DSpace Repository

Revivification et contrôle des aptitudes technologiques des souches lactiques thermophiles

Show simple item record

dc.contributor.author Boubekeur, Mariya
dc.date.accessioned 2019-09-29T08:36:01Z
dc.date.available 2019-09-29T08:36:01Z
dc.date.issued 2018-07-07
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/12663
dc.description.abstract 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. en_US
dc.language.iso fr en_US
dc.subject Thermophilic lactic strains en_US
dc.subject Lactobacillus acidophilus en_US
dc.subject Streptococcus thermophilus en_US
dc.subject technological en_US
dc.title Revivification et contrôle des aptitudes technologiques des souches lactiques thermophiles en_US
dc.type Other en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Browse

My Account