Etude de quelques propriétés technologiques des bactéries lactiques isolées à partir d’un lait cru de vache

Abstract

Lactic acid bacteria have become very important because of their presence in the agro-food industry for a long time. They provide special characteristics such as aroma, texture and good food safety thanks to organic acids produced that lower the pH in the environment. The objective of this study is to isolate lactic acid bacteria from raw cow’s milk, and select them according to phenotypic, physiological and biochemical tests. This study of some interesting technological features. 35 strains of lactic acid bacteria were isolated from raw cow milk, among these strains. We identified 12 strains by morphological, physiological and biochemical tests and evaluated their technological potential. The results indicate the dominance of the genus Lactobacillus (59%) with three species of the genus: Lb. plantarum, Lb. acidilactis, Lb. lactis. Following by the genus Strptococcus (33%) with two species: S. thermophilus, S. diacetylactis. And the last the genus Enterococcus with the species: E. faecium. we have subsequently examined these strains for their characteristics of technological interest in order to evaluate their flavoring, texturing, proteolytic and lipolytic activity. The results reveal that the strains A7, A10, A12, A17, A19 have a very good potential of a great interest in the plant. cheese industry