Résumé:
Lactic acid bacteria are of great interest in the dairy and food industry. They are of great
importance in dairy fermentation. In the dairy industry, lactic acid bacteria are at the origin of
the transformation processes conditioning the conservation of milk and the production of
derived products. Our study is part of the determination of technological capabilities of
indigenous lactic bacteria isolated from products of the Algerian soil and recovered from the
laboratory strain. The experimentation carried out was in a determined goal; the revival and
the determination of the acidifying activity of two autochthonous strains of lactic bacteria
which are Lactcoccus lactis and Streptococcus thermophilus. The results obtained indicate
that the strain Lactococcus lactis is the most efficient in the production of lactic acid; this
acidity produced stimulates the lactic coagulation of milk and at the same time the
bioconservation of the manufactured dairy product "cheese curd". Moreover, this strain
reveals good technological aptitudes assuring performances in the transformation for the dairy
industry and that of the fermented foods.
