Résumé:
Our study has led to the isolation and identification of twenty-eight (28) lactic acid bacterial strains from cow's milk, butter and ben native of Mostaganem region. Phenotypic characterization based on gram positive and catalase negative selections has allowed us to count (21) lactobacilli and (09) Lactococcus. Furthermore, our strains (BMLlb3; BML43M11; BMLR1; BML39; BML1127) have demonstrated an inhibitory effect on Escherichia. coli ATCC 10536; salmonella ATCC13311; Pseudomonas aeruginosa ATCC27853, giving respectively diameter zones (13mm, 17mm, 20mm, 11mm, 15mm) (18mm, 15mm, 20mm, 15mm, 14mm) (28mm, 20mm, 23mm; 20mm, 18mm). These have good functional properties (Acid) that can be exploited. Probiotics skills (tolerance to acidity, NaCl) have also proved interesting. The strains used especially BMLlb3 BML43M11 and BML39 resist and develop normally even at acidic pH (4) and moderately low (2) in the presence of a high concentration of NaCl (0.3%) and (0, 9 %). The results presented in this work was used to provide a clearer line of thinking on the potential of isolates that represent a way forward for possible candidates probiotic strains used in the fermentation and bio-food preservation.
