Caractérisation de la microflore lactique d’un beurre FermierDe type Zebda beldia des zones steppiques de Naâma

dc.contributor.author	BENMENOUER, NOUR EL HOUDA AMIRA
dc.date.accessioned	2023-11-19T12:17:59Z
dc.date.available	2023-11-19T12:17:59Z
dc.date.issued	2023-07-02
dc.identifier.uri	http://e-biblio.univ-mosta.dz/handle/123456789/25138
dc.description.abstract	Our study is based on the characterization of the lactic microflora of free-range butter. Our samples of free-range cow and sheep butter come from different regions of the wilaya of Naâma. This work was carried out at the LTSPA laboratory. The objective of our study is to evaluate the physico-chemical qualities and the microbiological characteristics of our samples. The physico-chemical analysis consists of measuring the fat content, the total dry extract then the pH The microbiological study of our samples of free-range sheep and cow butter on different culture media (MRS, M17, Elliker) consists of counting, isolating and then purifying lactic acid bacteria. Technological aptitudes such as acidity and proteolytic activity were tested. The identification of 3 isolates by morphological methods revealed a dominance of the genus Lactobacillus	en_US
dc.language.iso	fr	en_US
dc.subject	Farmbutter	en_US
dc.subject	Lacticacidbacteria	en_US
dc.subject	Identification	en_US
dc.subject	Technologicalskills	en_US
dc.title	Caractérisation de la microflore lactique d’un beurre FermierDe type Zebda beldia des zones steppiques de Naâma	en_US
dc.type	Other	en_US