeria. Their in vitro antagonistic activity was assayed toward the following plant pathogenic fungi: Verticillium dahliae, Fusarium culmorum, Drechslera teres, Microdochium nivale, Bipolaris sorokiniana, Botrytis fabae and Fusarium oxysporum. All isolates showed chitinolytic activity and six isolates (Lac1, Lac3, Vic8, Pin10, Pru14 and Pru16), which inhibited the growth of five or more of the fungi tested, were selected for further study. According to morphological and physiological characteristics, as well as phylogenetic analysis of 16S rRNA gene sequences, isolates Lac1, Lac3, Pru14 and Pru16 were identified as members of the genus Streptomyces, namely S. griseus, S. rochei, S. anulatus and S. champavatii, respectively. Two isolates, Vic8 and Pin10, were associated with the Nocardiopsis genus and identified as N. dassonvillei subsp. dassonvillei and N. alba, respectively. While antagonism of Streptomyces has been demonstrated against a wide variety of plant pathogens, only a few studies have reported production of antifungal products by the genus Nocardiopsis.

Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheep-skin bag called Chekoua or Djeld of Bouhezza. The objective of the study was the characterization of Bouhezza cheese through ten cheese preparation trials using goat raw milk. The chemical and microbiological composition and proteolysis were monitored on ripened samples. The physicochemical characteristics showed that Bouhezza is acidic with a pH value of 3.95 and 2.36% for titratable acidity as lactic acid, 13.20% for protein and 12.74% for fat. At the end of ripening, Bouhezza was classified to be a ripened, soft and mid-fat cheese. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) of Bouhezza samples showed low proteolysis after 30 days of ripening. Microbiological results showed a high content of lactic acid bacteria (LAB), 8 to 9 log cfu/ g, an absence of pathogenic bacteria, and a low level of contamination flora. This makes the cheese a healthy product and of an acceptable hygienic quality. Four proteolytic lactic acid bacteria were identified by 16S ribosomal deoxyribonucleic acid (rDNA) sequencing: two strains of Enterococcus faecalis, one E. faecium, and one Lactobacillus paracasei ssp. paracasei. Reversed phase-high performance liquid chromatography (RP–HPLC) of the soluble fraction at pH 4.4 showed changes occurred during ripening. This work highlights, characterizes, and improves the knowledge of cheese Bouhezza made with raw goat's milk. This product is rich in nutrients, such as proteins and minerals, that are useful to the consumer.