Etude des aptitudes technologiques des souches lactiques isolées à partir de produits laitiers artisanaux

Abstract

In this study, 24 lactic strains owned by the three genera Lactobacillus, Lactococcus and Enterococcus isolated from two artisanal dairy products "J'ben and Smen" prepared from raw cow milk and identified by MALDI-TOF MS technique were revivified and purified and then tested their technological abilities namely: acidifying power, proteolytic power, lipolytic power and antimicrobial power against five pathogenic strains: Staphylococcus aureus (ATCC6538), Bacillus subtilis (ATCC6633), Escherichia coli (ATCC 25922), Candida albicans (ATCC10231) and Proteus mirabilis (ATCC35659). The results obtained indicate that the strains coded by (BLS1, BLS2, BLS16, BLS17 and BLS22) are the most performing with a relevant acidifying power, with very high quantities of lactic acid [103 °D to 135°D] and have an important proteolytic power (lysis zone 17,5 to 33mm) and have a good power against the pathogenic germs used with zones of inhibition that vary from one strain to another, the lipolytic power is revealed only in the three strains (BLS4, BLS10, BLS11). The strains studied show good technological properties that can be exploited on an industrial scale.