Résumé:
In order to appreciate and give a technological identity to the lactic acid bacteria, 06 lactic strains 03 of the genus Lactococcus and 03 of the genus Leuconostoc, outcome from the goat cheese of the region of Naâma, prepared in an artisanal manner were the subject of study of some technological skills.
The examination of the technological aptitude abilities revealed that only 03 strains of the 06 strains studied were able to produce acetoin, the 06 strains had a high proteolytic activity with 03 high-performance strains presenting a proteolysis in the standards, a total absence of lipolytic activity for all the strains studied while their acidifying activities were appreciable marking a correlation between the acidification of the medium by the drop in pH and the production of lactic acid by the increase of the acidity Dornic and the test of Antibiotic susceptibility made it possible to categorize them into antibiotic resistant (R) strains, antibiotic intermediate sensitivity (I) and antibiotic sensitivity (S). All strains showed high resistance to 10 antibiotics, a high sensitivity to 7 antibiotics and a variance of intermediate sensitivity to 5 antibiotics.
This categorization allowed us to define the probability of future use of these bacteria as probiotics or ferment within the cheese production.
