Isolement et identification des lactocoques isolés à partir du lait cru de chamelle

Abstract

Camel milk is undoubtedly of particular interest to nomads and Populations of the south, because it is perfectly in line with the requirements of humans given its high Nutrients (proteins, lipids, lactose), vitamin C and niacin. Its powerful natural protective system (lysozyme, lactoperoxidase, lactofferin, immunoglobulins and proteose-peptones3) distinguishes it from bovine milk. Camel milk can be eaten raw, pasteurized or fermented. Lactic bacteria were isolated from camel raw milk; They included lactic shells among the resistant lactic shells, isolates resembling lactococci. Our work is started by isolating and purifying 32 strains from a single sample of raw camel's milk. The isolation was performed on laliosedElliker medium obtained whitish or cream colonies, smooth round and small lenticular forms. After the purification of the isolates, 15 strains were identified by the use of morphological, physiological and biochemical tests, the tests revealed the following species (Lactococcuslactissubsp.lactis, Lactococcuslactis subsp. Cremoris, LactococcuslactisLactisbiovar, diacetylactis and Lactococcusraffinolactis).