Utilisation des souches lactiques thermophiles dans la lutte contre le mucor au niveau d’une transformation fromagère de type pâte molle

Abstract

Cheese is one of the most consumed dairy products in the world; it has an important place in the diet of almost all societies. The aim of this work is to apply technologically the isolates of thermophilus lactic bacteria in the control of a fungal accident "mucor" in a soft cheese type transformation using thermophilus bacteria "isolated and identified lactic streptococcus". The results of the technological aptitude assessment indicate that our Streptococcus thermophilus strains exhibit good acidifying, proteolytic, but a less firm texture and antimucoral activity. The application of these thermophilus ferments in the cheese technology revealed a good yield and an acceptable organoleptic quality for stabilized Camembert cheese type cheese.