Etude des propriétés fonctionnelles de la flore lactique impliquée en technologie laitière

Abstract

Lactic acid bacteria are part of our daily diet , they are microorganisms present in milk and these derivatives. In this study, 10 strains of Lactobacillus were isolated from two origins of cow's and sheep's milk. After isolation, the strains were characterized and identified by standard tests such as morphological, physiological and biochemical tests to identify the genus and then tested for their technological aptitudes: aromatic and proteolytic activity, the ability to produce exopolysaccharides (EPS), and their probiotic properties: antibacterial power against pathogenic bacteria: E.coli ATCC 2592, S.aureu ATCC 25923 The results obtained indicate that certain strains have interesting technological aptitudes: the production of exopolysaccharides (EPS), flavoring power, and significant proteolytic power with an inhibiting power against the pathogenic germs used.