Résumé:
The aim of this work is to identify the technological aptitudes of four thermophilic lactic strains that have already been isolated from local cheeses, namely: The acidifying, proteolytic, and lipolytic power; the production of acetoin and EPS; and the fermentation profile. 02 strains are shells belonging to the genus Streptococcus thermophilus (St1 and St2) and 02 strains of bacilli belonging to the genus Lactobacillus acidophilus (Lb1 and Lb2). A mixed culture test shall be carried out for a test for the manufacture of a stabilised soft cheese "Camembert". The strains (Lb1 and Lb2) are the most efficient with remarkable acidifying power, including very high quantities of lactic acid [9.1g/l-9.8g/l]. Proteolytic activity was interesting in the 02 strains of lactobacilli. These strains reveal good technological properties (texture, flavouring, and coagulation) that have given satisfaction to the manufacturing test of Camembert cheese stabilized with the highly appreciated microbiological, physico-chemical and sensory qualities.
