Contrôle de qualité des produits alimentaires traditionnels d’origine bio et isolement des ferments lactiques

Abstract

Traditional organic dairy products are gaining popularity due to their perceived health benefits and environmental sustainability. However, ensuring the safety and quality of these products is crucial for consumer protection. The isolation of lactic ferments, essential for the fermentation of dairy products and other traditional foods, plays a key role in this process. Studies on the quality control of organic products and the isolation of lactic ferments rely on a variety of methods. The analyzes include microbiological tests to guarantee the absence of contaminants and the conformity of our samples according to the JORA 2017 standard and the measurement of physico-chemical parameters such as fat content, protein content, etc., the results of which were compared to AFNOR standards. The isolation of lactic ferments uses techniques such as serial dilution, isolation on MRS and M17 media as well as microscopic, macroscopic observation and physiological and biochemical tests. This study aimed to evaluate the physicochemical and microbiological characteristics of traditional organic dairy products, including goat's milk, Jben cheese and whey. The results demonstrated that most of the samples met the established standards for physicochemical and microbiological parameters, indicating compliance with quality standards. This compliance results from good hygiene practices and the natural presence of lactic ferments, which are indigenous microorganisms that ferment dairy foods to improve their flavor, texture and preservation. Our study, involving macroscopic and microscopic observations, as well as physiological and biochemical tests of our isolates, allowed us to isolate 15 strains distributed between 3 genera: lactobacillus, Enterococcus and Lactococcus