Etude de la flore lactique de blé traditionnellement fermenté « Hamoum »

Abstract

Wheat grains called « Hamoum» is a wheat that has spent a long time in a an underground silo .Our study was interested in lactic acid bacteria isolated from this substrate .Twenty isolates were selected and preidentified by conventional phenotypic methods using the different usual tests ( catalase test ,gram stains ,growth at differnt PH ,growth at different temperature ,Acétoin ,hydrolysis (ADH),thermoresistance,Nacl effect ,growth on sherman blue milk ,fermentation profile test,dextran,fermentation of sugar ) the results show that it essentially belongs to Lactobacillus (30 %) ,Pidiococus (15%),Enterococcus (15%) ,Lactococus (25%) ,Sterptococcus (15%).