Aptitudes technologiques des souches lactiques locales

Abstract

The present work aims to exhibits the technological abilities of ten lactic acid strains, already isolated from cow's milk, as :lactic acid production, proteolytic and lipolytic potency; production of acetoin and EPS; and antibiotics and heat resistant. All strains belong to the genus of Lactobacillus sp. A mixed culture is obtained after interaction test between the strains in order to be evaluated at the same time with the pure cultures. The strains (LbN09, LbN11 and LbN15) are the most powerful and have a high power of lactic acid production: [20g / l-25g / l], also the mixed ferment also showed a good production with 10.9 g / l of lactic acid. Proteolytic and lipolytic activity was interesting and variable according to the considered strain as well as the production of acetoin. all strains are resistant to temperatures of 63 ° C and 65 ° C but not for 100 ° C. About Antibiogram test, the strain resistance is observed for the whole range of antibiotics used except for Colistine. These strains showed interested technological abilities (texture, aromatization, and coagulation) that can be exploited in the dairy industry