Revivification et contrôle des aptitudes technologiques des souches lactiques mésophiles

Abstract

The presentworkaims to highlight the technologicalabilities of four mesophiliclacticacidstrainsthat have already been isolatedfrom local cheeses, namely:acidifying, proteolytic and lipolyticproperties; the production of acetoin and EPS; and the fermentative profile. The majority of strains are hullsbelonging to the genusLactococcus and Pediococcus. A mixed culture trial isconducted for a trial of making a traditional soft cheese "Camembert". The strains (Lc1 and Lc2) are the mostpowerfulwithremarkableacidifying power, includingveryhighamounts of lacticacid [11g / l-11.8g / l]. Proteolytic and lipolyticactivitywasfound to be of interest in lactococci. Thesestrainsreveal good technologicalproperties (texture, aromatization, and coagulation) which have satisfied the test of manufacture of traditional Camembert cheesewith the microbiological, physico-chemical and sensoryqualitiesmuchappreciated.