Isolement et identification des bactéries lactiques autochtones isolées de lait de vache de la région de Zemmoura

Abstract

Lactic acid bacteria play an essential role in the manufacture of fermented food products. They contribute to improving the taste, appearance and microbiological harmlessness of the food. The aim of this study was to evaluate the diversity of autochthonous lactic acid bacteria which belong to the useful or technological flora, of a sample of raw cow's milk from the Region of Zemoura Wilaya of RELIZANE. Isolation of 9 lactic strains, based on a number of phenotypic, physiological and biochemical characters (fermentation type, growth in the presence of 4% and 6.5% NaCl; growth at pH = 4.5 and pH 9.6; growth test at different temperatures 10°C, 37°C, 45°C; study of heat resistance; test of esculin hydrolysis), its various tests have enabled us to identify 4 genera including Enteroccocus 33.34 % Lactobacillus 33,33 %, Leuconostoc 22.22 %, and 11.11 % N.D.