L’activité antimicrobienne des bactéries lactiques isolées à partir du lait de chamelle vis-à-vis les souches pathogènes

Abstract

For many years, camel milk has been the main food source for nomadic peoples. However, the milk is distinguished by a high content of vitamin C and niacin and by the presence of a powerful protective system, linked to relatively high levels of Lysozyme, lactoperoxidase (LP / SCN / H2O2 system), Lactoferrin and Bacteriocins produced by lactic acid bacteria. In this work, we focused our research on the probiotic and technological potential of some BAL species isolated from camel raw milk from the adrar region. The different microbiological and biotechnological techniques were used to identify four strains (Lactococcus Lactis subsp lactis; Leuconostoc mesenteroids sub sp mesenteroids; Streptococcus thermophilus. The results obtained for the ability of str.thermophilus and lc.lactis subsp lactis to withstand the acid, basic and enzymatic stresses that clearly show us that this species is probiotic in comparison with the most common strains. studied Lb. casei and Lb. Rhamnosus and Ln mesenteroids and lc lactis sub cremoris The ability of these strains to inhibit a large group of pathogenic bacteria is confirmed by the results of interactions between lactic and pathogenic strains used in this study. Which are Staphylococcus aureus, Escherichia coli, Pseudomonas auroginosa, and Condida albicans, Aspergilus brinsiliensis. The antibiogram of the strains has led to the conclusion that they have polyresistance to several antibiotics.