Résumé:
Lactic acid bacteria are among the most important microbial groups widely used in the food and pharmaceutical industries, owing to their ability to produce lactic acid, and exhibit antimicrobial activities. In this study, we conducted a series of tests to characterize a bacterial strain isolated from traditionally fermted beverage called )Homidh(.” The identification combined conventional techniques (colony morphological observation, Gram staining, and biochemical assays) with molecular approaches based on the study of the 16S rRNA gene. The gene was sequenced using the Sanger method in a French laboratory, followed by bioinformatics analysis employing Unipro UGENE, BLASTn (NCBI), and MEGA software for phylogenetic tree construction. The results revealed a 99.93% similarity with Levilactobacillus brevis, phylogenetic analysis confirmed that strain HM07 clusters with L. brevis, suggesting a close taxonomic relationship.. These findings highlight its promising biological and technological potential, particularly for probiotic development or the production of value-added fermented products. This study also emphasizes the crucial role of bioinformatics in the rapid and accurate identification of unknown bacteria, opening broad perspectives for applications in nutrition and health.
