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Identification et aptitudes technologiques des bactéries lactiques du J’ben de chèvre

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dc.contributor.author ZBALAH, ROUISSAGE
dc.date.accessioned 2018-12-02T08:35:18Z
dc.date.available 2018-12-02T08:35:18Z
dc.date.issued 2017
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/3899
dc.description.abstract The study carried out, allowed us to identify lactic acid bacteria from Algerian goat’s Jben from Naâma. And to test their technological skills, in a community, such as acidity, and proteolytic activity. The proteomic identification of the 38 isolates by the MALDI-TOF MS technique revealed a dominance of the genus Enterococcus was observed about 66%, and a total absence of the genus Lactobacillus in the samples studied. After identification, we selected a community of five different strains for assessment of technological suitability (including two Leuconostoc mesenteroides, two Lactococcus lactis, and one Enterococcus durans). The results obtained indicate that the community has good acidifying power, and no proteolytic activity. en_US
dc.language.iso fr en_US
dc.subject Isolates. en_US
dc.subject goat’s cheese en_US
dc.subject identification en_US
dc.subject community en_US
dc.subject technological skills en_US
dc.subject MALDI-TOF MS en_US
dc.subject Isolats. en_US
dc.subject J’ben de chèvre en_US
dc.subject identification en_US
dc.subject communauté en_US
dc.subject aptitudes technologiques en_US
dc.title Identification et aptitudes technologiques des bactéries lactiques du J’ben de chèvre en_US
dc.type Other en_US


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