L’antagonisme des bactéries lactiques isolées à partir de lait de chamelle vis-à-vis des bactéries pathogènes

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. In this work, we focused our research on the probiotic antagonism of some BAL species isolated from camel raw milk from the ouergla region against pathogenic bacteria, becuse of some obstacles, we couldn‟t get this work done and relied on the results of the other research. The different microbiological and biotechnological techniques were used to identify four strains belong to types (Lactococcus; Leuconostoc; Lactobacillus). It is noted that the isolated strains by other researchers having an antibacterial activity varying from very weak to strong with respect to the strains E. coli, Staphylococcus aureus and Streptococcus sp and candida. The measurement of the diameters of inhibition reveals diameters which vary from 1 to 14 mm. The ability of these strains to inhibit a large group of pathogenic bacteria is confirmed by the results of interactions between the lactic acid strains and the pathogenic strains used in this study.