Résumé:
In cheese technology, milk coagulation is an essential step in which the use of a fermenter can be
selected strains or a mixture of strains which do not all have the same performance and
technology property, which leads to a great variation in the quality of the cheese.
The present work aims to highlight the technological abilities of a strain of lactic acid bacteria
indigenous to our local dairy products "Lactobacillus brevis". The strain was revived and
controlled by a phenotypic re-characterization through the determination of physiological
morphological characteristics. The study focused on the monitoring of acidifying power, lactic
acid production, lactic coagulation with its technological times, determination of cheese yield in
% and cheese yield in total dry extract. The Lactobacillus brevis strain performed well with a
good acidifying power (acidity evolution from 21°D to 102°D) and a cheesability with an
excellent proteolytic profile (proteolytic activity at 1, 2 and 3%). By its performances, this strain
reveals good technological aptitudes on the cheese application level and on the criteria of
cheesability, lactic coagulation, cheese yield and yield in total dry extract. This technological
characterization leads us to conclude that this strain could be used in cheese application either in
single or mixed culture and with an opportunity of use in a cheese making technology of lactic
type or mixed enzymatic type with lactic dominance.
Key words: Technological aptitude, Lactobacillus brevis, Lactic coagulation,
Cheeseability
