Abstract:
Algerian Lben is a traditional beverage, obtained by a spontaneous coagulation of raw milk, which is, subsequently, churned and partially skimmed. This fermented beverage holds cultural significance, and its traditional value provides a compelling foundation for probiotic innovation. However, industrial Lben is made with imported ferments. The objective of this work is to develop an indigenous lactic ferment, isolated from traditional dairy products, that possesses both technological and probiotic properties, so that it can be used in the production of Lben. Probiotics are increasingly recognized for their nutritional benefits, including enhancement of gut microbiota, immune modulation, and metabolic balance. Their incorporation into functional foods, particularly fermented dairy products represents a promising approach for promoting health while preserving traditional culinary practices. This study focused on the development of Lben using native Lactobacillus strains previously isolated from a goatskin bag cheese Bouhezza. The strains A11, B2, R10 (Lactiplantibacillus plantarum), and FM11 (Lacticaseibacillus paracasei) were selected based on their probiotic potential and technological performance, including acidification, coagulation ability, and compatibility with commercial starters at 28°C and 40°C. Each strain was used individually or in a multi-strain formulation for industrial Lben. Physicochemical and microbiological properties met regulatory standards, and no microbial contamination was observed. Sensory evaluation showed no significant differences between samples: all Lben types exhibited uniform texture, thickness, mild lactic aroma, and acceptable appearance. In overall product preference, 25% of panelists favored the Lben fermented with the four-strain mix, 25% preferred the R10 strain, only 5% favored the commercial control, and the remaining 45% were divided among other variants. These findings demonstrate that native probiotic strains can be effectively integrated into traditional Lben production to enhance both sensory quality and functional value, supporting the development of culturally rooted, health-promoting fermented dairy foods. Future work should examine shelf-life stability and the bio-preservative effects of these strains across wider dairy applications.
