Etude de quelques propriétés technologique des bactéries Lactiques isolées à partir d’un lait cru

Abstract

During our work, we isolated, purified, characterized and identified lactic isolates of cow milk from western Algeria: Hassi mamach of Willaya Mostaganem. After that, we studied some technological skills of these lactic acid strains. The study of 25 strains of lactic acid bacteria revealed a dominance of the Enterococcus gait in this type of milk of approximately 44%, followed in second order by the Lactobacillus strain with a percentage of 24%. And the third order the genus Streptococcus at a percentage of 16% and the last genera with low percentage Lactococcus of 12% and Leuconostoc of 4%. According to the results of the study of technological abilities, we have been able to deduce that, even within the same species, there are variations between the strains as much at the aromatic level as the proteolytic and texturing activity. However, the strains had good technological features.