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Etude de quelques propriétés technologiques des bactéries lactiques isolées à partir d’un lait cru de vache

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dc.contributor.author Benslimane, Badra
dc.date.accessioned 2019-09-30T12:47:39Z
dc.date.available 2019-09-30T12:47:39Z
dc.date.issued 2019-07-11
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/12752
dc.description.abstract Lactic acid bacteria have become very important because of their presence in the agro-food industry for a long time. They provide special characteristics such as aroma, texture and good food safety thanks to organic acids produced that lower the pH in the environment. The objective of this study is to isolate lactic acid bacteria from raw cow’s milk, and select them according to phenotypic, physiological and biochemical tests. This study of some interesting technological features. 35 strains of lactic acid bacteria were isolated from raw cow milk, among these strains. We identified 12 strains by morphological, physiological and biochemical tests and evaluated their technological potential. The results indicate the dominance of the genus Lactobacillus (59%) with three species of the genus: Lb. plantarum, Lb. acidilactis, Lb. lactis. Following by the genus Strptococcus (33%) with two species: S. thermophilus, S. diacetylactis. And the last the genus Enterococcus with the species: E. faecium. we have subsequently examined these strains for their characteristics of technological interest in order to evaluate their flavoring, texturing, proteolytic and lipolytic activity. The results reveal that the strains A7, A10, A12, A17, A19 have a very good potential of a great interest in the plant. cheese industry en_US
dc.language.iso fr en_US
dc.subject Raw cow milk en_US
dc.subject Lactic bacteria en_US
dc.subject Food industry en_US
dc.subject Technology test en_US
dc.title Etude de quelques propriétés technologiques des bactéries lactiques isolées à partir d’un lait cru de vache en_US
dc.type Other en_US


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