Caractérisation des activités acidifiantes des souches autochtones de Lactobacillus : Lb. plantarum, Lb. casei et Lb. acidophilus pour l’élaboration d’un ferment à haute aptitude fromagère.

Abstract

A large quantity of harvested processing milk is used in the manufacture of dairy products, such as cheese, yoghurts and fermented milks, which can be sources of lactic acid bacteria, particularly lactobacilli. Our study led to the determination of acidifying activity of the 03 strains of the genus Lactobacillus already known, are: Lactobacillus plantarum, Lb. casei and Lb. acidophilus. The results obtained indicate that the strains of Lactobacillus (Lb. plantarum, Lb. casei and Lb. acidophilus) exhibit good acidifying power, and prove to be good candidates for the fermented food industry.