Caractérisation biotechnologique et microbiologique du lait à la ferme selon les saisons : cas de la Wilaya de Relizane

Abstract

Lactic bacteria are naturally part of our environment and our diet. Lactic acid bacteria have long been known to produce antibacterial substances used in the fermentation and biopreservation of food. The origin of lactic acid bacteria is diversity in the feeding of animals, vegetation, animal skin and utensils. The isolation of lactic acid bacteria from raw milks of cows during the spring season yielded 40 strains (Gram positive, catalase negative, immobility). In addition, phenotypic identification identified 14 strains of enterococcus, 10 streptococcus, 08 lactococcus, 06 leuconostoc and 02 pediococcus. The comparison between the two seasons revealed that the milks produced during the winter period are more rich in flora of technological interest than the milks produced during the spring.