Cinétique de croissance et d’acidification de souches lactiques autochtones

Abstract

Lactic acid bacteria are of great interest in the dairy and food industry. They are of great importance in dairy fermentation. In the dairy industry, lactic acid bacteria are at the origin of the transformation processes conditioning the conservation of milk and the production of derived products. Our study is part of the determination of technological capabilities of indigenous lactic bacteria isolated from products of the Algerian soil and recovered from the laboratory strain. The experimentation carried out was in a determined goal; the revival and the determination of the acidifying activity of two autochthonous strains of lactic bacteria which are Lactcoccus lactis and Streptococcus thermophilus. The results obtained indicate that the strain Lactococcus lactis is the most efficient in the production of lactic acid; this acidity produced stimulates the lactic coagulation of milk and at the same time the bioconservation of the manufactured dairy product "cheese curd". Moreover, this strain reveals good technological aptitudes assuring performances in the transformation for the dairy industry and that of the fermented foods.