Résumé:
Lactic acid bacteria are a natural part of our environment and our food. The objective of our work is to assess the probiotic potential and the technological aptitudes of certain strains of Lactobacillus plantarum.
At first we confirmed the belonging of its bacteria to the Lactobacillus genus by observing the macroscopic appearance, the catalase test and the Gram stain. Subsequently, we tested their technological skills, namely: The acidifying, texturing, flavoring, proteolytic, lipolytic power and the production of EPS; and finally we determined their probiotic effects by evaluating their ability to resist acidity and bile salts.
The results revealed that the studied strains show an average acidification. The majority of the strains produce aromas and EPS and have a proteolytic and texturizing power. No strain exhibits lipolytic activity. The probiotic abilities of the Lactobacillus plantarum strains studied proved to be very interesting, particularly the LB3 strain. In conclusion, it can be said that the strains of Lactobacillus plantarum tested reveal good technological and probiotic properties and can therefore be used in the food industry and more particularly in the dairy industry.
